Description

Savor the delightful taste of No-Bake Orange Creamsicle Cheesecake made with a crispy Oreo crust and a creamy orange filling. This easy dessert requires simple ingredients and no baking, making it perfect for gatherings or as a sweet treat for yourself.

Ingredients

Scale

24 whole golden oreo cookies, crushed
6 tbsp unsalted butter, melted
1 pinch kosher salt
1 (3-oz.) box orange jell-o
1 cup boiling water
2 1/2 cups whipped topping, divided (1 1/2 for filling, 1 for garnish)
16 oz cream cheese, softened
1/4 cup sour cream
1 cup powdered sugar
1 tsp pure vanilla extract
1 pinch kosher salt

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Instructions

Whisk orange Jell-O with boiling water in a large bowl until dissolved. Allow it to cool completely at room temperature.
In a mixing bowl, combine crushed Oreo cookies, melted butter, and a pinch of salt. Press this mixture firmly into the bottom and up the sides of an 8-inch springform pan to form the crust.
Beat softened cream cheese and sour cream together until light and fluffy. Gradually mix in powdered sugar, vanilla extract, and a pinch of salt.
Gently fold 1 1/2 cups of whipped topping into the cream cheese mixture until combined. Pour half of this mixture into the cooled Jell-O and whisk until smooth.
On the prepared crust, alternate pouring dollops of the plain cream cheese mixture and the orange Jell-O mixture. Use a butter knife to swirl them together gently.
Cover the cheesecake and refrigerate for at least 6 hours, or until it is firm and set.
Before serving, pipe the remaining 1 cup of whipped topping around the edges of the cheesecake for garnish.

Notes

For best results, use full-fat cream cheese for a richer flavor.
You can substitute the orange jell-o with any other flavor to customize the cheesecake.
Make sure to allow sufficient chilling time for the cheesecake to set properly.

Nutrition

Serving Size: 1 slice
Calories: 300
Sugar: 20g
Sodium: 200mg
Fat: 19g
Saturated Fat: 10g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 4g
Cholesterol: 45mg