No-Bake Berry-Orange Cheesecake Pie
Finally, an easy cheesecake that doesn’t require an oven or springform pan! This simple no-bake recipe features a pecan shortbread-cookie crust and traditional sweet filling topped with orange marmalade and fresh fruit.
Active Time: 20 minutes
Total Time: 5 hours 30 minutes
Ingredients:
Crust
20 pecan shortbread cookies
2 Tbsp butter, melted
2 bricks (8 oz each)1/3-less-fat cream cheese (Neufchatel)
3/4 cup sugar
2 Tbsp grated orange zest
1 cup plus 1/4 cup orange juice
1 pkt unflavored gelatin (scant 2-1/2 tsp)
1/2 cup sweet orange marmalade
1 pt (about 12 oz) fresh strawberries, hulled and sliced
1/4 cup fresh blueberries
2 oranges, peeled and sectioned
Directions:
- Coat a 9-in. pie plate with nonstick spray.
- Crust: Process cookies in food processor until fine crumbs form. Add butter; process until crumbs are moistened. (Or finely crush cookies in a sturdy plastic food bag with a rolling pin. Add butter; knead to mix.) Press over bottom and up sides of pie plate. Freeze 15 minutes until firm. Wash and dry processor.
- Filling: Process cream cheese, sugar, orange zest and 1 cup orange juice in food processor until smooth, scraping bowl as needed. Leave in processor.
- Sprinkle gelatin over remaining 1/4 cup orange juice in a small saucepan. Let stand 1 to 2 minutes. Stir with heatproof rubber spatula over medium-low heat until steaming and gelatin completely dissolves. With processor running; add gelatin and process until blended. Pour into crust. Cover tightly with plastic wrap and refrigerate at least 5 hours until firm.
- Up to 3 hours before serving: Heat marmalade until melted. Strain through a sieve over cheesecake; spread evenly. Arrange berries and oranges on top as shown. Refrigerate until serving.
Planning Tip: Can be made through Step 4 up to 3 days ahead.
