No-Bake Orange Cheesecake is a smooth and creamy dessert bursting with citrus flavor. The tangy sweetness of orange blends perfectly with rich cream cheese, creating a refreshing treat that feels light yet indulgent. With a buttery biscuit crust and a chilled, mousse-like filling, this dessert is simple to prepare and perfect for warm days or festive occasions. There’s no need for an oven—just mix, chill, and enjoy.
1. Cooking Time: 20 minutes (plus 4 hours chilling time)
2. Serving: 8 servings
3. Ingredients:
For the crust:
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1 ½ cups crushed digestive biscuits or graham crackers
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6 tablespoons melted butter
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2 tablespoons sugar
For the filling:
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2 packages (8 oz each) cream cheese, softened
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1 cup powdered sugar
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1 cup heavy whipping cream
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1 teaspoon vanilla extract
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2 tablespoons orange zest
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½ cup fresh orange juice
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1 packet (2 ½ teaspoons) unflavored gelatin
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3 tablespoons water
For the topping (optional):
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Orange slices or zest curls
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Whipped cream for garnish
4. Instructions:
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Prepare the crust: In a bowl, mix crushed biscuits, sugar, and melted butter until evenly moistened. Press the mixture firmly into the bottom of a 9-inch springform pan. Chill in the refrigerator while preparing the filling.
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Dissolve the gelatin: In a small bowl, sprinkle gelatin over 3 tablespoons of water. Let it stand for 5 minutes, then warm it gently until fully dissolved. Set aside to cool slightly.
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Make the cheesecake base: In a large bowl, beat cream cheese and powdered sugar until smooth and creamy. Add orange zest, orange juice, and vanilla extract, then mix until combined.
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Add gelatin: Stir the dissolved gelatin into the orange cream cheese mixture until well blended.
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Whip the cream: In a separate bowl, whip the heavy cream until soft peaks form. Gently fold it into the cream cheese mixture until smooth and fluffy.
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Assemble: Pour the filling over the chilled crust. Smooth the top with a spatula.
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Chill: Refrigerate for at least 4 hours or until the cheesecake is firm and set.
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Serve: Remove from the pan, decorate with whipped cream and orange slices, and serve cold.
5. Nutrition (per serving):
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Calories: 380
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Carbohydrates: 25g
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Protein: 6g
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Fat: 29g
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Fiber: 0.5g
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Sugar: 22g
6. Tips:
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For a more vibrant color, add a few drops of natural orange food coloring to the filling.
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Make sure the gelatin cools slightly before adding it to the mixture to avoid lumps.
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For extra flavor, drizzle the top with a light orange syrup or glaze.
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Always chill the cheesecake long enough so it holds its shape when sliced.
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Store leftovers in the refrigerator for up to 3 days.
