No Bake Orange Creamsicle Cheesecake is a dreamy, creamy dessert that perfectly captures the nostalgia of summer treats. With its refreshing orange flavor and delightful creaminess, this cheesecake is sure to impress everyone at your next gathering. Whether you are enjoying it by the pool, at a picnic, or simply as an evening treat, this no-bake cheesecake will bring a burst of sunshine to your day!
What Goes into This No Bake Orange Creamsicle Cheesecake
To whip up this incredible dessert, gather the following ingredients:
- 1 pouch of Betty Crocker Sugar Cookie Mix (or 1 pre-made pie crust)
- 3/4 cup powdered sugar (90g)
- 2 (8 oz) boxes cream cheese, softened (450g total)
- 2 cups heavy whipping cream (500ml)
- 1 (3 oz) box orange flavored jello (85g)
- 1 cup boiling water (240ml)
- 1 orange, zested
- 1/4 teaspoon vanilla extract
- 1/2 teaspoon vanilla extract for topping
- 1 disposable piping bag with star tip
Directions for No Bake Orange Creamsicle Cheesecake
Making this cheesecake is simpler than you might think! Follow these steps:
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Preheat the oven (if using cookie mix): If you decide to make the cookie crust with the mix, preheat your oven to 350°F (175°C). Spray an 8-inch springform cheesecake pan with baking spray.
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Prepare the crust: If using the cookie mix, follow the package instructions to prepare the dough. Once ready, press the dough into the prepared pan to form an even layer and bake for 10 to 12 minutes, or until lightly browned. Let it cool.
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Cream cheese mixture: In a large mixing bowl, beat the softened cream cheese until smooth. Gradually mix in 3/4 cup (90g) of powdered sugar until well combined.
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Dissolve the jello: In a medium bowl, whisk 1 box of orange flavored jello with 1 cup of boiling water until completely dissolved. Set aside to cool slightly.
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Add zest and vanilla: Zest the orange and reserve the zest for later. Add 1/4 teaspoon of vanilla extract to the cream cheese mixture and combine.
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Whip the whipping cream: Using a stand mixer, whip 2 cups (500ml) of heavy whipping cream, 1/2 cup (60g) of powdered sugar, and 1/2 teaspoon of vanilla extract on medium speed until stiff peaks form.
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Combine jello and whipped cream: Gently fold half of the whipped cream into the cooled jello mixture until blended. Then, fold the remaining whipped cream into the cream cheese mixture until just combined.
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Layer it up: Spread half of the cream cheese mixture onto the cooled crust. Next, spread about 2 cups of the orange mixture over the cream cheese layer, then carefully top with the remaining cream cheese mixture.
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Chill: Place the cheesecake in the fridge to set overnight for the best results.
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Make the topping: When ready to serve, whip together 1 cup (250ml) of heavy whipping cream, 1/2 cup (60g) of powdered sugar, and 1/2 teaspoon of vanilla extract until stiff peaks form. Transfer to a piping bag.
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Decorate and serve: Pipe small dollops of the whipped cream around the edge of the cheesecake. Cut out slices and enjoy!
How to Serve No Bake Orange Creamsicle Cheesecake
When it’s time to serve your No Bake Orange Creamsicle Cheesecake, it’s all about presentation. Slice the cheesecake into wedges, serving each piece on a plate. You can even garnish each slice with a sprinkle of orange zest for a vibrant touch! Pair this refreshing dessert with freshly squeezed orange juice, iced tea, or a light fruit salad for a well-rounded treat. Your guests will love its bright flavors!
Helpful Tricks for No Bake Orange Creamsicle Cheesecake
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Substitute with flavors: If you’re not a fan of orange, try using other flavors of jello, like strawberry or lemon for a different twist on this cheesecake.
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Garnish ideas: Add some fresh berries on top for extra color and flavor, or drizzle with chocolate sauce for an indulgent touch.
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Make ahead: This dessert is perfect for making in advance! Just keep it in the fridge, and it will be ready for your next gathering.
No Bake Orange Creamsicle Cheesecake FAQs
Can I use another type of crust?
Absolutely! You can use a graham cracker crust or any pre-made crust you prefer.
How long does this cheesecake take to set?
It’s best to refrigerate the cheesecake overnight, but if you’re short on time, aim for at least 4 hours.
Can I freeze the cheesecake?
Yes, you can freeze it! Wrap it tightly and store it in the freezer for up to 2 months. Thaw it in the refrigerator overnight before serving.
This No Bake Orange Creamsicle Cheesecake is a delightfully light dessert that will make you feel like you’re indulging in a summer day, no matter the season. Grab your ingredients today, and treat yourself to this creamy, dreamy dessert!
No Bake Orange Creamsicle Cheesecake
A dreamy, creamy dessert that captures the nostalgia of summer treats with refreshing orange flavor and delightful creaminess.
Crust Ingredients
- 1 pouch Betty Crocker Sugar Cookie Mix (or 1 pre-made pie crust)
Cheesecake Filling Ingredients
- 3/4 cup powdered sugar (90g)
- 2 boxes cream cheese, softened (8 oz each, 450g total)
- 2 cups heavy whipping cream (500ml)
- 1 box orange flavored jello (3 oz box, 85g)
- 1 cup boiling water (240ml)
- 1 orange orange, zested
- 1/4 teaspoon vanilla extract
- 1/2 teaspoon vanilla extract (for topping)
- 1 disposable piping bag disposable piping bag with star tip
Topping Ingredients
- 1 cup heavy whipping cream (250ml)
- 1/2 cup powdered sugar (60g)
- 1/2 teaspoon vanilla extract
Preparation
- Preheat the oven (if using cookie mix): Preheat your oven to 350°F (175°C) and spray an 8-inch springform cheesecake pan with baking spray.
- Prepare the crust: If using the cookie mix, follow the package instructions to prepare the dough. Press the dough into the prepared pan and bake for 10 to 12 minutes or until lightly browned. Let it cool.
- Cream cheese mixture: In a large mixing bowl, beat the softened cream cheese until smooth. Gradually mix in 3/4 cup of powdered sugar until well combined.
- Dissolve the jello: Whisk 1 box of orange flavored jello with 1 cup of boiling water until completely dissolved. Set aside to cool slightly.
- Add zest and vanilla: Zest the orange and reserve the zest. Add 1/4 teaspoon of vanilla extract to the cream cheese mixture and combine.
- Whip the whipping cream: Whip 2 cups of heavy whipping cream, 1/2 cup of powdered sugar, and 1/2 teaspoon of vanilla extract on medium speed until stiff peaks form.
- Combine jello and whipped cream: Gently fold half of the whipped cream into the cooled jello mixture until blended. Then fold the remaining whipped cream into the cream cheese mixture until just combined.
- Layer it up: Spread half of the cream cheese mixture onto the cooled crust. Spread about 2 cups of the orange mixture over the cream cheese layer, then top with the remaining cream cheese mixture.
- Chill: Place the cheesecake in the fridge to set overnight.
Topping
- When ready to serve, whip together 1 cup of heavy whipping cream, 1/2 cup of powdered sugar, and 1/2 teaspoon of vanilla extract until stiff peaks form. Transfer to a piping bag.
- Pipe small dollops of the whipped cream around the edge of the cheesecake. Cut out slices and enjoy.
You can substitute other flavors of jello if you’re not a fan of orange. This cheesecake is perfect for making in advance and can be frozen for up to 2 months.
