Description
This No-Bake Orange Creamsicle Cheesecake is a refreshing, creamy dessert that perfectly balances tangy fresh orange juice and zesty citrus flavors with a smooth cream cheese filling on a buttery graham cracker crust. It requires no baking and is set by gelatin, making it a quick and impressive treat perfect for warm weather or any celebration.
Ingredients
Scale
Crust
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
Filling
- 2 cups cream cheese, softened
- 1 cup powdered sugar
- 1 cup heavy whipping cream
- 1 cup fresh orange juice
- Zest of 1 orange
- 1 teaspoon vanilla extract
- 1 envelope (about 2 tablespoons) unflavored gelatin
- 2 tablespoons cold water
Instructions
- Prepare the crust: In a bowl, thoroughly mix the graham cracker crumbs with the melted unsalted butter until well combined. Press this mixture evenly into the bottom of a 9-inch springform pan to form the crust. Set aside.
- Beat the cream cheese: Using a mixer, beat the softened cream cheese until smooth and creamy. Gradually add the powdered sugar, mixing continuously until fully incorporated and the mixture is smooth.
- Add the wet ingredients: Incorporate the heavy whipping cream, fresh orange juice, orange zest, and vanilla extract into the cream cheese mixture. Beat everything together until the filling becomes light and fluffy.
- Prepare the gelatin: Sprinkle the unflavored gelatin over 2 tablespoons of cold water and let it bloom for 5 minutes. Then, gently dissolve the gelatin by microwaving in short bursts until fully melted, being careful not to overheat.
- Combine gelatin with filling: Slowly pour the dissolved gelatin into the cheesecake filling while stirring continuously to ensure it is evenly mixed.
- Assemble and chill: Pour the completed filling over the prepared crust in the springform pan, smoothing the top evenly. Cover and refrigerate the cheesecake for at least 4 hours or preferably overnight to allow it to set completely.
- Serve: Once set, remove the cheesecake from the springform pan and garnish with fresh orange slices for a beautiful and flavorful finish before serving.
Notes
- Use fresh orange juice for the best flavor; bottled juice can alter the taste.
- Ensure the cream cheese is fully softened to avoid lumps in the filling.
- Do not overheat the gelatin when dissolving, as it can lose its setting properties.
- For a firmer cheesecake, you can increase the gelatin slightly to 2 ½ tablespoons.
- The cheesecake keeps well in the refrigerator for up to 3 days.