Why You’ll Love This Recipe
- No-Bake & Easy: Perfect for warm weather, this cheesecake doesn’t require an oven.
- Refreshing Citrus Flavor: The orange juice concentrate and zest add a bright, tangy twist.
- Perfectly Layered: Three distinct layers create a stunning and flavorful dessert.
Ingredients
For the Crust:
- 1 ½ cups graham cracker crumbs
- ⅓ cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the Orange Cream Cheese Layer:
- 16 ounces cream cheese, softened
- 1 cup powdered sugar
- ¾ cup orange juice concentrate
- 1 cup heavy cream
- 1 teaspoon orange zest (optional)
- 2 teaspoons powdered gelatin
- 3 tablespoons cold water
For the Classic Cheesecake Layer:
- 16 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 2 teaspoons powdered gelatin
- 3 tablespoons cold water
For the Orange Jello Top Layer:
- 1 package (3 ounces) orange-flavored gelatin mix
- 1 cup boiling water
- ½ cup cold water
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
1. Prepare the Crust:
- In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined.
- Press the mixture firmly into the bottom of a 9-inch springform pan.
- Chill in the refrigerator while preparing the filling.
2. Make the Orange Cream Cheese Layer:
- In a small bowl, bloom the gelatin by sprinkling it over 3 tablespoons of cold water. Let sit for 5 minutes.
- Whip heavy cream to stiff peaks and set aside.
- In a large bowl, beat cream cheese, powdered sugar, orange juice concentrate, and orange zest until smooth.
- Gently heat the bloomed gelatin until melted, then mix it into the cream cheese mixture.
- Fold in the whipped cream and spread the mixture over the crust. Chill for 30 minutes.
3. Make the Classic Cheesecake Layer:
- Repeat the blooming process with the gelatin and cold water.
- Whip heavy cream to stiff peaks and set aside.
- Beat cream cheese, powdered sugar, and vanilla extract until smooth.
- Melt the bloomed gelatin and mix it into the cream cheese mixture.
- Fold in whipped cream and spread the mixture over the orange layer. Chill for 30 minutes.
4. Prepare the Orange Jello Top Layer:
- Dissolve the orange gelatin mix in 1 cup boiling water, then add ½ cup cold water.
- Allow the gelatin to cool to room temperature.
- Carefully pour the cooled gelatin over the set cheesecake layers.
- Chill for at least 4 hours, or until firm.
Servings and Timing
- Servings: 12 slices
- Preparation Time: 30 minutes
- Chilling Time: 4-5 hours
- Total Time: 5 hours 30 minutes
Variations
- Tropical Twist: Replace orange juice concentrate with pineapple juice for a tropical variation.
- Lemon-Lime Version: Use lemon or lime gelatin for a citrus mix.
- Gluten-Free Option: Use gluten-free graham crackers for the crust.
Storage/Reheating
- Storage: Keep in the refrigerator, covered, for up to 5 days.
- Freezing: Freeze slices in an airtight container for up to 2 months. Thaw in the fridge before serving.
FAQs
Can I use fresh orange juice instead of concentrate?
No, orange juice concentrate is essential for a strong orange flavor without adding excess liquid.
How do I prevent the layers from mixing?
Ensure each layer is fully set before adding the next. Chill each layer for at least 30 minutes before adding the next.
What’s the best way to cut this cheesecake neatly?
Use a sharp knife dipped in warm water and wipe clean between slices.
Conclusion
This No-Bake Orange Creamsicle Cheesecake is a refreshing and creamy dessert that’s perfect for any occasion. With its vibrant layers and nostalgic creamsicle flavor, it’s a guaranteed crowd-pleaser!
