No-Bake Orange Creamsicle Cheesecake
A creamy, refreshing frozen Jello dessert with bright orange and vanilla flavors swirled together on a buttery graham cracker crust. Perfect for summer gatherings and warm weather celebrations.
Equipment
- 9-inch springform pan
- Electric mixer
- Large mixing bowls
- Measuring cups and spoons
- Rubber spatula
- Butter knife for swirling
Ingredients
- 2 cups graham cracker crumbs about 16 full sheets
- 1/2 cup unsalted butter melted
- 1/4 cup granulated sugar
- 1 package (3 oz) orange Jell-O
- 2/3 cup boiling water
- 16 oz cream cheese softened to room temperature
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 8 oz whipped topping or 2 cups heavy whipping cream
- 1 teaspoon orange zest optional
- fresh orange slices for garnish
Instructions
- Mix graham cracker crumbs, melted butter, and sugar until combined. Press firmly into bottom and up sides of 9-inch springform pan. Freeze while preparing filling.
- Dissolve orange Jell-O in boiling water, stirring for 2 minutes. Set aside to cool completely to room temperature.
- Beat cream cheese, powdered sugar, and vanilla until smooth, about 3-4 minutes. Scrape bowl frequently.
- Fold in half the whipped topping gently. Divide white mixture in half. Mix one half with cooled orange Jell-O until uniform.
- Drop alternating spoonfuls of orange and white mixtures into chilled crust. Swirl with butter knife to create marbled effect.
- Cover and refrigerate for at least 6 hours or overnight. Garnish with remaining whipped topping and fresh orange slices before serving.
Notes
- Ensure cream cheese is fully softened to avoid lumps
- Let Jell-O cool completely before adding to prevent runny texture
- Use hot water-dipped knife for cleanest slices
- Can be made up to 3 days in advance
- Freezes well for up to 2 months