This no bake orange cheesecake has a cozy, spice kissedcrust made with triple ginger snaps and a fluffy citrusy filling of homemade orange curd, cream cheese, heavy cream and freshly grated orange zest. With its simple yet clean & elegant flavors, it is a perfect make ahead dessert that's easy to put together and one that everyone loves!
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It honestly took me way too long to start making no-bake cheesecake at home, and I truly regret waiting. They're really easy to put together, and they turn out super creamy and decadent every time.
Compared to baked cheesecakes, there's very little room for error. You have no sunken centers, no stress about whether it's set just right, and no hovering over the oven. They feel impressive but are refreshingly low-effort, which makes it hard not to love.
It's Creamy, Spicy & Citrusy
I love the simple, clean flavors of this orange cheesecake. There's a beautiful balance between the zesty brightness of fresh oranges and the pleasant warmth of ginger. I use Trader Joe's Triple Ginger Snaps for the crust, which are quite spicy and loaded with ginger in all its forms, and they complement the creamy filling perfectly. Every bite is divine!
This cheesecake does have a few components, and I made everything at home, right from the orange curd to the orange glaze. Because of that, the recipe takes a little longer, but it's still incredibly uncomplicated. If you're short on time, you can totally use store-bought orange curd instead and it'll save you some effort without compromising the overall result.
You start by making the orange curd, and while it cools, you make the crust. I make the eggfree orange curd on likes of my eggless lemon curd recipe by using orange juice in place of lemon juice. Prepare a thick, ginger laced crust, press down into a springform pan. If desired you can press the mixture along the sides of the cake pan but I only press on the bottom.
Let chill while you beat together the velvety cheesecake filling. Fresh grated orange zest gives maximum flavor so I grate it right over the bowl. Mix the softened cream cheese, cooled orange curd and zest using a mixer to smooth.
How to Make it Creamy?
The secret to a truly creamy no bake cheesecake is whipped cream beaten to stiff peaks. It's important to gently fold it into the cream cheese and orange curd mixture in one direction only, so all the air you've whipped in stays intact. That air is what gives the filling its structure. Do not use mixer for incorporating the whipped cream.
The heavy cream doesn't just make the cheesecake creamy, it also gives the filling a light, mousse like texture rather than something dense or heavy. Smoothen the filling over the crust and chill the cheesecake for at least 12 hours. The longer chill time is important because it allows the cheesecake to fully set and firm up and become sliceable while still staying soft and creamy. I chill it overnight.
Since the cheesecake itself is already so rich and creamy, I don't recommend serving it with additional whipped cream. Instead, I felt it needed something refreshing to cut the richness and slightly tangy to really push the orange flavor forward. A lightly sour orange sauce does exactly that, and adds freshness and a beautiful pop that balances the creaminess perfectly.
Make a super simple 10 minute orange glaze to drizzle over the cheesecake just before serving. It's made with fresh orange juice, sugar, and just a tiny bit of cornstarch for the perfect thickness.
Tanvi's Tips
- If you do not have a spring form pan, line the sides and edges of a tall 9 inch cake pan with parchment paper.
- Loosen the sides of the chilled cheesecake with a spatula or butter knife before opening the spring form pan. Cut neat slices using a sharp knife and clean the knife with hot water after every slice.
- The cheesecake stays good for 5 days, refrigerated. Store the orange sauce seperately and drizzle only while serving.
No Bake Orange Cheesecake With Gingersnap Crust
Ingredients
To Make Eggless Orange Curd
- 110 ml orange juice freshly squeezed, strain it to catch pulp
- 60 g salted butter
- 80 g granulated sugar
- 1 tablespoon cornstrach make a slurry with 3 tablespoon cold orange juice
- 80 g condensed milk
To Make Ginger Snap Crust
- 2.5 cup ginger snaps crumbs you ll need 50-60 gingersnaps depending on size
- ½ cup butter melted and cooled
For Cheesecake Filling
- 8 oz plain cream cheese softened
- 8 oz orange curd at room temperature
- ½ cup granulated sugar
- 2 teaspoon orange zest freshly grated, from 1 navel orange
- 1 cup heavy cream
For Orange Glaze
- 1 cup orange juice freshly squeezed, strain it to catch pulp
- ¼ cup granulated sugar
- 2 teaspoon cornstarch make a slurry with 2 tablespoon cold orange juice
Instructions
- Start by making the eggless orange curd. Add the freshly squeezed and strained orange juice, sugar, and butter to a small saucepan and place it over low to medium heat. Stir often so the butter melts gently and the sugar dissolves without boiling.Takes 2-3 minutes.
- Mix the cornstarch with the cold orange juice to make a smooth slurry with no lumps. This step matters because lumps are hard to fix later.
- Slowly pour the cornstarch slurry into the warm orange mixture while stirring constantly. Keep stirring and cook gently on low heat until the mixture thickens to a soft custard-like texture. It will coat the back of spoon and if you run down your finger, the line will stary seperated. This usually takes 3-4 minutes. Do not rush or turn the heat high. Also do not thicken a lot since the curd will thicken as it cools down.
- Turn off the heat and stir in the condensed milk until fully combined. The curd should look smooth and glossy. Let it cool completely at room temperature. Tip: Cover the surface with plastic wrap touching the curd to prevent a skin from forming.
Prepare Gingersnap Crust
- Line the base of a 9 inch springform pan with parchment paper.
- Add ginger snaps to a food precessor fillet with metal blade and crush to a fine powder. If you are using Trader Joes ginger snaps, they have ginger crystals in them which wont break fully but thats okay!
- To prepare the ginger snap crust, add the ginger snap crumbs to a bowl and pour in the melted, cooled butter. Mix until all the crumbs look evenly moist, like damp sand.
- Press the crumb mixture firmly into the base of a springform pan or dish. Use the back of a measuring sup or a flat glass to pack it tightly. This helps the crust hold together when sliced.
- Place the crust in the refrigerator to chill while you prepare the filling. Chilling helps it set and stay firm.
Make The Cheesecake filling
- In a medium bowl, whip the cold heavy cream until stiff peaks form. The cream should hold its shape and look smooth. Let stand.
- In a separate bowl, add the softened cream cheese and granulated sugar. Beat until smooth and creamy, scraping the bowl so there are no lumps. Tip: Soft cream cheese blends better and prevents a grainy texture.
- Add the cooled orange curd and freshly grated orange zest to the cream cheese mixture. Mix gently until everything is well combined and evenly colored.
- Fold the whipped cream into the orange cream cheese mixture in batches using a spatula. Fold gently in one direction only to keep the mixture light and airy.
- Spoon the cheesecake filling over the chilled crust and spread it evenly using a flat spatula. Tap the pan lightly on the counter to remove air bubbles.
- Refrigerate the cheesecake for at least 12 hours or overnight until fully set.Tip: Longer chilling gives cleaner slices as the filling gets a chance to firm up.
Prepare the Orange Glaze
- To make the orange glaze, add the strained orange juice and sugar to a saucepan and warm it over medium heat, stirring until the sugar dissolves.
- Mix the cornstarch with cold orange juice to make a smooth slurry, then slowly add it to the saucepan while stirring.
- Cook gently until the glaze thickens and looks shiny. Remove from heat and let it cool to room temperature before using.
- Run a spatula or butter knife around the edges of the chilled cheesecake and unmould it carefully.
- Slice with a clean, warm knife for neat pieces. Wipe the knife between cuts for best results
- Before serving, spoon the cooled orange glaze over the cheesecake slices or serve it on the side so everyone can add as much as they like. Enjoy!
Notes
- If you do not have a spring form pan, line the sides and edges of a tall 9 inch cake pan with parchment paper.
- Loosen the sides of the chilled cheesecake with a spatula or butter knife before opening the spring form pan. Cut neat slices using a sharp knife and clean the knife with hot water after every slice.
- The cheesecake stays good for 5 days, refrigerated. Store the orange sauce seperately and drizzle only while serving.
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