No-Bake Orange Creamsicle Cheesecake

INGREDIENTS:

For the Crust:

1 1/2 cups graham cracker crumbs (about 10–12 graham crackers, crushed)

1/4 cup granulated sugar

6 tablespoons unsalted butter (melted)

For the Filling:

16 oz cream cheese (softened to room temperature)

1 cup powdered sugar (sifted for smoothness)

1 cup heavy whipping cream (cold)

1 teaspoon vanilla extract

Zest and juice of 2 oranges (about 1/4 cup fresh orange juice)

For the Topping:

Whipped cream (for garnish)

Orange slices or zest (for decoration)

DIRECTIONS:

Step 1: Make the Crust

In a medium mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the mixture resembles wet sand.

Press the mixture firmly into the bottom of a 9-inch springform pan or pie dish. Use the back of a spoon or the bottom of a measuring cup to smooth and compact the crust.

Chill the crust in the refrigerator for at least 15–20 minutes to set.

Step 2: Prepare the Filling

In a large mixing bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy.

In a separate bowl, whip the cold heavy cream with a hand mixer or stand mixer until stiff peaks form.

Gently fold the whipped cream into the cream cheese mixture in three parts, being careful not to deflate the cream.

Stir in the vanilla extract, orange zest, and orange juice until fully combined.

Step 3: Assemble the Cheesecake

Pour the filling over the chilled crust, spreading it evenly with a spatula. Smooth the top for a polished finish.

Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or until firm. For best results, chill overnight.

Step 4: Garnish and Serve

Before serving, decorate the cheesecake with whipped cream and orange slices or zest for a pop of color. Slice and enjoy the creamy, citrusy goodness!