Description
No-bake orange creamsicle cheesecake blends nostalgic summer memories with creamy dessert magic. Zesty citrus and sweet cream cheese create a refreshing treat you’ll crave again and again.
Ingredients
Scale
- 16 oz cream cheese (softened)
- 1 cup heavy cream
- 1/2 cup orange juice
- 1 tbsp orange zest
- 1/2 cup sugar
- 1 1/2 cups graham cracker crumbs
- 1/3 cup butter (melted)
- 1 tsp vanilla extract
Instructions
- Crush graham crackers and combine with melted butter, then firmly press the mixture into the bottom of a springform pan to create a solid, even base.
- Whip cream cheese in a mixing bowl until velvety, gradually incorporating sugar, freshly squeezed orange juice, and vibrant orange zest until the mixture becomes silky and uniform.
- Gently fold whipped heavy cream into the cream cheese mixture, creating a light, airy texture that will give the cheesecake its signature fluffy consistency.
- Carefully transfer the creamy orange-infused filling over the prepared graham cracker crust, using a spatula to spread it evenly and eliminate any air pockets.
- Chill the cheesecake in the refrigerator for a minimum of 4 hours, allowing it to set completely and develop a rich, smooth texture.
- Before serving, sprinkle additional orange zest on top for a burst of citrusy aroma and a decorative touch, then slice and enjoy the refreshing dessert cold.
Notes
- Soften cream cheese at room temperature for smooth, lump-free mixing that ensures a silky texture.
- Use fresh orange juice and zest for vibrant, authentic citrus flavor that elevates the entire dessert.
- Chill the cheesecake overnight for deeper flavor development and more stable consistency.
- Swap graham crackers with gluten-free cookies to make the recipe suitable for those with dietary restrictions.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Desserts
- Method: Refrigerating
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 350 kcal
- Sugar: 24 g
- Sodium: 180 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 75 mg