My No-bake orange cheesecake is creamy, light and gets a refreshing bright orange flavor from a generous dose of fresh orange zest. It sits on a zesty crust of cookie crumbs which add a deep buttery flavor and crispy texture.
This cake has humbled me but in a good way, and I was reminded that sometime less is more when it comes to desserts. What I mean is that I tested this recipe using all sorts of orange flavoring: orange Jell-o, orange curd, and even orange preserves.
Almost every attempt was an epic fail, so I browsed my orange cakes collection and realized that all we need is fresh orange zest and the classic cheesecake ingredients.
Minimum Effort, Maximum Flavor
To make sure you make the best no-bake orange cheesecake even with almost no cheesecakes experience, I am sharing all my secrets and tips for a foolproof recipe:
- You don’t have to bake the crust, it will set as the butter cools and solidifies. But I recommend to bake it, it adds a crispy, crumbly texture, and another layer of deep flavor.
- For this recipe, I used cold cream cheese and to prevent it from getting lumpy, I whip it with the orange zest for a full 3 minutes.
- Avoid from over whipping the filling once you added the cream and sugar. Over whipping might deflate the cream and the filling will not set as well. Once the whiskers makes lines that holds their shape, turn it off.
For the best texture and the perfect slice, refrigerate the cake for at least 10 hours. The longer it sets, the more the flavors will melt together, making every but creamier and even more flavorful.
Easy, No-Bake Orange Zest Cheesecake
Ingredients
For The Crust
- 3/4 Cup (75g) Graham crackers crumbs
- 1 Tablespoon (15g) Sugar
- Orange zest from half an orange
- 1/4 Cup (55g) Unsalted melted butter
For The Filling
- 1 Cups(225g) Cream cheese cold
- 3/4 Cup (85g) Powdered sugar
- Orange zest from one orange
- 1 Cups (240ml) Heavy whipping cream, very cold
Instructions
Make the Crust
- Preheat your oven to 350°F and grease the bottom of one 8-inch springform pan.
- Measure the crumbs (75), sugar (12), and orange zest in a medium bowl then mix in the melted butter (55) until you have a moist cohesive mixture.
- Press the crust into the bottom of the pan and bake for 10 minutes. Remove from the oven and allow it to chill while you make the filling.
Make The Filling
- Whip the cream cheese with the orange zest for about 3 minutes, until the cream is light orange in color and smooth.
- Pour in the cream and add the powdered sugar and whip until the cream is thick and stable.
- Top the crust with the cream and smooth the top.
- Cover with plastic wrap and refrigerate for 8-10 hours.
- Run a knife around the sides of the pan and release the cake before serving.
- Serve cold and refrigerate leftovers for up to five days.
Hey, I love this recipe! I love orange, and I’m sure it’s amazing in this context. Thanks for all your tips, and for describing the evolution of your method.
Thank you Jeff!