No-Bake Orange Creamsicle Cheesecake Recipe — The Ultimate Guide
Imagine biting into a cheesecake that tastes exactly like an orange creamsicle: the perfect balance of tangy orange and sweet creamy vanilla, but with a rich, silky texture and a buttery, crunchy crust. Now imagine making it without turning on the oven. That’s what this No-Bake Orange Creamsicle Cheesecake delivers: a cool, refreshing dessert that’s perfect for warm weather, holidays, or any time you want a nostalgic treat.
What is a No-Bake Orange Creamsicle Cheesecake?
A cheesecake that requires no baking, this dessert combines a crunchy graham cracker crust with a creamy, fluffy filling infused with fresh orange juice, orange zest, and vanilla — replicating the beloved creamsicle flavor in cheesecake form. The no-bake method uses cream cheese and whipped cream stabilized by gelatin or whipped topping to set the filling in the fridge. The result is a smooth, silky, and refreshing cake that melts in your mouth.
History and Inspiration
The creamsicle is a classic frozen dessert created in the 1900s by the Popsicle brand — combining vanilla ice cream and orange sherbet on a stick. Cheesecake, meanwhile, is a timeless dessert with roots going back thousands of years, evolving over time into countless forms. The no-bake cheesecake emerged as a convenient way to enjoy creamy cheesecake without the need for oven baking.
Combining these two icons — the creamsicle and cheesecake — results in a nostalgic, bright, and creamy dessert that is easier than you think to make at home.
Ingredients Overview
Crust:
1 ½ cups (150 g) graham cracker crumbs (about 10 full sheets of graham crackers)
6 tbsp (85 g) unsalted butter, melted
3 tbsp (40 g) granulated sugar
Filling:
16 oz (450 g) cream cheese, softened (full-fat for best texture)
1 cup (240 ml) heavy whipping cream
1 cup (130 g) powdered sugar (adjust to taste)
1 tbsp vanilla extract
1 cup (240 ml) freshly squeezed orange juice (strained, pulp-free)
2 tsp orange zest (from about 2 medium oranges)
2 tbsp (14 g) unflavored gelatin powder or 3 tsp agar-agar (vegetarian alternative)
¼ cup (60 ml) cold water (for blooming gelatin)
Optional Toppings and Garnishes:
Whipped cream dollops
Orange slices or candied orange peel
White chocolate shavings
Fresh mint leaves
Sprinkles or edible flowers for presentation
Equipment Needed
9-inch springform pan
Mixing bowls
Electric mixer or hand whisk
Saucepan (for gelatin)
Measuring cups and spoons
Spatula
Citrus zester or microplane
Fine mesh sieve (optional, for straining juice)
Refrigerator
Step-by-Step Instructions
Step 1: Prepare the Graham Cracker Crust
Crush the graham crackers into fine crumbs using a food processor or place in a plastic bag and crush with a rolling pin.
In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated and look like wet sand.
Press the crumb mixture firmly and evenly into the bottom of a 9-inch springform pan, making sure to pack it tightly to form a solid base.
Place the crust in the refrigerator to chill and firm up while you prepare the filling.
Step 2: Bloom the Gelatin
In a small bowl, sprinkle the gelatin over cold water. Let it sit for 5 minutes to absorb water and bloom.
After blooming, heat the gelatin gently either in a microwave (10-15 seconds) or on the stove using a double boiler until completely dissolved and smooth. Do not boil.
Set aside to cool slightly, but don’t let it set.
Step 3: Prepare the Cream Cheese Filling
In a large mixing bowl, beat the softened cream cheese using an electric mixer until smooth and creamy, about 2-3 minutes.
Gradually add the powdered sugar and continue beating until fully incorporated and fluffy.
Stir in vanilla extract, orange zest, and orange juice. Mix until smooth.
With the mixer on low speed, slowly pour the warm gelatin mixture into the cream cheese filling and mix thoroughly. This will help the cheesecake set properly.
Step 4: Whip the Cream
In a separate chilled bowl, whip the heavy cream until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture using a spatula, taking care to keep the mixture light and airy.
Step 5: Assemble the Cheesecake
Remove the crust from the refrigerator.
Pour the creamy orange filling over the chilled crust, smoothing the top with a spatula.
Cover the cheesecake with plastic wrap or foil.
Place in the refrigerator for at least 6 hours or overnight to fully set.
Step 6: Serve and Garnish
Once set, carefully remove the cheesecake from the springform pan.
Garnish the top with whipped cream dollops, orange slices or candied peel, white chocolate shavings, and fresh mint if desired.
Slice with a sharp knife dipped in hot water and wiped dry for clean cuts.
Serve chilled and enjoy!
Tips for Success
Use full-fat cream cheese and heavy cream for the creamiest texture.
Don’t skip blooming the gelatin, as it’s essential for the cheesecake to set.
Strain your orange juice to avoid pulp interfering with the smooth texture.
Adjust sweetness by adding or reducing powdered sugar based on the tartness of your oranges.
Whip cream to stiff peaks to get a light and airy texture.
Chill for at least 6 hours, but overnight is best.
For cleaner slices, dip your knife in hot water before each cut and wipe dry.
Variations to Try
1. Tangerine or Clementine Cheesecake
Swap out regular oranges for tangerines or clementines for a sweeter, less acidic flavor.
2. Blood Orange Cheesecake
Use blood orange juice and zest for a deep red, stunningly beautiful cheesecake with a slightly different citrus profile.
3. Chocolate Swirl Orange Cheesecake
Before chilling, swirl melted white chocolate or dark chocolate into the filling for a marbled effect.
4. Vegan Version
Use vegan cream cheese, coconut cream, and agar-agar to set the filling instead of gelatin.
5. Gluten-Free Crust
Use gluten-free graham cracker crumbs or crushed gluten-free cookies for the crust.
Troubleshooting Common Problems
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