No-Bake Orange Creamsicle Cheesecake (Page 2 ) | July 2, 2025
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Instructions

1. Prepare the Crust

  • In a medium bowl, combine the graham cracker crumbs, granulated sugar, melted butter, and a pinch of salt.
  • Press the mixture into the bottom of a 9-inch springform pan or pie dish, making an even layer. Use the back of a spoon to pack it tightly.
  • Refrigerate the crust for at least 30 minutes to firm up.

2. Prepare the Gelatin (Optional)

  • If you’re using gelatin to give the cheesecake extra structure, sprinkle the unflavored gelatin over 2 tablespoons of warm water in a small bowl. Stir until it dissolves and becomes a thick syrup.
  • Set it aside to cool slightly before adding to the filling.

3. Make the Cheesecake Filling

  • In a large mixing bowl, beat the softened cream cheese and powdered sugar together with an electric mixer until smooth and creamy.
  • Add the vanilla extract, orange zest, and fresh orange juice. Beat until well combined.
  • In a separate bowl, whip the heavy cream until stiff peaks form (you can use a hand mixer or stand mixer for this).
  • Gently fold the whipped cream into the cream cheese mixture until smooth.
  • If using gelatin, stir it into the cheesecake filling mixture until fully combined.

4. Assemble the Cheesecake

  • Pour the cheesecake filling onto the prepared graham cracker crust, smoothing the top with a spatula.
  • Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.

5. Serve

  • Once the cheesecake is set, remove it from the refrigerator and carefully remove the sides of the springform pan if using.
  • Slice and serve as is, or garnish with extra orange zest, whipped cream, or even a few slices of fresh orange for decoration.

Tips & Variations:

  • Make it dairy-free: Use dairy-free cream cheese and whipped cream alternatives to make this dessert vegan.
  • Add extra flavor: For a twist, swirl in some fruit puree or add a layer of raspberry or strawberry jam on top before serving.
  • No gelatin version: If you prefer a softer, mousse-like texture, you can skip the gelatin entirely.

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