Orange Creamsicle Cheesecake (No-Bake)
Bright, citrusy, and impossibly creamy, this no-bake orange creamsicle cheesecake swirls together orange gelatin, whipped cream, and tangy cream cheese for a dreamy dessert reminiscent of the classic popsicle. A buttery graham cracker crust anchors the cloud-like filling, and there’s not a whisper of oven heat involved. Best enjoyed on a sunny afternoon, a spring birthday, or anytime you crave cool, nostalgic bliss!
10
slices
Ingredients
Crust
- 2 cups (260 g) graham cracker crumbs about 16 full crackers, finely crushed
- 1/2 cup (115 g) unsalted butter melted
- 1 pinch salt
Filling
- 1 box (3 oz) (85 g) orange gelatin (orange jello)
- 1 cup (240 ml) boiling water
- 24 oz (680 g) cream cheese softened, full-fat (3 packages)
- 1.5 cups (180 g) powdered sugar divided use
- 1.5 cups (360 ml) heavy whipping cream
- 2 tsp (10 ml) vanilla extract
- 1 tsp fresh orange zest optional
Equipment
- 9-inch springform pan
- Mixing bowls
- Electric mixer
- Rubber spatula
- Parchment paper
Instructions
- Make the orange gelatin: In a heatproof bowl, whisk together the orange gelatin and boiling water until completely dissolved. Let cool to room temperature (about 30 minutes), stirring occasionally.
- Prep the pan: Lightly grease a 9-inch springform pan with nonstick spray. Line the bottom and sides with parchment paper for easy removal.
- Make the crust: In a medium bowl, stir together graham cracker crumbs, melted butter, and a pinch of salt until the mixture resembles damp sand. Press firmly and evenly into the bottom and slightly up the sides of the prepared pan. Freeze for at least 30 minutes while you prepare the filling.
- Beat the cream cheese: In a large mixing bowl, beat the softened cream cheese with 1 cup powdered sugar until creamy and smooth (about 2 minutes).
- Whip the cream: In a separate bowl, whip the heavy cream with the remaining 1/2 cup powdered sugar, vanilla extract, and orange zest (if using) until stiff peaks form.
- Combine: Gently fold half of the whipped cream into the cream cheese mixture until just incorporated. Fold the remaining half of the whipped cream into the cooled orange gelatin until smooth and light.
- Layer and swirl: Alternate spoonfuls of the cream cheese mixture and the orange gelatin mixture on top of the chilled crust. Use a butter knife to gently swirl the two for a marbled effect—don’t overmix.
- Chill: Cover the pan and refrigerate for at least 6 hours, or overnight, until set and sliceable.
- Garnish and serve: Remove from the pan, decorate with extra whipped cream, orange slices, or zest if desired. Slice and enjoy!
Notes
Make sure the orange gelatin cools completely before folding into the whipped cream to keep your cheesecake cloud-like, not watery. For clean slices, use a hot knife and wipe between cuts. Store leftovers chilled for up to 5 days, or freeze individual slices for up to a month. Try swapping the orange jello for strawberry or lemon for a fun flavor twist, or use chocolate grahams for the crust!
Nutrition
Calories: 455kcal | Carbohydrates: 37g | Protein: 5g | Fat: 32g | Saturated Fat: 19g | Cholesterol: 105mg | Sodium: 350mg | Potassium: 110mg | Sugar: 27g | Vitamin A: 950IU | Vitamin C: 1mg | Calcium: 90mg | Iron: 0.7mg