No Bake Orange Cheesecake

"I'm posting this because I want to save the recipe. I looks so delish and refreshing. Found in Woman's world, Lighten up recipe. The 6 hrs is setting time in refridgerator."
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Ready In:
6hrs 30mins
1 cheesecake


  • Crust

  • 20 gingersnap cookies
  • 1 tablespoon sugar
  • 1 tablespoon butter, melted
  • 6 -7 orange slices, halved 1/4-inch thick
  • Filling

  • 14 ounce gelatin, unflavored (1 env.)
  • 6 ounces orange juice, frozen from concentrate thawed to room temperature
  • 3 (8 ounce) packages cream cheese, 1/3 less fat at room temperature
  • 14 ounces condensed milk, sweetened fat free
  • 1 tablespoon orange zest
  • 8 ounces whipped topping (frozen lite)
  • Garnish

  • optional additional topping and orange slice


  • Spray cooking spray to coat an 8" spring form pan. (I would line with parchment as well).
  • Process cookies and sugar in a food processor until crumbs have formed.
  • Then add butter and 1 Tablespoon water and process to moisten the crumbs.
  • Empty mixture into the spring form and press into the bottom of the pan.
  • Arrange the orange slice halves round the wall of the pan.
  • Filling.
  • In a small bowl (microwave safe) sprinkle the gelatin over the orange juice consentrate.
  • Let it stand 5 minutes to soften.
  • Microwave in 10 second intervals stirring after each until the mixture is smooth.
  • In a large bowl beat on medium high the cream cheese and condensed milk until fluffy.
  • Gradually beat in the gelatin mixture.
  • Fold in the topping and zest and mix well.
  • Spread the mixture of the crust.
  • Cover with plastic wrap and chill for 6 hours.
  • When set run a knife around the edge of pan and remove side of pan.
  • If you like garnish the cheesecake with additional topping and orange slices.

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