This Orange Cheese Pie is a delightful, no-bake dessert that balances the richness of cottage cheese with the bright acidity of orange and lemon juices. The texture is incredibly smooth and creamy, thanks to the blending process which eliminates any graininess from the cheese. It offers a lighter alternative to traditional heavy cream cheesecakes, making it perfect for warm weather or when you want something refreshing yet satisfying. The graham cracker crust provides a necessary crunch to contrast the soft filling. This dish is ideal for casual gatherings, summer picnics, or as a healthy-ish treat after a heavy meal. It requires minimal cooking effort, mostly blending and chilling, allowing the natural flavors of the citrus and cheese to shine through without overwhelming sweetness.
Orange Cheese Pie
Description
This Orange Cheese Pie is a delightful, no-bake dessert that balances the richness of cottage cheese with the bright acidity of orange and lemon juices. The texture is incredibly smooth and creamy, thanks to the blending process which eliminates any graininess from the cheese. It offers a lighter alternative to traditional heavy cream cheesecakes, making it perfect for warm weather or when you want something refreshing yet satisfying. The graham cracker crust provides a necessary crunch to contrast the soft filling. This dish is ideal for casual gatherings, summer picnics, or as a healthy-ish treat after a heavy meal. It requires minimal cooking effort, mostly blending and chilling, allowing the natural flavors of the citrus and cheese to shine through without overwhelming sweetness.Ingredients
Directions
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Preheat oven to 350F (175C). Crush graham crackers into fine crumbs.
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In a small bowl, mix graham cracker crumbs, 2 tbsp sugar, and melted margarine until the mixture resembles wet sand.
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Press the crumb mixture firmly into the bottom and slightly up the sides of a 9-inch pie plate. Bake for 8-10 minutes until lightly golden. Let cool completely.
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In the bowl of a blender, sprinkle unflavored gelatin over cold milk. Let stand for 3 minutes to bloom.
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Add heated milk to the blender. Process on low speed until the gelatin is completely dissolved.
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Stop the blender and add the remaining 2/3 cup sugar, salt, cottage cheese, orange juice concentrate, lemon juice, and vanilla extract.
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Process on high speed until the mixture is completely smooth and creamy, scraping down the sides if necessary.
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Pour the filling into the cooled graham cracker crust.
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Sprinkle a few reserved graham cracker crumbs on top for garnish.
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Refrigerate for at least 4 hours or until firmly set before slicing.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 180kcal
- % Daily Value *
- Total Fat 4.5g7%
- Saturated Fat 2.0g10%
- Cholesterol 15mg5%
- Sodium 210mg9%
- Total Carbohydrate 28g10%
- Dietary Fiber 1.0g4%
- Sugars 20g
- Protein 8g16%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Make sure the cottage cheese is well-drained if it seems watery, though creamed cottage cheese usually works best for a smooth texture.
The orange juice concentrate should be thawed if frozen, but used undiluted for the most intense flavor.
For a richer crust, you can substitute butter for the margarine.
This pie needs adequate chilling time to set properly due to the gelatin content. Do not rush the refrigeration step.
Leftovers should be stored covered in the refrigerator for up to 3 days.
