Description
This No-Bake Orange Creamsicle Cheesecake is a refreshing and creamy dessert featuring layers of tangy orange jello and smooth cream cheese filling on a buttery graham cracker crust. Perfect for warm weather or anytime you crave a citrusy, dreamy treat without turning on the oven.
Ingredients
Scale
Orange Jello Layer
- 1 (3 ounce) box orange jello
- 1 cup boiling water
Crust
- 2 cups Graham Cracker crumbs (about 14 sheets)
- 6 tablespoons unsalted butter, melted
- Pinch salt
Cheesecake Filling
- 2 (8 ounce) blocks cream cheese, softened
- 1 1/2 cups powdered sugar, divided
- 2 cups heavy whipping cream
- 1/2 teaspoon vanilla extract
- Zest of 1 orange, optional
Instructions
- Make the orange jello: Add the orange jello powder to 1 cup of boiling water in a heat-proof bowl. Whisk until completely dissolved and well combined. Set aside to cool fully, about 30 minutes.
- Prepare the pan: Spray a 9-inch springform pan with cooking spray and line the bottom and sides with parchment paper to ensure easy removal of the cheesecake.
- Make the crust: In a medium bowl, combine Graham Cracker crumbs, melted butter, and a pinch of salt. Mix until the crumbs are evenly coated. Press the mixture firmly and evenly into the bottom and slightly up the sides of the prepared pan. Freeze for at least 30 minutes to set the crust.
- Prepare the cream cheese filling: In a large mixing bowl, beat softened cream cheese and 1 cup of powdered sugar using an electric mixer until smooth and creamy, about 2 minutes. Set aside.
- Whip the cream: In a separate bowl, whip the heavy cream with remaining 1/2 cup powdered sugar, vanilla extract, and orange zest until stiff peaks form. Carefully fold half of the whipped cream into the cream cheese mixture until combined and smooth.
- Combine jello and whipped cream: Gently fold the remaining whipped cream into the fully cooled jello mixture until well incorporated.
- Assemble the cheesecake: Alternate spooning layers of the cream cheese mixture and the jello-whipped cream mixture into the prepared crust, creating distinct layers. Use a butter knife to gently swirl the two mixtures together for a marbled effect.
- Chill: Cover the assembled cheesecake and refrigerate for at least 6 hours or overnight to allow it to fully set and flavors to meld.
- Serve: When ready, remove the sides of the springform pan. For an elegant touch, pipe whipped cream dollops around the edges and garnish with fresh orange slices. Slice and enjoy this creamy, citrusy delight!
Notes
- The orange zest is optional but adds a bright, fresh flavor to the whipped cream.
- Freezing the crust before filling helps it hold its shape and prevents sogginess.
- Be sure to fully cool the jello before folding it into the whipped cream to maintain the texture.
- For easier slicing, run a sharp knife under hot water, wipe dry, then cut.
- Store leftovers covered in the refrigerator for up to 3 days.
