No-Bake Orange Cream Cheesecake

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  • 1 cup Graham cracker crumbs
  • 3 tablespoons Equal Spoonful*
  • 3 tablespoons stick butter or margarine, melted


  • 1 cup orange juice
  • 1 envelope unflavored gelatin
  • 2 (8 ounce) packages reduced fat cream cheese, softened
  • 1 cup part-skim ricotta cheese
  • 3/4 cup Equal Spoonful**
  • 1 teaspoon orange extract (optional)
  • 2 cups light whipped topping
  • 1 (11 ounce) can mandarin oranges, drained, coarsely chopped

* May substitute 4 1/2 packets Equal sweetener

** May substitute 18 packets Equal sweetener


  1. Crust: Combine all ingredients. Press onto bottom of a 9-inch springform pan.
  2. Bake in preheated 350 degrees F oven for 10 minutes.
  3. Remove from oven and cool on wire rack while preparing filling.
  4. Filling: Pour orange juice into small saucepan. Sprinkle gelatin over orange juice and let soften 1 minute. Heat over low heat, stirring constantly until gelatin is completely dissolved. Remove from heat; set aside.
  5. Beat cream cheese and ricotta cheese in medium size bowl with electric mixer until smooth and fluffy. Mix in Equal and orange extract until combined. Stir in gelatin mixture.
  6. Place cheese mixture in refrigerator or freezer for 20 to 30 minutes to thicken slightly. Fold in whipped topping and orange pieces. Spread evenly over baked crust.
  7. Refrigerate several hours or overnight.
  8. To serve, place springform pan on serving plate; remove sides of pan.
  9. Garnish with additional orange slices and whipped topping, if desired.

Makes 16 servings

Nutrition information per serving: 152 cal., 6 g pro., 11 g carb., 10 g fat, 31 mg chol., 158 mg sodium

Food exchanges: 1 milk, 2 fat

Recipe credit: Equal Sweetener