Description

This Instant Pot Creamsicle Cheesecake is a vibrant, creamy dessert that combines the tangy flavors of fresh oranges with a rich, smooth cheesecake base. Featuring layered orange hues and a graham cracker crust, it’s cooked perfectly in an Instant Pot for a moist and luscious texture. Topped with cream cheese frosting and fresh orange slices, this no-bake style cheesecake delivers a refreshing treat reminiscent of classic creamsicle ice cream.

Ingredients

Scale

Crust

1 sleeve graham crackers, crushed
3 tablespoons butter, melted
1 heaping tablespoon sugar

Cheesecake Filling

2 large ripe oranges
32 ounces cream cheese, softened
1 tablespoon vanilla extract
1 teaspoon lemon juice
2 large eggs
2 cups sugar
1/4 cup sour cream
1 teaspoon Goodman’s Orange Extract
1 teaspoon Neon Orange food coloring gel

Topping

Cream cheese frosting (homemade or canned)
Fresh orange slices for garnish

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Instructions

Prepare crust: Crush the graham crackers into fine crumbs using a blender. In a bowl, mix these crumbs with sugar. Melt the butter in the microwave and pour over the crumbs, stirring until well combined. Line the bottom of a 6 to 7 inch springform pan with parchment paper, then firmly press the graham cracker mixture into the pan’s bottom. Place the crust in the freezer to set.
Slice oranges: Wash and dry the oranges thoroughly. Slice them into thin rounds, cover with plastic wrap, and refrigerate until ready for garnish.
Make cheesecake batter base: In a stand mixer bowl, beat the softened cream cheese until smooth. Scrape down the sides, then add vanilla extract and lemon juice, mixing until fully incorporated. Add eggs one at a time, blending well after each addition. Add sugar and sour cream, then mix on high until the batter is creamy and smooth.
Divide and color batter: Divide the cheesecake batter evenly into three portions—one left in the stand mixer bowl and two transferred into separate bowls. In one bowl, stir in 1 teaspoon of Goodman’s Orange Extract and 1/2 teaspoon Neon Orange food coloring gel to create the light orange top layer.
Create bottom layer batter: In the other bowl, add a few drops of Orange Extract and about 1 teaspoon of Neon Orange food coloring gel to make the darker orange bottom layer.
Assemble layers: Remove the crust from the freezer. Pour the dark orange batter into the crust first, then layer the plain white cheesecake batter on top of it. Finally, add the light orange batter as the top layer. Add a few drops of Neon Orange food coloring gel on top of the light orange layer and gently swirl with a knife without disturbing the white layer beneath.
Prepare Instant Pot: Make a foil sling approximately 2 feet long by folding aluminum foil in half twice to about 3 inches wide. Place the Instant Pot’s trivet inside the pot and add 1 cup of water. Set the springform pan with cheesecake in the middle of the sling. Using the sling, carefully lower the pan into the Instant Pot. Fold the sling’s ends up against the inner wall to prevent interference with the lid.
Cook cheesecake: Secure the lid on the Instant Pot and set the pressure valve to ‘SEALING’. Select the MANUAL or PRESSURE COOK button and set the time for 45 minutes. After cooking, allow the pressure to release naturally. Once the float valve drops, remove the lid, carefully lift the cheesecake out using the sling, and place it on a wire rack to cool. Cover and refrigerate overnight for the best set and texture.
Decorate and serve: When ready to serve, fill a piping bag with cream cheese frosting and pipe large dollops around the edges of the cheesecake and a big dollop in the center of each slice. Garnish each center dollop with a fresh orange slice. Cut into 2-inch pieces and enjoy your vibrant, creamy creamsicle cheesecake!

Notes

Ensure the cream cheese is softened to room temperature for easy mixing and smooth batter.
Using fresh ripe oranges enhances the citrus flavor and garnish appeal.
The foil sling is essential for safely lowering and lifting the cheesecake from the Instant Pot.
Allowing the cheesecake to chill overnight improves firmness and flavor melding.
Use gel food coloring for vibrant color without thinning the batter.
This recipe is designed for a 6 to 7 inch springform pan; adjust ingredient quantities accordingly for larger pans.