Description
A no-bake, creamy orange-and-vanilla cheesecake that tastes like a grown-up creamsicle. Bright orange gelatine and fresh zest meet a silky cream cheese filling on a buttery graham cracker crust, chilled until perfectly set.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- 16 ounces (450 g) cream cheese, room temperature
- 3/4 cup granulated sugar
- 3 ounces (85 g) orange gelatin mix (single 3 oz package)
- 3/4 cup boiling water
- 1/2 cup cold water
- 8 ounces (225 g) whipped topping (such as Cool Whip), thawed
- 1 teaspoon orange zest
- 1 teaspoon vanilla extract
Instructions
- Preheat Your Equipment: No oven is needed. Ensure your 9-inch springform pan is clean and lightly greased. Line the base with parchment if desired for easy release.
- Combine Ingredients: In a bowl, stir together 1 1/2 cups graham cracker crumbs and 6 tablespoons melted butter until evenly moistened and sandy in texture.
- Prepare Your Cooking Vessel: Press the crumb mixture firmly and evenly into the bottom of the springform pan to form the crust. Chill in the refrigerator for at least 20 minutes to set.
- Assemble the Dish: In a large bowl, beat 16 ounces room-temperature cream cheese with 3/4 cup granulated sugar until smooth and lump-free. In a separate heatproof bowl, dissolve 3 ounces orange gelatin in 3/4 cup boiling water, stir until fully dissolved, then add 1/2 cup cold water and let cool slightly. Stir 1 teaspoon vanilla extract and 1 teaspoon orange zest into the cream cheese mixture, then slowly pour the cooled orange gelatin into the cream cheese while mixing gently to combine.
- Cook to Perfection: Fold 8 ounces thawed whipped topping into the cream cheese and gelatin mixture using a rubber spatula, folding gently until the filling is light and airy and evenly combined.
- Finishing Touches: Pour the filling over the chilled crust, smoothing the top with an offset spatula. Sprinkle a little extra orange zest over the surface for aroma. Cover tightly and chill for at least 6 hours, preferably overnight, until fully set.
- Serve and Enjoy: Release the cheesecake from the springform pan, slice with a knife dipped in hot water and wiped dry between cuts for clean slices. Garnish each slice with a small dollop of whipped cream, a curl of orange zest, or thin orange slices before serving.
Notes
- Use full-fat cream cheese for the creamiest texture and best mouthfeel.
- For natural orange flavor, substitute orange gelatin with 1/2 cup strong orange juice plus 1 teaspoon unflavored gelatin dissolved in 2 tablespoons hot water.
- To get perfectly clean slices, warm and dry the knife between cuts.
- Chill overnight for the best texture and flavor integration.
Nutrition
- Serving Size: 1 slice (1/10 of cake)
- Calories: 340
- Sugar: 22 g
- Sodium: 220 mg
- Fat: 25 g
- Saturated Fat: 11 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 0.5 g
- Protein: 5 g
- Cholesterol: 55 mg