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Chef Taha Ayad's Recipe Orange Creamsicle Cheesecake with creamy orange swirl and graham cracker crust
Taha Ayad

Orange Creamsicle Cheesecake

A creamy no-bake Orange Creamsicle Cheesecake with orange jello, cream cheese, whipped cream, and a graham cracker crust. This make-ahead dessert captures the nostalgic flavor of a classic creamsicle in a smooth, chilled cheesecake.
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Prep Time 35 minutes
Total Time 6 hours 35 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 470
Ingredients Method Notes

Ingredients
  

  • 1 3 oz box orange jello
  • 1 cup boiling water
  • 1 ¾ to 2 cups graham cracker crumbs
  • 6 to 7 tablespoons melted butter
  • Pinch of salt
  • 2 8 oz blocks cream cheese, softened
  • 1 ½ cups powdered sugar divided
  • 1 ½ to 2 cups heavy cream
  • 1 teaspoon vanilla extract
  • 1 tablespoon orange zest
  • Whipped cream optional for garnish
  • Orange slices optional for garnish

Method
 

  1. Whisk the orange jello powder with boiling water until fully dissolved. Set aside to cool for about 30 minutes.
  2. Spray a 9-inch springform pan with cooking spray and line the bottom and sides with parchment paper.
  3. Mix graham cracker crumbs, melted butter, and salt. Press into the bottom and slightly up the sides of the pan. Freeze for at least 30 minutes.
  4. Beat the softened cream cheese with 1 cup powdered sugar until smooth and creamy, about 2 minutes.
  5. In a separate bowl, whip the heavy cream, remaining powdered sugar, vanilla extract, and orange zest until stiff peaks form.
  6. Fold half of the whipped cream into the cream cheese mixture.
  7. Fold the remaining whipped cream into the cooled orange jello mixture.
  8. Alternate spooning the cream cheese mixture and orange mixture into the crust. Gently swirl with a butter knife.
  9. Cover and refrigerate for at least 6 hours or overnight until fully set.
  10. Remove the springform ring, garnish with whipped cream and orange slices if desired, then slice and serve.

Notes

  1. Allow the cream cheese to soften completely before mixing.
  2. Cool the jello fully before combining it with whipped cream.
  3. Avoid over-swirling to maintain distinct orange and cream layers.
  4. For cleaner slices, use a warm knife and wipe between cuts.
  5. Store covered in the refrigerator for up to 5 days.
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