No Bake Orange Cheesecake
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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
Rated 5.0 stars by 1 users
Category
Desserts
Cuisine
American
Author:
Servings
8 servings
Prep Time
20 minutes
Calories
432
A light and creamy no-bake cheesecake featuring Valencia Orange Olive Oil, Pomegranate-Quince White Balsamic, Franklin Raw Honey, and a bright marmalade topping for an elegant citrus dessert.
Ingredients
For the Cookie Crust
-
1½ cups crumbled vanilla wafers or butter cookie crumbs
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2 tbsp Franklin Raw Honey
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3 tbsp Valencia Orange Premium Olive Oil
For the Filling
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8 oz cream cheese, room temperature
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3 tbsp Franklin Raw Honey
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1 tsp Pomegranate-Quince White Balsamic Vinegar
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1 cup heavy whipping cream
For the Topping
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½ cup good-quality orange marmalade
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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.
Finish the Cheesecake
Spread the marmalade evenly over the top of the cheesecake.
Top with fresh fruit if desired.
Cover with plastic wrap.
Refrigerate for at least 4 hours or overnight before serving.
Recipe Note
Optional Variations
Top with fresh raspberries, blueberries, or strawberries.
Add orange zest to the filling for extra citrus flavor.
Substitute peach preserves for the marmalade.
Garnish with toasted pistachios for texture and color.
Serve with a drizzle of additional Pomegranate-Quince White Balsamic for an elegant finish.
Tracey's Notes
This is one of those desserts that feels like you spent all day making it, even though it's wonderfully simple. The Valencia Orange Olive Oil gives the crust such a bright, sunny flavor, and the Pomegranate-Quince White Balsamic adds a little something unexpected to the filling that keeps everyone guessing. It's light, creamy, and perfect for sharing with friends and family around the table.
Nutrition
Nutrition
- Nutrition Serving Size
- 1 slice
- per serving
- Calories
- 432
- Carbs
- 42 grams
- 14%
- Protein
- 4 grams
- 7%
- Fat
- 29 grams
- 45%
- Saturated Fat
- 14 grams
- 90%
- Trans Fat
- 0 grams
- Cholesterol
- 62 milligrams
- 21%
- Fiber
- 0 grams
- Sugar
- 31 grams
- Sodium
- 192 milligrams
- 8%
- Iron
- 0 milligrams
- Potassium
- 98 milligrams
- 3%
1 comment
little shop i am going to make this recipe I have all except nilla wafers and cream cheese