NO BAKE CITRUS CHEESECAKE

Jump to Recipe Print Recipe

This refreshing No Bake Cheesecake Recipe is so easy to make! A smooth dessert with a creamy mousse like filling, and a thick chocolaty graham cracker crust. Topped with three different kind of citrus fruit. A cheesecake lovers dream!

No Bake Cheesecake, how to make a no bake cheesecake, citrus cheesecake, no bake dessert, cheesecake

A "No bake cheesecake" is an amazing make-ahead dessert. It is perfect for parties or special occasions where you want to impress your guests, but not be stuck in the kitchen the day of the event. The great thing is that the crust and the filling are completely "no bake" and takes only 20 minutes to prepare. The rest is cooling time!

TOPPING IDEAS:

If you want to top this cheesecake with something else, here are some ideas:

fresh fruit, such as peaches, mango, banana slices, kiwi, strawberries, blueberries, raspberries, blackberries, cherries, or passion fruit
caramel
hot fudge
chocolate, or nutella drizzles
fruit glaze, fruit sauce

Recipe

No Bake Citrus Cheesecake

Prep Time: 20

Total Time: 20

Servings:

Author: Hello Ani

Pin Recipe Print Recipe

US Customary - Metric

Ingredients

For the Crust:

2 cups Chocolate Biscuits ( Graham Crackers)
½ cup Butter (unsalted, melted)
¼ cup brown sugar

For the Cheesecake Filling:

6-7 Sheets of Gelatin (alternatively Agar-Agar)
24 oz Cream Cheese - soft & at room temperature
8 oz Mascarpone
¼ cup Heavy Cream
1 ¼ cup confectioners sugar (powdered sugar)
1 tablespoon vanilla extract
2 tablespoon lemon juice (about juice of 1 lemon)

Topping:

ca. 6 Citrus fruit ( I took a mix of 1 Grapefruit, 3 Blood Oranges, 2 Oranges)

Instructions

1. Make the crust: In a ziplock bag add graham crackers, and smash with a rolling pin until all crumbely. Add crumbs to a bowl. Then add the sugar and melted butter. Stir.
2. Pour crumbs into a 9-10 inch sprinform pan and pack in very tightly. I recomomend using the bottom of a measuring cup. Freeze until ready to fill.
3. In a container filled with water soak the sheets of gelatin
4. Make the Filling: Using a hand mixer, or stand mixer with a whisk attachment, whisk the heavy cream until stiff peaks form. Let cool in the refrigerator.
5. Using a hand mixer, or stand mixer with a whisk attachment, cream the cream cheese, mascarpone, powdered sugar, vanilla extract, and lemon juice. Whisk until smooth and creamy.
6. Squeeze all the water out of the gelatin, and add to the cheesecake filling. Whisk until combined. Now add the cooled whipped cream, and slowly fold into mixture.
7. Take out springform from freezer, and pour creamcheese filling over the crust. Refrigerate the cake over night, or at least 4 hours. The filling needs to set.
8. After propper cooling time, carefully take the springform ring out of the cheesecake.
9. Peel, and filet all the citrus fruits. Arrange in circular motion over the cheesecake. Enjoy!
Cake should be kept cool!

Notes

Tip: Use a knife to loosen the chilled cheesecake from the rim of the springform pan, then remove the rim. Using a clean sharp knife, cut into slices for serving. For perfect cut slices, wipe the knife clean between each slice.

Cover and state leftover cheesecake in the refrigerator for up to 5 days.

The cheesecake will freeze well for up to three months!

Nutrition

COURSE: Cake, Dessert

CUISINE: American

KEYWORD: Black Forrest Dessert, Cheesecake, Cheesecake with Blood Oranges, No Bake, No Bake Cheesecake, No Bake Citrus Cheesecake, No Bake Dessert

DID YOU MAKE THIS RECIPE?Leave a comment below and share a photo on Instagram and/ or Facebook. Tag @helloani.blog and hashtag it #helloani. I'd love to see your creations!

Lastly, if you make this recipe and would like to share a photo of your beautiful creation, don’t forget to tag me on Instagram and Facebook @helloani + #helloani.