Description
No-Bake Orange Creamsicle Cheesecake: Your new favorite! Easy & creamy, with a vibrant orange swirl. Perfect for a taste of childhood nostalgia.
Ingredients
Scale
- Crust Components:
- 1 ½ cups (about 150g) graham cracker crumbs
- ⅓ cup (75g) unsalted butter, melted
- 2 tablespoons granulated sugar
- Creamy Filling:
- 2 (8-ounce) packages full-fat cream cheese, softened
- 1 cup (120g) powdered sugar
- 1 tablespoon orange zest
- 1 teaspoon vanilla extract
- 2 cups (480ml) heavy cream, chilled
- Orange Swirl & Topping:
- ½ cup (120ml) thawed orange juice concentrate
- 1–2 drops orange food coloring (optional)
- Fresh orange slices or zest, for garnish
Instructions
- Prepare the Crust for your No-Bake Orange Creamsicle Cheesecake:: Alright, first things first, let’s get that crust going. Grab your graham cracker crumbs, melted butter, and a pinch of sugar. Mix them all up in a bowl until it looks like wet sand. Now, press this mixture firmly into the bottom of a 9-inch springform pan. I use the bottom of a glass to really pack it down – this is where I used to mess up, not pressing hard enough, and then the crust would crumble when I sliced it. Pop that crust into the fridge while you get the filling ready. You want it to chill and firm up, honestly.
- Whip the Heavy Cream for a Light No-Bake Orange Creamsicle Cheesecake:: In a separate, chilled bowl (I find a cold bowl helps immensely!), pour in your heavy cream. Using an electric mixer, beat it on medium-high speed until you get beautiful, stiff peaks. You’re looking for that moment when it holds its shape, kind of like a cloud. Be careful not to overbeat it, though, or you’ll end up with butter – I’ve done that, and it’s a sad sight! Set this aside gently; it’s going to lighten up our cheesecake so wonderfully.
- Create the Cream Cheese Base:: Now, grab your softened cream cheese and put it into a large mixing bowl. Add the powdered sugar, orange zest, and vanilla extract. Beat these together with your electric mixer on medium speed until the mixture is super smooth and creamy. No lumps allowed, hon! This is the heart of your orange creamsicle cheesecake, so take your time here. It should smell wonderfully citrusy and sweet at this point, which always makes me happy.
- Fold in the Whipped Cream:: Time to gently incorporate that whipped cream into your cream cheese mixture. This is where the magic happens, making it light and airy. Use a rubber spatula and fold it in slowly, in two or three additions. You want to keep as much air in there as possible, so no aggressive stirring! Just gentle, sweeping motions. You’ll see it transform into this luscious, fluffy filling. Don’t overmix, or it’ll deflate, and we don’t want that!
- Assemble the No-Bake Orange Creamsicle Cheesecake:: Retrieve your chilled graham cracker crust. Pour about two-thirds of the creamy cheesecake filling over the crust, spreading it evenly. Now, for the fun part: the orange swirl! Take the remaining one-third of the filling and gently mix in the thawed orange juice concentrate. If you want a more vibrant color, add a tiny drop of orange food coloring here – honestly, it really makes it pop! Spoon dollops of this orange mixture over the white filling. Then, take a knife or a skewer and swirl it through, creating pretty patterns. Don’t overdo it, though; less is more for a nice swirl, I think.
- Chill and Set Your No-Bake Orange Creamsicle Cheesecake:: This is the hardest part, because you have to wait! Carefully cover your cheesecake with plastic wrap and pop it into the fridge. It needs at least 6 hours to set up properly, but honestly, overnight is even better. I know, I know, the anticipation is real! But trust me, a well-chilled cheesecake slices beautifully and tastes even better. When it’s ready, carefully remove the sides of the springform pan. Garnish with fresh orange slices or extra zest, and prepare for compliments!