No-Bake Orange Creamsicle Cheesecake
A delightful no-bake cheesecake that captures the nostalgic taste of orange creamsicles, combining creamy cheese with a burst of citrus flavor, perfect for any occasion.
Ingredients
For the crust
- 1.5 cups 1 ½ cups graham cracker crumbs
- 0.5 cups ½ cup unsalted butter, melted
For the filling
- 2 cups 2 cups cream cheese, softened Let sit at room temperature for an hour.
- 1 cups 1 cup powdered sugar
- 1 cups 1 cup heavy whipping cream Whip until soft peaks form.
- 1 teaspoon 1 teaspoon vanilla extract
- 0.75 cups ¾ cup orange juice (freshly squeezed is best)
- 1 zest Zest of one orange
- 1 packet 1 packet unflavored gelatin (optional) For added structure.
- 0.25 cups ¼ cup cold water (if using gelatin)
Instructions
Preparation
- In a bowl, mix the graham cracker crumbs and melted butter until combined. Press the mixture into the bottom of a 9-inch springform pan. Place the crust in the refrigerator to set.
- In a separate mixing bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually add the powdered sugar, mixing until fully incorporated.
- In another bowl, whip the heavy cream until soft peaks form. Gently fold this whipped cream into the cream cheese mixture.
- Add the vanilla extract, orange juice, and orange zest to the cream cheese mixture, stirring gently until everything is combined.
- If using gelatin, dissolve it in cold water and let it sit for a few minutes, then heat gently until fully dissolved. Allow it to cool slightly before stirring it into the orange cream mixture.
- Pour the filling over the chilled crust in the springform pan and smooth the top with a spatula.
- Cover the cheesecake with plastic wrap and chill in the refrigerator for at least 4 hours or overnight until it sets.
- Once set, run a knife around the edges to loosen the cheesecake from the pan before releasing the springform.
Notes
For a tropical twist, consider adding coconut cream. You can also layer with fruit topping or adjust the crust with different cookies. Store in an airtight container for up to five days.