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No-Bake Orange Creamsicle Cheesecake topped with orange slices and whipped cream

No-Bake Orange Creamsicle Cheesecake

A creamy and easy no-bake cheesecake that captures the essence of a classic orange creamsicle, perfect for warm days and family gatherings.
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Prep Time 30 minutes
Total Time 6 hours
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

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-ounce each) Make sure it's at room temperature for easier mixing.
  • 1.5 cups powdered sugar, divided You will use part in the filling and part in the whipped cream.
  • 2 cups heavy whipping cream Whip until stiff peaks form.
  • 1/2 teaspoon vanilla extract
  • 1 orange zest of (optional but recommended) Adds extra flavor.
For the jello layer
  • 1 box orange jello (3-ounce)
  • 1 cup boiling water To dissolve the jello.

Method
 

Prepare the jello
  1. In a heat-proof bowl, whisk the orange jello powder with boiling water until well combined. Set aside to cool fully, about 30 minutes.
Make the crust
  1. Spray a 9-inch springform pan with cooking spray and line the bottom and sides with parchment paper.
  2. In a medium bowl, mix the Graham Cracker crumbs, melted butter, and salt until well combined. Press the mixture evenly into the bottom and slightly up the sides of the pan.
  3. Place the crust in the freezer for at least 30 minutes to set.
Prepare the filling
  1. 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.
  2. In a separate bowl, whip the heavy cream, 1/2 cup powdered sugar, vanilla extract, and orange zest until stiff peaks form.
  3. Gently fold half of the whipped cream into the cream cheese mixture until combined.
  4. Fold the remaining whipped cream into the cooled jello mixture.
Assemble the cheesecake
  1. Alternate spooning the cream cheese and jello mixtures into the prepared crust, creating layers.
  2. Use a butter knife to gently swirl the two together.
Chill and serve
  1. Cover and refrigerate the cheesecake for at least 6 hours or overnight until completely set.
  2. 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!

Notes

This cheesecake keeps well in the fridge for 3-5 days. You can freeze slices tightly wrapped for up to 2 months. For a fun variation, try using lemon or strawberry jello instead of orange.