This creamy no-bake orange cheesecake sets up right in the fridge! It's very easy to make and full of delicious, fresh orange flavor.
Prep Time20 minutesmins
Chill time3 hourshrs
Total Time3 hourshrs20 minutesmins
Course: Dessert
Cuisine: American
Servings: 8servings
Calories: 399kcal
Author: Bianca Fernandez
Equipment
Kitchen scaleor measuring cups
Measuring spoons
Food processorto make graham cracker crumbs! can also use a ziploc bag & rolling pin to crush the crackers
large mixing bowlfor cheesecake filling
medium mixing bowl to whip heavy cream
6-inch springform panat least 3.5 inches all
electric mixer
silicone spatula
offset spatula
Piping bags
Ingredients
For the rosemary graham cracker crust:
18graham cracker sheets
½cupunsalted buttermelted and cooled
⅓cupgranulated sugar
¼teaspoonrosemaryfinely chopped
For the orange cheesecake filling:
8ouncesfull-fat cream cheeseblock cream cheese, not from the tub; softened
3tablespoonsfull-fat sour cream
2teaspoonsorange zestfrom 2 small oranges
1tablespoonvanillapaste or extract
¼cuppowdered sugar
¼cuporange juiceboxed or from 1 orange
½cupheavy creamchilled
For decorating:
3tablespoonsheavy cream
gel food coloring
edible flowersI used chamomile
rosemary
US Customary - Metric
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Instructions
Make the rosemary graham cracker crust:
Food process 18 graham cracker sheets until you get fine crumbs.
Mix graham cracker crumbs with ½ cup unsalted butter, ⅓ cup granulated sugar, and ¼ teaspoon rosemary until fully combined. It should feel like wet sand and clump together easily.
Transfer to 6-inch springform pan. I recommend using a cup to pack it into the bottom and up the sides. The more tightly packed, the better!Place in fridge or freezer while you make the filling.
Make the orange cheesecake filling:
In a large bowl, whip 8 ounces full-fat cream cheese, 3 tablespoons full-fat sour cream, and 2 teaspoons orange zest until there are no clumps. Use silicone spatula to scrape bottom and sides of bowl.
Mix in 1 tablespoon vanilla, ¼ cup powdered sugar, and ¼ cup orange juice until fully combined and smooth. Do not over mix.
In a medium mixing bowl, whip ½ cup heavy cream until you get very stiff peaks. Use silicone spatula to gently fold this into your cheesecake mixture.
Transfer filling into your chilled graham cracker crust and use offset spatula to evenly spread the top. Lightly cover and refrigerate for at least 3 hours.
Decorate (optional):
In a medium mixing bowl, whip 3 tablespoons heavy cream until you get stiff peaks. Split and dye with desired gel food coloring (I did orange & green to draw oranges!) and transfer to piping bags. Use this to decorate the cheesecake.
Add on edible flowers and rosemary. Enjoy!
Video
Notes
Baking Tip:
Weigh your ingredients! One of my favorite kitchen tools is a kitchen scale because it’s more accurate than measuring by volume. If you use cups, spoon the sugar in gently, then level it with a knife or spatula.
Storage Instructions:You can either store cheesecake slices in an airtight container or individually plastic wrap them. If the cake isn't fully cut, you can also lightly plastic wrap the remaining cake.
Refrigeration instructions: Store in the fridge for up to 5 days.
Freezing instructions: If plastic wrapping, do 3 layers to avoid freezer burn. Store in the freezer for up to 3 months. Let thaw in fridge overnight.