If you’re a fan of the nostalgic creamsicles, then let us introduce you to your new favorite cheesecake. We incorporated the sweet orange flavors of the classic treat into this ultra-creamy cheesecake with a buttery crust for the ultimate summer treat. One of our favorite things about this recipe? It’s a no-bake dream. Once you combine your ingredients and assemble your swirled delight, the majority of time is spent waiting for the cheesecake to set in the fridge, making this the easiest make-ahead treat.
Remember not to rush a good thing: Give your cheesecake plenty of time to set in the fridge to make sure it’s fully set up by the time you’re ready to serve. While you can use a graham cracker crust, we’re a little obsessed with the Golden Oreo cookies crust we used here. Wondering how to get that incredible swirl? All you need to do is use a knife to swirl together your layers while assembling. After your cheesecake is set, top with dollops of whipped cream(and some orange zest if you’re feeling fancy) for the ultimate summer dessert.
Looking for a bite-sized version? Try our orange creamsicle bars for the perfect shareable treat.
Did you try making this? Let us know how it went in the comments!
Ingredients
FOR THE CRUST:
- 24whole Golden Oreo cookies, crushed
- 6 tbsp.melted butter
- Pinch of kosher salt
FOR THE FILLING:
- 1(3-oz.) box orange Jell-O
- 1 c.boiling water
- 1 1/2 c.whipped topping
- 2(8-oz.) blocks cream cheese, softened
- 1/4 c.sour cream
- 1 c.powdered sugar
- 1 tsp.pure vanilla extract
- Pinch kosher salt
FOR GARNISH
- 1 c.whipped topping
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- Step 1In a large bowl, whisk together orange Jell-O and boiling water until Jell-O is completely dissolved. Set aside to cool completely.
- Step 2Make crust: In a medium bowl, mix together Oreo crumbs, butter, and salt. Press into the bottom of an 8″ springform pan and up the sides.
- Step 3Make filling: In another large bowl, beat cream cheese and sour cream until smooth, then add powdered sugar, vanilla, and salt. Fold whipped topping into cream cheese mixture, then pour half of mixture into cooled Jell-O. Whisk until smooth.
- Step 4Onto the crust, alternate pouring 1/4 cup dollops of cream cheese and Jell-O mixtures until both mixtures are used up. With a butter knife, gently swirl the layers. Cover and refrigerate for 6 hours, or until firm.
- Step 5To serve: When firm, pipe dollops of whipped topping around the outside of the cheesecake, and serve.
