Blood Orange Cheesecake
Make the most of blood orange season with this simple No Bake Blood Orange Cheesecake, a sweet and vibrant cheesecake with a glossy blood orange glaze that elevates both the taste and appearance of this easy cheesecake into gourmet-territory.
No Bake Blood Orange Cheesecake Recipe
This year, I am determined to make the most of blood orange season.
I always get so excited when I see blood oranges for sale each year but I’m always stumped on what to make with them (other than a good batch of blood orange margaritas or blood orange Moscow mules).
We’re starting off strong with a no bake blood orange cheesecake recipe with a cheater mirror glaze. This simple no bake cheesecake features a buttery graham cracker crust and a melt-in-your-mouth gelatin glaze sandwiching the luscious sweet-and-tart blood orange cheesecake.
If you’ve never had blood oranges before, they are sweeter and less acidic than naval oranges, and have a faint berry-flavor in addition to the classic citrus tartness. They are typically available in the late winter (February-April), depending on where you live.
My favorite part of this recipe is the cheater “mirror glaze” created with a simple box of orange JELL-O and some blood orange juice. The glossy finish and amazing flavor are a great addition to the cheesecake without being too technical or complicated (like a real mirror glaze).
It’s just fancy enough to serve guests, but easy enough to whip up for a just-because weeknight dessert.
— Jennifer
Pro tip: if you like blood orange desserts like this one, squeeze and freeze the blood orange juice to enjoy all year long! You can purchase it online, as well.
Get more no-bake cheesecake recipes.
Blood Orange Cheesecake Ingredients
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For the Crust:
- Graham Cracker Crumbs
- Granulated White Sugar
- Butter, melted
For the Cheesecake:
- Heavy Whipping Cream
- Powdered Confectioner’s Sugar
- Cream Cheese, room temperature
- Blood Orange Juice, freshly squeezed
- Unflavored Gelatin
- Cold Water
- Orange Zest
- Vanilla Extract
- Full-fat Sour Cream
For the Topping:
- Orange Jello
- Boiling Water
- Blood Orange Juice, freshly squeezed
Scroll down to the printable recipe card for full measurements.
Tip: if you miss blood orange season, you can swap in other citrus fruits into this recipe or purchase blood orange juice online or from specialty grocers.
Helpful Kitchen Tools
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- Mixing Bowls
- Spatula or Wooden Spoon
- 10” Springform Pan
- Electric Mixer
- Measuring Cups and Spoons
- Kettle or Saucepan (to boil water)
- Strainer
How to make Blood Orange Cheesecake
To Prep: This is a no-bake recipe to no need to preheat the oven. Just grab your ingredients and the kitchen tools outlined above.
- Make a simple graham cracker crust and press into your cake or pie pan;
- Make the blood orange cheesecake filling, using freshly squeezed blood orange juice, gelatin, whipping cream, cream cheese, etc;
- Refrigerate the cheesecake filling for 3 hours;
- Make the blood orange glaze and pour over the top of the cheesecake;
- Refrigerate overnight before serving.
Blood Orange Cheesecake Recipe FAQs
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 with plastic wrap or in a container.
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 citrusy cheesecake recipes?
- No Bake Mini Lemon Cheesecakes
- Pink Lemonade Mini Cheesecakes from The Soccer Mom Blog
- Orange Creamsicle Cheesecake Bars from Sugar, Spice and Glitter
- No Bake Lime Cheesecake from Sweetest Menu
Blood Orange Cheesecake Recipe (Printable Recipe Card)
If you tried this recipe and loved it too, please rate it! We’d also love to hear your thoughts in the comments.
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.
Nutrition
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