Description
This Citrus Cheesecake Delight is a creamy, tangy dessert with a buttery Nilla wafer crust and a refreshing orange-lemon cheesecake filling. Topped with whipped cream, mandarin slices, and fresh mint, this light and zesty cheesecake is perfect for spring and summer gatherings, brunches, or an elegant party dessert!
Ingredients
Units
Scale
For the Crust:
- 2 cups Nilla wafer crumbs
- 1/4 cup melted butter
- 2 tbsp sugar
For the Citrus Cheesecake Filling:
- 16 oz cream cheese (softened)
- 1/2 cup sugar
- 1/2 cup sour cream
- 1/4 cup fresh orange juice
- 1 tbsp lemon juice
- 1 tbsp orange zest
- 2 eggs
- 1 tsp vanilla extract
For Garnish:
- Whipped cream
- Mandarin orange slices
- Fresh mint leaves
Instructions
-
Prepare the Crust:
- Preheat oven to 350°F (175°C).
- Mix Nilla wafer crumbs, melted butter, and sugar until combined.
- Press into a 9-inch tart or springform pan. Bake for 8-10 minutes. Let cool.
-
Make the Filling:
- Beat cream cheese and sugar until smooth.
- Add sour cream, orange juice, lemon juice, and zest, mixing well.
- Add eggs one at a time, mixing until just combined. Stir in vanilla extract.
-
Bake the Cheesecake:
- Pour the citrus filling over the crust and smooth the top.
- Bake at 325°F (163°C) for 35-40 minutes until set.
- Let cool completely, then refrigerate for at least 4 hours.
-
Garnish & Serve:
- Before serving, top with whipped cream, mandarin slices, and mint leaves for a fresh finish.
Notes
- Swap Nilla wafers for graham crackers if desired.
- Add a splash of Grand Marnier for an extra citrusy kick.
- Store in the refrigerator for up to 4 days.
