No-Bake Orange Creamsicle Cheesecake
This no-bake orange creamsicle cheesecake is a creamy citrus dessert made with a buttery biscuit crust, smooth vanilla cheesecake filling, and a bright orange topping. It’s an easy no-bake cheesecake recipe that chills into a light, refreshing make-ahead dessert.
Ingredients
For the Crust
- 150 g cookies
- 40 g butter melted
For the Cheesecake Filling
- 300 g heavy cream
- 100 g powder sugar
- 400 g soft cheese
- 4 sheets gelatine
- 80 ml water
- 1 teaspoon vanilla paste
For the Orange Topping
- 200 ml orange juice
- 2 sheets gelatine
Instructions
- Crush 150 g cookies into fine crumbs. Mix with 40 g butter, melted, until well combined. Press the mixture firmly into the bottom of a 20 cm cake mold and refrigerate for about 10 minutes.
- In a mixing bowl, whip 300 g heavy cream for about 1 minute. Add 100 g powder sugar and continue whipping for another 2 minutes until light and fluffy. Add 400 g soft cheese and 1 tsp vanilla paste, then beat until smooth and creamy.
- Soak 4 sheets gelatine in cold water for about 5 minutes until soft. In a small saucepan, combine the soaked gelatine with 80 ml water and heat gently while stirring until fully dissolved. Let it cool slightly.
- Pour the dissolved gelatine into the cheesecake mixture and mix well until fully incorporated.
- Pour the cheesecake filling over the chilled crust and smooth the top evenly. Place the cheesecake in the refrigerator while preparing the topping.
- Soak 2 sheets gelatine in cold water for 5 minutes until soft.
- Warm a small amount of the 200 ml orange juice in a saucepan, then add the soaked gelatine and stir until fully dissolved. Remove from the heat, mix in the remaining orange juice, and blend well.
- Pour the orange topping gently over the chilled cheesecake. Refrigerate for at least 1 hour, or until the topping has fully set.
- Once set, carefully remove the sides of the cake mold and the plastic.
Notes
Let the Gelatine Cool Slightly: I like to let the gelatine mixture cool for a minute before adding it to the filling so it blends smoothly into the cream mixture.
Chill Overnight for Clean Slices: I find the cheesecake slices more neatly when it has had plenty of time to chill before adding the topping.
Pour the Orange Layer Gently: Pouring the topping slowly helps keep the cheesecake layer underneath smooth and even.
Nutrition
Calories: 503kcal | Carbohydrates: 31g | Protein: 7g | Fat: 40g | Saturated Fat: 23g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 104mg | Sodium: 269mg | Potassium: 172mg | Fiber: 0.3g | Sugar: 22g | Vitamin A: 1416IU | Vitamin C: 13mg | Calcium: 81mg | Iron: 1mg
