No-Bake Creamsicle Cheesecake Recipe
Introduction
This No-Bake Creamsicle Cheesecake is a refreshing and creamy dessert that combines the bright flavors of orange with a smooth cheesecake texture. It’s easy to make, requires no oven, and is perfect for warm days or anytime you want a delightful treat.
Ingredients
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- ½ cup orange juice
- 1 tablespoon orange zest
- Orange food coloring (optional)
Instructions
- Step 1: Prepare the crust by combining graham cracker crumbs and melted butter in a mixing bowl. Press the mixture evenly into the bottom of a 9-inch springform pan. Refrigerate for about 10 minutes to set.
- Step 2: In a large bowl, beat the softened cream cheese and powdered sugar until smooth. Add the vanilla extract and mix well.
- Step 3: In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully combined.
- Step 4: Divide the filling evenly into two bowls. To one bowl, add the orange juice and orange zest, mixing thoroughly. Add a few drops of orange food coloring if you want a brighter color.
- Step 5: Spoon the orange filling into the prepared crust. Then add dollops of the vanilla filling on top. Use a knife or skewer to gently swirl the two fillings together for a marbled effect.
- Step 6: Cover the cheesecake with plastic wrap and refrigerate for at least 4 to 6 hours, or overnight, until fully set.
- Step 7: Remove the cheesecake from the springform pan carefully. Slice and serve chilled, optionally garnished with additional orange zest.
Tips & Variations
- Use fresh orange juice and zest for the best natural flavor and brightness.
- For a more intense orange flavor, add a teaspoon of orange liqueur or extract.
- Try using a cookie crust like vanilla wafers instead of graham crackers for a different base.
- To make smaller servings, use a muffin tin and refrigerate individual cheesecakes in cupcake liners.
Storage
Store the cheesecake covered in the refrigerator for up to 3 days. Keep it chilled until ready to serve to maintain its creamy texture. If you want to store it longer, wrap tightly and freeze for up to 1 month; thaw overnight in the fridge before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use low-fat cream cheese or whipped cream?
Low-fat cream cheese and whipped cream may alter the texture, making the cheesecake less creamy and firm. For best results, use full-fat cream cheese and heavy whipping cream.
Do I have to use orange food coloring?
No, the food coloring is optional and only enhances the orange filling’s color. The natural orange juice and zest will provide nice flavor and a subtle color on their own.
PrintNo-Bake Creamsicle Cheesecake Recipe
This No-Bake Creamsicle Cheesecake is a refreshing and creamy dessert that combines tangy orange flavors with smooth vanilla cheesecake in a delightful marbled effect. With a crisp graham cracker crust and a luscious, fluffy filling, it’s perfect for anyone looking for an easy, no-bake treat that tastes like a classic creamsicle popsicle.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 20 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
Crust
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
Filling
- 2 cups cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- ½ cup orange juice
- 1 tablespoon orange zest
- Orange food coloring (optional)
Instructions
- Prepare the Crust: In a mixing bowl, combine the graham cracker crumbs and melted butter until the mixture is well combined. Press the mixture evenly into the bottom of a 9-inch springform pan to form the crust. Place the pan in the refrigerator for about 10 minutes to allow the crust to set firmly.
- Make the Filling: In a large bowl, beat the softened cream cheese and powdered sugar together until the texture is smooth and creamy. Add the vanilla extract and mix thoroughly to incorporate.
- Whip the Cream: In a separate bowl, whip the heavy whipping cream until stiff peaks form. Carefully fold the whipped cream into the cream cheese mixture, gently combining them until fully blended without deflating the whipped cream.
- Divide the Mixture: Split the combined filling evenly into two separate bowls. To one bowl, add the orange juice and orange zest, mixing well to infuse the citrus flavor completely. If desired, add a few drops of orange food coloring to deepen the color for a more vibrant appearance.
- Layer the Mixtures: Spoon the orange-flavored filling into the prepared crust first. Then add dollops of the vanilla filling on top. Using a knife or skewer, gently swirl the two mixtures together to create a beautiful marbled effect without completely mixing them.
- Chill: Cover the assembled cheesecake tightly with plastic wrap and refrigerate it for at least 4 to 6 hours, or preferably overnight, to allow the cheesecake to fully set and firm up.
- Serve: Once the cheesecake is set, carefully remove the sides of the springform pan. Slice the cheesecake into servings and serve chilled. Garnish with additional orange zest if desired for extra flavor and visual appeal.
Notes
- For best results, use full-fat cream cheese and heavy cream to ensure a rich and creamy texture.
- If you prefer a stronger orange flavor, increase the orange zest to 2 tablespoons.
- To make the cheesecake even more visually striking, use natural orange food coloring or a small amount of turmeric powder as a natural alternative.
- Make sure to whip the cream to stiff peaks to provide a light and airy texture to the filling.
- Store leftover cheesecake covered in the refrigerator for up to 3 days.
Keywords: No-Bake Cheesecake, Creamsicle Cheesecake, Orange Cheesecake, Easy Dessert, No Bake Dessert, Summer Dessert
