No Bake Orange Cheesecake

Name: No Bake Orange Cheesecake
Prep time: 20 min
Total time: 20 min
Yield: 8 servings
Cuisine: American
Ingredients: 1½ cups crumbled vanilla wafers or butter cookie crumbs; 2 tbsp Franklin Raw Honey; 3 tbsp Valencia Orange Premium Olive Oil; 8 oz cream cheese, room temperature; 3 tbsp Franklin Raw Honey; 1 tsp Pomegranate-Quince White Balsamic Vinegar; 1 cup heavy whipping cream; ½ cup good-quality orange marmalade; Fresh berries, orange segments, or seasonal fruit (optional)

June 19, 2024

No Bake Orange Cheesecake Recipe at The Little Shop of Olive Oils

If you're looking for a dessert that feels elegant but couldn't be easier to make, this No-Bake Orange Cheesecake is it. With a creamy, cloud-like filling, a citrus-kissed cookie crust, and a glossy marmalade topping, it's the kind of dessert that always feels a little special.

What makes this cheesecake unique is the combination of our Valencia Orange Premium Olive Oil and Pomegranate-Quince White Balsamic. The Valencia Orange Olive Oil adds bright citrus flavor and richness to the crust, while the Pomegranate-Quince White Balsamic brings a subtle fruitiness and depth to the filling that pairs beautifully with the cream cheese and honey.

Finished with marmalade and fresh fruit, this cheesecake is light, refreshing, and perfect for spring and summer entertaining. Best of all, there's no baking required—just a little mixing, chilling, and waiting for the magic to happen.

Whether you're serving it for brunch, Mother's Day, a shower, or simply because you're craving something sweet, this cheesecake is a beautiful way to showcase a few of our favorite pantry staples.

No Bake Orange Cheesecake

The Little Shop of Olive Oils

Servings

8 servings

Prep Time

20 minutes

Calories

432

Cuisine

American

Ingredients

For the Cookie Crust

1½ cups crumbled vanilla wafers or butter cookie crumbs
2 tbsp Franklin Raw Honey
3 tbsp Valencia Orange Premium Olive Oil

For the Filling

8 oz cream cheese, room temperature
3 tbsp Franklin Raw Honey
1 tsp Pomegranate-Quince White Balsamic Vinegar
1 cup heavy whipping cream

For the Topping

½ cup good-quality orange marmalade
Fresh berries, orange segments, or seasonal fruit (optional)

Directions

Prepare the Crust

In a small bowl, combine cookie crumbs, Franklin Raw Honey, and Valencia Orange Premium Olive Oil.
Stir until evenly moistened.
Place a circle of parchment paper in the bottom of an 8- to 9-inch springform pan or pie dish.
Press the crumb mixture firmly into the bottom of the prepared pan.
Refrigerate while preparing the filling.

Prepare the Filling

In a medium bowl, beat the room-temperature cream cheese and Pomegranate-Quince White Balsamic until completely smooth and fluffy, about 3–5 minutes.
In a separate bowl, whip the heavy cream until stiff peaks form.
Add one-quarter of the whipped cream to the cream cheese mixture and stir by hand to lighten it.
Gently fold in the remaining whipped cream until fully incorporated, being careful not to deflate the mixture.
Transfer the filling to the prepared crust and smooth the top.
Refrigerate while preparing the topping.