No-Bake Orange Creamsicle Cheesecake

The sweet scent of citrus wafts through the kitchen as you prepare a delightful dessert that captures the essence of summer: a No-Bake Orange Creamsicle Cheesecake. This no-fuss recipe takes just a few simple steps and a little patience, resulting in a luscious, creamy treat that seamlessly combines flavors of orange and cream cheese. The best part? You don’t even need to turn on the oven!

This recipe is perfect for gatherings, potlucks, or simply treating yourself on a warm day. The cheesecake can be made ahead of time, allowing the flavors to meld beautifully while it chills in the fridge. You’ll want this refreshing dessert on hand whenever the mood strikes.

Why You’ll Love This Recipe

• The no-bake method saves you time and keeps your kitchen cool.
• Creamy layers of cheesecake and jello create a delightful texture contrast.
• Bright orange flavor brings a refreshing twist to your dessert table.
• Perfect for sunny days or celebrations, offering a light and airy finish.

What You’ll Need

Here’s everything you need to create your cheesecake masterpiece.

For the Jello

• 1 (3 ounce) box orange jello
• 1 cup boiling water

For the Crust

• 2 cups Graham Cracker crumbs (about 14 sheets)
• 6 tablespoon 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

Use low-fat cream cheese if desired.

Substitutions & Swaps

• Use a gluten-free cookie for the crust.
• Swap orange jello for a different flavor.
• Replace heavy cream with coconut cream.
• Use agave syrup instead of powdered sugar.

How to Make It

Get ready to assemble your cheesecake in easy steps.

Make the Jello

Combine the orange jello powder and boiling water in a heat-proof bowl. Whisk until well combined, then set aside to cool fully, about 30 minutes.

Prepare the Springform Pan

Spray a 9-inch springform pan with cooking spray and line the bottom and sides with parchment.

Make the Crust

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. 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 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 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 in the Jello

Fold the remaining whipped cream into the cooled jello mixture until just combined.

Assemble the Cheesecake

Alternate spooning the cream cheese and jello mixtures into the prepared crust, creating layers. Use a butter knife to gently swirl the two together.

Chill

Cover and refrigerate the cheesecake 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 Store It

Fridge: Store in an airtight container for up to 5 days.
Freezer: No, the texture will change on freezing.
Reheat: Not applicable, serve cold.

Tips for Best Results

• Ensure cream cheese is fully softened before mixing for a smoother texture.
• Chill the mixing bowls and beaters for the whipping cream for better volume.
• Don’t skip the chilling time for the cheesecake to properly set.
• Optional orange zest adds an extra burst of flavor; adjust to your taste.

Serving Suggestions

• Pair with fresh fruit for a refreshing contrast.
• Serve alongside a scoop of vanilla ice cream.
• Enjoy it at summer barbecues or festive gatherings.