There’s something undeniably nostalgic about the flavor of an orange creamsicle. That perfect blend of tangy citrus and smooth vanilla cream brings back memories of summer days and ice cream trucks. This Orange Creamsicle Cheesecake captures that classic flavor combination in a sophisticated dessert that’s surprisingly simple to make.
With its vibrant orange flavor and velvety cream cheese base, this cheesecake delivers all the creamsicle magic without requiring hours in the kitchen. It’s the perfect balance of refreshing and indulgent – a showstopper dessert that will have everyone asking for seconds!
Why You’ll Love This
- No baking required – this is a no-bake cheesecake that sets in the refrigerator
- Ready in just 45 minutes of active prep time
- Perfect make-ahead dessert for gatherings or special occasions
- Bright citrus flavor balanced with creamy sweetness
- Customizable with different citrus flavors if you want to experiment
Ingredients
- 2 cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
- 16 oz cream cheese, softened
- ¾ cup granulated sugar
- 2 eggs
- ½ cup sour cream
- ¼ cup heavy cream
- 1 tbsp orange zest
- ½ cup fresh orange juice
- ½ tsp vanilla extract
- ½ tsp orange extract
- ½ cup white chocolate chips, melted
- Orange gel food coloring (optional)
- ½ cup white chocolate chips
- ¼ cup heavy cream
- Whipped cream
- Orange slices
- White chocolate drizzle
Instructions
- Preheat oven to 325°F (163°C). In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined. Press into the bottom of a 9-inch springform pan and bake for 8 minutes. Let cool.
- In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well. Mix in sour cream, heavy cream, orange zest, orange juice, vanilla extract, and orange extract until fully combined. Stir in the melted white chocolate. Divide the batter into two bowls: Leave one half plain (white/vanilla layer). Add orange gel food coloring to the other half (orange layer).
- Pour half of the vanilla batter into the prepared crust. Carefully add the orange layer on top. Swirl gently for a marbled effect or leave layered. Bake at 325°F (163°C) for 50-55 minutes, or until the center is just set. Turn off the oven and let the cheesecake cool inside with the door slightly open. Chill for at least 4 hours, preferably overnight.
- Heat heavy cream in a small saucepan until hot (not boiling). Pour over white chocolate chips and stir until smooth. Let cool slightly, then pour over the cheesecake.
- Top with whipped cream and an orange slice. Drizzle with extra melted white chocolate for extra indulgence. Slice and enjoy!
Tips & Variations
- For extra orange flavor, add a tablespoon of orange marmalade to the filling
- Try a vanilla wafer or shortbread cookie crust instead of graham crackers
- Make individual servings in small jars or ramekins for easy portion control
- Substitute lemon or lime for a different citrus twist
- For a lighter version, use Neufchâtel cheese instead of full-fat cream cheese
- If the cheesecake isn’t setting properly, place it in the freezer for 30 minutes before serving
Serving Suggestions
This Orange Creamsicle Cheesecake is delicious on its own, but you can elevate it with a few simple additions. Try topping with fresh orange segments, a dollop of whipped cream, or a sprinkle of additional orange zest for extra visual appeal and flavor.
For a complete dessert experience, serve with a scoop of vanilla ice cream on the side or pair with a small glass of dessert wine like Moscato d’Asti or a coffee liqueur.
Notes
- Store leftovers covered in the refrigerator for up to 3 days
- For clean slices, dip your knife in hot water and wipe dry between cuts
- The cheesecake can be frozen for up to 1 month – thaw overnight in the refrigerator before serving
- The filling should have a slight jiggle in the center when set properly
FAQs
Can I make this cheesecake without gelatin?
Yes, you can substitute 1 tablespoon of agar-agar powder or increase the cream cheese by 4 ounces for a softer set cheesecake.
Why did my filling curdle when I added the orange juice?
Make sure your cream cheese is fully softened and at room temperature before mixing. Add the orange juice gradually while mixing continuously.
Can I use bottled orange juice instead of fresh?
Fresh is best for flavor, but bottled will work. If using bottled, reduce to 1/4 cup as it’s often more concentrated.
How do I know when my cheesecake is properly set?
After 4 hours of chilling, the cheesecake should be firm to the touch with just a slight jiggle in the center when you gently shake the pan.
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