Introduction

This No-Bake Orange Creamsicle Cheesecake is a bright, refreshing dessert perfect for warm days or any time you crave a burst of citrus flavor. Creamy, tangy, and with a sweet graham cracker crust, it combines the nostalgic taste of orange creamsicle in an easy, no-bake format.

A small round cheesecake is shown on a white plate with a crumbly brown crust forming the bottom layer. The middle layer is creamy white with visible pieces of bright orange fruit embedded inside. The top layer is smooth white cream with swirls of orange sauce spread over it, and a shiny half slice of orange fruit is placed upright on top in the center. The cake has a wedge cut out, revealing all the layers clearly. The plate is set on a white marbled surface with a blurred white plate holding more orange slices in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 (3 ounce) box orange jello
1 cup boiling water
2 cups Graham Cracker crumbs (about 14 sheets)
6 tablespoons unsalted butter, melted
Pinch of salt
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

Instructions

Step 1: Make the orange jello by adding the orange jello powder to the boiling water in a heat-proof bowl. Whisk until fully dissolved, then set aside to cool completely, about 30 minutes.
Step 2: Prepare a 9-inch springform pan by spraying it with cooking spray and lining the bottom and sides with parchment paper.
Step 3: Mix the Graham cracker crumbs, melted butter, and a pinch of salt in a medium bowl until well combined. Press this mixture firmly into the bottom and slightly up the sides of the prepared pan. Freeze for at least 30 minutes to set the crust.
Step 4: In a large bowl, beat the softened cream cheese with 1 cup of powdered sugar using an electric mixer until smooth and creamy, about 2 minutes. Set aside.
Step 5: In a separate bowl, whip the heavy cream with 1/2 cup powdered sugar, vanilla extract, and orange zest until stiff peaks form. Gently fold half of this whipped cream into the cream cheese mixture until combined.
Step 6: Carefully fold the remaining whipped cream into the cooled orange jello mixture until fully blended.
Step 7: To assemble, alternate spoonfuls of the cream cheese mixture and the jello mixture over the crust, creating layers. Use a butter knife to gently swirl them together for a marbled effect.
Step 8: Cover the cheesecake and refrigerate for at least 6 hours or overnight, allowing it to set completely.
Step 9: When ready to serve, remove the sides of the springform pan. If you like, pipe whipped cream dollops around the edges and garnish with fresh orange slices. Slice and enjoy!

Tips & Variations

For extra citrus flavor, add a teaspoon of orange extract to the cream cheese mixture.
Use a food processor to finely crush the graham crackers for a smoother crust texture.
Swap the orange jello for lemon or strawberry for a different fruity twist.
Make sure the cream cheese is fully softened to avoid lumps in your filling.

Storage

Store the cheesecake covered in the refrigerator for up to 3 days. Keep it chilled to maintain the creamy texture. Leftovers can be enjoyed cold and do not reheat well since it is a no-bake dessert.

How to Serve

This image shows a slice of orange cheesecake on a white plate, placed on a white marbled surface. The cheesecake has three layers: the bottom layer is a crumbly light brown crust, the middle layer is thick and creamy white with swirls of vibrant orange fruit mixed in, and the top layer is a smooth white cream. On top of the slice, there is a small dollop of white whipped cream and a thin round orange slice standing upright. In the background, two halved orange pieces lie blurred. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake ahead of time?

Yes, it’s best made the day before serving to allow the layers to fully set and the flavors to meld.

Can I use a regular pan instead of a springform pan?

You can, but removing the cheesecake may be more difficult. A springform pan makes for easier release and cleaner slices.