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Mouthwatering orange and rose cheesecake with rose-scented figs

Orange and Rose Crustless No-Bake Cheesecake

A smooth, rich, decadent cheesecake with the scent of orange and roses. It's gluten-free, egg-free and soy-free. No baking needed. This cheesecake compliments the rose-scented figs recipe. Perfect for an indulgent special occasion.
Course Dessert
Servings 12


  • Food processor or electric mixer
  • Small saucepan
  • Medium heatproof bowl
  • 9 inch round springform pan
  • Parchment paper


  • 1 Tbsp butter For greasing
  • 1 organic orange grated zest and juice
  • 3 tsp powdered beef gelatin
  • 24 ounces mascarpone or cream cheese softened
  • ½ cup Demerara sugar
  • ½ cup Greek yogurt or sour cream
  • ¼ cup honey ideally orange blosson honey, but any honey will do (apart from Manuka)
  • 1 Tbsp orange blossom water
  • 2 tsp vanilla extract
  • 2 Tbsp rosewater


  • Lightly grease a 9 inch round springform pan and line it with parchment paper (or silicon).
  • Make sure all the dairy ingredients are at the same temperature. You can leave them at room temperature for an hour before you’re ready to start to facilitate this. Otherwise, the cheese can curdle.
  • Heat the orange juice in a double boiler (or in a medium bowl set over a small saucepan containing some simmering water) until hot but not boiling. Then remove from the heat, sprinkle over the gelatin, use a fork to whisk through until dissolved. Set aside.
  • Place the cheese in the bowl of an electric mixer or food processor and beat on low speed for 2-3 minutes until smooth and free of any lumps. Add sugar, honey, and Greek yogurt or sour cream and continue mixing until incorporated. Add the orange zest, orange blossom water, rosewater, vanilla extract, and gelatin with orange juice mixture. Beat until well incorporated.
  • Pour the mixture into the pan and tap gently to remove any air bubbles.
  • Cover and refrigerate for a minimum of 4 hours (or overnight).
  • Loosen the cheesecake from the pan by running a thin metal spatula or knife around the inside rim. Unmold and transfer to a large plate.


When slicing the crustless cheesecake, dip a knife in hot water to warm it up and then wipe dry. Repeat this step for each cut.
Serve with a tablespoon of rose-scented figs.
Keyword cheesecake, crustless, egg-free, gluten-free, mascarpone, no bake, no-bake cheesecake, orange, rose water, rosewater, soy-free