Tang No-Bake Cheesecake Recipe

Cooking Directions

• STEP 1.In a mixing bowl, combine the graham cracker crumbs and melted butter. Press the mixture into the bottom of a springform pan to form the crust.
• STEP 2.In a separate bowl, beat the cream cheese until smooth. Add the Tang drink mix and powdered sugar, and continue to beat until well combined.
• STEP 3.In another bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture.
• STEP 4.Pour the filling over the crust in the springform pan. Smooth the top with a spatula.
• STEP 5.Refrigerate the cheesecake for at least 4 hours or overnight to set.
• STEP 6.Before serving, remove the sides of the springform pan and transfer the cheesecake to a serving plate.
• STEP 7.Garnish with additional whipped cream and orange slices, if desired.
• STEP 8.Slice and serve chilled. Store any leftovers in the refrigerator.

Cooking Tips

• Make sure the cream cheese is at room temperature for easier mixing.
• For a stronger Tang flavor, you can add more Tang drink mix to the filling.
• To easily remove the cheesecake from the springform pan, run a knife around the edges before releasing the sides.
• For a firmer crust, you can bake it in the oven for 10 minutes at 350°F before adding the filling.

Storage and Serving

• Store the Tang No-Bake Cheesecake in the refrigerator to keep it fresh.
• Serve chilled for the best taste and texture.
• This cheesecake can be made ahead of time and stored in the refrigerator for up to 3 days.