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Soft, rich, and oh-so-fruity, this no-bake orange creamsicle cheesecake is an irresistible summer dessert that tastes just like the classic frozen treat. It's the perfect marriage of zesty orange jello and velvety vanilla-infused cheesecake, all wrapped up in a dreamy no-bake package. One bite will transport you straight back to those carefree summer days, enjoying a melty creamsicle in the sun. What more could you ask for?
Why You'll Love It
Summer Crowd-Pleaser: Wow your guests with this impressive, eye-catching dessert that combines nostalgic creamsicle flavors with a luscious cheesecake texture – it's sure to be a hit at any summer gathering! Easy Make Ahead Prep: This simple no-bake recipe comes together quickly with minimal effort. And it needs to chill to set, so it's ideal for stress-free entertaining! Stunning Presentation: The swirled layers of creamy cheesecake and bright orange jello create a visually appealing dessert. Add some whipped cream and orange slices on top, and it's ready for a close-up.
Ingredients for Cheesecake
- Graham Crackers: I like this with a signature graham cracker crust. But it would be just as yummy with Nila wafers.
- Unsalted Butter: Melts into the crust crumbs, binding them together for a firm, buttery crust.
- Pinch of Salt: A tiny dash that enhances the overall flavors, making the sweet notes pop.
- Cream Cheese: Get thick, full-fat cheese in a block for the best taste and texture.
- Powdered Sugar: Sweetens the cream cheese and filling without leaving a gritty texture.
- Orange Jello (+ water): The key to the color, flavor, and setting power of this fun no-bake dessert.
- Heavy Whipping Cream: Whipped into peaks, it adds lightness and volume, making the cheesecake filling airy and fluffy.
- Vanilla Extract: A splash that introduces a warm, aromatic flavor, complementing the orange zest and enhancing the cheesecake's overall taste.
- Orange Zest: Adds a burst of citrus aroma and a bright, tangy flavor that ties the creamsicle theme together.
Instructions for Cheesecake
- Prepare Jello
- Combine orange jello powder with boiling water in a bowl, whisk, and set aside to cool for 30 minutes.
- Prep Pan
- Spray a 9-inch springform pan with cooking spray and line with parchment paper.
- Make Crust
- Mix the crust ingredients and then press into the bottom and up the sides of the pan. Freeze for 30 minutes.
- Beat Cheese
- In a large bowl, beat the cream cheese and powdered sugar until smooth. Set aside.
- Whip Cream
- In another bowl, whip the heavy cream, 1/2 cup powdered sugar, vanilla extract, and orange zest to stiff peaks.
- Fold Filling
- Gently fold half of the whipped cream into the cream cheese mixture and the other half into the orange jello.
- Assemble
- Alternate layers of cream cheese and jello mixtures in the crust, swirling gently with a knife.
- Chill
- Cover and refrigerate for at least 6 hours or overnight. Then remove from the pan and serve!
Tips for Best Results
This no-bake cheesecake is the ultimate summer indulgence. It's cool, refreshing, and bursting with bright citrus flavor. I can already picture myself savoring a slice (or two!) on the patio while soaking up some sun. And while it's super simple, I still have a few tips to keep in mind.
Crust options. Instead of graham crackers, try golden Oreos, vanilla wafers, or shortbread cookies. Room temperature. Ensure the cream cheese is at room temperature before mixing to avoid lumps in the filling. Dissolve completely. Whisk the orange jello and boiling water until fully dissolved, then let it cool to room temp before adding the whipped cream. Whip it cold. Whip the cold heavy cream in a cold bowl for the most stable peaks. Fold gently. Carefully fold the whipped cream into the cream cheese and jello mixtures to maintain the airiness. If you beat it, the cheesecake won't be as light (and might not set as well). Make a cream sacrifice. To make adding the cream easier, beat a spoonful into the mixtures. This helps loosen it up so you can easily fold in the rest. Chill thoroughly. Refrigerate the cheesecake for at least 6 hours, but preferably overnight. Garnish options. Top the cheesecake with whipped cream, orange zest, orange segments, or a drizzle of chocolate before serving. Flavor variations. Experiment with different flavors like lemon, lime, or grapefruit by using different jello and coordinating zest.
Storing and Freezing Tips
Yes, this can be made ahead. Yes, it stores well. And yes, you can freeze it!
To Store: When set, wrap the pan tightly with plastic wrap and refrigerate for up to 5 days. For best quality, consume within 3 days of making it.
To Freeze: Wrap the cheesecake tightly with plastic wrap and aluminum foil to prevent freezer burn. Freeze for 2-3 months, then thaw overnight in the fridge before serving.
Frequently Asked Questions
- → Why does the cream cheese need to be room temperature?
Room temperature cream cheese blends smoothly and prevents lumps in your filling. Cold cream cheese can leave chunks in the mixture.
- → Can I use different flavors of jello?
Yes, try other flavors like strawberry or raspberry for different variations. Just keep the measurements the same.
- → Why line the pan with parchment paper?
Parchment paper helps release the cheesecake easily from the pan and creates cleaner slices when serving.
- → Can I make this ahead of time?
Yes, this cheesecake can be made up to 2 days ahead. Keep it covered in the refrigerator until ready to serve.
- → Why do you need to chill the crust before filling?
Chilling helps the crust set firmly, preventing it from crumbling when you add the filling layers.