Description

This light and citrusy cheesecake blends orange and vanilla into a dreamy, chilled dessert. With a buttery graham crust and creamy filling, it’s perfect for summer gatherings.

Ingredients

For the crust:

1 1/2 cups graham cracker crumbs

1/4 cup granulated sugar

1/2 cup unsalted butter, melted

For the filling:

16 oz cream cheese, softened

1/2 cup powdered sugar

1 tablespoon orange zest

1/2 cup orange juice (fresh or bottled)

1 teaspoon vanilla extract

1 cup heavy whipping cream

Optional topping:

Whipped cream

Orange slices or zest

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Instructions

Combine graham cracker crumbs, sugar, and melted butter in a bowl. Press into the bottom of a 9-inch springform pan. Chill while making the filling.

In a large bowl, beat cream cheese until smooth. Add powdered sugar, orange zest, orange juice, and vanilla extract. Mix until fully combined.

In a separate bowl, whip heavy cream until stiff peaks form.

Gently fold whipped cream into the orange-cream cheese mixture until smooth and airy.

Pour filling over chilled crust. Smooth the top.

Refrigerate for at least 6 hours or overnight until set.

Before serving, top with whipped cream and garnish with orange zest or slices if desired.

Notes

Substitute the graham cracker crust with crushed vanilla wafers or gingersnaps for extra flavor.

Add orange extract or orange gelatin powder to intensify citrus flavor.

For a swirl effect, fold in orange curd before chilling.

Light cream cheese and Greek yogurt can be used for a lower-calorie option.

Prep Time: 20 minutes
Category: Dessert
Method: No-Bake
Cuisine: American