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No Bake Orange Cheesecake


For the Cookie Crust:

For the Filling:

For the topping:

  • use a good quality marmalade.
  • top with your favorite fruit (optional)



  • In a small bowl, combine cookie crumbs, honey, and oil.
  • Place a circle of parchment paper into the bottom of an 8 to 9 inch pan. Press crumb mixture into the bottom of the prepared pan and refrigerate until ready to fill. 


  • In a medium bowl, whip room-temperature cream cheese with sugar and balsamic until completely smooth and fluffy. (3-5 minutes or more, depending on the temperature of your cream cheese.)
  • In a separate medium bowl, whip the whipping cream until stiff peaks form. Add 1/4 of the whipped cream to the cream cheese mixture and stir in by hand to lighten it.
  • Then, fold in the remaining whipped cream, being careful not to deflate the volume, until well incorporated.
  • Transfer to prepared pan, smoothing top. Place in the refrigerator while you make the gelatin topping.


  • Spread with marmalade. 
  • Top with fruit (optional).
  • Cover with plastic wrap.
  • Chill several hours or overnight.


Recipe adapted from The Little Shop of Olive Oils

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