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No-bake orange creamsicle cheesecake topped with orange slices and whipped cream

No-Bake Orange Creamsicle Cheesecake

A bright and creamy no-bake cheesecake that captures the essence of summer with citrus flavors and a crunchy cookie crust.
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Prep Time 30 minutes
Total Time 6 hours
Servings: 8 servings
Course: Dessert, Summer Treat
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the crust
  • 24 whole Golden Oreo cookies, crushed Use fine crumbs but leave some larger pieces for texture.
  • 6 Tbsp Unsalted butter, melted Provides moisture and binding for the crust.
  • 1 pinch Kosher salt Enhances the sweetness of the crust.
For the filling
  • 16 oz Cream cheese, softened Full-fat is recommended for the creamiest texture.
  • 1/4 cup Sour cream Adds creaminess and tang to the filling.
  • 1 cup Powdered sugar Sweetens the filling.
  • 1 tsp Pure vanilla extract Enhances flavor depth.
  • 2 1/2 cups Whipped topping, divided Add airiness to the filling.
  • 1 box Orange Jell-O, 3 oz. Provides flavor and helps set the filling.
  • 1 cup Boiling water To dissolve the Jell-O.
  • 1 pinch Kosher salt For balancing flavor.

Method
 

Preparation of Ingredients
  1. Whisk the orange Jell-O powder into 1 cup of boiling water until completely dissolved. Set aside to cool to room temperature.
  2. Combine the crushed Golden Oreo crumbs with the melted unsalted butter and a pinch of kosher salt. Firmly press into the bottom and up the sides of an 8-inch springform pan.
Making the Filling
  1. Beat the softened cream cheese and sour cream together until light and fluffy. Add powdered sugar, vanilla extract, and a pinch of kosher salt, mixing until smooth.
  2. Gently fold in 1 1/2 cups of whipped topping into the cream cheese mixture until the texture is mousse-like.
  3. Pour half of the mixture into the cooled Jell-O and whisk until smooth. This becomes the orange swirl layer.
Assembling the Cheesecake
  1. Alternate pouring 1/4 cup dollops of the plain cream cheese mixture and the orange Jell-O mixture onto the prepared crust. Use a knife to swirl gently.
Chilling and Serving
  1. Cover and refrigerate for at least 6 hours, or until firm. Before serving, pipe the remaining 1 cup of whipped topping around the edges.

Notes

For best results, chill overnight for flavor melding. Can be stored in the refrigerator for up to 4 days or frozen for 2 months. Use a warm knife for clean slices.