A refreshing and creamy no-bake cheesecake bursting with the delightful flavor of orange creamsicle. This dessert is perfect for warm weather when I want something cool and satisfying without having to heat up the oven. It’s easy to prepare and always a crowd-pleaser.
Ingredients
1 1/2 cups graham cracker crumbs
1/4 cup sugar
1/2 cup unsalted butter, melted
16 oz cream cheese, softened
1 cup heavy cream
1/2 cup powdered sugar
1/2 cup fresh orange juice
Zest of 1 orange
1 teaspoon vanilla extract
1/4 teaspoon salt
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
In a medium bowl, I combine the graham cracker crumbs, sugar, and melted butter.
I press the mixture firmly into the bottom of a 9-inch springform pan to form the crust, then refrigerate it while preparing the filling.
In a large mixing bowl, I beat the cream cheese until smooth and creamy.
I add the powdered sugar, orange juice, orange zest, vanilla extract, and salt to the cream cheese, beating until everything is fully incorporated.
In a separate bowl, I whip the heavy cream until stiff peaks form.
I gently fold the whipped cream into the cream cheese mixture until it’s smooth and combined.
I pour the filling into the prepared crust and spread it evenly.
I refrigerate the cheesecake for at least 4 hours, or overnight, to allow it to set properly.
Before serving, I like to garnish with extra orange zest or slices of orange for a fresh, vibrant touch.
Servings and timing
This recipe makes about 8 servings. It takes only 15 minutes to prepare, no cooking time since it’s no-bake, but you need to allow at least 4 hours for chilling before serving. For best results, I usually make it the day before to let it set overnight.
Variations
I’ve experimented with adding a splash of orange liqueur like Grand Marnier for an adult twist. Another great variation is folding in some crushed vanilla wafers or toasted coconut flakes into the crust for extra texture. For a sweeter flavor, I sometimes add a bit more powdered sugar to the filling. And if I want to switch things up, swapping the orange juice for tangerine or mandarin juice gives it a unique citrusy twist.
Storage/reheating
I keep the cheesecake covered in the refrigerator, and it stays fresh for up to 3 days. Because it’s no-bake, reheating isn’t necessary or recommended. Just take it out of the fridge about 10-15 minutes before serving to let it soften slightly for the best texture.
FAQs
How do I prevent the crust from getting soggy?
I make sure to press the crust firmly and chill it before adding the filling. This helps it set well and stay crisp longer.
Can I use store-bought orange juice instead of fresh?
Fresh orange juice gives the best flavor and brightness, but if I’m in a pinch, I use high-quality, pulp-free store-bought juice.
What can I substitute for heavy cream?
If I don’t have heavy cream, I sometimes use whipped coconut cream for a dairy-free option, but the texture and taste will be slightly different.
Can this cheesecake be frozen?
Yes, I wrap it tightly in plastic wrap and foil, then freeze it for up to 1 month. I thaw it overnight in the fridge before serving.
How do I get the filling extra smooth?
I make sure the cream cheese is fully softened before mixing, and I beat it well until it’s completely smooth before folding in the whipped cream gently.
Conclusion
This no-bake orange creamsicle cheesecake is one of my favorite go-to desserts when I want something creamy, tangy, and easy. It’s perfect for summer gatherings or anytime I crave a cool, citrusy treat without the hassle of baking. With just a few simple ingredients and minimal effort, I always end up with a delicious dessert that everyone enjoys.
Recipe:
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No-Bake Orange Creamsicle Cheesecake
- Total Time: 4 hours 15 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
A refreshing and creamy no-bake cheesecake bursting with the delightful flavor of orange creamsicle, featuring a crunchy graham cracker crust and a smooth, tangy filling.
Ingredients
1 1/2 cups graham cracker crumbs
1/4 cup sugar
1/2 cup unsalted butter, melted
16 oz cream cheese, softened
1 cup heavy cream
1/2 cup powdered sugar
1/2 cup fresh orange juice
Zest of 1 orange
1 teaspoon vanilla extract
1/4 teaspoon salt
Instructions
- Combine graham cracker crumbs, sugar, and melted butter in a medium bowl.
- Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust; refrigerate while preparing the filling.
- Beat the cream cheese in a large mixing bowl until smooth and creamy.
- Add powdered sugar, orange juice, orange zest, vanilla extract, and salt to the cream cheese; beat until fully incorporated.
- Whip the heavy cream in a separate bowl until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture until smooth and combined.
- Pour the filling into the prepared crust and spread evenly.
- Refrigerate the cheesecake for at least 4 hours or overnight to set properly.
- Before serving, garnish with extra orange zest or orange slices if desired.
Notes
For an adult twist, add a splash of orange liqueur like Grand Marnier to the filling.
Try folding crushed vanilla wafers or toasted coconut flakes into the crust for extra texture.
Adjust sweetness by adding more powdered sugar if desired.
Substitute tangerine or mandarin juice for a unique citrus flavor.
Keep cheesecake covered in the fridge for up to 3 days; do not reheat.
Freeze wrapped tightly for up to 1 month; thaw overnight in the refrigerator.
Use whipped coconut cream as a dairy-free substitute for heavy cream.
Press crust firmly and chill before adding filling to prevent sogginess.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 of cheesecake)
- Calories: 350
- Sugar: 22g
- Sodium: 210mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 85mg
