This Orange Creamsicle Cheesecake is an easy no-bake cheesecake recipe that is bursting with the classic creamy vanilla and zesty orange flavors of the beloved ice cream treat, all inside a buttery graham cracker crust.
To make the crust, mix together the graham cracker crumbs and salted butter until combined.
Press into the bottom of a 9 inch springform pan to create a crust. Refrigerate until ready for use.
In a medium sized bowl prepare the orange jello by whisking together orange jello mix with boiling water until the jello dissolves. Do not chill. Set aside for now.
In a mixer, beat the cream cheese until it is completely smooth.
Slowly beat in the powdered sugar, Greek yogurt, heavy cream, orange juice, and orange zest until light and fluffy.
Fold in whipped topping until combined.
Divide cream cheese mixture into thirds.
Take ⅓ of the cream cheese mixture and whisk or beat it into the cooled jello mixture until combined. Set aside.
Spread ⅓ of the cream cheese mixture carefully and evenly into the bottom of the graham cracker crust, making sure not to disturb the crust.
Then pour the jello mixture on the top to create another layer. Dot the jello with spoonfuls of the last ⅓ of the cream cheese mixture and carefully move a butter knife or palette knife through the mixture to create a marbling effect.
Set into the refrigerator to chill for 4-8 hours. It’s best when left overnight to chill.
Plate and serve with a dollop of whipped topping and an orange wedge.
Make sure that your cream cheese is soft when you add it to the top of the jello layer and marble it! If it’s too hard it can totally ruin the jello layer.
I have found that this recipe is best if it is able to sit overnight.