Description
This No-Bake Orange Creamsicle Cheesecake is a refreshing and creamy dessert combining tangy orange gelatin and smooth cream cheese layered over a buttery graham cracker crust. Perfect for warm weather or any occasion, it requires no oven baking and sets beautifully in the fridge, offering a delightful citrus twist reminiscent of classic creamsicles.
Ingredients
Scale
Orange Gelatin
- 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 of 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
- Prepare the orange gel: Combine the orange jello powder with boiling water in a heat-proof bowl. Whisk thoroughly until dissolved. Set aside to cool completely, 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 onto the bottom and slightly up the sides of the prepared pan. Freeze for at least 30 minutes to firm up.
- Make the cream cheese mixture: In a large bowl, beat the softened cream cheese with 1 cup of powdered sugar using an electric mixer for about 2 minutes until smooth and creamy.
- Whip the cream: In a separate bowl, whip the heavy cream, remaining 1/2 cup powdered sugar, vanilla extract, and orange zest until stiff peaks form.
- Combine mixtures: Gently fold half of the whipped cream into the cream cheese mixture until incorporated. Then fold the remaining whipped cream into the cooled orange jello, blending gently.
- Assemble cheesecake: Spoon alternating layers of the cream cheese mixture and jello mixture into the prepared crust. Use a butter knife to swirl the two mixtures together for a marbled effect.
- Chill to set: Cover the cheesecake and refrigerate for at least 6 hours or preferably overnight to allow it to set completely.
- Serve: Remove the sides of the springform pan carefully. Optionally, pipe whipped cream dollops around the edges and garnish with fresh orange slices. Slice and enjoy your refreshing cheesecake!
Notes
- For best results, allow the jello to cool fully before folding into the whipped cream to avoid melting.
- Freezing the crust before adding the filling helps it stay firm and prevent sogginess.
- You can garnish with additional orange zest or fresh mint leaves for an extra pop of color and flavor.
- This dessert is perfect for summer and can be made a day ahead for convenience.
- Make sure to use full-fat cream cheese and heavy cream for the best creamy texture.
