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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
- 1/2 mounded cup pecan pieces
- pinch ground cinnamon
- One 8oz pkg cream cheese at room temperature
- 1/4 cup sour cream
- 1/4 cup heavy cream, whipped
- 2 Tablespoons (for filling) and 1 tsp (for crust) Agave syrup
- Zest of 1 tangelo
- Tangelo supremes, reserved for serving
- Tangelo juice squeezed from the tops and peels from cutting the supremes
- 1/2 tsp vanilla extract or 1/4 tsp ground vanilla
- pinch salt
How to make it
- 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
- Place a few spoonfulls into the base of 4 clear glass bowls or glasses (1/2 cup volume each)
- 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.
- 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.
- Gently fold in whipped cream.
- Taste and adjust sweetness to suit if necessary
- Spoon or pipe evenly on top of the nut crust in each glass/bowl
- Cover and chill for two or more hours
- 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.
- When ready to serve, top each serving with a few of the tangelo supremes and toasted nut mixture if you have it.
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