Easy No-Bake Tangold Mandarin Cheesecake

Did someone say no-bake cheesecake? Yes, please! This one is as simple as it is delicious — bursting with the sweet, juicy flavour of Tangold mandarins. It’s light, bright and perfect for any occasion.

When winter rolls in, I always look forward to Aussie-grown mandarins. Tangold mandarins are my go-to: sweet, juicy, seedless and easy to peel —ideal for snacking on the move. They’re also packed with vitamin C and fibre, giving your immune system a seasonal boost. While I love them just as they are, when I’m feeling a little indulgent, this no-bake cheesecake is my favourite way to turn them into something special. Think creamy filling, citrusy zing, and a golden biscuit base. Yum!

Prep Time: 15 mins

Chill Time: 4 hrs
200g digestive biscuits
6 tbsp panela sugar
100g melted butter
200g cream cheese, at room temperature
300 ml heavy/double cream
1 tbsp shredded sweetened coconut
4–5 Tangold mandarins (approx. 400g), peeled & segmented

Prepare the Base

Crush the biscuits into fine crumbs.
I like to pop them in a ziplock bag and give them a good bash with a rolling pin (highly recommended as kitchen therapy!).

Method

1. Blitz the panela sugar in a blender until it becomes powdery.

2. Mix 3 tbsp of the powdered sugar with the melted butter, then combine with the crushed biscuits.

3. Line a baking tin with parchment paper, allowing some overhang for easy removal. Press the biscuit mixture firmly into the base using your hands or the bottom of a glass.

4. In a bowl, beat the cream cheese with the remaining 3 tablespoons of powdered sugar until smooth.

5. In a separate bowl, whip the cream until stiff peaks form.

6. Gently fold the whipped cream into the cream cheese mixture until combined.

7. Fold in ¾ of the Tangold mandarin segments, letting them gently break apart through the mixture.

8. Spoon the filling over the biscuit base and spread evenly.

9. Decorate the top with the remaining mandarin segments and sprinkle over the shredded coconut.

10. Refrigerate for at least 4 hrs or until fully set.

11. Once chilled, lift the cheesecake from the tin using the parchment, slice, and serve.

Grown right here in Australia, Tangold Mandarins are pure gold and enjoyed all over. They’re the juiciest, seedless, easy-to-peel mandarins — and oh so deliciously sweet. Add them to your shopping list today! They’re available at major supermarkets and all good independent grocers.