Description
This No-Bake Orange Creamsicle Cheesecake is a refreshing, creamy dessert that combines the tangy brightness of fresh orange juice and zest with a smooth cream cheese filling on a buttery graham cracker crust. Perfect for warm weather or any time you want a luscious, easy-to-make treat without turning on the oven.
Ingredients
Scale
Crust
- 200 g (2 cups) graham cracker crumbs or digestive biscuits
- 75 g (5 tbsp) melted butter
- 2 tbsp granulated sugar
Filling
- 500 g (2 cups) cream cheese, softened
- 1 cup powdered sugar
- 1 cup heavy whipping cream, chilled
- 1/3 cup fresh orange juice
- Zest of 1 orange
- 1 tsp vanilla extract
- 1/2 tsp orange extract (optional)
- Orange food coloring (optional)
Garnish
- Whipped cream
- Orange zest or slices
Instructions
- Prepare the Crust: In a bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until the texture resembles wet sand.
- Press into Pan: Firmly press the crust mixture into the bottom of a 9-inch springform pan, creating an even layer. Place the pan in the refrigerator to chill.
- Mix Cream Cheese: In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Add powdered sugar and continue mixing until well combined.
- Add Flavorings: Gradually incorporate the fresh orange juice, orange zest, vanilla extract, and orange extract if using, mixing until evenly blended.
- Whip Cream: In a separate bowl, whip the chilled heavy cream until stiff peaks form.
- Fold Cream: Gently fold the whipped cream into the cream cheese mixture, taking care not to deflate the airiness.
- Add Color: If desired, add a few drops of orange food coloring and mix gently to achieve a creamsicle hue.
- Assemble Cheesecake: Pour the filling over the chilled crust in the springform pan. Smooth the top surface with a spatula. Cover the pan with plastic wrap.
- Set the Cheesecake: Refrigerate the assembled cheesecake for at least 6 to 8 hours, preferably overnight, so it fully sets and firms up.
- Serve: Remove the cheesecake from the springform pan. Garnish with whipped cream and orange zest or slices as desired. Serve chilled and enjoy.
Notes
- You can substitute graham cracker crumbs with digestive biscuits for a similar crust.
- Chilling the heavy cream beforehand helps achieve better stiff peaks when whipping.
- If you prefer a more intense orange flavor, increase the orange juice or add a bit more orange extract.
- For easier slicing, run a knife under hot water and wipe it dry before cutting the cheesecake.
- This no-bake cheesecake should be stored in the refrigerator and consumed within 3 days for optimal freshness.
