Recipe: No bake orange cheesecake

no_bake_orange_cheesecakeThe other day, I had this sudden craving for cheesecake. Now, my absolute favorite cheesecake is the one made by pizza chain San Marzano. It’s a baked, fluffy, out-of-this-world cheesecake. But sadly, the restaurant has shut shop, and though I’ve heard that they opened somewhere else, I haven’t been able to locate it. I’ve tried cheesecakes at a lot of places, but nothing – and I mean absolutely nothing – comes close to that fluffy divineness.

So, I did the next best thing – I made a cheesecake at home! No, sadly, not a baked cheesecake, ‘cause I don’t know how, and I don’t have one of those fancy cheesecake tins either. I made one that sets in the fridge, and it is absolutely delightful!



2 boxes of Kiri cream cheese
1 litre orange juice
1 packet Marie biscuits
¼ cup sugar
40 gm butter
1 orange for garnishing
Chocolate shavings for garnishing


Put the biscuits into a ziplock baggie and smash with a rolling pin, until the biscuit is reduced to an almost powder-like form.


In a bowl, mix the biscuits and butter until you get a nice, buttery-biscuity mixture. Go ahead, taste a spoonful – it’s divine!


Now, grease a loose bottom tin with butter and compact this mixture in the tin. Put in the fridge for 15 minutes.


In the meanwhile, smooth the cream cheese in a bowl.

Then add in the sugar and mix it up. Now, here comes the fun part! Start pouring in the orange juice in small measures, mix it up and taste. Repeat until you like the taste – creamy, orangey goodness!

Then, pour the mixture (which might be pretty darn thin, if you’re anything like me!) on top of the biscuit layer.


Put it into the fridge and leave overnight. This is what your set cheesecake will look like:


With a knife, poke around the edges to determine the consistency. Its possible that your cheesecake is set, but it hasn’t set enough to cut it up into slices. But that’s perfectly OK.

Get out your serving bowl and a big spoon.

Push the spoon all the way to the bottom, until you feel the crunchy biscuit layer. Continue on until you hit the base of the tin. Scoop out. Repeat.

Pile up the yummy cheesecake goodness into your serving bowl. Try to get a scoop of only the cheesecake minus the biscuit as your top layer.

For the garnishing:

Peel an orange, then pull apart the skin and de-seed, so you have only the orange pulp. Set aside in a plate.

Shave off some chocolate curls from your bitter chocolate. As much or as little as you want.

First place the orange all around the cheesecake. Finish with the chocolate.


Bon Appétit!

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  1. Hey, visiting from SITS and so happy I stumbled upon your blog. I am living in a teeny tiny apartment, which has no oven, and have been dying to bake. So happy to see your delicious, no bake recipes. I will definitely be trying this one out!

  2. That looks so good! Um, just a warning that I am finally, finally, catching up on my reading so…. you may see an influx of comments from me LOL! I finally posted on my blog and have another set for tomorrow. It must be a miracle!

    • You don’t need to turn into a cook to try this one out – trust me! I hardly ever cook, & when I do, I do only the simplest & easiest (but delish) recipes! 😉

  3. was doing a google search for orange cheesecakes and landed here… loved the instructions and loved the fluffy blubbery cheesecake shot at the end…will try making it

  4. This is an amazingly simple recipe..Thanx..I do make chocolate balls using Marie Biscuits.Gonna try making the cheesecake with yoghurt instead of cream cheese..hope it works.. 🙂 ..I have loaaads of oranges lying in my fridge..might as well squeeze some juice out of them & use it too 😉

  5. Pingback: My favorite things… | Modern Gypsy

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