No-bake Orange Cheesecake

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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

Chill time3

Total Time3 20

Course: Dessert

Cuisine: American

Servings: servings

Calories: 399kcal

Author: Bianca Fernandez

Equipment

Kitchen scale or measuring cups
Measuring spoons
Food processor to make graham cracker crumbs! can also use a ziploc bag & rolling pin to crush the crackers
large mixing bowl for cheesecake filling
medium mixing bowl to whip heavy cream
6-inch springform pan at least 3.5 inches all
electric mixer
silicone spatula
offset spatula
Piping bags

Ingredients

For the rosemary graham cracker crust:

18 graham cracker sheets
½ cup unsalted butter melted and cooled
⅓ cup granulated sugar
¼ teaspoon rosemary finely chopped

For the orange cheesecake filling:

8 ounces full-fat cream cheese block cream cheese, not from the tub; softened
3 tablespoons full-fat sour cream
2 teaspoons orange zest from 2 small oranges
1 tablespoon vanilla paste or extract
¼ cup powdered sugar
¼ cup orange juice boxed or from 1 orange
½ cup heavy cream chilled

For decorating:

3 tablespoons heavy cream
gel food coloring
edible flowers I used chamomile
rosemary

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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.

Nutrition