Orange Cheesecake Pie

Orange Cheesecake Pie


(6 votes) 4 6

Yogurt, lower-fat cream cheese and orange juice concentrate make this creamy dessert light and refreshing.

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Serving Size / Yield

8 servings


  • 1 box Pillsbury┬« refrigerated pie crusts, softened
  • 1 tsp. sugar
  • 12 oz. cream cheese, softened
  • 2 6 oz. containers Yoplait┬« Original 99% Fat Free orange yogurt
  • 1/4 C. powdered sugar
  • 1 6 oz. can frozen orange juice concentrate, thawed
  • 1 box cheesecake-flavor instant pudding and pie filling mix
  • 1 8 oz. container whipped topping

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  1. Heat oven to 450 degrees. Remove 1 pie crust from pouch; unroll crust on work surface. Sprinkle with sugar. With rolling pin, roll sugar into crust.

  2. Place crust in ungreased 9-inch glass pie plate. Fold edges under; flute. Prick bottom and sides generously with fork.

  3. Bake 9 to 11 minutes or until lightly browned. Cool completely, about 20 minutes.

  4. In large bowl, beat cream cheese, yogurt and powdered sugar with electric mixer on medium speed about 3 minutes or until light and fluffy.

  5. Add orange juice concentrate; beat until well blended. Sprinkle pie filling mix over top; mix well.

  6. Reserve 1 cup of the whipped topping for garnish. Fold remaining whipped topping into cream cheese mixture until well blended.

  7. Spread orange filling in cooled baked shell. Refrigerate at least 1 hour until filling is set.

  8. Garnish with reserved whipped topping and, if desired, orange peel. 

Recipe courtesy of Pillsbury

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