No-bake orange cheesecake

No-bake orange cheesecake

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(31 ratings)

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Cooking time

Prep: 25 mins Plus chilling time. no cook

Skill level

Easy

Servings

Serves 8 - 10

This is an easy cheesecake for kids to prepare ahead for Mother’s Day, with a little help from Dad

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
630
protein
11g
carbs
43g
fat
47g
saturates
27g
fibre
2g
sugar
26g
salt
1.32g

Ingredients

  • 15 digestive biscuits
  • 6 tbsp butter, melted
  • 400g curd or cream cheese
  • grated zest 3 oranges, save the segments for the decoration
  • 200g mascarpone cheese
  • 100g caster sugar
  • 3 tbsp milk
  • 184ml pot double cream

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Method

  1. Crush the biscuits roughly. You can either do this by putting them in a plastic food bag and crushing them with a wooden spoon or you can crumble them with your fingers.
  2. Put the biscuits into a bowl and mix in the melted butter. Put the mixture into a 23cm cheesecake tin and, using your fingers or the back of a spoon to spread it evenly, press it down in the tin to form the base. Put the tin into the fridge to set. This should take about 30 mins.
  3. Put the curd or cream cheese, orange zest, mascarpone, sugar and milk into a bowl and mix it well with the wooden spoon.
  4. Put the cream in a clean bowl and whisk until it is the consistency of thick custard. Add to the orange mixture and mix thoroughly.
  5. Remove the cheesecake tin from the fridge. Pour the filling over the biscuit base and spread evenly. Decorate with segments of orange and return to the fridge until ready to serve (at least 4 hours or overnight).

Recipe from Good Food magazine, March 2007

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Comments

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desbralass's picture

I've just made this with a lemon instead of the orange.1 was enough (zest) for a very citrusy taste..so I added the juice of the lemon,gradually to avoid the mixture curdling.I am now waiting...One comment I read says one youngster substituted melted chocolate for the butter.Now that sounds an excellent idea!

jc1000's picture

Made this for a dinner party- absolutely delicious, extremely creamy & everyone loved it!.It was easy to make although it softened very quickly when it came out of the fridge but it didn't make much of a difference. I made it just as the recipe said. I would definitely make this again.

jomilliken's picture
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I have never been a fan of cheesecake but I made this one for Christmas and I am converted. It was amazing! The only thing I did differently was used chocolate digestives instead of normal and the base was delicious. It was so easy to make and my Dad (who loves cheesecake) said it was the best he ever had. I would definitely recommend this recipe.

gillianmn's picture
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Great cheesecake topped with lots of fresh fruit

galwaygirly's picture

I had the same problem as a few previous reviewers, my cheesecake didn't set even though I left it to set overnight. Next day when I took off the side of the tin the creamy filling just flopped down the sides. It did taste delicious but if anyone can tell me what I'm doing wrong I would really appreciate it please. I whipped the double cream until it was v thick do don't think that was the prob. Any suggestions.....

jamjam2's picture
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I used raspberries, was epic :)

piggy017's picture

i meant the cake not even set although i put in fridge more than 3 days*

piggy017's picture

im tried this recipe 2 times, but my cake not firm up, its melted. wonder why is it happened, i want to do it again, but i scared the cake not firm again! :(

anyone know the secret of making it firm like a cheesecake?

nanny-janny's picture
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I used Quark in place of mascarpone, light cream cheese & lower fat double cream & orange juice in place of milk to try to make it a little lower in fat. The taste & texture were still amazing. My son is a cheesecake lover & said it's the best he has ever had. Another change I made was milk chocolate digestives & grated chocolate Aero for decoration (this was not a low fat option). I'm doing it for a dinner party this weekend & am sure it will get the same compliments.

janeerevell's picture
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fantastic everyone loves it and so easy to make.Only thing I changed was I used icing sugar instead of castor sugar

hotheels007's picture
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Another tip - I used gluten-free digestive biscuit for those of us who have a problem with wheat. Didn't mar the taste at all.

hotheels007's picture
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Wonderfully easy and very well received by all who taste it! I use orange matchmakers to decorate the top just to make it extra naughty! Scrummylicious!!!

suziemetcalf's picture
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Yummy easy cheesecake. worked well with low fat soft cheese and less marscapone for a lower calories option. Also more orange zest for a more orangy flavour.

suziemetcalf's picture
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yummy easy cheesecake. Worked well with low fat cheese and a bit less marscapone to reduce the calories a little! Also adding a bit more orange zest works well for a more orangy flavour...enjoy!

donny88's picture
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I followed this recipe exactly and although i left it overnight and the next day to set in the fridge it didnt set and then collapsed because of this when lifting out of the tin. On the positive side, it tastes lovely.

december09's picture

Actually very nice recipe and I used manderin instead, I would use the juice of the fruit instead of milk and use a lot of zest to balance the creamy-ness of the cream cheesecake.

danmax100's picture
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Love it, used ginger nuts in the mase, which is great with the orange in the topping......my 13 year old had same problems with butter quantity, and we ended up with loads too much melted and had to rush to get more biscuits, ended up with a bigger base, but still very nice - its not for you if you are watching your weight! would make great little ones for dinner parties - FAB

blueangel's picture
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Best and easiest ever!

frolo743's picture
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I made this yesterday with lemon & white chocolate. Yum! It is extremely rich & i think next time (but not every time ;o) ) i will use half fat cream cheese, mascarpone & creme fraiche.

squad955's picture
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The quickest and the most I have ever made and very tasty

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