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Mandarin Orange Cheesecake

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by: Amiyrah Martin






This no-bake recipe for Mandarin Orange Cheesecake is super simple and so delicious.




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ingredients

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serves: 12

1 can 15-ounce Mandarin oranges

18 sheets of graham crackers

10 tablespoons unsalted butter, melted

1 tablespoon granulated sugar

2 packages 8-ounce of cream cheese

1 can 14-ounce of sweetened condensed milk

2 tablespoons of mandarin orange juice, reserved from can

1 teaspoon vanilla

Nutrition Facts
Mandarin Orange Cheesecake

Servings Per Recipe: 12

Amount per Serving

Calories: 390

  • Total Fat: 26.7 g
  •     Saturated Fat: 15.4 g
  •     Trans Fat: 0.4 g
  • Cholesterol: 78.5 mg
  • Sodium: 215.6 mg
  • Total Carbs: 33.7 g
  •     Dietary Fiber: 1 g
  •     Sugars: 27.6 g
  • Protein: 6 g
VIEW DETAILED NUTRITION

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preparation

mandarin-orange-cheesecake-6293.jpg 1.  Thoroughly drain can of mandarin oranges, reserving 2 tablespoons of juice for later.

2.  Place mandarin oranges in a small bowl. Set aside.

3.  Place graham crackers in your food processor, and pulse until it turns into fine crumbs. You can also place them in a gallon zip top bag, and crush with a rolling pin or glass bottle.

4.  Once graham crackers are crushed, add butter and sugar. Mix well.

5.  Place graham cracker crust mixture in your pie plate, and press it down into the bottom and up the sides.

6.  Place the pie plate in the freezer for 15 minutes.

7.  To make the filling, place the cream cheese in your stand mixer, or in a bowl large enough for your electric hand mixer.

8.  Beat the cream cheese on medium speed until smooth.

9.  With the mixer on low speed, slowly mix in the sweetened condensed milk.

10.  Be sure to stop the mixer periodically to scrape down the sides.

11.  Once the milk is incorporated, add in the mandarin orange juice and the vanilla.

12.  Take the graham cracker crust out of the freezer, line the bottom with the mandarin oranges.

13.  Don’t forget to save a few for a garnish!

14.  Pour the cream cheese mixture over the mandarin oranges, and cover the cheesecake with plastic wrap.

15.  Place in freezer for 2 to 3 hours.

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