Description
Indulge in the refreshing flavors of summer with this easy no-bake orange creamsicle cheesecake. A creamy, citrusy delight that’s perfect for any occasion.
Ingredients
Scale
For the crust:
- 1 ½ cups graham cracker crumbs
- 1/3 cup melted butter
- 2 tablespoons granulated sweetener (or sugar)
For the filling:
- 16 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon orange zest
- 2 tablespoons orange juice
- 1 (3 oz) package orange gelatin (Jell-O)
- 1/2 cup boiling water
- 1 cup heavy whipping cream, whipped to stiff peaks
Instructions
- Prepare the crust: In a medium bowl, mix graham cracker crumbs, melted butter, and sweetener until evenly combined. Press into the bottom of a 9-inch springform pan or pie dish. Chill in the refrigerator while preparing the filling.
- Prepare the filling: In a small bowl, dissolve the orange gelatin in the boiling water. Let it cool to room temperature but do not let it set. In a large bowl, beat the cream cheese until smooth. Add powdered sugar, vanilla, orange zest, and orange juice, and beat until well combined. Slowly mix in the cooled gelatin. Gently fold in the whipped cream until the mixture is smooth and fluffy.
- Assemble the cheesecake: Pour the filling over the prepared crust and smooth the top. Refrigerate for at least 6 hours or overnight until fully set. Before serving, optionally garnish with more orange zest, whipped cream, or orange slices.
Notes
- Use full-fat cream cheese for the best texture.
- For a stronger orange flavor, add a few drops of natural orange extract.
- This dessert keeps well in the fridge for up to 4 days.
- Prep Time: 20 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 370
- Sugar: 14g
- Sodium: 220mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 90mg
