no bake citrus cheesecake
this no bake citrus cheesecake is the perfect last minute holiday dessert. it is made from an easy press in oreo cookie crust, a creamy citrus cheesecake filling and is topped with spiced cranberry compote.
Equipment
- 9" springform pan
- stand mixer with paddle attachment or electric hand mixer with beaters
- small pot or sauce pan
Ingredients
Oreo cookie crust
- 30 Oreo cookies, crushed makes about 2 c when crushed
- 6-8 tbsp (85-113g) unsalted butter, melted
- 2 tbsp orange zest from about 1 medium orange
- ½ tsp orange or lemon extract
Citrus Cheesecake Filling
- 1 c (237ml) heavy whipping cream, cold
- 24 oz. cream cheese, room temperature
- ¾ c (150g) granulated sugar, divided
- 2 tbsp (15g) powdered sugar
- 2 tablespoon orange zest from about 1 medium orange
- ¼ c (59ml) freshly squeezed orange juice use the two oranges from the zest
- ¼ c greek yogurt, room temperature
- 1 tsp (5ml) orange or lemon extract
Citrus Cranberry Compote
- 2 c fresh or frozen cranberries
- ¾ c (150g) granulated sugar
- ½ c (118ml) water
- ¼ c (59ml) freshly squeezed orange juice
- 1 tbsp cornstarch or other thickener of choice
Instructions
- Line the bottom (and sides if preferred) of a 9” springform pan with parchment paper. Lightly grease the sides with a very small amount of melted butter. Set aside.
- Pulse the Oreo cookies in a food processor until a crumb like texture. Pulse in 6 tablespoon melted butter until the mixture sticks together. If needed, add in 1-2 additional tablespoon butter. The crumbs should stick together when pressed together.
- Press the crust into the bottom of the prepared pan. If desired, press the crust about ½” up the sides as well. Chill in the fridge while you prepare the filling.
- Whip the chilled heavy cream and ¼ c of sugar in a mixing bowl until medium firm peaks form, about 5-6 minutes on medium-high speed. Scoop out into another bowl.
- In the same bowl used to whip the cream (no need to completely clean), with the paddle attachment, cream together the cream cheese, remaining sugars and orange zest. Cream on medium speed until the mixture is smooth with no lumps. Add in the orange juice, greek yogurt and extract. Cream together on medium speed until smooth and well incorporated. Scrape down the sides as needed. Taste the cream cheese mixture and adjust seasonings as needed.
- Gently fold the whipped cream into the cream cheese mixture. Make sure not to deflate the air in the whipped cream.
- Pour the citrus cream cheese filling into the prepared crust. Smooth the filling across the pan. Cover the entire pan with plastic wrap or foil. Chill in the fridge for 12 hours - overnight.
- Prepare the cranberry compote 1 day to 2-3 hours in advance of serving. In a small mixing bowl whisk together the orange juice and cornstarch until well combined. In a medium sauce pan, bring the cranberries, water and sugar to a boil over medium high heat. Stir in the orange juice mixture. Cook at a gentle boil until the cranberries have started to “pop,” and the mixture has thickened to nicely coat the back of a spoon, about 4-5 minutes. Remove from heat, pour into a heat proof bowl and cool to room temperature. Chill in the fridge at least 30-60 minutes before topping the cheesecake.
- To serve: Remove the sides of the spring form pan. Serve from the pan or carefully transfer the cheesecake to a serving plate. Right before serving, spoon the cranberry compote directly onto the cheesecake. Alternatively, spoon the cranberry compote on top each slice of cheesecake right before serving.
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