No Bake Blood Orange Cheesecake Tartlets

Added on by Caroline Zhang.
No Bake Blood Orange Cheesecake Tartlets | Pass the Cocoa
Blood Orange Slice | Pass the Cocoa
No Bake Blood Orange Cheesecake Tartlets | Pass the Cocoa

Noting that my senior thesis is due in six days,

Alarmed by the amount of writing I still haven't done,

Deeply conscious of a craving for something sweet, brought on by stress eating,

Observing how far away the dorm kitchen is,

Expressing my deep exasperation at the fact that this cheesecake wouldn't set when I tried to make it in a cake pan,

I, Caroline, hereby 

Proclaim the existence of this wonderful cheesecake tart that requires no oven or walks in the cold to the kitchen

Congratulate myself on salvaging the orange cheesecake that wouldn't set but tasted really good,

Encourage all stressed college students (as well as humans of the non-college non-stressed variety) to make this cheesecake.

Signed,

Caroline Zhang
thesising senior

No Bake Blood Orange Cheesecake Tartlets | Pass the Cocoa
No Bake Blood Orange Cheesecake Tartlets | Pass the Cocoa
No Bake Blood Orange Cheesecake Tartlets | Pass the Cocoa

No Bake Blood Orange Cheesecake Tartlets

Yields: six 4-inch tartlets

Ingredients
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

Directions
Make the crust. Mix together the graham cracker crumbs and melted butter. Distribute equally between six mini tart pans. 

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.

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.

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.
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).

Spoon the cheesecake mixture between the six tart pans. Refrigerate for at least 2 hours, or overnight. Decorate with orange slices and zest, and enjoy!