No Bake Orange Creamsicle Cheesecake
A no bake orange cheesecake with a graham crust and a creamy filling made with cream cheese, whipped cream, orange juice, zest, and orange gelatin powder.
Equipment
- 9-inch springform pan
- Hand mixer or stand mixer
- Mixing bowls
- Rubber spatula
- zester
Ingredients
Main Ingredients
- 1 ½ cup graham cracker crumbs about 10 full sheets
- ¼ cup granulated sugar
- ½ cup unsalted butter melted
- 16 oz cream cheese softened
- 1 cup heavy cream cold
- ½ cup powdered sugar
- 1 tsp vanilla extract
- ¼ cup fresh orange juice
- 1 tbsp orange zest from about 1 large orange
- ¼ cup orange gelatin powder dry mix, not prepared
- 1 tsp orange extract
Instructions
Cooking
- Make the crust. Combine the crumbs, sugar, and melted butter until sandy, then pack the mixture across the bottom of a 9 inch springform pan and chill for 30 minutes until firm.
- Beat the base. Beat the cream cheese until silky, then mix in the powdered sugar and vanilla for about 1 minute, scraping the bowl so no lumps remain.
- Whip and fold. Whip the cold cream to stiff peaks, then fold it into the cream cheese in two additions until the mixture looks light and uniform.
- Add the orange. Fold in the juice, zest, gelatin powder, and extract until the filling turns an even pale orange with no dry streaks.
- Fill the pan. Spread the filling over the chilled crust in an even layer and smooth the top with a spatula.
- Chill to set. Refrigerate at least 4 hours until the center is firm, then run a thin knife around the edge before releasing the springform ring.
Notes
Substitutions: Use a 9 inch deep dish pie plate in place of the springform pan, or swap the graham crumbs for crushed vanilla wafers.
Tips: Soften the cream cheese for 30 minutes and keep the cream very cold for the lightest filling.
Storage: Refrigerate covered for up to 3 days. Do not freeze.