Easy No-Bake Tangold Mandarin Cheesecake
Easy No-Bake Tangold Mandarin Cheesecake
No-bake Tangold mandarin cheesecake with creamy filling, citrus zing, and vitamin C boost—light, juicy, and delicious.
Servings
Prep time
Cook time
Recipe
Ingredients
- 200g digestive biscuits
- 6 tbsp panela sugar
- 100g melted butter
- 200g cream cheese, at room temperature
- 300ml heavy/double cream
- 1 tbsp shredded sweetened coconut
- 4–5 Tangold mandarins (approx. 400g), peeled & segmented
Method
- Crush the biscuits into fine crumbs.
- I like to pop them in a ziplock bag and give them a good bash with a rolling pin (highly recommended as kitchen therapy!).
- Blitz the panela sugar in a blender until it becomes powdery.
- Mix 3 tbsp of the powdered sugar with the melted butter, then combine with the crushed biscuits.
- Line a baking tin with parchment paper, allowing some overhang for easy removal. Press the biscuit mixture firmly into the base using your hands or the bottom of a glass.
- In a bowl, beat the cream cheese with the remaining 3 tablespoons of powdered sugar until smooth.
- In a separate bowl, whip the cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture until combined.
- Fold in ¾ of the Tangold mandarin segments, letting them gently break apart through the mixture.
- Spoon the filling over the biscuit base and spread evenly
- Decorate the top with the remaining mandarin segments and sprinkle over the shredded coconut.
- Refrigerate for at least 4 hrs or until fully set.
- Once chilled, lift the cheesecake from the tin using the parchment, slice, and serve.
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