Easy No Bake Orange Cheesecake is a deliciously rich yet light and refreshing dessert, great for last minute entertaining. I’ve been making my Easy No Bake Lime Cheesecake for years but I found myself considering a variation on my usual theme when I saw this year’s crop of blood oranges.
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Of course, you don’t have to use blood oranges for this recipe, ordinary oranges work really well too. Mascarpone cheese, a key ingredient in Tiramisu, is a thick, creamy, soft, Italian cheese which lends itself really well to desserts. It keeps well in the fridge and is great to have on hand.
Orange blossom water is a flavouring used in French and Middle Eastern cuisines. Quite simply water distilled with the essence of orange blossoms, it lends a distinct and aromatic flavour to both savoury and sweet dishes. Available in North America as well as in Europe, you can find out more about orange blossom water here.
The addition of liqueur gives my no-bake cheesecakes a lovely flavour kick but if you’d rather keep things alcohol free, just add an extra tablespoon of orange juice and bump up the orange blossom water to 2 teaspoons.
Love easy desserts, including no-bake treats? Don’t miss these Easy Dessert Recipes!
My Easy No Bake Orange Cheesecake is literally the work of moments. The only real effort you need to exert is a bit of cookie crushing. You could use a food processor, but there’s something so therapeutic about sealing the cookies in a ziplock bag and bashing the daylights out of them with a rolling pin. Choose your method according to your mood, so long as the crumbs end up looking something like the picture below left it’s all good.
Then all you need to do is mix the crumbs with the melted butter, fork them together until they look like the picture above right and then press them into a loose-bottomed cake pan.
While the crust chills in the fridge, you can get on with making the filling. Simply whip all the remaining ingredients together in an electric mixer and spread them over the chilled crust. After at least an hour – or preferably a bit longer in the fridge – you have dessert!
No Bake Orange Cheesecake is easy to dress up. Go elegant with a simple slice of orange or scatter the whole cheesecake with grated dark chocolate and top with sliced strawberries. Serve the cheesecake in small slices as it really is very rich and eat within 24 hours to enjoy at its best.
Easy No Bake Orange Cheesecake Recipe
⅓ cup butter, melted
1- 8 ounce (200 gram) package of ginger cookies, crushed
2 cups mascarpone cheese
½ cup icing sugar (confectioner’s sugar)
the grated rind of 1 orange
1 tablespoon fresh orange juice
1½ teaspoons orange blossom water
2 tablespoons Grand Mariner or Cointreau
To make the crust, mix the melted butter with the crushed cookies and press firmly into the base of a 7 inch (18 cm) loose bottomed cake tin. Put the crust in the fridge for 15 to 20 minutes to set up a little.
To make the filling, beat together the mascarpone cheese, confectioner’s sugar, orange rind, orange juice, orange blossom water and Grand Mariner in an electric mixer until light and fluffy.
Remove the cookie base from the fridge and spread the filling carefully over top.
Chill in the fridge for at least an hour or up to 16 hours.
Run a knife around the edge of the cake tin and carefully remove the sides of the tin.
Put the cheesecake (still on the base of the cake tin) on a plate and garnish as desired.
Slice and serve.
Printable recipe for Easy No Bake Orange Cheesecake
- ⅓ cup unsalted butter, melted
- 1 - 8 ounce (200 gram) package of ginger cookies, crushed (about 20 cookies)
- 2 cups mascarpone cheese
- ½ cup icing sugar (confectioner's sugar)
- the grated rind of one orange
- 1 tablespoon fresh orange juice
- 1½ teaspoons orange blossom water
- 2 tablespoons Grand Mariner or Cointreau
- To make the crust, mix the melted butter with the crushed cookies and press firmly into the base of a 7 inch (18 cm) loose bottomed cake tin. Put the crust in the fridge for 15 to 20 to set up a little.
- To make the filling, beat together the mascarpone cheese, confectioner's sugar, orange rind, orange juice, orange blossom water and Grand Mariner in an electric mixer until light and fluffy.
- Remove the cookie base from the fridge and spread the filling carefully over top.
- Chill in the fridge for at least an hour or up to 16 hours.
- Run a knife around the edge of the cake tin and carefully remove the sides.
- Garnish the cheesecake as desired.
- Slice and serve.