My orange cheesecake recipe is super easy to make but tastes amazing. If you’re craving a rich dessert without the trouble of baking, this is perfect for you. It's creamy, smooth, and has the right mix of sweetness with a hint of tangy orange. You get all the flavor without all the effort!
No-Bake Orange Cheesecake
I love cheesecake, especially when it has a delicious, citrusy orange flavor. But sometimes, I just don't feel like turning on the oven to make one. I wondered, "Is there a way to make an orange cheesecake without all the hassle?"
Recently I discovered the magic of a no-bake orange cheesecake! It was super easy and tasted amazing.
First, I made a crunchy, sweet cookie crust, which turned out to be the perfect base for the creamy cheesecake. Then, I whipped up the smooth, creamy filling, with just the right amount of orange flavor to make it both refreshing and rich.
All I had to do was let it chill in the fridge, and it was ready to enjoy. No oven, no sweat, just a perfect, dreamy orange cheesecake. Every bite was a burst of citrusy, creamy goodness.
Let me show you how to make an easy and delicious no-bake orange cheesecake that will have everyone asking for more. It's super simple, and you don’t even need to turn on the oven!
This no-bake cheesecake is dessert at its simplest, but it tastes like something you worked really hard on. Get ready to enjoy every bite!
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⭐Why You'll Love This Orange Cheesecake Recipe
- Ease of Preparation: No-bake cheesecake is easier to make than traditional baked cheesecakes. They involve simple steps like mixing ingredients together and letting the dessert set in the refrigerator.
- Creamy Texture: No-bake cheesecake tends to have a creamier and lighter texture compared to its baked counterparts.
- No Oven Required: This is especially appealing during hot weather or when you don't have access to an oven.
- Make in Advance: Make the Cheesecake day ahead of time. Keep it in the fridge until ready to serve, and eat, making it a great choice for busy days.
🧾Orange Cheesecake Ingredients
Here is a list of everything you need:
For the Crust:
- Biscuits: These form the base of the crust, providing a crunchy and flavorful foundation for the cheesecake.
- Butter: Melted butter is mixed with the crushed biscuits to bind them together, creating a firm and cohesive crust.
Ingredients For Filling:
- Heavy Cream: Whipped heavy cream adds a rich and creamy texture to the filling, contributing to the luscious consistency of the cheesecake.
- Powdered Sugar: Sweetens the filling and helps achieve the desired sweetness level in the cheesecake.
- Soft Cheese: This is likely cream cheese or a similar soft cheese. It forms the main body of the cheesecake, giving it its classic cheesecake flavor and texture.
- Gelatine Sheets: These are used as a setting agent. When dissolved in water and added to the filling, gelatine helps the cheesecake set properly in the refrigerator.
For the Topping:
- Orange Juice: Provides a vibrant citrus flavor to the topping, adding a refreshing contrast to the richness of the cheesecake.
- Gelatine Sheets: Similar to the gelatine in the filling, these are likely used to help the topping set, giving it a smooth and jelly-like consistency.
See the recipe card below for a full list of ingredients and measurements.
👩🏻🍳How to Make No-Bake Cheesecake
These step-by-step instructions and photos will help you to visualize how to make this recipe. See the recipe card for a printable version of this recipe.
How to Prepare the Crust:
1. Use a food processor to crush the cookies, transfer in a bowl and mix with melted butter until they turn into fine crumbs.
2. Pour the mix into a 20 cm cake mold, then use the back of a spoon to press it down and make a smooth crust. Refrigerate for 10 minutes.
How to Make the Filling:
1. In a big bowl, beat the heavy cream for 1 minute, then add in powdered sugar and beat for 2 minutes.
2. Mix soft cheese into the heavy cream, and beat until it's smooth and creamy.
3. Mix melted gelatine into the cream cheese mixture, stirring thoroughly.
4. Pour the filling onto the crust in the cake mold, spreading it evenly. Let it chill in the fridge while you prepare the topping.
How to Prepare the Topping:
1. Put the remaining soaked gelatin sheets in a small saucepan, add a bit of orange juice, and heat. Stir until the gelatin dissolves.
2. Pour the mixture over the cold cheesecake filling.
3. Put the cheesecake in the fridge and let it set for at least 1 hour.
4. Once it's set, gently take off the sides of the cake mold and remove the plastic.
💭Tips for Recipe Success
Use Full-Fat Ingredients: opt for full-fat cream cheese and heavy cream to achieve a rich and creamy texture.
Properly Dissolve Gelatine: Follow the instructions to dissolve it properly. This ensures that the cheesecake sets well and maintains its shape.
Chill the Crust Before Adding Filling: Chill it in the refrigerator for a short time before adding the filling. This helps the crust set and provides a firm base.
Refrigerate for Adequate Time: Allow the cheesecake to set in the refrigerator for the recommended time. Proper chilling ensures the right texture.
Let it Set Before Slicing: Once the cheesecake is fully chilled, let it set for a few minutes at room temperature before slicing. This makes it easier to cut clean and smooth slices.
❓Commonly Asked Questions
Your no-bake cheesecake may not be set due to insufficient chilling time, incorrect gelatine usage, overmixing or undermixing, temperature fluctuations, incorrect ingredient ratios, or the use of low-fat ingredients.
Your No-Bake Cheesecake base may be soggy due to factors like excess butter in the crust, insufficient chilling, overmixing, moist filling, non-resistant biscuits, or using watery ingredients in the filling.
🍰More Dessert Recipes with Orange
I have also made a few dessert recipes using orange like:
🍰More Desserts Recipes!
Here are more of my favorite dessert recipes! Try these:
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📖 Recipe
Orange Cheesecake Easy No-Bake Recipe
Ingredients
For the Crust:
- 150 g Biscuits
- 40 g Butter
For the Filling:
- 300 g Heavy Cream
- 100 g Powder Sugar
- 400 g Soft Cheese
- 4 sheets Gelatine
- 80 ml Water
For the Topping:
- 200 ml Orange Juice
- 2 sheets Gelatine
Instructions
How to Prepare the Crust:
- Crush the cookies with a food processor until they become fine crumbs.
- In a mixing bowl, combine the biscuit crumbs with melted butter, mixing until the crumbs are evenly coated.
- Pour the cookie mixture into a 20 cm cake mold, and press with the back of a spoon to create an even crust.
- Place the crust in the refrigerator for 10 minutes to set while you prepare the filling.
How to Make the Filling:
- In a large mixing bowl, whip the heavy cream for 1 minute.
- Add powdered sugar and whip the heavy cream for 2 minutes.
- Add soft cheese to the heavy cream, and beat until smooth and creamy.
- In a bowl, soak the gelatine sheets in cold water for about 5 minutes until they become soft.
- Place 4 soaked gelatine sheets in a small saucepan, add water and heat. Stir until the gelatine dissolves.
- Remove the dissolved gelatine from the heat and let it cool down.
- Add the dissolved gelatine to the cream cheese mixture, stirring well.
- Pour the filling over the prepared crust in the cake mold, spreading it evenly. Allow it to chill in the refrigerator while you make the topping.
How to Prepare the Topping:
- Place the remaining soaked gelatine sheets in a small saucepan, add a little orange juice and heat. Stir until the gelatine dissolves.
- Remove the dissolved gelatine from the heat, pour over the orange juice and stir until well combined.
- Pour it over the chilled cheesecake filling.
- Place the cheesecake in the refrigerator and let it set for at least 1 hour.
- Once set, carefully remove the sides of the cake mold and the plastic.
Notes
- Biscuit Selection: Choose biscuits with a flavor that complements the overall taste. Tea biscuits, digestive biscuits, or Graham crackers work well.
- Cream Cheese: opt for a high-quality soft cheese for a smooth and creamy texture. Allow it to reach room temperature for easier blending.
- Gelatine Preparation: Soften the gelatine sheets in cold water as per the package instructions. Dissolve them in warm water (80 ml) before adding to the filling. This ensures even distribution and setting.
- Gelatine Sheets for Topping: Soften the gelatine sheets in cold water before dissolving them in the orange juice. This helps create a stable and glossy topping.
- Layering: Once the crust is set, evenly spread the cream cheese filling over it. Take your time to create a smooth and level surface.
- Setting Time: Allow the cheesecake to set in the refrigerator for a minimum of 4 hours, preferably overnight, to ensure a well-set and firm texture.
- Chilled Serving: Serve the no-bake cheesecake chilled for the best taste and texture.
- Garnish: Consider decorating the top with orange zest or additional fruit for a decorative touch.
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
John says
This is the easiest and tastiest cheesecake recipe! Definitely my new go-to for parties