No Bake Orange Cheesecake (Print Version)
# Ingredients:
→ Crust
01 -
½ cup butter, melted and unsalted
02 -
1 ½ cups crushed graham crackers
→ Filling
03 -
1 envelope of unflavored gelatin (about 2 tablespoons)
04 -
Zest from one orange
05 -
1 teaspoon vanilla
06 -
1 cup orange juice, freshly squeezed is best
07 -
2 tablespoons chilled water
08 -
2 cups softened cream cheese
09 -
1 cup powdered sugar
10 -
1 cup heavy cream for whipping
→ Garnish
11 -
Optional: orange zest or orange slices to decorate
# Instructions:
01 -
Mix melted butter with the graham cracker crumbs in a bowl until it sticks together. Press into a 9-inch springform pan, covering the bottom evenly.
02 -
Beat the cream cheese in a large bowl until it’s smooth and creamy.
03 -
Slowly add powdered sugar, blending until it’s fully mixed into the cream cheese.
04 -
Pour in the whipping cream, orange juice, orange zest, and vanilla. Whip the mixture on medium-high until it’s fluffier.
05 -
Sprinkle gelatin over cold water in a small bowl. Let it rest for 5 minutes, then microwave for 10 seconds to dissolve.
06 -
Gently stir the dissolved gelatin into your filling until mixed evenly.
07 -
Spread the cheesecake mixture over the crust in the pan, smoothing it out on top.
08 -
Wrap the pan in foil or plastic wrap. Let it chill in the fridge for at least 4 hours, but overnight’s even better.
09 -
Carefully remove the springform pan’s sides once the cheesecake has set fully.
10 -
Decorate with orange zest or slices if you’d like, then it’s ready to serve.
# Notes:
01 -
Chill it well for the firmest and creamiest texture.
02 -
Fresh orange juice makes the flavor pop.