Pass the Cocoa |

No Bake Blood Orange Cheesecake Tartlets

Yields: six 4-inch tartlets



For the Crust

2 cups graham cracker crumbs

8 tablespoons unsalted butter, melted

For the Filling

8 oz. white chocolate

16 oz. cream cheese, room temperature

¼ cup powdered sugar

½ cup freshly squeezed blood orange juice

zest of two medium blood oranges

For Assembly

1 blood orange, thinly sliced

zest of one blood orange, for sprinkling (if desired)


  1. Make the crust. Mix together the graham cracker crumbs and melted butter. Distribute equally between six mini tart pans.
  2. With a spoon or your hands, firmly press the graham cracker mixture evenly along the sides and bottom of the tart pans. Refrigerate for at least 15 minutes to allow the crust to firm up.
  3. Make the filling. Place the white chocolate in a microwave safe bowl, and microwave on medium power for about 90 seconds, or until the chocolate is melted. Make sure to stop every 30 seconds to give it a good stir or else the white chocolate might burn. Let the chocolate cool until it is lukewarm, but not set.
  4. With an electric mixture (or some elbow grease), whisk the cream cheese with the powdered sugar in a large mixing bowl until it is light and fluffy, about 5 minutes. Whisk in the zest and blood orange juice.
  5. While whisking continuously, pour in the melted white chocolate, and whisk until smooth. (If you pour in the chocolate while it is still hot, it may form lumps in the cheesecake).
  6. Spoon the cheesecake mixture between the six tart pans. Refrigerate for at least 2 hours, or overnight.
  7. Decorate with orange slices and zest, and enjoy!