Why make this recipe
No-Bake Orange Creamsicle Cheesecake is a delightful dessert that brings back memories of childhood treats. It combines the classic flavors of orange and cream, creating a refreshing and creamy dessert perfect for any occasion. This cheesecake is easy to make and requires no baking, making it a convenient option when you want a sweet treat without the hassle. Plus, it’s visually appealing, making it a great centerpiece for gatherings and celebrations.
How to make No-Bake Orange Creamsicle Cheesecake
Ingredients:
- 1 (3 ounce) box orange jello
- 1 cup boiling water
- 2 cups Graham Cracker crumbs (about 14 sheets)
- 6 tablespoon unsalted butter, melted
- pinch salt
- 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
Directions:
- Make the orange jello: In a heat-proof bowl, mix the orange jello powder and boiling water. Whisk until well combined. Set aside to cool completely for about 30 minutes.
- Prepare the springform pan: Spray a 9-inch springform pan with cooking spray and line the bottom and sides with parchment paper.
- Make the crust: In a medium bowl, combine Graham Cracker crumbs, melted butter, and a pinch of salt. Mix until well combined. Press this mixture evenly into the bottom and slightly up the sides of the pan. Place in the freezer for at least 30 minutes.
- Make the cheesecake filling: In a large bowl, beat the softened cream cheese and 1 cup of powdered sugar with an electric mixer until smooth and creamy, about 2 minutes. Set aside.
- In a separate bowl, whip the heavy cream, 1/2 cup of powdered sugar, vanilla extract, and orange zest until stiff peaks form. Gently fold half of the whipped cream into the cream cheese mixture until combined. Fold the remaining whipped cream into the cooled 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 together.
- Chill: Cover the cheesecake and refrigerate for at least 6 hours or overnight until completely set.
- Serve: When ready to serve, remove the sides of the springform pan. If desired, pipe dollops of whipped cream around the edges and garnish with orange slices. Slice and enjoy!
How to serve No-Bake Orange Creamsicle Cheesecake
Serve the cheesecake cold directly from the refrigerator. Garnish each slice with a dollop of whipped cream and a slice of fresh orange for a beautiful presentation. This dessert is perfect for summer parties, picnics, or any festive occasion.
How to store No-Bake Orange Creamsicle Cheesecake
Store the leftovers in the refrigerator. Cover the cheesecake tightly with plastic wrap or keep it in an airtight container. It will stay fresh for up to 4 days. Avoid freezing, as it may change the texture of the cheesecake.
Tips to make No-Bake Orange Creamsicle Cheesecake
- Make sure your cream cheese is at room temperature for easier blending.
- For a stronger orange flavor, add more orange zest to the filling.
- Allow the jello to cool completely before folding it into the mixture to prevent melting the whipped cream.
Variation
You can substitute the orange jello with other flavors like strawberry or mango for a different taste. Additionally, consider adding crushed fruit or chocolate pieces to the layers for added texture and flavor.
FAQs
Can I use a different type of cracker for the crust?
Yes, you can use digestive biscuits or vanilla wafers instead of Graham Crackers to make a delicious crust.
What can I use instead of heavy whipping cream?
You can use a non-dairy whipped topping or coconut cream if you want a lighter version.
Can I make this cheesecake ahead of time?
Absolutely! This cheesecake can be made a day or two in advance, giving you plenty of time to enjoy other preparations for your event.
No-Bake Orange Creamsicle Cheesecake
Ingredients
For the crust
- 2 cups Graham Cracker crumbs (about 14 sheets)
- 6 tablespoons unsalted butter, melted
- 1 pinch salt
For the cheesecake filling
- 2 blocks cream cheese, softened (8 ounces each) Make sure it's at room temperature.
- 1.5 cups powdered sugar, divided 1 cup for the cream cheese, 1/2 cup for the whipped cream.
- 2 cups heavy whipping cream
- 1/2 teaspoon vanilla extract
- 1 zest of 1 orange, optional For enhanced flavor.
For the jello mixture
- 1 box orange jello (3 ounces)
- 1 cup boiling water
Instructions
Preparation
- In a heat-proof bowl, mix the orange jello powder and boiling water. Whisk until well combined. Set aside to cool completely for about 30 minutes.
- Spray a 9-inch springform pan with cooking spray and line the bottom and sides with parchment paper.
Make the crust
- In a medium bowl, combine Graham Cracker crumbs, melted butter, and a pinch of salt. Mix until well combined.
- Press this mixture evenly into the bottom and slightly up the sides of the pan. Place in the freezer for at least 30 minutes.
Make the cheesecake filling
- In a large bowl, beat the softened cream cheese and 1 cup of powdered sugar with an electric mixer until smooth and creamy, about 2 minutes. Set aside.
- In a separate bowl, whip the heavy cream, 1/2 cup of powdered sugar, vanilla extract, and orange zest until stiff peaks form.
- Gently fold half of the whipped cream into the cream cheese mixture until combined.
- Fold the remaining whipped cream into the cooled 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 together.
Chill
- Cover the cheesecake and refrigerate for at least 6 hours or overnight until completely set.
Serve
- When ready to serve, remove the sides of the springform pan. If desired, pipe dollops of whipped cream around the edges and garnish with orange slices. Slice and enjoy!