No-Bake Orange Creamsicle Cheesecake
A refreshing and creamy cheesecake that captures the essence of a classic creamsicle, perfect for warm-weather gatherings and quick preparation.
Ingredients
For the Crust
- 2 cups graham cracker crumbs Can substitute with crushed digestive biscuits or Oreo crumbs.
- 1/2 cup unsalted butter, melted Ensure butter is at room temperature.
For the Filling
- 1 cup cream cheese, softened Can substitute with Greek yogurt or dairy-free cream cheese for a lighter version.
- 1 cup powdered sugar
- 1 cup heavy whipping cream Can replace with non-dairy whipped topping or coconut cream.
- 1/2 cup orange juice Can substitute with lemon juice or other citrus juices.
- 1 tablespoon orange zest Grate finely for better incorporation.
- 1 teaspoon vanilla extract
Instructions
Preparation
- In a medium bowl, combine the graham cracker crumbs and melted butter until well combined. Press the mixture firmly into the bottom of a springform pan to create an even crust.
- In a large bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy.
- In another bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture until just combined.
- Add the orange juice, orange zest, and vanilla extract to the mixture and mix until well combined.
- Pour the creamy filling over the prepared crust in the springform pan, smoothing the top with a spatula.
- Refrigerate the cheesecake for at least 4 hours, or until fully set.
- Once set, carefully remove the cheesecake from the springform pan and slice into pieces. Serve chilled.
Notes
Garnish with whipped cream and orange slices for an extra touch when serving. Store in an airtight container in the refrigerator for up to 5 days. Can be frozen for longer storage.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 34gProtein: 3gFat: 24gSaturated Fat: 15gSodium: 210mgFiber: 1gSugar: 18g
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