No-Bake Orange Creamsicle Cheesecake
Soft, rich, and fruity, this no-bake orange creamsicle cheesecake tastes just like the classic frozen treat.
Ingredients
Ingredients
- 1 3 ounce box orange Jell-O
- 1 cup boiling water
- 2 cups graham cracker crumbs
- 6 tablespoons unsalted butter melted
- 1 pinch salt
- 2 8 ounce blocks cream cheese, softened
- 1 1/2 cups powdered sugar divided
- 2 cups heavy whipping cream cold
- 1/2 teaspoon vanilla bean paste
- Zest of 1 orange optional
- Whipped cream and orange slices for garnish (optional)
Instructions
- In a heatproof bowl, whisk the orange Jell-O and boiling water until the powder fully dissolves and the mixture is smooth. Set aside to cool to room temperature, about 30 minutes.
- Spray a 9-inch springform pan with cooking spray and line the bottom and sides with parchment paper.
- In a medium bowl, stir together the graham cracker crumbs, melted butter, and salt until all the crumbs are evenly moistened and the mixture clumps when pressed.
- Press the crust mixture firmly into the bottom and slightly up the sides of the prepared springform pan. Freeze the crust for at least 30 minutes.
- In a large bowl, beat the softened cream cheese with 1 cup of the powdered sugar until smooth, creamy, and free of lumps. Set aside.
- In a separate bowl, whip the cold heavy whipping cream with the remaining 1/2 cup powdered sugar, vanilla bean paste, and orange zest (if using) until stiff peaks form.
- Gently fold half of the whipped cream into the cream cheese mixture until fully combined and smooth.
- Gently fold the remaining whipped cream into the cooled orange Jell-O mixture until evenly combined and lightened in color.
- Spread the cream cheese mixture evenly over the chilled crust, smoothing the top with a spatula.
- Carefully spoon or pour the orange Jell-O whipped cream mixture over the cream cheese layer and smooth the top without disturbing the layer beneath.
- Cover the pan tightly with plastic wrap and refrigerate for at least 6 hours or overnight until the cheesecake is completely set.
- When ready to serve, run a thin knife around the edge of the cheesecake, release and remove the sides of the springform pan, garnish with whipped cream and orange slices if desired, slice, and serve chilled.
Notes
- Make sure the orange Jell-O mixture cools to room temperature before folding in the whipped cream so it does not deflate or melt.
- Chill the cheesecake for the full 6 hours so the layers set firmly and slice cleanly.
- For the neatest slices, wipe your knife clean between cuts.
- Store leftovers covered in the refrigerator for up to 2 days.
- Chill the cheesecake for the full 6 hours so the layers set firmly and slice cleanly.
- For the neatest slices, wipe your knife clean between cuts.
- Store leftovers covered in the refrigerator for up to 2 days.