Description
This No-Bake Orange Creamsicle Cheesecake is a refreshing and creamy dessert featuring a zesty orange flavor with a smooth cream cheese filling on a buttery graham cracker crust. Perfect for warm weather or anytime you want a light, citrusy 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 graham cracker crumbs, melted butter, and granulated sugar. Mix until the texture resembles wet sand, ensuring the crumbs are evenly coated with butter.
- Form the Crust: Press the crumb mixture firmly into the bottom of a 9-inch springform pan, creating an even, compact layer. Place the pan in the refrigerator to chill while preparing the filling.
- Make the Cream Cheese Mixture: In a large bowl, beat the softened cream cheese until smooth and creamy. Gradually add powdered sugar and mix thoroughly until fully combined and smooth.
- Add Flavorings: Gradually beat in fresh orange juice, orange zest, vanilla extract, and orange extract if using. Mix well to infuse the filling with bright citrus and vanilla flavors.
- Whip the Cream: In a separate chilled bowl, whip the heavy cream until stiff peaks form. This will give the filling a light, airy texture.
- Combine the Filling: Gently fold the whipped cream into the cream cheese mixture, being careful not to deflate the cream to maintain a fluffy consistency. Add orange food coloring if desired, stirring gently to evenly distribute the color.
- Assemble the Cheesecake: Pour the orange cream filling over the chilled crust in the springform pan. Smooth the surface with a spatula, then cover the pan tightly with plastic wrap.
- Chill to Set: Refrigerate the cheesecake for at least 6-8 hours or preferably overnight to allow it to fully set and develop flavor.
- Serve: Once set, remove the cheesecake from the springform pan. Garnish with whipped cream and orange zest or fresh orange slices for an attractive presentation. Serve chilled and enjoy your creamy, citrusy no-bake cheesecake.
Notes
- Using chilled heavy cream helps it whip better and hold stiff peaks.
- For best flavor, use freshly squeezed orange juice and zest.
- Orange extract is optional but intensifies the citrus flavor.
- Orange food coloring is cosmetic and can be omitted.
- Make sure to refrigerate long enough so the cheesecake can fully firm up before serving.
- This cheesecake is best served within 2-3 days for freshness.
- A springform pan is recommended for easy removal.
