Description
A refreshing, creamy, and indulgent no-bake cheesecake with a tangy orange flavor, perfect for summer gatherings and dessert cravings.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1 cup heavy cream
- 1/2 cup powdered sugar
- 1/4 cup orange juice
- 2 tablespoons orange zest
- 1 teaspoon vanilla extract
- 1 tablespoon unflavored gelatin (optional, for extra firmness)
- 1/4 cup water (if using gelatin)
- Fresh orange slices, for garnish
- Whipped cream, for garnish
Instructions
- In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Stir until crumbs are evenly coated.
- Press the mixture into the bottom of a 9-inch springform pan to form the crust. Refrigerate for 30 minutes to set.
- In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
- Add the heavy cream, powdered sugar, orange juice, orange zest, and vanilla extract to the cream cheese mixture. Beat until well combined and smooth.
- If using gelatin, dissolve it in 1/4 cup of water and microwave for 20-30 seconds until dissolved. Add this mixture to the cheesecake filling and mix well.
- Pour the orange creamsicle filling over the chilled graham cracker crust. Smooth the top with a spatula.
- Refrigerate the cheesecake for at least 4 hours, or preferably overnight, until fully set.
- Once set, garnish with fresh orange slices and a dollop of whipped cream before serving.
Notes
- If you prefer a firmer cheesecake, you can add the gelatin; however, it’s not necessary for the dessert to hold its shape.
- For a twist, substitute the orange juice with tangerine juice or another citrus flavor.
- Make sure the cream cheese is softened to ensure a smooth, lump-free filling.
- This cheesecake can be stored in the refrigerator for up to 3 days.
- Top with extra orange zest or orange marmalade for added citrus flavor.