No-bake orange cheesecake

No-bake orange cheesecake

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

Difficulty and servings

Easy

Serves 8 - 10

Preparation and cooking times

Preparation time

Prep 25 mins

Plus chilling time. No cook

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).
Try

Segmenting an orange

Ask an adult to help you segment the orange. Peel it, then use a sharp knife to cut down the side of each segment. Repeat all the way round until just the pith is left - do it over a bowl so it doesn't drip. You don't need the juice, but it is lovely to drink.

Per serving

630 kcalories, protein 11g, carbohydrate 43g, fat 47 g, saturated fat 27g, fibre 2g, sugar 26g, salt 1.32 g

Recipe from Good Food magazine, March 2007.

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Latest comments and suggestions

Results 21-40

  • Binder photo Sarebear

    23 August 2010

    Sarebear commented on this recipe

    Also may I add that I made the base with Cadbury Chocolate Shortcakes. Very good indeed! Hobnobs work well too.

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  • Binder photo Jascott

    23 September 2010

    Jascott rated and commented on this recipe

    5 stars

    Very easy and very tasty. I used cream fresh instead of mascrapone, and plain chocolate digestives for the base. I substituted orange juice for the milk and stirred in chunks of flake at the end, decorating it with orange segments and flake for a choc orange cheesecake and it was gorgeous

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  • Binder photo jenidixon86

    27 November 2010

    jenidixon86 rated and commented on this recipe

    5 stars

    i found this cheesecake very easy to make, everything came together amazingly!!! also extreamly tasty so did the rest of my family :)

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  • Binder photo mark holt

    12 February 2011

    mark holt rated and commented on this recipe

    5 stars

    The quickest and the most I have ever made and very tasty

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  • Binder photo frolo743

    20 June 2011

    frolo743 rated and commented on this recipe

    4 stars

    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.

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  • Binder photo Sally

    26 July 2011

    Sally rated and commented on this recipe

    5 stars

    Best and easiest ever!

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  • Binder photo Debbie

    14 September 2011

    Debbie rated and commented on this recipe

    5 stars

    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

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  • Binder photo Luci

    01 December 2011

    Luci commented on this recipe

    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.

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  • Binder photo donny

    24 December 2011

    donny rated and commented on this recipe

    2 stars

    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.

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  • Binder photo SUZIE

    08 February 2012

    SUZIE commented on this recipe

    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!

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  • Binder photo SUZIE

    08 February 2012

    SUZIE rated and commented on this recipe

    5 stars

    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.

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  • Binder photo hotheels

    18 February 2012

    hotheels commented on this recipe

    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!!!

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  • Binder photo hotheels

    18 February 2012

    hotheels rated this recipe

    5 stars

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  • Binder photo hotheels

    18 February 2012

    hotheels commented on this recipe

    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.

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  • Binder photo Danthedog

    16 March 2012

    Danthedog rated and commented on this recipe

    5 stars

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

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  • Binder photo nanny-janny

    28 March 2012

    nanny-janny rated and commented on this recipe

    5 stars

    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.

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  • Binder photo Jasmine Ham

    07 May 2012

    Jasmine Ham commented on this recipe

    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?

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  • Binder photo Jasmine Ham

    07 May 2012

    Jasmine Ham commented on this recipe

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

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  • Binder photo JamJam

    12 June 2012

    JamJam rated and commented on this recipe

    5 stars

    I used raspberries, was epic :)

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  • Binder photo GalwayGirly

    24 August 2012

    GalwayGirly commented on this recipe

    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.....

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Difficulty and servings

Easy

Serves 8 - 10

Preparation and cooking times

Preparation time

Prep 25 mins

Plus chilling time. No cook

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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Per serving

630 kcalories, protein 11g, carbohydrate 43g, fat 47 g, saturated fat 27g, fibre 2g, sugar 26g, salt 1.32 g

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