No-Bake Orange Creamsicle Cheesecake is a delightful dessert that brings back fond memories of summer days spent enjoying the classic ice cream treat. This recipe captures the essence of that nostalgic flavor, combining the creamy richness of cheesecake with the refreshing citrus notes of orange. Originating from the beloved creamsicle, this dessert has evolved into a no-bake version that is not only easy to prepare but also perfect for any occasion.
People love this No-Bake Orange Creamsicle Cheesecake for its light and airy texture, which melts in your mouth, and its vibrant, zesty flavor that dances on the palate. The convenience of not having to turn on the oven makes it an ideal choice for warm weather gatherings or last-minute celebrations. With just a few simple ingredients, you can whip up this show-stopping dessert that is sure to impress your family and friends. Join me as we dive into this delightful recipe that is as easy to make as it is delicious!
Ingredients:
- For the crust:
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- For the cheesecake filling:
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1 cup heavy whipping cream
- 1 teaspoon vanilla extract
- 1 cup orange juice (freshly squeezed is best)
- Zest of 1 orange
- 1 tablespoon unflavored gelatin (optional, for firmness)
- 2 tablespoons cold water (if using gelatin)
- For the topping:
- 1 cup whipped cream (store-bought or homemade)
- Orange slices or zest for garnish
Preparing the Crust
- In a medium mixing bowl, combine the graham cracker crumbs, melted butter, granulated sugar, and vanilla extract. Mix until the crumbs are evenly coated and the mixture resembles wet sand.
- Press the mixture firmly into the bottom of a 9-inch springform pan. Use the back of a measuring cup or your fingers to ensure an even layer. Make sure to pack it tightly to create a sturdy crust.
- Once the crust is pressed down, place the pan in the refrigerator to chill while you prepare the cheesecake filling. This will help the crust set up nicely.
Preparing the Cheesecake Filling
- In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes. Make sure there are no lumps for a silky texture.
- Add the powdered sugar and continue to mix until fully incorporated. Scrape down the sides of the bowl as needed to ensure everything is well combined.
- In a separate bowl, whip the heavy cream until stiff peaks form. This usually takes about 3-5 minutes with an electric mixer. Be careful not to over-whip, as it can turn grainy.
- Gently fold the whipped cream into the cream cheese mixture using a spatula. Start by adding a small amount of whipped cream to lighten the cream cheese mixture, then gradually fold in the rest. This will keep the filling light and airy.
- In a small bowl, if youre using gelatin for added firmness, sprinkle the gelatin over the cold water and let it sit for about 5 minutes to bloom. Then, heat it gently in the microwave for about 10-15 seconds until its fully dissolved. Allow it to cool slightly before adding it to the filling.
- Add the orange juice and orange zest to the cream cheese mixture, along with the dissolved gelatin (if using). Gently fold everything together until well combined. The mixture should be smooth and creamy with a lovely orange flavor.
Assembling the Cheesecake
- Retrieve the crust from the refrigerator. Pour the cheesecake filling over the crust, spreading it evenly with a spatula.
- Tap the pan gently on the counter to remove any air bubbles and ensure the filling settles evenly.
- Cover the cheesecake with plastic wrap or aluminum foil and return it to the refrigerator. Allow it to chill for at least 4 hours, or preferably overnight, to set properly. The longer it chills, the better the flavors will meld together.
Preparing the Topping
- When youre ready to serve the cheesecake, prepare the whipped cream topping. If youre using store-bought whipped cream, simply give it a good stir to fluff it up.
- If youre making homemade whipped cream, beat 1 cup of heavy cream with 2 tablespoons of powdered sugar and 1 teaspoon of vanilla extract until stiff peaks form.
- Once the cheesecake has set, carefully remove the sides of the springform pan. Use a spatula to smooth the whipped cream over the top of the cheesecake, creating an even layer.
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Conclusion:
In summary, this No-Bake Orange Creamsicle Cheesecake is an absolute must-try for anyone looking to indulge in a delightful dessert that captures the essence of summer in every bite. The creamy texture combined with the refreshing citrus flavor makes it a perfect treat for warm days, family gatherings, or simply when you want to pamper yourself. Plus, the best part is that it requires no baking, making it an easy and stress-free option for both novice and experienced bakers alike. For serving suggestions, consider topping your cheesecake with a dollop of whipped cream and a sprinkle of orange zest for an extra pop of color and flavor. You can also experiment with variations by incorporating different citrus fruits like lemon or lime, or even adding a layer of chocolate ganache for a decadent twist. The possibilities are endless, and I encourage you to get creative! I truly hope you give this No-Bake Orange Creamsicle Cheesecake a try. Its a recipe that not only satisfies your sweet tooth but also brings a smile to your face with its vibrant flavors. Once youve made it, Id love to hear about your experience! Share your thoughts, any variations you tried, or even a photo of your creation. Lets spread the joy of this delicious cheesecake together! Print
No-Bake Orange Creamsicle Cheesecake: A Refreshing Dessert Recipe
- Total Time: It looks like you’re sharing a recipe for an orange cheesecake! Heres a complete overview of the recipe, including the steps, storage tips, and notes for customization: — ### Orange Cheesecake Recipe #### Ingredients – **For the crust:** – 1 ½ cups graham cracker crumbs – ½ cup unsalted butter, melted – ¼ cup sugar – **For the filling:** – 16 oz cream cheese, softened – 1 cup sugar – 3 large eggs – 1 cup sour cream – Zest of 2 oranges – ½ cup fresh orange juice – 1 tsp vanilla extract – Optional: 1 tsp orange extract for more flavor – Optional: 1 tbsp gelatin (for a firmer texture) – **For the topping:** – Fresh orange slices or additional orange zest #### Instructions 1. **Prepare the crust:** – Preheat the oven to 325°F (160°C). – In a bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until well combined. – Press the mixture into the bottom of a springform pan to form an even layer. Bake for 10 minutes, then let it cool. 2. **Make the filling:** – In a large mixing bowl, beat the softened cream cheese until smooth. – Gradually add sugar and continue to beat until well combined. – Add eggs one at a time, mixing well after each addition. – Stir in sour cream, orange zest, orange juice, and vanilla extract. If using, add the orange extract and gelatin. – Mix until the filling is smooth and creamy. 3. **Bake the cheesecake:** – Pour the filling over the cooled crust in the springform pan. – Bake for 50-60 minutes, or until the center is set but still slightly jiggly. – Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for about an hour. 4. **Chill and serve:** – Refrigerate the cheesecake for at least 4 hours, or overnight for best results. – Before serving, garnish with fresh orange slices or additional orange zest for a pop of color and flavor. – Slice into wedges and serve chilled. Enjoy your delicious orange cheesecake! ### Storage Tips – Store any leftover cheesecake in the refrigerator, covered, for up to 5 days. – You can also freeze the cheesecake (without the topping) for up to 2 months. Thaw it in the refrigerator before serving. ### Notes – For a more intense orange flavor, consider adding a few drops of orange extract to the filling. – If you prefer a no-bake cheesecake, you can skip the gelatin, but the texture will be softer. – Feel free to experiment with different toppings, such as chocolate shavings or a fruit compote, to customize your cheesecake. — Enjoy making and sharing this delightful orange cheesecake!
- Yield: It looks like you’re sharing a recipe for an orange cheesecake! Heres a complete overview of the recipe, including the steps, storage tips, and notes for customization: — ### Orange Cheesecake Recipe #### Ingredients – **For the crust:** – 1 ½ cups graham cracker crumbs – ½ cup unsalted butter, melted – ¼ cup sugar – **For the filling:** – 16 oz cream cheese, softened – 1 cup sugar – 3 large eggs – 1 cup sour cream – Zest of 1 orange – ½ cup fresh orange juice – 1 tsp vanilla extract – Optional: a few drops of orange extract for more flavor – **For the topping:** – Fresh orange slices – Additional orange zest #### Instructions 1. **Prepare the crust:** – Preheat the oven to 325°F (160°C). – In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until well combined. – Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove from the oven and let cool. 2. **Make the filling:** – In a large bowl, beat the softened cream cheese until smooth. – Gradually add sugar and continue to beat until well combined. – Add eggs one at a time, mixing well after each addition. – Stir in sour cream, orange zest, orange juice, and vanilla extract until smooth. If using, add a few drops of orange extract. 3. **Bake the cheesecake:** – Pour the filling over the cooled crust. – Bake for 50-60 minutes, or until the center is set but still slightly jiggly. – Turn off the oven and leave the cheesecake inside for an additional hour to cool gradually. 4. **Chill and serve:** – Remove the cheesecake from the oven and let it cool to room temperature. – Refrigerate for at least 4 hours, preferably overnight. – Before serving, garnish with fresh orange slices and additional orange zest. 5. **Slice the cheesecake into wedges and serve chilled. Enjoy your delicious orange cheesecake!** ### Storage Tips – Store any leftover cheesecake in the refrigerator, covered, for up to 5 days. – You can also freeze the cheesecake (without the topping) for up to 2 months. Thaw it in the refrigerator before serving. ### Notes – For a more intense orange flavor, consider adding a few drops of orange extract to the filling. – If you prefer a no-bake cheesecake, you can skip the gelatin, but the texture will be softer. – Feel free to experiment with different toppings, such as chocolate shavings or a fruit compote, to customize your cheesecake. — Enjoy making and sharing this delightful orange cheesecake!
Description
This refreshing orange cheesecake features a creamy filling infused with citrus flavor, topped with vibrant orange slices or zest for added color. Perfectly chilled and easy to make, it’s a delightful dessert that can be stored in the refrigerator for up to 5 days or frozen for later enjoyment. Customize it with various toppings for a personal touch!
Ingredients
ScaleIt looks like you’re sharing a recipe for an orange cheesecake! Heres a complete overview of the recipe, including the steps, storage tips, and notes for customization:
—
### Orange Cheesecake Recipe
#### Ingredients
– **For the crust:**
– 1 ½ cups graham cracker crumbs
– ½ cup unsalted butter, melted
– ¼ cup sugar– **For the filling:**
– 16 oz cream cheese, softened
– 1 cup sugar
– 3 large eggs
– 1 cup sour cream
– Zest of 2 oranges
– ½ cup fresh orange juice
– 1 tsp vanilla extract
– Optional: a few drops of orange extract for more flavor– **For the topping:**
– Fresh orange slices or additional orange zest#### Instructions
1. **Prepare the crust:**
– Preheat the oven to 325°F (160°C).
– In a bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until well combined.
– Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let it cool.2. **Make the filling:**
– In a large mixing bowl, beat the softened cream cheese until smooth.
– Gradually add sugar and continue to beat until well combined.
– Add eggs one at a time, mixing well after each addition.
– Stir in sour cream, orange zest, orange juice, and vanilla extract until smooth.
– If desired, add a few drops of orange extract for a more intense flavor.3. **Bake the cheesecake:**
– Pour the filling over the cooled crust.
– Bake for 50-60 minutes, or until the center is set but still slightly jiggly.
– Turn off the oven and let the cheesecake cool in the oven with the door ajar for about an hour.4. **Chill and serve:**
– Refrigerate the cheesecake for at least 4 hours, preferably overnight.
– Before serving, garnish with fresh orange slices or additional orange zest for a pop of color and flavor.
– Slice into wedges and serve chilled. Enjoy your delicious orange cheesecake!### Storage Tips
– Store any leftover cheesecake in the refrigerator, covered, for up to 5 days.
– You can also freeze the cheesecake (without the topping) for up to 2 months. Thaw it in the refrigerator before serving.### Notes
– For a more intense orange flavor, consider adding a few drops of orange extract to the filling.
– If you prefer a no-bake cheesecake, you can skip the gelatin, but the texture will be softer.
– Feel free to experiment with different toppings, such as chocolate shavings or a fruit compote, to customize your cheesecake.—
Enjoy making and sharing this delightful orange cheesecake!
Instructions
It looks like you’re sharing a recipe for an orange cheesecake! Heres a complete overview of the recipe, including the steps, storage tips, and notes for customization:
—
### Orange Cheesecake Recipe
#### Ingredients
– **For the crust:**
– 1 ½ cups graham cracker crumbs
– ½ cup unsalted butter, melted
– ¼ cup sugar– **For the filling:**
– 16 oz cream cheese, softened
– 1 cup sugar
– 3 large eggs
– 1 cup sour cream
– Zest of 2 oranges
– ½ cup fresh orange juice
– 1 tsp vanilla extract
– Optional: 1 tsp orange extract for more flavor
– Optional: 1 tbsp gelatin (for a firmer texture)– **For the topping:**
– Fresh orange slices
– Additional orange zest#### Instructions
1. **Prepare the crust:**
– Preheat the oven to 325°F (160°C).
– In a bowl, mix graham cracker crumbs, melted butter, and sugar until well combined.
– Press the mixture into the bottom of a springform pan to form an even layer. Bake for 10 minutes, then let it cool.2. **Make the filling:**
– In a large mixing bowl, beat the softened cream cheese until smooth.
– Gradually add sugar and continue to beat until well combined.
– Add eggs one at a time, mixing well after each addition.
– Stir in sour cream, orange zest, orange juice, and vanilla extract. If using, add the orange extract and gelatin.
– Mix until the filling is smooth and creamy.3. **Bake the cheesecake:**
– Pour the filling over the cooled crust.
– Bake in the preheated oven for 50-60 minutes, or until the center is set but still slightly jiggly.
– Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for about an hour.4. **Chill and serve:**
– Refrigerate the cheesecake for at least 4 hours, preferably overnight.
– Before serving, garnish with fresh orange slices and additional orange zest.
– Slice into wedges and enjoy!### Storage Tips
– Store any leftover cheesecake in the refrigerator, covered, for up to 5 days.
– You can also freeze the cheesecake (without the topping) for up to 2 months. Thaw it in the refrigerator before serving.### Notes
– For a more intense orange flavor, consider adding a few drops of orange extract to the filling.
– If you prefer a no-bake cheesecake, you can skip the gelatin, but the texture will be softer.
– Feel free to experiment with different toppings, such as chocolate shavings or a fruit compote, to customize your cheesecake.—
Enjoy your delicious orange cheesecake!
Notes
It looks like you’re sharing a recipe for an orange cheesecake! Heres a complete overview of the recipe, including the steps, storage tips, and notes for customization:
—
### Orange Cheesecake Recipe
#### Ingredients
– **Crust:**
– 1 ½ cups graham cracker crumbs
– ½ cup unsalted butter, melted
– ¼ cup sugar– **Filling:**
– 16 oz cream cheese, softened
– 1 cup sugar
– 3 large eggs
– 1 cup sour cream
– Zest of 1 orange
– ½ cup fresh orange juice
– 1 tsp vanilla extract
– Optional: 1 tsp orange extract for more flavor
– Optional: 1 tbsp gelatin (for a firmer texture)– **Topping:**
– Fresh orange slices
– Additional orange zest#### Instructions
1. **Prepare the Crust:**
– Preheat the oven to 325°F (160°C).
– In a bowl, mix graham cracker crumbs, melted butter, and sugar until well combined.
– Press the mixture into the bottom of a springform pan to form an even layer. Bake for 10 minutes, then let it cool.2. **Make the Filling:**
– In a large mixing bowl, beat the softened cream cheese until smooth.
– Gradually add sugar and mix until well combined.
– Add eggs one at a time, mixing well after each addition.
– Stir in sour cream, orange zest, orange juice, and vanilla extract. If using, add orange extract and gelatin.
– Mix until the filling is smooth and creamy.3. **Bake the Cheesecake:**
– Pour the filling over the cooled crust.
– Bake for 50-60 minutes, or until the center is set but still slightly jiggly.
– Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for about an hour.4. **Chill:**
– Refrigerate the cheesecake for at least 4 hours, preferably overnight, to set completely.5. **Serve:**
– Garnish the cheesecake with fresh orange slices or additional orange zest for a pop of color and flavor.
– Slice into wedges and serve chilled. Enjoy your delicious orange cheesecake!### Storage Tips
– Store any leftover cheesecake in the refrigerator, covered, for up to 5 days.
– You can also freeze the cheesecake (without the topping) for up to 2 months. Thaw it in the refrigerator before serving.### Notes
– For a more intense orange flavor, consider adding a few drops of orange extract to the filling.
– If you prefer a no-bake cheesecake, you can skip the gelatin, but the texture will be softer.
– Feel free to experiment with different toppings, such as chocolate shavings or a fruit compote, to customize your cheesecake.—
Enjoy making and sharing this delightful orange cheesecake!
- Prep Time: It looks like you’re sharing a recipe for an orange cheesecake! Heres a complete overview of the recipe, including the steps, storage tips, and notes for customization: — ### Orange Cheesecake Recipe #### Ingredients – **For the crust:** – 1 ½ cups graham cracker crumbs – ½ cup unsalted butter, melted – ¼ cup sugar – **For the filling:** – 16 oz cream cheese, softened – 1 cup sugar – 3 large eggs – 1 cup sour cream – Zest of 2 oranges – ½ cup fresh orange juice – 1 tsp vanilla extract – Optional: a few drops of orange extract for more flavor – **For the topping:** – Fresh orange slices or additional orange zest #### Instructions 1. **Prepare the crust:** – Preheat the oven to 325°F (160°C). – In a bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until well combined. – Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let it cool. 2. **Make the filling:** – In a large mixing bowl, beat the softened cream cheese until smooth. – Gradually add sugar and continue to beat until well combined. – Add eggs one at a time, mixing well after each addition. – Stir in sour cream, orange zest, orange juice, and vanilla extract until smooth. If desired, add a few drops of orange extract for a more intense flavor. 3. **Bake the cheesecake:** – Pour the filling over the cooled crust. – Bake for 50-60 minutes, or until the center is set but still slightly jiggly. – Turn off the oven and let the cheesecake cool in the oven with the door ajar for about an hour. 4. **Chill and serve:** – Refrigerate the cheesecake for at least 4 hours, preferably overnight. – Before serving, garnish with fresh orange slices or additional orange zest for a pop of color and flavor. – Slice into wedges and serve chilled. Enjoy your delicious orange cheesecake! ### Storage Tips – Store any leftover cheesecake in the refrigerator, covered, for up to 5 days. – You can also freeze the cheesecake (without the topping) for up to 2 months. Thaw it in the refrigerator before serving. ### Notes – For a more intense orange flavor, consider adding a few drops of orange extract to the filling. – If you prefer a no-bake cheesecake, you can skip the gelatin, but the texture will be softer. – Feel free to experiment with different toppings, such as chocolate shavings or a fruit compote, to customize your cheesecake. — Enjoy making and sharing this delightful orange cheesecake!
- Cook Time: It looks like you’re sharing a recipe for an orange cheesecake! Heres a complete overview of the recipe, including the steps, storage tips, and notes for customization: — ### Orange Cheesecake Recipe #### Ingredients – **For the crust:** – 1 ½ cups graham cracker crumbs – ½ cup unsalted butter, melted – ¼ cup sugar – **For the filling:** – 16 oz cream cheese, softened – 1 cup sugar – 3 large eggs – 1 cup sour cream – Zest of 1 orange – ½ cup fresh orange juice – 1 tsp vanilla extract – Optional: a few drops of orange extract for more flavor – **For the topping:** – Fresh orange slices or additional orange zest #### Instructions 1. **Prepare the crust:** – Preheat your oven to 325°F (160°C). – In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until well combined. – Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove from the oven and let cool. 2. **Make the filling:** – In a large bowl, beat the softened cream cheese until smooth. – Gradually add sugar and continue to beat until well combined. – Add eggs one at a time, mixing well after each addition. – Stir in sour cream, orange zest, orange juice, and vanilla extract until smooth. If using, add a few drops of orange extract. 3. **Bake the cheesecake:** – Pour the filling over the cooled crust. – Bake in the preheated oven for 50-60 minutes, or until the center is set but still slightly jiggly. – Turn off the oven and leave the cheesecake inside for an additional hour to cool gradually. 4. **Chill and serve:** – Remove the cheesecake from the oven and let it cool to room temperature. – Refrigerate for at least 4 hours, preferably overnight. – Before serving, garnish with fresh orange slices or additional orange zest. 5. **Slice and enjoy:** – Slice the cheesecake into wedges and serve chilled. Enjoy your delicious orange cheesecake! ### Storage Tips – Store any leftover cheesecake in the refrigerator, covered, for up to 5 days. – You can also freeze the cheesecake (without the topping) for up to 2 months. Thaw it in the refrigerator before serving. ### Notes – For a more intense orange flavor, consider adding a few drops of orange extract to the filling. – If you prefer a no-bake cheesecake, you can skip the gelatin, but the texture will be softer. – Feel free to experiment with different toppings, such as chocolate shavings or a fruit compote, to customize your cheesecake. — Enjoy making and sharing this delightful orange cheesecake!
