No-Bake Orange Creamsicle Cheesecake
This delightful No-Bake Orange Creamsicle Cheesecake captures the essence of a classic summer popsicle, combining creamy flavors with refreshing citrus notes, perfect for any occasion.
Ingredients
Crust Ingredients
- 1.5 cups graham cracker crumbs
- 0.5 cups unsalted butter, melted
Cheesecake Filling
- 1 cup powdered sugar
- 16 oz cream cheese, softened
- 1 cup heavy whipping cream
- 1 tsp vanilla extract
- Zest of 2 large oranges orange zest
- 0.5 cups fresh orange juice
- 1 packet unflavored gelatin (optional) For firmer texture
Instructions
Preparation of Crust
- In a medium mixing bowl, combine the graham cracker crumbs and melted butter. Mix until the crumbs resemble wet sand.
- Press the mixture firmly into the bottom of a 9-inch springform pan to create a crust.
- Chill the crust in the refrigerator while you prepare the filling.
Making the Filling
- In a large bowl, beat the softened cream cheese until smooth using an electric mixer.
- Gradually add the powdered sugar while continuing to mix until combined. Scrape down the sides to ensure even mixing.
- Stir in the orange zest and fresh orange juice until well incorporated.
- In another bowl, whip the heavy cream and vanilla extract until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture until no streaks remain.
- If you’re using gelatin, dissolve it in a couple of tablespoons of warm water and mix it gently into the filling before pouring it in the crust.
Assembly and Chilling
- Pour the filling into the chilled crust and spread it evenly.
- Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
- Once set, remove from the springform pan and serve cold. Garnish with additional orange zest if desired.
Notes
For best results, ensure all ingredients are at room temperature before mixing. Let the cheesecake sit at room temperature for 10-15 minutes before slicing for easier serving. Leftovers can be stored in the fridge for up to 5 days or frozen for up to a month.