Indulge in the refreshing and creamy flavors of this No-Bake Orange Creamsicle Cheesecake! Perfect for summer or anytime you crave a citrusy treat, this dessert combines a buttery graham cracker crust with a smooth, tangy orange cheesecake filling. Best of all, it requires no baking—just a little patience while it chills. Let’s get started!
Ingredients
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
- For the Cheesecake Filling:
- 16 oz cream cheese, softened
- 1 cup heavy cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/4 cup fresh orange juice
- 1 tablespoon orange zest
- 1/4 cup orange gelatin (Jell-O)
- 1 teaspoon orange extract
Directions
Prepare the Crust:
In a medium bowl, mix the graham cracker crumbs and sugar. Add the melted butter and stir until the mixture is evenly coated. Press it firmly into the bottom of a 9-inch springform pan or pie dish. Chill in the refrigerator for at least 30 minutes to set.
Make the Cheesecake Filling:
In a large bowl, beat the softened cream cheese until smooth. Add the powdered sugar and vanilla extract, and mix until well combined.
Whip the Cream:
In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until smooth and creamy.
Add Orange Flavor:
Stir in the fresh orange juice, orange zest, orange gelatin, and orange extract. Fold everything together until fully incorporated.
Assemble the Cheesecake:
Pour the cheesecake filling over the chilled crust and smooth the top with a spatula.
Chill and Set:
Refrigerate the cheesecake for at least 4 hours, or preferably overnight, to allow it to set completely.
Serve and Garnish:
Before serving, garnish with additional orange zest or whipped cream, if desired. Slice and enjoy!
Prep Time: 15 minutes
Chill Time: 4 hours
Total Time: 4 hours 15 minutes
Calories: 250 kcal (per serving)
Servings: 8
Note: For a stronger orange flavor, you can add a bit more orange zest or a splash of orange extract. If you prefer a lighter texture, substitute half of the heavy cream with whipped topping. This dessert is best served chilled and can be stored in the refrigerator for up to 3 days. Enjoy!
