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:

1 1/2 cups graham cracker crumbs
1/3 cup unsalted butter, melted
2 tablespoons sugar

For the Cheesecake Filling:

16 ounces cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
1 cup heavy whipping cream

For the Topping:

1 can (11 ounces) mandarin orange segments, drained
Optional: fresh mint leaves for garnish

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Instructions

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.
Make the Filling: Beat cream cheese and powdered sugar until smooth. Add vanilla and mix well.
Whip the Cream: Whip heavy cream until stiff peaks form.
Combine: Fold whipped cream gently into cream cheese mixture until smooth.
Assemble Cheesecake: Pour filling over chilled crust and smooth top.
Chill: Refrigerate at least 4 hours or overnight until set.
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.