Description
Enjoy a refreshing No-Bake Orange Creamsicle Cheesecake with a buttery graham cracker crust, creamy orange filling, and a light whipped cream topping. Perfect for warm days and special occasions, this dessert offers a delightful twist on a classic favorite!
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1 cup heavy whipping cream
- 1 teaspoon vanilla extract
- 1 cup orange juice (freshly squeezed is best)
- 2 tablespoons orange zest
- 1 tablespoon gelatin (optional, for a firmer texture)
- 2 tablespoons cold water (if using gelatin)
- 1 cup whipped cream (store-bought or homemade)
- Orange slices or zest for garnish
Instructions
- In a medium mixing bowl, combine the graham cracker crumbs, melted butter, granulated sugar, and vanilla extract. Mix until the crumbs are evenly coated and the mixture resembles wet sand.
- Press the crumb mixture firmly into the bottom of a 9-inch springform pan. Use the back of a measuring cup or your fingers to ensure an even layer. Make sure to pack it tightly to create a sturdy crust.
- Once the crust is pressed down, place the pan in the refrigerator to chill while you prepare the cheesecake filling.
- In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
- Add the powdered sugar and continue to beat until fully incorporated. Scrape down the sides of the bowl as needed.
- In a separate bowl, whip the heavy cream until stiff peaks form, about 3-5 minutes.
- Gently fold the whipped cream into the cream cheese mixture using a spatula.
- If using gelatin, sprinkle it over the cold water and let it sit for about 5 minutes to bloom. Heat gently in the microwave until fully dissolved, then allow to cool slightly.
- Add the orange juice and orange zest to the cream cheese mixture, along with the dissolved gelatin (if using). Gently fold until well combined.
- Pour the cheesecake filling over the chilled crust, spreading it evenly with a spatula.
- Tap the pan gently on the counter to remove any air bubbles.
- Cover the cheesecake and return it to the refrigerator. Let it chill for at least 4 hours, or preferably overnight.
- When ready to serve, remove the cheesecake from the refrigerator and run a knife around the edge of the springform pan to loosen it.
- Spread the whipped cream evenly over the top of the cheesecake.
- Garnish with fresh orange slices or additional orange zest.
Notes
- For a firmer cheesecake, use the gelatin. If you prefer a softer texture, you can omit it.
- Make sure to use fresh orange juice for the best flavor.
- This cheesecake can be made a day in advance, making it perfect for gatherings.
- Prep Time: 30 minutes
- Cook Time: 0 minutes