Description
This No-Bake Orange Creamsicle Cheesecake is a refreshing, creamy dessert that combines the classic flavors of orange and cream cheese in a smooth, velvety texture. Perfect for warm days or when you want a quick yet impressive dessert without turning on the oven. The graham cracker crust adds a delightful crunch, complemented by the zesty orange filling with a hint of vanilla and optional orange extract for added citrus depth.
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)
For Garnish
- Whipped cream
- Orange zest or slices
Instructions
- Prepare the Crust: In a bowl, mix together the graham cracker crumbs, melted butter, and granulated sugar until the mixture resembles wet sand. This will help the crust hold together once pressed into the pan.
- Set the Crust: Firmly press the crumb mixture into the bottom of a 9-inch springform pan, creating an even layer. Place the pan in the refrigerator to chill while you prepare the filling, which helps the crust to set properly.
- Make the Cream Cheese Base: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add the powdered sugar and continue mixing until fully incorporated.
- Add Flavorings: Slowly beat in the fresh orange juice, orange zest, vanilla extract, and optional orange extract. Mix just until combined to preserve the bright citrus flavor.
- Whip the Cream: In a separate chilled bowl, whip the heavy cream until stiff peaks form. This aerated cream will lighten the cheesecake filling.
- Combine Mixtures: Gently fold the whipped cream into the cream cheese mixture to avoid deflating the whipped cream. Add orange food coloring if desired, and fold until the color is evenly distributed.
- Assemble the Cheesecake: Pour the filling over the chilled crust in the springform pan. Smooth the surface evenly using a spatula, then cover the pan tightly with plastic wrap.
- Chill and Set: Refrigerate the assembled cheesecake for a minimum of 6-8 hours or overnight. This chilling time allows the cheesecake to firm up and the flavors to meld beautifully.
- Serve: Carefully remove the cheesecake from the springform pan. Garnish with whipped cream and fresh orange zest or slices for an elegant finish. Serve chilled for a refreshing dessert experience.
Notes
- For best results, ensure the cream cheese and butter are fully softened before mixing to avoid lumps.
- You can substitute graham cracker crumbs with digestive biscuits or any other mild-flavored crumbly cookie.
- Optional orange extract enhances the citrus flavor but can be omitted if unavailable.
- If you prefer a more intense orange taste, increase the orange juice by a tablespoon or two but avoid making the filling too runny.
- Use a chilled bowl and beaters when whipping the cream to achieve stiff peaks faster.
- Covering the cheesecake tightly prevents it from absorbing odors from the refrigerator.
- Leftovers can be stored covered in the refrigerator for up to 3 days.
