A creamy citrus dessert with a buttery crispy base, smooth mandarin filling, and a refreshing fruity flavor—perfect for a light after-dinner treat.
Servings: 6–8
Prep Time: 20 minutes
Air Fry Time: 15–20 minutes
Chill Time: 2–4 hours
Ingredients
For the Crispy Base
- 200 g digestive biscuits or shortbread cookies
- 80 g melted butter
- 1 tbsp sugar (optional)
For the Mandarin Cream Filling
- 300 g cream cheese, softened
- 200 ml whipping cream, cold
- ½ cup powdered sugar
- 1 tsp vanilla extract
- 1 tbsp lemon juice
- 1 can (300 g) mandarin oranges, drained
- 1 tbsp cornstarch (optional, for firmer filling)
For Topping
- Extra mandarin orange slices
- Whipped cream
- Biscuit crumbs
- Mint leaves (optional)
Instructions
Step 1: Prepare the Crispy Base
- Crush biscuits into fine crumbs.
- Mix with melted butter and sugar until it resembles wet sand.
- Press firmly into a 6–7 inch air fryer-safe cake pan.
Air Fry:
- 160°C (320°F) for 5–7 minutes
- Remove and let cool completely.
Step 2: Make the Mandarin Cream Filling
- Beat cream cheese and powdered sugar until smooth.
- Add vanilla and lemon juice.
- Whip the cold cream separately until soft peaks form.
- Gently fold the whipped cream into the cream cheese mixture.
- Fold in chopped mandarin pieces.
Step 3: Assemble the Dessert
- Spread the mandarin cream mixture over the cooled biscuit base.
- Smooth the top with a spatula.
- Arrange extra mandarin slices on top.
Step 4: Air Fry (Set the Cream Layer)
- Cover the pan loosely with foil.
- Air fry at:
150°C (300°F) for 8–10 minutes
The dessert should be lightly set but still creamy.
Step 5: Chill
- Cool at room temperature for 20–30 minutes.
- Refrigerate for 2–4 hours before slicing.
Serving Suggestions
Serve chilled with:
- Whipped cream
- Extra mandarin slices
- A sprinkle of biscuit crumbs
- White chocolate shavings
