No-Bake Orange Creamsicle Cheesecake
This No-Bake Orange Creamsicle Cheesecake is a creamy, citrusy dessert inspired by the classic orange creamsicle. With a buttery graham cracker crust and a smooth, tangy orange cheesecake filling, it’s the perfect refreshing treat for warm days. Plus, it’s easy to make with no oven required!
- Prep Time: 15min
- Cook Time: 4hours
- Total Time: 4hours15min
- Yield: 8slices
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
For the Cheesecake Filling:
- 16 oz cream cheese, softened
- 1 cup heavy cream
- ¾ cup powdered sugar
- 1 tsp vanilla extract
- ½ cup fresh orange juice
- 1 tbsp orange zest
- 1 package (3 oz) orange gelatin (Jell-O)
- ½ tsp orange extract
Instructions
- Prepare the crust: In a bowl, mix the graham cracker crumbs and sugar. Stir in the melted butter until evenly combined.
- Form the crust: Press the mixture into the bottom of a 9-inch springform pan or pie dish. Refrigerate for at least 30 minutes to set.
- Beat the cream cheese: In a separate bowl, beat the softened cream cheese until smooth. Add powdered sugar and vanilla extract, mixing until well combined.
- Whip the cream: In another bowl, whip the heavy cream until stiff peaks form. Gently fold it into the cream cheese mixture.
- Add orange flavors: Fold in the orange juice, orange zest, orange gelatin, and orange extract until fully incorporated.
- Assemble the cheesecake: Pour the cheesecake mixture over the chilled crust, smoothing out the top.
- Chill: Refrigerate for at least 4 hours, preferably overnight, to allow the cheesecake to set.
- Serve: Garnish with whipped cream and extra orange zest before serving, if desired.
Notes
- For a chocolate twist: Swap the graham cracker crust for an Oreo crust.
- For a lighter version: Use reduced-fat cream cheese and whipped topping instead of heavy cream.
- For a tropical touch: Add a bit of coconut extract or shredded coconut.
- For mini cheesecakes: Make individual servings using a muffin tin with cupcake liners.
