Why You’ll Love This Recipe
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No Baking Required: Easy and fuss-free preparation without turning on the oven.
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Fresh and Fruity: Mandarin oranges add bright, citrusy sweetness.
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Creamy Texture: Smooth, rich cheesecake filling with a buttery graham cracker crust.
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Make-Ahead Friendly: Chill overnight for best flavor and texture.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Crust:
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1 1/2 cups graham cracker crumbs
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1/3 cup unsalted butter, melted
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2 tablespoons sugar
For the Cheesecake Filling:
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16 ounces cream cheese, softened
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1 cup powdered sugar
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1 teaspoon vanilla extract
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1 cup heavy whipping cream
For the Topping:
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1 can (11 ounces) mandarin orange segments, drained
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Optional: fresh mint leaves for garnish
Directions
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Prepare the Crust: In a medium bowl, mix graham cracker crumbs, melted butter, and sugar until combined. Press firmly into the bottom of a 9-inch springform pan or pie dish. Chill in the refrigerator while preparing the filling.
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Make the Filling: In a large bowl, beat softened cream cheese and powdered sugar until smooth. Add vanilla extract and mix well.
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Whip the Cream: In a separate bowl, whip heavy cream until stiff peaks form.
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Combine: Gently fold the whipped cream into the cream cheese mixture until fully incorporated and smooth.
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Assemble the Cheesecake: Pour the filling over the chilled crust and smooth the top with a spatula.
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Chill: Refrigerate for at least 4 hours or overnight until set.
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Add Topping and Serve: Arrange mandarin orange segments evenly over the cheesecake before serving. Garnish with fresh mint if desired.
Servings and Timing
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Servings: 8-10
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Preparation Time: 20 minutes
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Chilling Time: 4 hours or overnight
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Total Time: Approximately 4 hours 20 minutes
Variations
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Other Fruits: Substitute mandarins with peaches, strawberries, or pineapple.
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Crust Options: Use crushed digestive biscuits or vanilla wafers instead of graham crackers.
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Lighter Version: Use reduced-fat cream cheese and whipped topping.
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Citrus Zest: Add orange or lemon zest to the filling for extra brightness.
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No Dairy: Use dairy-free cream cheese and coconut whipped cream for a vegan version.
Storage/Reheating
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Storage: Store leftover cheesecake covered in the refrigerator for up to 3 days.
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Freezing: Freeze without the mandarin topping for up to 1 month. Thaw in the fridge overnight.
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No Reheating: Serve chilled for best texture and flavor.
FAQs
Can I use fresh mandarin oranges?
Yes, peel and segment fresh mandarins, removing any seeds.
What if I don’t have a springform pan?
Any pie dish or cake pan with removable sides works fine.
Can I make this cheesecake ahead?
Yes, it tastes even better after chilling overnight.
Can I use flavored cream cheese?
Plain cream cheese is best for balance, but mild flavors can be used cautiously.
How do I prevent the crust from getting soggy?
Chill the crust well before adding filling and avoid excess moisture in the topping.
Can I substitute heavy cream?
Whipping cream or double cream can be used as alternatives.
Is this recipe gluten-free?
Graham crackers typically contain gluten; use gluten-free crackers for a gluten-free version.
How do I get stiff peaks in whipped cream?
Beat chilled heavy cream at medium-high speed until peaks hold their shape without collapsing.
Can I add gelatin to firm up the cheesecake?
Yes, add softened gelatin to the cream cheese mixture for a firmer texture if desired.
How should I serve the cheesecake?
Slice with a sharp knife dipped in hot water for clean cuts, and serve chilled.
Conclusion
No-Bake Mandarin Cheesecake is an effortlessly elegant dessert that combines creamy texture with fresh citrus sweetness. Perfect for warm weather or last-minute celebrations, this recipe is easy to customize and sure to impress with its bright flavors and smooth finish. Enjoy a slice of this refreshing treat any time you crave a simple yet delightful dessert.
No-Bake Mandarin Cheesecake
- Prep Time: 20 minutes
- Total Time: 4 hours 20 minutes
- Yield: 8-10 servings
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Gluten Free
Description
No-Bake Mandarin Cheesecake is a light and refreshing dessert featuring a creamy, smooth cheesecake filling atop a buttery graham cracker crust, finished with juicy mandarin orange segments. This easy no-bake recipe is perfect for warm days and quick dessert preparations, offering bright citrus flavor and luscious texture.
Ingredients
For the Crust:
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1 1/2 cups graham cracker crumbs
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1/3 cup unsalted butter, melted
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2 tablespoons sugar
For the Cheesecake Filling:
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16 ounces cream cheese, softened
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1 cup powdered sugar
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1 teaspoon vanilla extract
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1 cup heavy whipping cream
For the Topping:
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1 can (11 ounces) mandarin orange segments, drained
- Optional: fresh mint leaves for garnish
Instructions
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Prepare the Crust: Mix graham cracker crumbs, melted butter, and sugar. Press firmly into bottom of a 9-inch springform pan or pie dish. Chill while preparing filling.
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Make the Filling: Beat cream cheese and powdered sugar until smooth. Add vanilla and mix well.
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Whip the Cream: Whip heavy cream until stiff peaks form.
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Combine: Fold whipped cream gently into cream cheese mixture until smooth.
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Assemble Cheesecake: Pour filling over chilled crust and smooth top.
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Chill: Refrigerate at least 4 hours or overnight until set.
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Add Topping and Serve: Arrange mandarin segments evenly on top. Garnish with mint if desired.
Notes
Substitute mandarins with peaches, strawberries, or pineapple for variation.Use crushed digestive biscuits or vanilla wafers for crust alternatives.For a lighter version, use reduced-fat cream cheese and whipped topping.Add citrus zest to the filling for extra brightness.Make dairy-free with dairy-free cream cheese and coconut whipped cream.Store leftovers refrigerated up to 3 days; freeze without topping for 1 month.Serve chilled for best texture and flavor.
