No Bake Orange Cheesecake
Indulge in the refreshing flavors of this No Bake Orange Cheesecake—a creamy, citrus-infused dessert that's as easy to make as it is irresistible. Featuring a buttery digestive biscuit base, this cheesecake is layered with a velvety mixture of cream cheese, powdered sugar, and heavy cream, enhanced by the brightness of fresh orange juice and fragrant orange zest. With no oven required, this stunning dessert is set using gelatin for a perfectly smooth texture, making it a foolproof treat for any occasion. Top it with vibrant orange segments or a sprinkle of zest for an elegant finishing touch. Ready in just 30 minutes of prep time and chilled to perfection, this no-bake cheesecake is a crowd-pleasing delight that celebrates citrus in every bite!
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Recipe Information
Ingredients
- 200 grams Digestive biscuits (or graham crackers)
- 100 grams Unsalted butter
- 400 grams Cream cheese, softened
- 120 grams Powdered sugar
- 200 ml Heavy cream
- 60 ml Fresh orange juice
- 2 teaspoons Orange zest
- 1 teaspoon Vanilla extract
- 10 grams Gelatin powder
- 3 tablespoons Water (for blooming gelatin)
- as needed Orange segments or zest (for garnish)
Instructions
Crush the digestive biscuits into fine crumbs using a food processor or by placing them in a sealed bag and rolling with a rolling pin.
Melt the unsalted butter and mix it thoroughly with the biscuit crumbs until the texture resembles wet sand.
Press the mixture firmly into the bottom of a 9-inch (23 cm) springform pan to form the base. Refrigerate for 15 minutes to set.
In a small bowl, sprinkle the gelatin powder over the water and let it bloom for 5 minutes. Then heat it gently in the microwave or on the stove until dissolved. Allow to cool slightly.
In a large mixing bowl, beat the cream cheese and powdered sugar together until smooth and creamy.
Add the heavy cream, orange juice, orange zest, and vanilla extract to the cream cheese mixture. Beat until well combined.
Slowly pour the dissolved gelatin into the cream cheese mixture while beating continuously to ensure it’s well incorporated.
Pour the cheesecake mixture over the chilled biscuit base, spreading it evenly with a spatula.
Cover the springform pan with plastic wrap or foil and refrigerate for at least 4 hours, or until set.
Once set, carefully remove the cheesecake from the springform pan and transfer it to a serving plate.
Garnish with orange segments, additional zest, or whipped cream as desired. Slice and serve chilled.
Nutrition Facts
Calories |
4364 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 328.5 g | 421% | |
| Saturated Fat | 181.4 g | 907% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 864 mg | 288% | |
| Sodium | 2402 mg | 104% | |
| Total Carbohydrate | 294.9 g | 107% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 181.1 g | ||
| Protein | 50.0 g | 100% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 580 mg | 45% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 860 mg | 18% | |
*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.
