Introduction

Oh, the memories! Does anyone else remember those perfect summer days, the kind where the sun felt like a warm hug and the only thing on your mind was the next delicious treat? For me, that treat was always an Orange Creamsicle. That dreamy combination of bright citrus and creamy vanilla goodness was pure magic. Well, guess what? I’ve captured that exact nostalgic flavor in a dessert that’s unbelievably easy to make: Orange Creamsicle Cheesecake! It’s the perfect way to bring a little sunshine into your kitchen, no matter the season.

Why You’ll Love This Recipe

Fast: Seriously, this comes together so quickly!
Easy: No fancy techniques needed, perfect for beginners.
Giftable: Imagine bringing this to a potluck or as a thoughtful gift – a real showstopper!
Crowd-pleasing: Who can resist the classic Orange Creamsicle flavor? It’s a guaranteed hit for all ages.

Ingredients

Let’s gather our sunshine-y ingredients! You might have most of these in your pantry already.

For the crust:
1 cup graham cracker crumbs: These give us that classic, crumbly base.
4 tablespoons melted butter: The magic binder that holds our crust together.
For the cheesecake:
1 (85 gram) box orange Jello: Our secret weapon for that vibrant orange flavor and creamy texture.
2/3 cup boiling water: To dissolve our Jello, of course!
900 grams cream cheese: Make sure it’s softened for the smoothest filling.
1/3 cup powdered sugar: For just the right amount of sweetness.
Zest of one large orange: This is where that super bright, fresh orange aroma comes from!
2 cups whipped cream: This makes the cheesecake light and airy, just like a cloud.
For garnish:
Orange zest: A little extra sprinkle for beauty and flavor.
Whipped cream: Because you can never have too much!

How to Make It

Alright, apron on! Let’s whip up this delightful cheesecake. It’s so straightforward, you’ll be amazed.

Prepare the crust: In a medium bowl, simply toss together your graham cracker crumbs and melted butter. Give it a good mix until it all looks like wet sand. Then, press this yummy mixture firmly into the bottom of your cheesecake pan (I usually use a 9-inch springform pan for easy release).
Prepare the Jello: Grab a bowl and pour in your orange Jello. Carefully add the boiling water and stir, stir, stir until that Jello is completely dissolved. Set it aside to cool down a bit – we don’t want it too hot when it goes into the cream cheese!
Make the cheesecake filling: Now for the creamy part! In a large mixing bowl, beat your softened cream cheese until it’s perfectly smooth and creamy. No lumps allowed! Gradually add in the powdered sugar and that lovely orange zest. Beat again until everything is wonderfully combined and smells amazing.
Incorporate the Jello: Slowly, and I mean slowly, start pouring the slightly cooled orange Jello into the cream cheese mixture while you continue to mix. Keep going until it’s all smooth and beautifully blended.
Fold in the whipped cream: This is where we get that dreamy, fluffy texture. Gently fold in the whipped cream. You want to do this with a spatula, just folding it in until you don’t see any white streaks of whipped cream anymore. Be gentle, we’re not whipping it further!
Assemble the cheesecake: Pour that luscious cheesecake filling right over your prepared graham cracker crust. Smooth the top with your spatula so it looks picture-perfect.
Chill: Now for the hardest part – waiting! Cover your cheesecake loosely and pop it into the refrigerator. Let it chill for at least 4-6 hours, or until it’s beautifully set and firm. Overnight is even better if you can resist!
Garnish: Just before you’re ready to serve, give it that extra special touch! Sprinkle some fresh orange zest over the top and add dollops of whipped cream. It looks as good as it tastes!

Substitutions & Additions

Want to make this recipe your own? I love getting creative in the kitchen, and here are a few ideas:

Crust Swap: Vanilla wafer crumbs or shortbread cookies also make a fantastic crust.
Citrus Twist: For an extra citrus punch, add a tablespoon of fresh orange juice to the cream cheese mixture.
Creamy Dream: If you don’t have whipped cream, you can use an equal amount of sour cream for a slightly tangier, richer flavor.
Boozy Bliss (Optional!): For an adult version, a splash of orange liqueur like Grand Marnier can be added to the filling.
Berry Burst: A handful of fresh raspberries or blueberries folded gently into the filling before chilling would be a delightful surprise!

Tips for Success

A few little secrets from my kitchen to yours to ensure your cheesecake is absolutely perfect:

Soften Your Cream Cheese: This is key! Cold cream cheese will lead to a lumpy filling. Leave it on the counter for an hour or two before you start.
Don’t Overmix: Once you add the whipped cream, be gentle. Overmixing can deflate that lovely fluffiness.
Cool the Jello Properly: If the Jello is too hot when you add it to the cream cheese, it can make the cream cheese curdle. Let it cool until it’s just slightly warm to the touch.
Prep Ahead: This cheesecake is a dream to make ahead! You can prepare it a day in advance, which is perfect for entertaining.

How to Store It

Leftover cheesecake? Lucky you! Store any remaining Orange Creamsicle Cheesecake in an airtight container in the refrigerator. It should stay delicious for about 3-4 days. You can also freeze slices wrapped well in plastic wrap and then foil for up to a month, though the texture might be slightly different upon thawing.

FAQs

Got questions? I’ve got answers!

Can I make this without a springform pan? Yes, you can! Just line a regular pie plate with parchment paper, leaving some overhang to help you lift it out.
Why is my cheesecake filling lumpy? It’s likely due to the cream cheese not being fully softened or the Jello being too hot when added. Make sure to follow those tips!
How long does it take to set? At least 4-6 hours in the refrigerator, but letting it chill overnight is ideal for the best texture.

Orange Creamsicle Cheesecake

A nostalgic and easy-to-make cheesecake that captures the classic flavor of an Orange Creamsicle, perfect for any season.

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Prep Time 20

Servings 12 slices

Equipment

9-inch springform pan Or a regular pie plate lined with parchment paper
Medium bowl For the crust
bowl For preparing Jello
Large mixing bowl For the cheesecake filling
Spatula For folding and smoothing

Ingredients

Crust

1 cup graham cracker crumbs
4 tablespoons melted butter

Cheesecake

85 gram box orange Jello
0.67 cup boiling water
900 grams cream cheese softened
0.33 cup powdered sugar
1 large orange zest
2 cups whipped cream

Garnish

orange zest additional for garnish
whipped cream additional for garnish

Instructions

Prepare the crust: In a medium bowl, toss together graham cracker crumbs and melted butter until it resembles wet sand. Press firmly into the bottom of a 9-inch springform pan.
1 cup graham cracker crumbs
Prepare the Jello: Pour orange Jello into a bowl. Carefully add boiling water and stir until completely dissolved. Set aside to cool slightly.
1 cup graham cracker crumbs
Make the cheesecake filling: In a large mixing bowl, beat softened cream cheese until smooth. Gradually add powdered sugar and orange zest, beating until combined.
1 cup graham cracker crumbs
Incorporate the Jello: Slowly pour the slightly cooled orange Jello into the cream cheese mixture while mixing until smooth and blended.
1 cup graham cracker crumbs
Fold in the whipped cream: Gently fold in the whipped cream with a spatula until no white streaks remain.
1 cup graham cracker crumbs
Assemble the cheesecake: Pour the filling over the prepared crust and smooth the top.
Chill: Cover loosely and refrigerate for at least 4-6 hours, or until set. Overnight is recommended.
Garnish: Before serving, sprinkle with fresh orange zest and add dollops of whipped cream.
1 cup graham cracker crumbs

Notes

This cheesecake is best made ahead and chilled for at least 4-6 hours, or preferably overnight, for optimal setting. It stores well in the refrigerator for 3-4 days or can be frozen for up to a month.