Description
This No-Bake Orange Creamsicle Cheesecake is a refreshing and easy dessert featuring layers of creamy orange-flavored cheesecake and tangy orange jello on a graham cracker crust. Perfect for warm days, this cheesecake requires no baking and sets beautifully in the fridge, combining classic creamsicle flavors into a luscious, chilled treat.
Ingredients
Scale
For the Orange Jello
- 1 (3 ounce) box orange jello
- 1 cup boiling water
For the Crust
- 2 cups Graham Cracker crumbs (about 14 sheets)
- 6 tablespoons unsalted butter, melted
- Pinch salt
For the 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 jello: In a heat-proof bowl, combine the orange jello powder with the boiling water. Whisk thoroughly until the jello powder dissolves completely. Set the mixture aside and allow it to cool fully for about 30 minutes.
- Prepare the pan: Spray a 9-inch springform pan generously with cooking spray and line both the bottom and sides with parchment paper to ensure easy release later.
- Make the crust: In a medium bowl, combine the graham cracker crumbs, melted unsalted butter, and a pinch of salt. Mix well until the crumbs are evenly coated. Press this mixture firmly and evenly into the bottom and slightly up the sides of the prepared springform pan. Freeze the crust for at least 30 minutes to set.
- Make the cheesecake filling base: In a large bowl, use an electric mixer to beat the softened cream cheese with 1 cup of powdered sugar until the mixture is smooth, creamy, and free of lumps, about 2 minutes. Set aside.
- Whip the cream: In a separate chilled bowl, whip the heavy cream with 1/2 cup powdered sugar, vanilla extract, and the orange zest until stiff peaks form. Be careful not to overwhip.
- Combine cream and cream cheese: Gently fold half of the whipped cream into the cream cheese mixture to lighten it and create a smooth filling.
- Combine jello and remaining whipped cream: Fold the remaining whipped cream carefully into the cooled orange jello mixture to maintain its fluffiness and create the jello layer.
- Assemble the cheesecake: Spoon alternating layers of the cream cheese mixture and the jello mixture into the prepared crust. Use a butter knife or skewer to gently swirl the two mixtures together for a marbled effect, being careful not to overmix.
- Chill the cheesecake: Cover the assembled cheesecake and refrigerate for at least 6 hours, preferably overnight, until it is completely set and firm.
- Serve: When ready, carefully remove the sides of the springform pan. If desired, pipe dollops of whipped cream around the edges and garnish with fresh orange slices. Slice and enjoy your creamy, fruity No-Bake Orange Creamsicle Cheesecake!
Notes
- Make sure the orange jello is fully cooled before folding in the whipped cream to prevent it from melting.
- For a more intense orange flavor, use fresh orange zest in the whipped cream.
- Press the crust firmly to avoid it crumbling when serving.
- Use room temperature cream cheese for smooth mixing and to avoid lumps.
- Refrigerate the cheesecake overnight for best texture and easier slicing.
- You can substitute graham cracker crumbs with digestive biscuits if desired.
