A refreshing no-bake cheesecake that combines creamy cheesecake filling with zesty orange flavor for a perfect summer dessert.

1 ½ cups graham cracker crumbs

¼ cup sugar

6 tablespoons butter, melted

2 packages (8 oz each) cream cheese, softened

1 can (14 oz) sweetened condensed milk

1 cup heavy whipping cream

½ cup orange juice (freshly squeezed for best flavor)

1 tablespoon orange zest

1 teaspoon vanilla extract

1 packet (about 1 tablespoon) unflavored gelatin (optional for firmer texture)

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Prepare the crust: In a medium-sized bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are well coated. Press the mixture into the bottom of a 9-inch springform pan to form a firm crust. Place the pan in the refrigerator to chill while preparing the filling.
Make the filling: In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add the sweetened condensed milk, continuing to mix until the mixture is smooth and creamy. Add the orange juice, orange zest, and vanilla extract. Mix well to combine.
Whip the cream: In a separate bowl, beat the heavy whipping cream until stiff peaks form. Gently fold the whipped cream into the orange cream cheese mixture until fully combined.
Assemble the cheesecake: Pour the cheesecake filling into the prepared graham cracker crust. Smooth the top with a spatula to ensure an even layer. If using gelatin, dissolve it according to the package instructions and fold it into the cheesecake mixture before pouring it into the crust.
Chill the cheesecake: Refrigerate the cheesecake for at least 4 hours, or until it is set and firm.
Serve: Once set, remove the cheesecake from the springform pan and transfer it to a serving platter. Slice and enjoy!

For a firmer texture, you can use unflavored gelatin.
For best results, use freshly squeezed orange juice.
Feel free to top with fresh fruit, orange slices, or chocolate drizzle for added flavor.
Store leftovers in an airtight container in the refrigerator for up to 5 days.
If you prefer a dairy-free version, you can substitute coconut cream for the heavy whipping cream.