Mandarin Orange Glaze Cheesecake Recipe

This citrus cheesecake complete with a mandarin orange glaze will be a great dessert for any get together. The sweet, bright flavors blend together in a wonderful way.

Mandarin Orange Glaze Cheesecake Recipe

How To Make Mandarin Orange Glaze Cheesecake

Chill Time:: 9 hrs
Cook: 55 mins
Total: 9 hrs 55 mins


For Crust:

  • oz graham cracker crumbs
  • ½ cup unsalted butter, melted
  • ½ tsp salt
  • orange zest, from 1 orange

For Filling:

  • 1 lb cream cheese, softened
  • ¾ cup granulated sugar
  • ½ cup yogurt
  • ¼ cup milk
  • orange zest, from 1 orange
  • orange juice, from 2 oranges
  • 1 tbsp vanilla extract
  • ¼ tsp salt
  • 2 gelatin sheets

For Orange Sauce:

  • 1 cup orange juice, or drained liquid from the canned orange segments, just top it up until you reach 1 cup
  • 10 oz mandarin orange segments, (1 can), drained
  • 3 tbsp orange liqueuer
  • 3 tbsp dried orange peels, cut into small cubes
  • 2 tbsp granulated sugar
  • 1 tbsp cornstarch
  • 1 tbsp orange jam, or marmalade



  1. Combine all your ingredients in a mixing bowl. Whisk until you achieve the texture of wet sand.

  2. Place your crust mixture into a 9-inch springform cake tin until it covers the bottom and slightly the sides of the cake tin.

  3. Set aside in a chilled area and allow to firm up at least an hour.


  1. Bloom your gelatin sheets by submerging them in iced cold water. Set aside for at least 15 minutes or until pliable.

  2. In a stand mixer, add cream cheese, salt, and sugar. Cream until sugar is dissolved completely and mixture turns fluffy roughly 8 to 10 minutes.

  3. While you are creaming your cheese, heat up your orange juice just until simmering. Either in a saucepot or through 10-second bursts in the microwave on medium heat.

  4. Squeeze as much water out of the bloomed gelatin sheets, add into the hot juice and stir until completely melted. If using a sauce pot to heat the juice, ensure that it's away from the heat before adding the gelatin.

  5. Add vanilla, orange zest, yogurt, and milk into your cheese mixture. Continue creaming.

  6. While the stand mixer is still running, reduce speed to low and slowly drizzle in your gelatin-orange juice mixture. Continue creaming until evenly incorporated.

  7. Pour your cheese mixture onto your crust.

  8. Cover, then transfer to a chilled area and allow to firm up, at least 6 hours and best if overnight.

Orange Sauce:

  1. Dissolve cornstarch in 3 tablespoons of orange juice. Set aside.

  2. In a saucepot, combine remaining orange juice, sugar, and orange marmalade or jam. Bring to a boil.

  3. Reduce to a simmer, then stir until sugar has dissolved completely, roughly 3 minutes.

  4. Pour the cornstarch slurry into the sauce and simmer to thicken. Stir occasionally, roughly 5 minutes.

  5. Remove the sauce from the heat, add your liqueur, orange peels, and orange segments. Stir to combine.

  6. Cool down the sauce until ready to serve.

  7. Once the cheesecake has firmed up, portion your cheesecake accordingly.

  8. Spoon over roughly 2 tablespoons of the sauce over the cheesecake, ensuring that it completely covers. Serve.


  • Sugar: 37g
  • :
  • Calcium: 118mg
  • Calories: 555kcal
  • Carbohydrates: 55g
  • Cholesterol: 96mg
  • Fat: 35g
  • Fiber: 1g
  • Iron: 2mg
  • Monounsaturated Fat: 9g
  • Polyunsaturated Fat: 1g
  • Potassium: 280mg
  • Protein: 7g
  • Saturated Fat: 19g
  • Sodium: 608mg
  • Trans Fat: 1g
  • Vitamin A: 1670IU
  • Vitamin C: 28mg
Nutrition Disclaimer
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