This No-bake Orange Creamsicle Cheesecake is a bright treat that captures the flavor of your favorite summer ice cream. It features a sweet, creamy filling and a crunchy crust!
You don’t need to turn on the oven, which means less fuss and more fun! I love serving this on hot days—it’s like a cool hug for your taste buds! 🍊✨
Key Ingredients & Substitutions
Graham Cracker Crumbs: These make a great crumbly base for the cheesecake. If you can’t find them, crushed cookies like Oreo or vanilla wafers work well too! You can also use digestive biscuits for a different flavor.
Cream Cheese: This is essential for that classic cheesecake texture. If you’re dairy-free, try using a vegan cream cheese alternative. Just make sure to check the packaging for how it behaves when mixed.
Heavy Whipping Cream: Whipping cream adds fluffiness. If you’re looking for a lighter option, you can substitute it with half-and-half or coconut cream for a dairy-free version but note that it may result in a slightly different texture.
Orange Juice: Freshly squeezed juice gives the best flavor. If you’re in a pinch, store-bought juice can work, but it might not have the same vibrant taste. You can also experiment with lemon juice for a tangy twist.
Gelatin: It adds firmness to the filling, but you can skip it if you prefer a softer cheesecake. If using, check that it’s unflavored to avoid altering the taste.
How Do You Get the Perfect Swirl in Your Cheesecake?
Creating an eye-catching swirl is all about layering! Here’s how you can get the best result:
- After pouring in half of the cheesecake filling, sprinkle dollops of the orange swirl mixture on top, leaving some space in between.
- Take a knife or toothpick and gently swirl through the layers. Start from the center and work your way out to the edges, but don’t overdo it.
- Repeat with the remaining cheesecake filling and orange swirl. This method ensures lovely patterns without muddling the colors.
Patience is key! A gentle hand while swirling will make your cheesecake look stunning. Enjoy the process!
How to Make No-Bake Orange Creamsicle Cheesecake
Ingredients You’ll Need:
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 powdered sugar
- 1 cup heavy whipping cream
- 1 cup orange juice (preferably freshly squeezed)
- 2 tsp vanilla extract
- 2 tbsp orange zest
- 1 packet (about 2 ½ tsp) unflavored gelatin (optional, for extra firmness)
For The Orange Swirl:
- ½ cup orange juice
- 2 tbsp sugar
- 2 tbsp cornstarch
- 1 tbsp water (for mixing)
For Garnish:
- Whipped cream (store-bought or homemade)
- Fresh orange slices
How Much Time Will You Need?
This delicious no-bake cheesecake takes about 20 minutes of prep time plus at least 4 hours to chill. If you have a little more time, chilling it overnight will make it set perfectly. Let’s get started!
Step-by-Step Instructions:
1. Prepare the Crust:
First, grab a medium bowl and mix together the graham cracker crumbs, melted butter, and sugar. Stir until everything is crumbly and well combined. Now, take a 9-inch springform pan and press the mixture firmly into the bottom to form your crust. Once that’s done, put the pan in the refrigerator to chill while you prep the filling. This helps it hold its shape better!
2. Make the Orange Swirl:
Next, let’s make the orange swirl. In a small saucepan, combine ½ cup of orange juice and sugar over medium heat. In a separate small bowl, mix the cornstarch with a tablespoon of water to create a slurry. Once the juice mixture starts to simmer, slowly add the cornstarch slurry while stirring constantly. Keep stirring until it thickens, then remove it from the heat and let it cool.
3. Prepare the Cheesecake Filling:
Now, it’s time for the filling! In a large bowl, use an electric mixer to beat the softened cream cheese and powdered sugar together until it’s smooth and creamy. In another bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until it’s well combined—this makes it super light and fluffy!
4. Add Flavorings:
Stir the orange juice, vanilla extract, and orange zest into the cream cheese mixture until everything is nicely incorporated. If you’re using gelatin for extra firmness, soften it in a bit of water, then dissolve it in a small amount of warm water before adding it to the filling. Mix it in well!
5. Assemble the Cheesecake:
Time to put it all together! Pour half of the cheesecake filling over the chilled crust. Then, drizzle some of the orange swirl mixture on top and use a knife to create pretty swirls. Pour the rest of the cheesecake filling over this layer and top it with more orange swirl, swirling again with the knife for a lovely effect.
6. Chill:
Cover the cheesecake with plastic wrap and pop it in the fridge. Let it chill for at least 4 hours, or for the best results, overnight. This chilling time allows it to set perfectly!
7. Serve:
When you’re ready to serve, take the cheesecake out of the fridge. Garnish it with some whipped cream and fresh orange slices for a beautiful presentation. Slice it up and enjoy your delightful No-bake Orange Creamsicle Cheesecake!
Can I Use a Different Type of Crust?
Absolutely! You can substitute the graham cracker crust with digestive biscuits, vanilla wafers, or even an Oreo crust for a chocolate twist. Just make sure to adjust the amount of butter slightly if the alternative crust is denser or drier.
How Can I Make This Cheesecake Dairy-Free?
To make a dairy-free version, you can use vegan cream cheese and a coconut cream or almond milk whipped topping instead of heavy cream. Just ensure that the other ingredients, like the orange juice and zest, are also dairy-free to maintain the creamy texture without any dairy.
Can I Freeze Leftovers?
Yes, you can freeze leftover cheesecake! Just make sure it’s completely set first, then wrap it tightly in plastic wrap followed by aluminum foil. It can be frozen for up to 2 months. To thaw, place it in the fridge overnight before serving.
What If My Cheesecake Doesn’t Set Properly?
If your cheesecake is not setting, it may be due to not incorporating the gelatin properly. Make sure to dissolve the gelatin in warm water before adding it to the filling. If you skipped the gelatin, chilling it longer in the fridge can help firm it up, but it may not be as firm without it. Consider adding whipped cream stabilizer in future batches for a firmer texture!
