Description
No-Bake Orange Creamsicle Cheesecake is a light, creamy, citrusy dessert that captures the nostalgic flavor of orange creamsicles in a smooth, chilled cheesecake. With a buttery graham cracker crust and a vibrant orange filling, this easy no-bake treat is perfect for summer gatherings, potlucks, or make-ahead desserts.
Ingredients
- For the crust:
- Graham cracker crumbs or vanilla wafer crumbs
- Granulated sugar
- Unsalted butter, melted
- For the filling:
- Cream cheese, softened
- Powdered sugar
- Orange gelatin (gelatin dessert powder)
- Boiling water
- Orange zest
- Whipped topping or homemade whipped cream
- Vanilla extract
- Optional: orange food coloring
- For the topping (optional):
- Whipped cream
- Orange slices or zest
- Crushed cookies or graham cracker crumbs
Instructions
-
Mix graham cracker crumbs, granulated sugar, and melted butter until evenly combined.
-
Press the mixture into the bottom of a springform pan and chill in the refrigerator while preparing the filling.
-
In a small bowl, dissolve the orange gelatin in boiling water. Stir well and allow it to cool to room temperature.
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In a large bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth and fluffy.
-
Gradually mix in the cooled orange gelatin and orange zest until fully incorporated.
-
Gently fold in the whipped topping (or homemade whipped cream) to keep the filling light and airy. Add food coloring if using.
-
Pour the filling over the chilled crust, smoothing the top with a spatula.
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Refrigerate the cheesecake for at least 4 hours, preferably overnight, until fully set.
-
Before serving, top with whipped cream, orange slices, orange zest, or crushed cookies if desired.
Notes
- Swap orange gelatin with lemon or lime for a citrus twist.
- Add a spoonful of sour cream or Greek yogurt for extra creaminess.
- Swirl in orange marmalade for real fruit flavor bursts.
- Use gluten-free cookies for a gluten-free crust option.
- For neat slices, use a hot knife wiped clean between cuts.
