Creamsicle Cheesecake
Indulge in the nostalgic flavors of summer with this no-bake Creamsicle Cheesecake, a dreamy dessert that combines creamy decadence with bright citrusy notes. Featuring a buttery graham cracker crust and a velvety filling infused with real orange zest and gelatin, this cheesecake captures the iconic blend of vanilla and tangy orange that’s reminiscent of your favorite creamsicle treat. The airy whipped cream folded into the filling gives it a melt-in-your-mouth texture, while the vibrant orange color adds a cheerful, crowd-pleasing touch. Perfect for parties, potlucks, or any occasion, this easy, no-bake recipe takes just 30 minutes to prepare and sets beautifully in the refrigerator. Top it with dollops of whipped cream and fresh orange slices for a stunning presentation that’s as delightful to look at as it is to taste!
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Recipe Information
Ingredients
- 2 cups Graham cracker crumbs
- 6 tablespoons Unsalted butter, melted
- 3 tablespoons Granulated sugar
- 16 ounces Cream cheese, softened
- 1 cup Powdered sugar
- 2 teaspoons Vanilla extract
- 1.5 cups Heavy whipping cream
- 3 ounces Orange gelatin powder
- 1 cup Boiling water
- 1 cup Cold water
- 1 teaspoon Orange zest
- Whipped cream (optional, for topping)
- Orange slices (optional, for garnish)
Instructions
Prepare the crust: In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until the crumbs are evenly coated and the texture resembles wet sand.
Press the mixture into the bottom of a 9-inch springform pan, pressing down firmly to create an even crust layer. Refrigerate while preparing the filling.
In a small bowl, dissolve the orange gelatin powder in the boiling water. Stir until completely dissolved, then mix in the cold water. Let it cool to room temperature, but do not let it set.
In a large mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
Slowly pour the cooled orange gelatin mixture into the cream cheese mixture while beating on low speed. Continue to mix until fully incorporated.
In a separate bowl, whip the heavy whipping cream until stiff peaks form. Gently fold the whipped cream into the cream cheese and gelatin mixture until no streaks remain. Add the orange zest and fold again to distribute evenly.
Pour the filling over the prepared crust, smoothing the top with a spatula. Cover the pan with plastic wrap and refrigerate for at least 6 hours or overnight to set completely.
Once set, carefully remove the cheesecake from the springform pan. If desired, decorate the cheesecake with whipped cream and garnish with orange slices before serving.
Slice and enjoy your creamy, tangy Creamsicle Cheesecake!
Nutrition Facts
Calories |
451 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.4 g | 40% | |
| Saturated Fat | 18.2 g | 91% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 89 mg | 30% | |
| Sodium | 262 mg | 11% | |
| Total Carbohydrate | 36.3 g | 13% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 26.5 g | ||
| Protein | 4.4 g | 9% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 48 mg | 4% | |
| Iron | 0.6 mg | 4% | |
| Potassium | 72 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
