Ingredients
Scale
- 1 (8 ounce) package cream cheese, softened
- 1 (14 ounce) can sweetened condensed milk
- 1 teaspoon vanilla extract
- 1/2 cup orange juice
- 1/4 cup orange zest
- 1 1/2 cups crushed graham crackers
- 1/4 cup melted butter
- 1 cup heavy cream, whipped
Instructions
- Step 1: In a medium bowl, beat together the softened cream cheese and sweetened condensed milk until smooth and creamy. Beat in the vanilla extract, orange juice, and orange zest until well combined.
- Step 2: In a separate bowl, combine the crushed graham crackers and melted butter. Press this mixture into the bottom of a 9-inch springform pan to create the crust.
- Step 3: Pour the cream cheese mixture over the graham cracker crust and spread evenly.
- Step 4: In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until just combined. Do not overmix.
- Step 5: Cover the cheesecake and refrigerate for at least 4 hours, or preferably overnight, to allow it to set completely.
- Step 6: Once set, carefully remove the sides of the springform pan. Slice and serve chilled.
Notes
- Store leftover cheesecake in the refrigerator for up to 3 days, tightly covered to maintain its freshness.
- This no-bake cheesecake is best served chilled; avoid reheating as it will affect the texture.
- For a vibrant presentation, garnish each slice with a candied orange peel or a sprinkle of extra orange zest.
- To ensure a smooth and creamy texture, make sure your cream cheese is truly softened to room temperature before mixing.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American