No-Bake orange creamsicle cheesecake is the kind of dessert that can transport you back to days spent in the sun chasing after that ice cream trucks. Every bite is reminiscent of and orange creamsicle popsicle melting in your mouth. This orange creamsicle cheesecake is also a beautiful sight to behold. With the subtle swirl between the cream cheese base and whipped jello topping. The orange is so vibrant and eye catching. Serve this to a guest and they are sure to be impressed.

This no bake cheesecake is great because it doesn’t taste like a fake orange. Using the orange zest really helps bring out the natural citrus flavour.

Ingredients:

Crust
2 cups graham crackers
8 tablespoons unsalted butter melted
3 tablespoons granulated sugar
Whipped Cream
2 cups heavy cream
½ cup powdered sugar plus 1 tablespoon
½ teaspoon vanilla extract
Orange jello layer
¾ cup boiling water
3 ounces orange-flavoured jello
1 orange zest approximately 2 ½ to 3 tablespoons depending on the size of the orange
Cheesecake Layer
16 ounces cream cheese softened
¾ cup granulated sugar
½ teaspoon vanilla extract

Steps:

1. Crust: Add you crushed graham crackers, sugar and melted butter to a dish. mix until all of the dry ingredients are full saturated with the butter and now dry patches remain. Press this mixture firmly into the bottom of a greased springform pan. let the pan chill in the fridge for 30 mins to an hour.

2. Mixing Whipped Cream: Add your powered sugar, vanilla, and whipping cream to a stand mixer. Let this blend on medium to high speed for multiple minutes until Stiff peaks have formed.

3. Cream Cheese Base: While the whipped cream is mixing, combine the cream cheese, sugar, and vanilla in a separate bowl until smooth.

4. Jello Layer: In a bowl add the powdered orange jello to 3/4 cup of boiling water. Stir until completely dissolved, then add the orange zest. Once the orange jello has completely cooled add half of the whipped cream. Gently fold the mixture until everything is combined.

5. Cream Cheese Base Part 2: Add the reaming half of the whipped cream to the cream cheese mixture. Gently fold it in until no clumps remain.

6. Layering: To get the layered swirl effect in your cheesecake. Add 3/4 of the cheesecake filling to the bottom crust and spread it out evenly. Next add 1/4 of the jello layer and spread it out the best you can. then add the remaining 1/4 of the cream cheese filling over the jello. and lastly top it all off with the rest of the jello layer.

Tips and Tricks:

Whipped Cream: You will know stiff peaks have formed when you removed the whisk and invert it. The whipped cream should stay in its shape. If your whipped cream begins to fall of our loose its shape after flipping it then keep mixing it for a few more minutes.
Folding: Folding the batter is important to prevent the air bubbles in your whipped cream from popping. To fold just simply pass your spatula through the middle of the mixture, across the side, and fold the batter over the top. Then rotate the bowl and repeat.
Serving: Serve this dessert with fresh whipped cream and orange slices on top.
Storage: Store in the fridge covered for up to a week. You can also freeze it for up to 3 months in an airtight container.