This No Bake Orange Creamsicle Cheesecake is a creamy, easy to make, no bake dessert with a sweet orange flavor.

It’s got an ultra creamy, smooth texture that’s almost similar to a baked cheesecakeΒ and it’s perfectly sweet and tangy with a strong orange flavor. It’s truly one of the most perfect desserts for the summertime!

Kitchen Items for Orange Creamsicle Cheesecake

You will need these items on hand to make this orange cheesecake (affiliate links):

Orange Creamsicle Cheesecake Ingredients

You will need these ingredients on hand to make this recipe:

  • graham cracker crumbs
  • butter
  • orange jello
  • cream cheese
  • powdered sugar
  • orange
  • whipped cream
  • boiling water

Orange Cheesecake Variations

  1. Chocolate Orange- change the crust to a chocolate crust and/or add melted dark chocolate and orange zest into the mixture.
  2. Raspberry Orange- lightly stir a raspberry puree to the filling.
  3. White Chocolate Orange – add melted white chocolate and orange zest to the filling, can also save some melted white chocolate for the garnish.
  4. Toasted Coconut Orange- mix shredded toasted coconut into the graham cracker crust and put some aside for the garnish.

How to Make Orange Creamsicle Cheesecake

Time needed: 15 minutes

Follow these steps to make this orange cheesecake!

  1. Make the crust: Combine the graham cracker crumbs with melted butter in a bowl and then press into the bottom of a 9β€³ spring form pan.
  2. Chill the crust: Place the crust in the freezer until ready to use.
  3. Mix the jello: Let sit for 5 minutes.
  4. Whip together: Whip the cream cheese and the powdered sugar until combined.
  5. Combine: Pour the jello mixture into the cream cheese mixture slowly, mixing continuously until it is incorporated.
  6. Fold: Gently fold in the orange zest and the whipped cream to the mixture until it is combined. Pour into the chilled crust.
  7. Chill and serve: Chill the cheesecake overnight to set and serve the cheesecake with additional whipped cream on top.

Ingredients 

CRUST:

CHEESECAKE:

  • β–’1Β small boxΒ orange JelloΒ (the 4-serving box, 85 grams)
  • β–’2/3Β cupΒ boiling water
  • β–’900Β gramsΒ cream cheeseΒ (approximately 32 ounces)
  • β–’1/3Β cupΒ powdered sugar
  • β–’zest of one large orange
  • β–’2Β cupsΒ whipped cream

GARNISH:

  • β–’orange zest
  • β–’whipped cream

Instructions 

  • Combine the graham cracker crumbs and the melted butter in a bowl and press them into the bottom of a 9-inch spring form pan.
  • Chill the crust in the freezer until ready to use.
  • Add the orange Jello powder to the boiling water and stir until dissolved. Set aside to cool for 5 minutes.
  • Whip the cream cheese and the powdered sugar until well combined.
  • Add the Jello mixture to the cream cheese mixture slowly, mixing continuously until everything is incorporated.
  • Gently fold in the orange zest and the whipped cream with a rubber spatula until combined and pour the mixture into the chilled graham cracker crust.
  • Chill the cheesecake overnight to set and serve with some additional whipped cream and citrus zest for garnish.

Notes

To help the cheesecake set a little more quickly, add it to the freezer for the first 2 hours of chilling, then remove it to the fridge for an additional 12-18 hours until set.