No-Bake Orange Creamsicle Cheesecake Recipe
A no-bake, creamy and refreshing Orange Creamsicle Cheesecake featuring a graham cracker crust and layers of orange jello and cream cheese filling. Perfect for a light dessert with a nostalgic citrus twist.
- Prep Time: 35 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 35 minutes
- Yield: 12 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
Crust
- 2 cups Graham Cracker crumbs (about 14 sheets)
- 6 tablespoon unsalted butter, melted
- pinch salt
Orange Jello
- 1 (3 ounce) box orange jello
- 1 cup boiling water
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 and boiling water to a heat-proof bowl. Whisk until well combined, then 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 prevent sticking.
- Make the crust: In a medium bowl, mix the graham cracker crumbs, melted butter, and pinch of salt until well combined. Press the mixture evenly into the bottom and slightly up the sides of the prepared pan. Place in the freezer for at least 30 minutes to set.
- Make the cheesecake filling: In a large bowl, beat the softened cream cheese and 1 cup powdered sugar with an electric mixer until smooth and creamy, about 2 minutes. Set aside.
- Whip the cream: In a separate bowl, whip the heavy cream, 1/2 cup powdered sugar, vanilla extract, and orange zest until stiff peaks form.
- Combine fillings: Gently fold half of the whipped cream into the cream cheese mixture until combined. Then fold the remaining whipped cream into the cooled orange jello mixture.
- Assemble the cheesecake: Alternate spooning the cream cheese and jello mixtures into the prepared crust to create layers. Use a butter knife to gently swirl the two mixtures together for a marbled effect.
- Chill to set: Cover and refrigerate the cheesecake for at least 6 hours or overnight until completely set.
- Serve: When ready, remove the sides of the springform pan. Optionally, pipe dollops of whipped cream around the edges and garnish with orange slices. Slice and enjoy your cheesecake!
Notes
- Make sure to fully cool the orange jello before folding it into the whipped cream to prevent it from melting.
- For ease in slicing, chill the cheesecake overnight.
- You can substitute graham cracker crumbs with digestive biscuits for a slightly different crust flavor.
- If you prefer a tangier filling, add a teaspoon of fresh lemon juice to the cream cheese mixture.
- For a dairy-free version, substitute cream cheese and heavy cream with coconut cream and vegan cream cheese alternatives.
