This delicious easy no-bake mandarin cheesecake is bursting with juicy mandarins in every bite. Easy to make, simple recipe with regular ingredients.

Mandarin cheesecake is a lovely dessert, served chilled.
The filling is made up of cream, cream cheese and juicy mandarins, so with every bite, you get a burst of sweet, juicy mandarins.
The base is a traditional no-bake cheesecake base, and that gives you a nice crunchy texture.
Combined with the creamy cheesecake filling, this is a delicious dessert.

Serve chilled as an easy weeknight dessert or take to a party, potluck or gathering.
This won't disappoint! the flavors are wonderful!
The recipe itself is very easy to make and requires no baking or cooking.
We've given you easy, step-by-step instructions so you will know exactly how to make the cheesecake base, add fruit to the filling and how long you need to chill this cheesecake for.
So enjoy and have fun making this lovely dessert!
Prep Time
10 minutes
Cook Time
4 Hours refrigeration
Yield
16 Squares
You will need
8 inch Square pan

Ingredients
The Base
3 ½ oz or 100 g butter
7 oz or 200 g Digestive Biscuits (cookies, see below) or Honey Graham Crackers
The Filling
14 oz or 400 g Canned Mandarins, drained
6 Tablespoons Powdered Sugar, divided
8 oz or 200 g Cream Cheese, Room Temperature
10 oz or 300 ml heavy/double Cream
1 Tablespoon Desiccated, shredded Sweetened Coconut

Instructions
- Place all your digestives / Graham Crackers in a plastic bag

and using a rolling pin bash them until they become fine crumbs


Line the baking tin with parchment paper so it comes up the sides as in the photo. Here's a quick tutorial on how to line a pan if you're not sure.

In a mixing bowl (large enough to hold the digestives) melt the butter for 30 seconds in the microwave.
It should be liquid. If not, heat for a further 10 seconds, or until it has completely melted.
Add 3 tablespoons of powdered sugar and stir in.
Transfer the digestives mixture to the baking pan.
Use the bottom of a glass and compress the digestives mixture as much as possible.

You want the base to be firm and packed tight.
Use the back of your hand and go along the edges pushing the mix down and compressing.


Drain the mandarins and place them on some kitchen paper.
Separate the whole pieces from the broken pieces.

We will use the whole pieces to decorate the top of the cheesecake and the broken pieces will be added to the filling.
You want roughly half for the top and half for the filling.
For the filling, in a small bowl, add the cream cheese and powdered sugar,

whip until combined.

Then in the mixer, whip cream until stiff, add cream cheese.


(This recipe is not overly sweet so you may wish to add a little more powdered sugar to your own taste).
Fold in half of the mandarins, (these should be mainly the broken pieces)


Transfer mixture to the baking pan

and spread evenly.


Add the remaining half of the mandarins to the top and arrange how you like.

Sprinkle some shredded coconut over the top of the mandarins.

Place in the fridge for at least 4 hours then remove from the pan by taking hold of sides of parchment paper and carefully lifting out onto a board.

Slice and serve

TIP
If you want to prepare ahead, you can place this in the freezer for a couple of hours, then remove the cake from the tin by lifting it out holding the sides of the parchment paper.
Take a sharp knife and cut into squares and put on a plate and return to the fridge until ready for serving.

When you allow the cake to freeze for a while, it is a lot easier to cut nice sharp slices.

Recipe Card
Easy No-Bake Mandarin Cheesecake

A delicious No Bake Dessert, bursting with juicy mandarins in every bite. Easy to make, simple recipe with regular ingredients
Ingredients
The Base
- 3 ½ oz or 100 g butter
- 7 oz or 200 g Digestive Biscuits or Honey Graham Crackers
The Filling
- 14 oz or 400 g Canned Mandarins, drained
- 6 Tablespoons Powdered Sugar, divided
- 8 oz or 200 g Cream Cheese, Room Temperature
- 10 oz or 300 ml heavy/double Cream
- 1 Tablespoon Desiccated, shredded Sweetened Coconut
Instructions
1. Place all your digestives / Graham Crackers in a plastic bag, and using a rolling pin bash them until they become fine crumbs.
Line the baking tin with parchment paper so it comes up the sides as in the photo.
2. In a mixing bowl (large enough to hold the digestives) melt the butter for 30 seconds in the microwave. It should be liquid. If not, heat for a further 10 seconds, or until it has completely melted. Add 3 tablespoons of powdered sugar and stir in.
3. Transfer the digestives mixture to the baking pan.
4. Use the bottom of a glass and compress the digestives mixture as much as possible. You want the base to be firm and packed tight.
Use the back of your hand and go along the edges pushing the mix down and compressing.
5. Drain the mandarins and place them on some kitchen paper. Separate the whole pieces from the broken pieces. We will use the whole pieces to decorate the top of the cheesecake and the broken pieces will be added to the filling. You want roughly half for the top and half for the filling.
6. For the filling, in a small bowl, add the cream cheese and powdered sugar, whip until combined.
7. Then in the mixer, whip cream until stiff, add cream cheese.
(This recipe is not overly sweet so you may wish to add a little more powdered sugar to your own taste).
8. Fold in half of the mandarins, (these should be mainly the broken pieces)
Transfer mixture to the baking pan and spread evenly.
9. Add the remaining half of the mandarins to the top and arrange how you like.
Sprinkle some shredded coconut over the top of the mandarins.
10. Place in the fridge for at least 4 hours then remove from the pan by taking hold of sides of parchment paper and carefully lifting out onto a board. Slice and serve.
Notes
If you want to prepare ahead, you can place this in the freezer for a couple of hours, then remove the cake from the tin by lifting it out holding the sides of the parchment paper.
Take a sharp knife and cut into squares and put on a plate and return to the fridge until ready for serving. When you allow the cake to freeze for a while, it is a lot easier to cut nice sharp slices
Nutrition Information:
Yield: 16 Serving Size: 1Amount Per Serving: Calories: 242Total Fat: 19gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 49mgSodium: 124mgCarbohydrates: 16gFiber: 1gSugar: 11gProtein: 2g
Nutrition information isn’t always accurate
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Tammy says
With the warmer months ahead this is a perfect recipe to have on hand. This looks light and luscious! What a fabulous cheesecake delight!
Addison says
I am such a huge fan of cheesecake! I love that this is super easy and no bake as well!
Adriana Lopez says
I love mandarins, and I happened to have all the ingredients. This recipe is so yummy and super easy to put together!
amycaseycooks says
I love the idea of using oranges in a cheesecake. And what a bonus that this is a no bake version!
Elaine says
One type of cheesecake that I haven't tried a lot of. I love orange flavor though, so I am sure this cheesecake is a hit!
Beth says
What a lovely, simple cheesecake - it's exactly the sort of no-bake recipe I've been looking for. I love that it's not too sweet - I'm usually cutting down on the sugar, good to know I won't have to here. Beth
Veronika says
I love desserts with mandarins! This recipe seems so easy to make and has so much flavor, I definitely need to make it soon 😉
Kathryn says
I love mandarins and cheesecake so I can't wait to try your recipe! This looks and sounds SO delicious, great idea and amazing recipe!
Aleta says
I am such a fun of cheesecake, never mind no bake cheesecakes that are filled with mandarin oranges! Cannot wait to make this at home.
Bernice Hill says
Thanks for posting this great no bake cheesecake. I had completely forgotten about this mandarin topped classic from my childhood.
Marta says
I'm loving all things citrus these days. This had the perfect amount of citrus with the smooth flavor of the mandarin. I will certainly make these many times over.
FOODHEAL says
Woow! the color of mandarin is super gorgeous. I am keeping this recipe to try it out.