No-Bake Orange Creamsicle Cheesecake

Tips For the Best No-Bake Orange Creamsicle Cheesecake

This no-bake cheesecake is the ultimate summer indulgence. It’s cool, refreshing, and bursting with bright citrus flavor.

I can already picture myself savoring a slice (or two!) on the patio while soaking up some sun.

And while it’s super simple, I still have a few tips to keep in mind.

• Crust options. Instead of graham crackers, try golden Oreos, vanilla wafers, or shortbread cookies.

• Room temperature. Ensure the cream cheese is at room temperature before mixing to avoid lumps in the filling.

• Dissolve completely. Whisk the orange jello and boiling water until fully dissolved, then let it cool to room temp before adding the whipped cream.

• Whip it cold. Whip the cold heavy cream in a cold bowl for the most stable peaks.

• Fold gently. Carefully fold the whipped cream into the cream cheese and jello mixtures to maintain the airiness. If you beat it, the cheesecake won’t be as light (and might not set as well).

• Make a cream sacrifice. To make adding the cream easier, beat a spoonful into the mixtures. This helps loosen it up so you can easily fold in the rest.

• Chill thoroughly. Refrigerate the cheesecake for at least 6 hours, but preferably overnight.

• Garnish options. Top the cheesecake with whipped cream, orange zest, orange segments, or a drizzle of chocolate before serving.

• Flavor variations. Experiment with different flavors like lemon, lime, or grapefruit by using different jello and coordinating zest.