Easy, No-Bake Orange Zest Cheesecake
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.
Servings 9 inch pan
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.