Blood Orange Cheesecake
Sweet, decadent, and a velvety filling is what you get with this Blood Orange Cheesecake. Learn how to make blood orange cheesecake easily and with fresh oranges! Let’s not forget to mention that it’s completely a no-bake cheesecake too. To finish this orange cheesecake off, I added a blood orange gelatin topping that elevates the look and flavor of this blood orange recipe. Get more no-bake cheesecake recipes.
Blood orange adds a nice tartness to the cheesecake that makes it stand out from the rest. If you are a fan of blood oranges, you have to try this cheesecake recipe.
Blood Orange Cheesecake
You will use freshly squeezed blood orange juice in this recipe. I find it helps to really infuse the recipe to give it that true blood orange flavor. Then the blood orange glaze on top adds a whole new texture and flavor.
How to make Blood Orange Cheesecake
You will start by making the crust for your cheesecake. I went with a classic graham cracker crust. You will find it is rather standard. The full instructions are below.
Then for the cheesecake filling, you will use freshly squeezed juice, unflavored gelatin, whipping cream, room temperature cream cheese and more to make a really luscious filling. Pour into the pan on top of the crust. You will want to refrigerate your mixture for three hours.
Once your cheesecake is set up, you will then mix up the blood orange glaze that is made with gelatin. The mixture will look murky once you get it mixed up. Pour over the top of the cheesecake and put it back in the fridge overnight.
Remove from the fridge and slice and serve this no-bake blood orange cheesecake!
Why Do You Want Cheesecake To Set Up Overnight
The one thing about cheesecake is your work with room temperature cream cheese. It takes quite a bit of time for this cheesecake to fully set up. Especially with the glaze on top.
If you cut it up and serve before setting up fully it will fall apart and not be the best texture.
Interested in more cheesecake recipes
- No Bake Mini Lemon Cheesecakes | If you love the tart and sweet from lemons, try this decadent lemon cheesecake. Single-serve cheesecakes are calling your name.
- Mint Chocolate Cheesecake | Love a mix of chocolate and mint, then this cheesecake is screaming your name. Brightly colored and bursting with cooling mint flavor.
- Espresso Cheesecake | This cheesecake is loaded with caffeine and will give you a boost of energy as you dive into a slice of this decadent cheesecake.
- No Bake Lime Cheesecake | This no bake key lime cheesecake has a creamy lime cheesecake filling, made with cream cheese, condensed milk, fresh limes, and whipped cream.
How to Store Orange Blood Cheesecake
For leftovers, you will want to store your cheesecake in the fridge. The reason being is this cheesecake is made with ingredients that will spoil if left out at room temperature. Store this cheesecake in the fridge covered.
Blood Orange Cheesecake
Ingredients
Crust
- 1 1/4 cup graham cracker crumbs
- 1 tablespoon granulated sugar
- 5 tablespoons butter melted
Cheesecake
- 1 1/4 cups heavy whipping cream
- 2 tablespoons powdered sugar
- 3 8- ounce packages cream cheese room temperature
- 1 cup powdered sugar
- 1 cup blood orange juice freshly squeezed
- 2 .25- ounce packages unflavored gelatin
- 2 tablespoons cold water
- 1 tablespoon orange zest
- 2 teaspoons vanilla extract
- 1/2 cup full-fat sour cream
Topping
- 1 6- ounce box orange jello
- 3/4 cup boiling water
- 1 cup blood orange juice freshly squeezed
Instructions
Crust
- In a medium bowl, stir together the graham cracker crumbs, sugar, and melted butter until the crumbs resemble wet sand.
- Lightly grease the sides 10-inch springform pan. Add a strip of parchment paper that's 3 inches wide on the sides of the pan and press it into the grease so it's firmly against the sides of the pan.
- Press the graham cracker crumbs evenly into the bottom of the spring-form pan.
- Place in the freezer or fridge to set up while making the cheesecake.
Cheesecake
- In a large mixing bowl, add in the heavy whipped cream. Beat with a hand mixer on medium until the whipped cream starts to thicken.
- Add in the 2 tablespoons of powdered sugar and continue to beat until stiff peaks form. This means the whipped cream will hold its shape. Set aside.
- In a small microwave-safe bowl, add the gelatin and cold water. Stir to combine and let sit for 5 minutes to bloom.
- In a large bowl, add in the cream cheese and beat with a hand mixer on medium until smooth. Scrape down the bowl.
- Add the 1 cup of powdered sugar and beat in until combined.
- Beat in the vanilla extract, orange zest, and sour cream until incorporated. Scrape down the bowl.
- Add the small bowl of bloomed gelatin to the microwave and microwave for 10 to 15 seconds until it is back in liquid form. Let cool for about 5 minutes.
- Add the cooled gelatin into the cream cheese mixture and beat for about 30 seconds. Scrape down the bowl.
- Add about 1/4 cup of the orange juice into the cream cheese mixture and beat until combined. Continue to add 1/4 cup of the orange juice and beat until the orange juice is completely incorporated. You'll want to do small amounts to avoid lumps developing in the batter.
- Fold the whipped cream into the cheesecake.
- Pour the cheesecake batter into the prepared pan. Give it a few taps on the counter to help remove the air bubbles.
- Place in the fridge for at least 3 hours to set up before adding the topping.
Topping
- In a large bowl, add in the jello mix and boiling water. Stir until the jello is dissolved.
- Stir in the blood orange juice.
- Run the jello through a strainer to remove any orange pulp for a clear jello top.
- Let the jello cool to room temperature.
- Pour the jello on top of the chilled cheesecake. I like to pour it on the back of the wooden spoon that's held close to the cheesecake so it doesn't disturb the top of the cheesecake. Try not to move the cheesecake too much after the jello top is added otherwise the jello top will get murky.
- Chill in the fridge overnight. Cut and serve.
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