Description
This No-Bake Orange Creamsicle Cheesecake is a refreshing and creamy dessert that captures the nostalgic flavors of the classic creamsicle. Featuring a crisp graham cracker crust and a luscious orange-infused cream cheese filling, this cheesecake requires no oven and sets beautifully in the fridge, making it perfect for warm days or effortless entertaining.
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, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix thoroughly until the mixture resembles wet sand and holds together when pressed.
- Form the Crust: Press the crumb mixture firmly and evenly into the bottom of a 9-inch springform pan to create a solid base. Place the pan in the refrigerator to chill while you prepare the filling.
- Make the Cream Cheese Mixture: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and free of lumps. Gradually add the powdered sugar, blending until fully incorporated and creamy.
- Add Flavors: Pour in fresh orange juice, orange zest, vanilla extract, and orange extract if using. Continue to beat the mixture gently until smooth and flavor is evenly distributed.
- Whip the Cream: In a separate bowl, whip the chilled heavy cream to stiff peaks using a hand mixer or stand mixer. This ensures a light and fluffy texture for the cheesecake filling.
- Combine Mixtures: Gently fold the whipped cream into the cream cheese mixture using a spatula, taking care not to deflate the airiness. If desired, add a few drops of orange food coloring and fold until the color is uniform.
- Assemble the Cheesecake: Pour the filling over the chilled crust and spread it evenly with a spatula. Cover the pan with plastic wrap or foil to prevent drying.
- Chill to Set: Refrigerate the cheesecake for at least 6 to 8 hours, preferably overnight, allowing it to firm up and develop flavors.
- Serve: Once set, remove the cheesecake from the springform pan carefully. Garnish the top with dollops of whipped cream, fresh orange zest, or orange slices for a decorative and flavorful finish. Serve chilled and enjoy.
Notes
- Use full-fat cream cheese and heavy cream for the best texture and flavor.
- For a more intense orange flavor, increase the orange juice or add more zest.
- To make individual servings, prepare in small jars or ramekins instead of one large cheesecake.
- If you do not have orange extract, vanilla extract alone still provides a delicious flavor.
- Store leftover cheesecake covered in the refrigerator for up to 3 days.
- This recipe is naturally gluten-free if using gluten-free graham crackers or biscuits.
