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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
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No-Bake Vanilla-Orange Cheesecake (Dairy)

Source: Enlitened Kosher Cooking by Nechama Cohen

A wonderful variation on a favorite dessert, with orange and vanilla flavor.

Nutrition Facts

Makes 8 servings
Amount Per Serving

Calories	111.4

Total Carbs	6.4 g

Dietary Fiber	0.0 g

Sugars	1.9 g

Total Fat	4.9 g

Saturated Fat	2.5 g

Unsaturated Fat	0.0 g

Potassium	17.5 mg

Protein	9.5 g

Sodium	258.1 mg

Dietary Exchanges 4.9 Fat, 0.1 Fruits, 1.2 Meat, 0.0 Milk, 0.0 Other Carbs, 0.0 Starch, 0.0 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

Directions

Line a small spring form pan with baking paper and lightly spray with non-stick cooking spray.
Mix the jello with the water until the powder is dissolved and there are no bumps. Add the tea. Stir and set aside.
Beat the cheeses, salt and vanilla with a mixer until fluffy. Set aside.
Whip the topping in a bowl on a medium setting. Slowly add the vanilla pudding. As this mixture starts to thicken, add the soy milk. Mix until it is all incorporated.
With a spatula, fold all 3 mixtures together. Pour into the prepared spring form pan; smooth the top with a spatula. Refrigerate at least 4 hours or until well set.
Remove sides of pan just before serving. Garnish with orange slices before the cake is completely set if desired.