Description
A light and refreshing No-Bake Orange Creamsicle Cheesecake that combines the vibrant flavor of orange jello with a creamy filling, perfect for any occasion.
Ingredients
- 1 cup orange jello powder
- 1 cup boiling water
- 1 9-inch springform pan
- 1 1/2 cups Graham cracker crumbs
- 1/2 cup melted butter
- 1 pinch of salt
- 16 oz cream cheese, softened
- 1 cup powdered sugar, divided
- 1 cup heavy cream
- 1 tsp vanilla extract
- Optional: orange zest
Instructions
- In a heat-proof bowl, combine the orange jello powder with boiling water and whisk until fully blended. Allow it to cool for about 30 minutes.
- Prepare the springform pan by spraying it lightly with cooking oil and lining the bottom with parchment paper.
- In a bowl, mix the Graham cracker crumbs, melted butter, and a pinch of salt. Press the mixture firmly into the bottom of the pan and freeze for at least 30 minutes.
- Beat the cream cheese and 1 cup of powdered sugar together until smooth and creamy.
- In another bowl, whip the heavy cream with the remaining 1/2 cup of powdered sugar, vanilla extract, and optional orange zest until stiff peaks form.
- Carefully fold half of the whipped cream into the cream cheese mixture, and then fold the rest into the cooled orange jello.
- Alternately spoon the cream cheese mixture and jello mixture into the crust, swirling them for a marbled effect.
- Cover the cheesecake with plastic wrap and refrigerate for at least 6 hours or overnight for the best flavor.
- Once ready to serve, remove the sides of the springform pan and serve with whipped cream and orange slices.
Notes
Use room temperature cream cheese for a smoother filling and ensure proper chilling time for the cheesecake to set correctly.