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No-Bake Orange Creamsicle Cheesecake with vibrant orange topping

No-Bake Orange Creamsicle Cheesecake

Bright, creamy, and impossibly simple, this No-Bake Orange Creamsicle Cheesecake is perfect for summer with its citrus flavor and airy texture. No oven required!
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Prep Time 15 minutes
Total Time 6 hours
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

For the crust
  • 24 whole Golden Oreo cookies, crushed Create a sweet and neutral-tasting crust.
  • 6 Tbsp unsalted butter, melted Helps bind the crust.
  • 1 pinch kosher salt Enhances flavor in the crust.
For the filling
  • 1 box orange Jell-O (3 oz) Provides orange flavor and helps set the mixture.
  • 1 cup boiling water Used to dissolve the Jell-O.
  • 16 oz cream cheese, softened Main base providing tang and richness.
  • 1/4 cup sour cream Adds creaminess and tang.
  • 1 cup powdered sugar Sweetens the filling.
  • 1 tsp pure vanilla extract Enhances the flavor.
  • 1 pinch kosher salt Balances the sweetness.
  • 2 1/2 cups whipped topping, divided Provides a light texture.

Method
 

Preparation
  1. Whisk the orange Jell-O powder into 1 cup of boiling water in a large heatproof bowl until fully dissolved and clear. Set aside to cool completely.
  2. Combine 24 crushed Golden Oreos with 6 tablespoons melted unsalted butter and a pinch of kosher salt. Press the mixture into the bottom of an 8-inch springform pan.
  3. In a mixing bowl, beat the softened cream cheese and sour cream until smooth. Add powdered sugar, vanilla extract, and kosher salt; mix until creamy.
  4. Fold 1 1/2 cups of whipped topping into the cream cheese mixture until fluffy and well combined.
  5. Pour half of the cream cheese mixture into the cooled orange Jell-O and whisk until smooth.
  6. Alternate spooning dollops of the plain cream cheese mixture and the orange Jell-O cream into the prepared crust. Use a butter knife to gently swirl.
  7. Cover the pan with plastic wrap and refrigerate for at least 6 hours, preferably overnight, until firm.
  8. Before serving, garnish with the remaining 1 cup of whipped topping around the edges.

Notes

For best texture, chill overnight. Use a sharp knife warmed under hot water for clean slices. This cheesecake can be stored in the refrigerator for up to 4 days.