No-Bake Creamsicle Cheesecake (Print Version)
# Ingredients:
→ For the Jello Layer
01 -
1 (3 ounce) box orange jello
02 -
1 cup boiling water
→ For the Crust
03 -
2 cups graham cracker crumbs (about 14 sheets)
04 -
6 tablespoons unsalted butter, melted
05 -
Pinch of salt
→ For the Cheesecake Filling
06 -
2 (8 ounce) blocks cream cheese, softened
07 -
1 ½ cups powdered sugar, divided
08 -
2 cups heavy whipping cream
09 -
½ teaspoon vanilla extract
10 -
Zest of 1 orange (optional)
→ For Garnish (Optional)
11 -
Additional whipped cream
12 -
Orange slices
# Instructions:
01 -
Whisk orange jello powder with boiling water until dissolved. Cool completely (about 30 minutes).
02 -
Mix graham crumbs, melted butter and salt. Press into parchment-lined 9-inch springform pan. Freeze 30 minutes.
03 -
Beat cream cheese and 1 cup powdered sugar until smooth. In separate bowl, whip cream with ½ cup sugar, vanilla and orange zest to stiff peaks.
04 -
Fold half the whipped cream into cream cheese mixture. Fold remaining whipped cream into cooled jello. Alternate spooning both mixtures into crust, then swirl gently with knife.
05 -
Refrigerate at least 6 hours (preferably overnight) until fully set.
06 -
Remove springform sides. Garnish with whipped cream and orange slices if desired. Slice with warm knife for clean cuts.
# Notes:
01 -
For clean slices: Dip knife in hot water and wipe between cuts.
02 -
Make-ahead tip: Prepare up to 2 days in advance - flavors improve overnight.
03 -
For neater layers: Chill cream cheese layer 30 minutes before adding jello layer.