Mandarin and Cinnamon Cheesecake Recipe

Name: Mandarin and Cinnamon Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 cups butternut snap biscuit crumbs; 60g butter, melted; 500g block PHILADELPHIA Cream Cheese, softened; 1/2 cup caster sugar; 2 teaspoons ground cinnamon; 3 teaspoons gelatine, dissolved in; 1/4 cup boiling water; 1 cup sour cream; 2 x 310g cans mandarins, drained, reserve juice; 1/3 cup fruit marmalade

Servings: persons

1
Combine the biscuit crumbs and butter in a bowl.
2
Press into the base of a lined 20cm springform pan.
3
Chill until firm.
4
Beat the Philly*until smooth.
5
Add the sugar and cardamom and continue beating until the sugar has dissolved.
6
Beat in the gelatine mixture, then sour cream and 1/3 cup mandarin juice until thick and creamy.
7
Pour onto the prepared base and allow to chill for 20 minutes.
8
Remove the fridge and place mandarin segments onto the cheesecake, pressing lightly into the mixture.
9
Return to chill until set.
10
Heat the marmalade and 1-2 tablespoons of the juice until well heated.
11
Allow to cool slightly before brushing liberally over the fruit.
12
Serve immediately.

1395

kcal

Calories

139

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 1/4 cups butternut snap biscuit crumbs, 60g butter, melted, 500g block PHILADELPHIA Cream Cheese, softened, 1/2 cup caster sugar, and more.

Yes, Mandarin and Cinnamon Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Mandarin and Cinnamon Cheesecake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions