No Bake Orange Cheesecake Recipe


Difficulty LevelEasyHealth IndexAverage
Main IngredientInterest Group


 Graham cracker crumbs1 Cup (16 tbs), crushed
 Margarine/Butter3 Teaspoon, melted
 Cold water1⁄4 Cup (4 tbs)
 Unflavored gelatin1 1⁄4 Ounce (1 Envelope)
 Nonfat cream cheese16 Ounce (At Room Temperature)
 Sugar1⁄4 Cup (4 tbs)
 Concentrated acesulfame k18 Gram (6 Packets)
 Non-fat sour cream1 Cup (16 tbs)
 Freshly squeezed orange juice3⁄4 Cup (12 tbs)
 Freshly grated orange peel1 Teaspoon
 Orange flavoring2 Teaspoon
 Navel oranges3 , peeled, bitter parts removed (Topping)

Nutrition Facts

Serving size: Complete recipe

Calories 2425 Calories from Fat 1031

% Daily Value*

Total Fat 115 g176.4%

Saturated Fat 42.3 g211.5%

Trans Fat 0 g

Cholesterol 80.5 mg

Sodium 1224.2 mg51%

Total Carbohydrates 293 g97.8%

Dietary Fiber 17.6 g70.5%

Sugars 127 g

Protein 60 g119.8%

Vitamin A 62.2% Vitamin C 646.3%

Calcium 63.4% Iron 22%

*Based on a 2000 Calorie diet


To make the crust: Mix the graham cracker crumbs and margarine.
Spread this over the bottom and a little up the sides of a 9 in. (23 cm) springform pan.
Freeze the crust while mixing the filling.
To make the filling: Put the water in a small saucepan and sprinkle the gelatin on top.
After 1 minute turn the heat on low and, stirring constantly, heat for 2-3 minutes until the gelatin is dissolved.
Remove from heat.
With an electric mixer, beat the cream cheese, sugar, and acesulfarne-K in a large bowl.
When the mixture is fluffy, add the sour cream and beat well.
Mix in the orange juice, gelatin, peel, and flavoring.
Pour into a chilled crust.
Refrigerate for 4-6 hours until firm.