No Bake Citrus Cheesecake
Indulge in the zesty, refreshing flavors of this No Bake Citrus Cheesecake, a creamy dessert that’s as easy to make as it is delicious. Featuring a buttery graham cracker crust and a luxuriously smooth filling bursting with fresh lemon and orange zest, this no-bake cheesecake is a true showstopper. With a hint of vanilla and a touch of tangy citrus juice, every bite offers the perfect balance of sweetness and brightness. The addition of gelatin ensures a sturdy yet luscious texture without the need for an oven. Ideal for warm-weather gatherings or as a make-ahead treat, this crowd-pleaser sets beautifully in the fridge and is best served chilled. Garnish with extra zest or vibrant citrus slices for a stunning presentation that tastes as good as it looks. Perfect for eight servings of sunny, citrus bliss!
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Recipe Information
Ingredients
- 2 cups graham cracker crumbs
- 1 stick unsalted butter, melted
- 2 tablespoons granulated sugar
- 16 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 cup heavy whipping cream
- 1 teaspoon vanilla extract
- 2 lemons (zested and juiced)
- 1 oranges (zested and juiced)
- 1 teaspoon gelatin powder
- 2 tablespoons water (for blooming gelatin)
Instructions
In a medium mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until the crumbs are evenly coated and resemble wet sand.
Press the crumb mixture firmly into the bottom of a 9-inch springform pan to create the crust. Use the bottom of a glass or measuring cup to press it down evenly. Place in the fridge to chill while making the filling.
In a small bowl, mix the gelatin powder with 2 tablespoons of water and let it sit for 5 minutes to bloom.
In a large bowl, beat the softened cream cheese and powdered sugar together with an electric mixer until smooth and creamy.
In a separate bowl, whip the heavy whipping cream with the vanilla extract until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until combined.
Microwave the bloomed gelatin for about 10 seconds or until fully dissolved. Let it cool slightly, then stir it into the cream cheese mixture.
Add the zest and juice of the lemons and orange into the mixture. Stir well to combine and ensure the filling is smooth.
Pour the citrus filling over the graham cracker crust and spread it out evenly with a spatula.
Cover the springform pan with plastic wrap and refrigerate the cheesecake for at least 6 hours, preferably overnight, until fully set.
Once set, release the cheesecake from the springform pan. Garnish with additional citrus zest or slices, if desired. Slice and serve chilled.
Nutrition Facts
Calories |
607 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.5 g | 57% | |
| Saturated Fat | 25.9 g | 130% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 124 mg | 41% | |
| Sodium | 356 mg | 15% | |
| Total Carbohydrate | 45.2 g | 16% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 29.5 g | ||
| Protein | 6.3 g | 13% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 79 mg | 6% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 143 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
