»Back to Cakes

Tangelo No Bake Cheesecake

The beauty of this recipe is that it doesn't require baking. Only a short period of chilling. It is superb. This can be easily customized by switching up the citrus (ie. lemon, lime, etc.) and/or the nuts for the crust. This makes 4 small individual servings.

What you need

  1. 1/2 mounded cup pecan pieces
  2. pinch ground cinnamon
  3. One 8oz pkg cream cheese at room temperature
  4. 1/4 cup sour cream
  5. 1/4 cup heavy cream, whipped
  6. 2 Tablespoons (for filling) and 1 tsp (for crust) Agave syrup
  7. Zest of 1 tangelo
  8. Tangelo supremes, reserved for serving
  9. Tangelo juice squeezed from the tops and peels from cutting the supremes
  10. 1/2 tsp vanilla extract or 1/4 tsp ground vanilla
  11. pinch salt

How to make it

  1. Place pecans, 1 tsp agave and pinch cinnamon into a blender and blend until it becomes a bit pasted - don't go too far or you'll get butter. You'll find the mixture clumps slightly when squeezed
  2. Place a few spoonfulls into the base of 4 clear glass bowls or glasses (1/2 cup volume each)
  3. Using a spoon or flat bottle cap, tamp down the nuts fairly well in an even layer. You should have about a 1/4 inch layer.
  4. Blend cream cheese, sour cream, 2 tablespoons agave syrup, pinch salt, tangelo zest and juice, and vanilla until very smooth. A balloon whisk can help if it's a little clumpy.
  5. Gently fold in whipped cream.
  6. Taste and adjust sweetness to suit if necessary
  7. Spoon or pipe evenly on top of the nut crust in each glass/bowl
  8. Cover and chill for two or more hours
  9. If you have any extra nut mixture, you can toast it in a saucepan with a tiny bit of butter and use it as a garnish when serving. Be careful as this can burn quickly.
  10. When ready to serve, top each serving with a few of the tangelo supremes and toasted nut mixture if you have it.

Questions about this recipe?

Not the recipe you want? Enter an ingredient in the box below: