No Bake Orange Cheesecake

10 servings

270 minutes

No-bake orange cheesecake is a delicate dessert inspired by American culinary traditions but adapted for easy preparation. Its base of crunchy cookies and nuts adds textural variety, while the airy filling of cream cheese and sour cream provides tenderness. The flavor harmoniously blends with the aroma of fresh orange, giving a refreshing citrus note. This cheesecake is perfect for summer tea parties or festive gatherings since it requires no baking and chilling makes it especially enjoyable on hot days. Moderately sweet with a hint of orange tartness, it will be a great ending to a meal and delight both classic dessert lovers and those seeking new taste experiences.

Energy value per serving

• Calories: 445.5
• Proteins: 6.5g
• Fats: 32.6g
• Carbohydrates: 32.8g

Ingredients

• Cookies ""Jubilee"": 200 g
• Walnuts: 50 g
• Butter: 120 g
• Salt: pinch
• Sour cream 42%: 200 g
• Cottage cheese: 400 g
• Brown sugar: 150 g
• Gelatin: 10 g
• Orange zest: 1 pc
• Oranges: 1 pc

Cooking steps

1. For the base, crush the cookies into crumbs using a blender or food processor, then chop the nuts. Combine in a bowl. Melt the butter, let it cool slightly, and pour it over the nuts and cookies. Add salt and mix — it should form a pliable mass.

   Required ingredients:

   • Cookies ""Jubilee"": 200 g
   • Walnuts: 50 g
   • Butter: 120 g
   • Salt:  pinch

2. Line the baking mold with film. Place the base mixture in the mold and press it down with your hands, spreading it along the bottom and walls to form low edges. Put the mold in the refrigerator.

3. For the filling, soak the gelatin in a small amount of water for 10 minutes. Pour orange juice and 3 tablespoons of water into a saucepan. Add sugar and zest. Cook over medium heat, stirring until the sugar is completely dissolved.

   Required ingredients:

   • Gelatin: 10 g
   • Oranges: 1 piece
   • Brown sugar: 150 g
   • Orange zest: 1 piece

4. Add gelatin and boil, stirring constantly, until fully dissolved. Remove from heat and cool for about 20 minutes.

5. Whip the sour cream with a mixer until fluffy. Mash the cottage or cream cheese, add the gelatin syrup and mix thoroughly. Add the sour cream and mix again.

   Required ingredients:

   • Sour cream 42%: 200 g
   • Cottage cheese: 400 g
   • Gelatin: 10 g

6. Pour the filling into the cheesecake base and smooth it with a knife. Place in the refrigerator to set for at least 4 hours. When serving, carefully remove the cheesecake by the edges of the film.