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A Creamy No-Bake Orange Cheesecake is a refreshing and light dessert with a tangy citrus flavor, perfect for warmer seasons or when you’re looking for an easy yet impressive treat. Here’s a simple recipe to make this delicious dessert without turning on the oven!
Ingredients:
For the Crust:
- 1 1/2 cups graham cracker crumbs (or digestive biscuits, crushed)
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
For the Cheesecake Filling:
- 16 oz (450g) cream cheese, softened
- 1 cup heavy cream
- 1/2 cup powdered sugar
- 1/4 cup fresh orange juice
- Zest of 1 orange
- 1 teaspoon vanilla extract
- 1 packet (about 2 teaspoons) unflavored gelatin (optional, for extra firmness)
- 1/4 cup warm water (if using gelatin)
For the Orange Topping (optional):
- 1/2 cup fresh orange juice
- 2 tablespoons sugar
- 1 teaspoon cornstarch (optional, for a thicker consistency)
Instructions:
1. Prepare the Crust:
- In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until well combined.
- Press the mixture evenly into the bottom of a 9-inch springform pan or pie dish. Use the back of a spoon to pack it tightly.
- Refrigerate the crust for at least 30 minutes to set while you prepare the filling.
2. Make the Cheesecake Filling:
- In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
- Add the powdered sugar, orange juice, orange zest, and vanilla extract, and continue beating until fully combined and smooth.
- In a separate bowl, whip the heavy cream until stiff peaks form (you can use an electric mixer for this).
- Gently fold the whipped cream into the cream cheese mixture until well combined.
3. Optional: Add Gelatin for Extra Firmness:
- If you prefer a firmer texture, dissolve the unflavored gelatin in 1/4 cup of warm water. Let it sit for a few minutes to bloom, then gently fold it into the cheesecake filling.
- Note: If you skip this step, the cheesecake will still set but may have a slightly softer texture.
4. Assemble the Cheesecake:
- Pour the cheesecake filling into the chilled crust, smoothing the top with a spatula.
- Refrigerate the cheesecake for at least 4 hours, or overnight if possible, to allow it to set and firm up.
5. Make the Orange Topping (optional):
- In a small saucepan, combine the fresh orange juice and sugar, and bring to a simmer over medium heat.
- If you want a thicker topping, mix the cornstarch with a tablespoon of water, then add it to the orange juice mixture.
- Simmer for 2-3 minutes until thickened. Remove from heat and allow it to cool to room temperature.
- Once the cheesecake is set, spoon the cooled orange topping over the cheesecake.
6. Serve:
- Before serving, you can garnish with additional orange zest or fresh orange segments if desired.
- Slice and enjoy the creamy, citrusy goodness of your no-bake orange cheesecake!
This Creamy No-Bake Orange Cheesecake offers a perfect balance of sweetness and tanginess, making it a refreshing dessert for any occasion!
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