Description
This No-Bake Orange Creamsicle Cheesecake is a refreshing, creamy dessert that combines the classic flavors of a creamsicle with a smooth, fluffy cheesecake texture. Perfect for warm weather, it features a crisp graham cracker crust and a luscious orange-infused filling that sets in the refrigerator without any baking required.
Ingredients
Scale
For the crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the filling:
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- Zest of 1 orange
- ¾ cup heavy whipping cream
- ½ cup orange juice (fresh or bottled)
- 1 packet (3 oz) orange-flavored gelatin mix
For garnish (optional):
- Whipped cream
- Orange zest
- Thin orange slices
Instructions
- Prepare the crust: In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter until evenly mixed. Press this mixture firmly into the bottom of a 9-inch springform pan to form an even crust layer. Place the pan in the refrigerator to chill while you make the filling.
- Dissolve gelatin mixture: In a small bowl, dissolve the orange gelatin powder in ½ cup of boiling water, stirring until completely dissolved. Then add the orange juice and mix well. Allow this mixture to cool to room temperature before proceeding.
- Make the cheesecake filling: In a large bowl, beat the softened cream cheese until smooth and creamy using a hand mixer or stand mixer. Add the powdered sugar, vanilla extract, and orange zest then mix until fully combined and smooth.
- Whip the cream: In a separate bowl, whip the heavy cream until stiff peaks form, which means the cream holds its shape when the beaters are lifted. Gently fold the whipped cream into the cream cheese mixture to keep it light and airy.
- Incorporate the gelatin mixture: Slowly pour the cooled orange gelatin and juice mixture into the cream cheese and whipped cream mixture. Fold gently but thoroughly until the filling is smooth and uniform in color and texture.
- Assemble and chill: Pour the cheesecake filling over the chilled crust in the springform pan. Smooth the top with a spatula. Refrigerate the cheesecake for at least 6 hours, or preferably overnight, to allow it to fully set and develop flavor.
- Garnish and serve: Before serving, optionally decorate the cheesecake with dollops of whipped cream, additional orange zest, or thin slices of orange for a beautiful presentation and extra citrus zest.
Notes
- For an extra boost of citrus flavor, add a few drops of orange extract to the filling mixture.
- This recipe can be easily adapted into individual servings by layering in small jars or cups, making it a perfect portable dessert.
- Ensure the gelatin mixture is cooled to room temperature before mixing into the cream cheese to prevent curdling or lumps.
