Orange Cheesecake Easy No-Bake Recipe

A luscious and effortless no-bake cheesecake featuring a buttery biscuit crust, a velvety cream cheese filling, and a refreshing orange juice topping—perfectly chilled for a delightful, no-fuss dessert.

Recipe Developer-Estefania

Print Recipe Pin Recipe

Prep Time 20

Cook Time 1

4 30

Total Time 4 51

Ingredients

For the Crust:

▢ 150 g Biscuits
▢ 40 g Butter

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