No Bake Orange Cheesecake

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 6hrs 30mins
SERVES: 16
UNITS: US

INGREDIENTS

Nutrition
  • 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
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DIRECTIONS

  • 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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