Description
A creamy, no‑bake cheesecake layered with bright orange flavor — tastes like an orange creamsicle in dessert form.
Ingredients
- For the Crust: 2 cups (about 200 g) graham cracker crumbs (or crushed vanilla wafers)
- For the Crust: ½ cup (115 g) unsalted butter, melted
- For the Filling: 16 oz (454 g) cream cheese, softened at room temperature
- For the Filling: 1 cup + 2 Tbsp (about 225 g) granulated sugar
- For the Filling: 1 (3 oz / ~85 g) package orange‑flavored gelatin (jello)
- For the Filling: 1 cup (240 ml) boiling water
- For the Filling: 1 cup (240 ml) heavy cream, whipped to stiff peaks
- For the Filling: ½ cup (60 g) powdered sugar
- For the Filling: 1 teaspoon vanilla extract
- For the Filling: Zest of 1 orange
- Optional for garnish: extra whipped cream, orange slices, zest
Instructions
- Grease a 9‑inch (≈ 23 cm) springform pan (or line it with parchment) and set aside.
- Make the crust: Combine the graham cracker (or wafer) crumbs with melted butter until evenly moistened. Press this mixture firmly into the bottom (and slightly up the sides) of the prepared pan. Chill in freezer or fridge while you prepare the filling.
- In a bowl, dissolve the orange gelatin in the boiling water; stir until fully dissolved. Let it cool (do not set).
- In a mixing bowl, beat the softened cream cheese with the granulated sugar and vanilla extract until smooth and creamy.
- Zest the orange and incorporate the zest into the cream cheese mixture.
- Whip the heavy cream with the powdered sugar until stiff peaks form. Divide the whipped cream into two roughly equal portions.
- Fold one half of the whipped cream gently into the cream cheese mixture.
- Fold the other half of the whipped cream into the cooled gelatin mixture.
- Assemble the cheesecake in layers: start with spreading half of the cream cheese mixture over the crust, then pour the gelatin‑whipped cream layer over it, then spread the remaining cream cheese mixture, and finally top with the rest of the gelatin‑cream layer.
- For a decorative swirl, you can drag a knife gently through the layers to create a marbled effect.
- Refrigerate for at least 6 hours (or preferably overnight) until fully set.
- Before serving, run a knife around the pan edge to loosen, remove the ring, and garnish as desired.
Notes
- Be sure the gelatin mixture is cooled before folding into whipped cream so it doesn’t collapse the structure.
- Your cream cheese must be soft (room temperature) to avoid lumps.
- You can press the crust slightly up the sides for more depth.
- Overnight chilling gives better texture than the bare minimum time.
- Leftovers keep in an airtight container in the fridge for up to 4 days, or freeze slices (thawed in fridge before serving).
Nutrition
- Serving Size: 1 slice (≈1/12 of cake)
- Calories: 343 kcal
- Sugar: 32 g
- Sodium: 282 mg
- Fat: 23 g
- Saturated Fat: 13 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 66 mg
