Mandarin orange cheesecake is one of my first no-bake loves. When I became a wife and a mother, I relied on simple staples to keep our home happy.
Easy recipes, routines, and even kitchen items that would make life easier. I still remember buying my very first Pyrex measuring cup, and making mandarin orange cheesecake for the first time.
I was overwhelmed at a store filled with home goods, and all of the choices that were before me. Large items, small items, uni-taskers, and more. It was exhausting. Then I spotted the Pyrex section, and was immediately filled with memories.
My mom, a cake decorator, had a large collection of Pyrex, and even my grandmother had her favorite pyrex pieces that she used in her kitchen. In my mind, Pyrex is generational and everlasting. It also inspires me to create!
This mandarin orange cheesecake was a go-to recipe for me when I was a new bride. I wanted to make a delicious dessert for my new husband, but my cooking skills were still sub-par. This no-bake dessert saved the day.
It’s silky smooth, and super easy to make. Plus, it reminds me of my Mom and Grandmother, who always provided the most delectable desserts with their Pyrex pie plates.
No-Bake Mandarin Orange Cheesecake
1 15-ounce can Mandarin oranges
18 sheets of graham crackers
10 tablespoons unsalted butter, melted
1 tablespoon granulated sugar
2 8-ounce packages of cream cheese
1 14-ounce can of sweetened condensed milk
2 tablespoons of mandarin orange juice, reserved from can
1 teaspoon vanilla
Thoroughly drain can of mandarin oranges, reserving 2 tablespoons of juice for later. Place mandarin oranges in a small bowl. Set aside.
Place graham crackers in your food processor, and pulse until it turns into fine crumbs. You can also place them in a gallon zip top bag, and crush with a rolling pin or glass bottle. Once graham crackers are crushed, add butter and sugar. Mix well.
Place graham cracker crust mixture in your pie plate, and press it down into the bottom and up the sides. Place the pie plate in the freezer for 15 minutes.
To make the filling, place the cream cheese in your stand mixer, or in a bowl large enough for your electric hand mixer. Beat the cream cheese on medium speed until smooth.
With the mixer on low speed, slowly mix in the sweetened condensed milk. Be sure to stop the mixer periodically to scrape down the sides. Once the milk is incorporated, add in the mandarin orange juice and the vanilla.
Take the graham cracker crust out of the freezer, line the bottom with the mandarin oranges. Don’t forget to save a few for a garnish!
Pour the cream cheese mixture over the mandarin oranges, and cover the cheesecake with plastic wrap. Place in freezer for 2 to 3 hours.