This is the best no bake orange cheesecake ever! It’s so easy to make, incredibly creamy, and bursting with bright and vibrant orange flavour. Make it in the winter when oranges are at their best, or in the warmer months for a delicious, refreshing treat.
I used to make no bake cheesecakes with gelatine and while they’re delicious, I didn’t really like that their texture is closer to mousse than cheesecake.
I eventually solved that delicious problem with my no-bake mini cheesecakes — the texture is so close to traditional New York-style baked cheesecakes that nobody could tell I didn’t bake them!
From then on, I follow a basic, time-tested recipe: cream cheese + base flavour + heavy whipping cream.
No gelatine, no jello, no fillers. Simple and perfected.
This is the same formula I use for my orange cheesecake recipe: cream cheese, my homemade orange curd and heavy cream whipped to stiff peaks. Delicious.
Why you’ll love making this recipe
I love making no-bake desserts and this no bake orange cheesecake is in my top 5. It’s so good! And you’ll love making it too because:
- No baking needed. Isn’t it great when you don’t have to turn the oven on? It’s especially awesome for cheesecakes because no baking means no cracking, no water baths, no stress.
- Quick and easy. This dreamy and creamy dessert comes together so easily. The hardest part? Waiting for it to set.
- So refreshing. It’s worth the wait though because every bite is packed with bright, orange flavour that’s so refreshing. It’s a burst of sunshine on a gloomy winter day, or a nice cool breeze on a warm summer afternoon.
- Childhood favourite. Remember those creamsicles we loved from childhood? This is a wonderful take on that.
How to make orange cream cheesecake
Making this easy creamy orange cheesecake is so easy.
To make the crust, you’ll need pantry staples like:
- Graham cracker crumbs — I use pre-crushed crumbs but you can certainly buy the cookies and crush them yourself or pulse them in the food processor
- Granulated sugar
- Unsalted butter
To make the filling, you’ll need:
- Cream cheese — buy cream cheese that’s available in bricks or blocks, not the spreadable ones in a tub
- Orange curd — I make my own orange curd but you can certainly buy a jar from the store, or use orange jam or marmalade
- Granulated sugar
- Heavy cream that’s whipped to stiff peaks — heavy cream is cream that has 36-40% milk fat content. I don’t use gelatine in this recipe and depend on the heavy cream to firm up the cake so using the right kind is important. More on this in the tips section below.
For toppings, I like to pipe more whipped cream and place orange slices — cara cara oranges, blood oranges, mandarin oranges or whatever is your favourite or is available.
I also sprinkle some orange zest to brighten it up.
You’ll need a 9-inch springform pan in this recipe.
I also like to use my stand mixer to make the batter, though a handheld electric mixer works too.
Other than that, you’ll just need the usual baking tools like mixing bowls, measuring cups and spoons, and spatulas.
1 PREP. Line the bottom of a 9-inch springform pan with parchment paper and set aside.
2 CRUST. In a medium bowl, stir all crust ingredients until evenly moist and resembling wet sand.
3 CHILL. Transfer the crust to your prepared pan and use a spoon or the bottom of a glass to pack the crust firmly and evenly on the bottom of the pan. Chill while you prepare the filling.
4 BEAT. In a large bowl using an electric hand mixer or using a stand mixer fitted with the paddle attachment, beat all cheesecake ingredients (except heavy cream) until smooth and incorporated.
5 FOLD. Fold in your whipped cream until combined. Transfer to your pan and smoothen the top with a spatula.
6. SET. Chill 6-8 hours, preferably overnight. Enjoy!
Tips to making the best no-bake cheesecake
- Always use room temperature cream cheese. When making cheesecake (baked or no-bake), using room temperature cream cheese is a must. It makes it easier for you to beat the mixture, prevents you from over-mixing the batter, and results in a smoother filling.
- Use full-fat cream. I always use heavy cream when making no bake cheesecakes. It contains 36-40% milk fat content which helps it achieve those nice, stable stiff peaks you need for the dessert to set properly. If you use something else (whipping cream, for example), your cheesecake won’t set as firmly, if at all. Using full-fat cream cheese would be best too.
- Make sure cream and bowls are chilled. Also make sure you work with cold cream and that you chill the bowl and whisk before using them. It helps you achieve that nice volume and cuts whipping time significantly.
- Fold gently. And when folding your whipped cream into your cheesecake batter, do so gently. You don’t want to deflate it.
- Use a springform pan. Springform pans are great for making cheesecakes. It helps release the cake effortlessly. If you don’t have one, no problem. See FAQs below for options.
- Allow time to set. For no-bake cheesecakes, you’ll need to give it time to firm up and set. They’re usually good to go after about 6 hours in the fridge, but for good measure, I always chill mine overnight. In a hurry? Make them in jars! See FAQs for more details.
Frequently asked questions
If you don’t have a springform pan, you can still make this delicious recipe.
– Line a regular cake pan with parchment paper with an overhang, which you can then use to lift the cake once it sets.
– Assemble the cheesecake in mason jars (good for 8-10 small mason jars).
– Or assemble them in a cupcake pan lined with cupcake liners (good for 10-12 regular-sized cupcakes).
I’ve always used my homemade orange curd when making this recipe — it’s sweet and tart and very thick (check it out, it takes less than 15 minutes to make).
But you can also use store-bought orange curd or orange jam. Just remember to:
– Use a brand you enjoy eating on its own
– Use one that has a thick and rich consistency
– And ensure you’re getting that same balance of sweet and tart
Some of the common reasons no bake cheesecakes don’t set include: using the wrong kind of cream, not whipping the cream enough, not chilling the cake long enough, or ratios are just off.
Happily, there are easy fixes.
– Try to freeze the cheesecake instead of chilling it in the fridge. Take it out after a few hours and see if you can get a clean slice.
– Instead of serving the cheesecake sliced on a plate, serve it in bowls. It will still be delicious.
You must make this recipe at least 1 day ahead of when you’re planning to serve to give the cheesecake time to set.
I personally only chill my cheesecakes but I’ve read that they freeze beautifully. Here’s a great read on how to properly freeze cheesecakes that you might want to check out.
It’s best to serve this the day after it’s made.
Leftovers can keep up to 3 days in the fridge, stored in an airtight container.
You can still eat them after that, however, you’ll notice that the crust will start to become soggy and liquid will begin to pool at the bottom of your container as the cream begins to melt and break down.
Other recipes using citrus
I’m such a big fan of citrusy desserts and bake with them all the time. Light, vibrant, energizing flavours in every bite. Check these out:
And be sure to check out this collection of quick and easy no bake lemon desserts. It’s a delicious collection of no bake dessert ideas to keep handy.
The Best No Bake Orange Cheesecake (Easy Creamy Delicious)
For the Crust:
For the Orange Cheesecake:
- 1 8-oz block cream cheese room temperature
- 9.5 oz orange curd about a cup
- ½ cup granulated sugar
- 1 cup heavy cream whipped to stiff peaks
- Line the bottom of a 9-inch springform pan with parchment paper and set aside.
- In a medium bowl, stir all crust ingredients until evenly moist and resembling wet sand.
- Transfer the crust to your prepared pan and use a spoon or the bottom of a glass to pack the crust firmly and evenly on the bottom of the pan. Chill while you prepare the filling.
- In a large bowl using an electric hand mixer or using a stand mixer fitted with the paddle attachment, beat all cheesecake ingredients (except heavy cream) until smooth and incorporated.
- Fold your whipped cream until combined.
- Transfer to your pan and smoothen the top with a spatula.
- Chill 6-8 hours, preferably overnight. Enjoy!
- This cake is good for 8-12 people. Nutritional information are estimates only and based on a serving size of 8.
- I use homemade orange curd but you can certainly use your favourite ready-made brand, or use orange jam or marmalade.
- For best results, use heavy cream (36-40% milk fan content) and full fat cream cheese.
- See post for more tips and FAQs.
Nutritional information are estimates only.
Did you make this easy orange cheesecake? I’d love to hear from you in the comments section below.