Description
A refreshing twist on the classic cheesecake with zesty orange flavors, perfect for summer gatherings.
Ingredients
Scale
- 1 9-inch graham cracker pie crust
- 8 ounces cream cheese, room temperature
- 14 ounces sweetened condensed milk
- 6 ounces frozen orange juice concentrate, thawed
- 1 teaspoon vanilla extract (optional)
- A couple of drops of yellow and red food coloring
- 8 ounces whipped topping
Instructions
- In a large bowl, beat cream cheese until smooth and creamy, about 2-3 minutes.
- Gradually add sweetened condensed milk, continuing to beat until fully incorporated.
- Mix in thawed orange juice concentrate and vanilla extract until smooth.
- Add food coloring to achieve the desired orange color, mixing well.
- Gently fold in whipped topping until fully combined and fluffy.
- Pour the cheesecake filling into the prepared graham cracker crust, smoothing the top.
- Refrigerate for at least 4 hours or until set, preferably overnight.
- Slice and serve chilled, optionally garnished with orange zest or additional whipped topping.
Notes
Make sure cream cheese is at room temperature for easy mixing. Leftovers can be stored in an airtight container in the fridge for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 240mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg