These No-Bake Blood Orange Cheesecake Jars are wonderfully creamy and satisfying. A thick graham cracker crust topped with a super creamy filling flavored with blood orange juice and zest. No oven required to enjoy the satisfying creaminess that only cheesecake can deliver.
It’s no-bake cheesecake! My absolute favorite kind of cheesecake to make. I don’t have to worry about a water bath, cracks in the center or it just not working out. You get the all the perks from a cheesecake dessert, without all the work. These no-bake blood orange cheesecake jars are really quite simple, require few ingredients. And, they are delivered in cute little jars! Which makes them perfect for bringing on a picnic for individual servings. Or, to limit yourself to one a day, if that’s possible!
This no-bake cheesecake is super creamy thanks to a simple cream cheese filling filled with blood orange juice and zest. Also, I really like my graham cracker crust, so I made sure it was nice and thick on the bottom. No skimping allowed! Now let us move on to what you’ll need and how to make it.
The supplies needed
- cream cheese- I always make sure to get full fat, you want that extra body that only full fat can provide
- blood oranges- not in season or can’t find them? Feel free to use regular oranges, the flavor will not lack in any way
- granulated sugar
- graham cracker crumbs- you can use full cracker sleeves instead
- unsalted butter
- fresh berries- this is optional, but really makes the cheesecake jars stand out
Let’s make these No-Bake Blood Orange Cheesecake Jars!
First, you’ll make the crust. In a medium bowl, mix together the graham cracker crumbs and sugar until combined. Using a fork, toss the melted butter until the ingredients have been moistened. Spoon the mixture into serving jars or glasses and gently pack down.
The cheesecake filling is only three ingredients. I told you-simple! In the bowl of a stand mixer or a hand held mixer, mix the cream cheese until nice and smooth. Then, add a few tablespoons of blood orange juice and zest as well as a little sugar. Mix again until smooth, then spoon over the crust.
After a little refrigeration time, these babies are ready to be eaten! I topped mine with fresh berries, because is it cheesecake without them?
Technically, these can be eaten without refrigeration time, but I found the taste was much better after they chilled for several hours, even over night. The flavor really had time to meld with the extra time.
Notes and tidbits
These don’t have to be blood oranges, naval oranges would do just fine and be just as fabulous tasting.
Don’t have graham cracker crumbs? Simply blend or crush up a sleeve of crackers until you have the necessary amount.
Other recipes you may like
For the crust
- 1 cup graham cracker crumbs
- 1 teaspoon granulated sugar
- 5 Tablespoons unsalted butter, melted
For the cheesecake filling
- 16 ounces full-fat cream cheese, softened
- 2 Tablespoons blood orange juice
- zest from 1 blood orange
- 2/3 cup granulated sugar
- fresh berries of your choice, strawberries, blueberries and raspberries are good choices
- Have ready at least 6 small jars or glasses.
- In a small mixing bowl, mix together the graham cracker crumbs and sugar with a fork. Mix in the melted butter until combined and the graham crackers are moistened. Spoon the mixture into each serving jar or glass and gently press down with the back of a spoon or the bottom of a whisk handle, until there is about a 1/2-1-inch thick crust. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese until creamy and smooth on medium speed, about 2 minutes. Turn the mixer off and scrape down the sides. Add in the orange juice, zest and sugar. Increase the speed to medium-high and beat until completely incorporated and smooth again, another 2 minutes. Scrape down the bowl as necessary. Spoon the cheesecake filling over the crust, distributing evenly between the jars. Refrigerate for at least 2 hours or several days, topping with berries before serving.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 549