Time Required:
Prep Time: 20 minutes
Chill Time: 4 hours
Total Time: 4 hours 20 minutes
Introduction
Whisk your taste buds to a tropical getaway with No-Bake Orange Creamsicle Cheesecake! This refreshingly tangy and creamy cheesecake doesn’t require you to turn on your oven, yet offers a delightfully zestful citrus flavor in every bite.
Why Make This Recipe
If you love the classic taste of orange creamsicles and are a fan of rich, creamy cheesecake, this is the perfect recipe for you! Without the need for any baking, it’s quick, easy, and ideal for entertaining guests, special occasions, or even ordinary day dessert splurge.
How to Make No-Bake Orange Creamsicle Cheesecake
Ingredients:
For the crust:
– 1 1/2 cups graham cracker crumbs
– 1/4 cup granulated sugar
– 1/3 cup unsalted butter, melted
For the cheesecake filling:
– 2 cups cream cheese, softened
– 1 cup powdered sugar
– 1 cup heavy whipping cream
– 1/2 cup orange juice
– 2 tbsp orange zest
– 1 tsp vanilla extract
Directions:
1. Prepare the crust: Combine the graham cracker crumbs and sugar in a medium bowl. Stir in the melted butter until thoroughly mixed. Press this mixture uniformly into the bottom of a 9-inch springform pan. Chill this in the refrigerator while you make the filling.
2. Make the filling: In a large bowl, smooth out the cream cheese and powdered sugar by beating them together. Gradually beat in the whipping cream until you get a fluffy mixture. Then stir in the orange juice, zest, and vanilla extract until well combined.
3. Assemble the cheesecake: Pour the filling over the crust in the pan, smoothing the top with a spatula.
4. Chill: Cover and refrigerate the cheesecake for at least 4 hours or until it is fully set.
5. Serve: After the cheesecake is set, remove it from the pan. Slice and serve this refreshing, no-bake dessert!
How to Serve No-Bake Orange Creamsicle Cheesecake
Best served chilled, you can garnish each slice with a small dollop of whipped cream and a little extra orange zest or an orange slice.
How to Store No-Bake Orange Creamsicle Cheesecake
Store any leftover cheesecake in the springform pan covered with aluminum foil, or transfer slices to an airtight container. It should keep well in the refrigerator for up to a week.
Tips to Make No-Bake Orange Creamsicle Cheesecake
Ensure your cream cheese is at room temperature before mixing for a smooth, lump-free filling. And remember to be patient with the chilling process as rushing can result in a cheesecake that doesn’t hold its shape well.
Variation (if any)
For an additional flavor twist, try adding a hints of lemon zest to your filling or substituting part of your graham cracker crust with ginger snaps.
FAQs
1. Can I use low-fat cream cheese for this recipe?
Yes, low-fat cream cheese can be used in place of regular cream cheese, but it may alter the creaminess and richness of the cheesecake.
2. What can I substitute for graham cracker crumbs if I don’t have it?
You can substitute graham cracker crumbs with any other crushed biscuit or cookie like vanilla wafers or digestive biscuits.
3. Can I freeze this cheesecake?
Yes, this cheesecake can be frozen. Ensure it is wrapped tightly in plastic wrap and then in a layer of aluminum foil. It can be frozen for up to a month. Thaw it overnight in the refrigerator before serving.