No-Bake Orange Creamsicle Cheesecake (Print Version)

# Ingredients:

→ Crust

01 - 2 cups Graham Cracker crumbs (about 14 sheets)
02 - 6 tablespoons unsalted butter, melted
03 - pinch of salt

→ Filling

04 - 1 (3 ounce) box orange jello
05 - 1 cup boiling water
06 - 2 (8 ounce) blocks cream cheese, softened
07 - 1 1/2 cups powdered sugar, divided
08 - 2 cups heavy whipping cream
09 - 1/2 teaspoon vanilla extract
10 - zest of 1 orange, optional

# Instructions:

01 - In a heat-proof bowl, mix the orange jello powder with boiling water. Whisk until completely dissolved, then set aside to cool fully for about 30 minutes.
02 - Spray a 9-inch springform pan with cooking spray and line the bottom and sides with parchment paper for easy removal later.
03 - Mix the Graham Cracker crumbs, melted butter, and salt in a medium bowl until well combined. Press this mixture evenly into the bottom and slightly up the sides of your prepared pan. Pop it in the freezer for at least 30 minutes to set.
04 - Beat the softened cream cheese and 1 cup of powdered sugar with an electric mixer in a large bowl until smooth and creamy, about 2 minutes.
05 - In a separate bowl, whip the heavy cream, remaining 1/2 cup powdered sugar, vanilla extract, and orange zest until stiff peaks form.
06 - Gently fold half of the whipped cream into the cream cheese mixture until combined. Then fold the remaining whipped cream into the cooled jello mixture.
07 - Alternate spooning the cream cheese and jello mixtures into the prepared crust, creating beautiful layers. Use a butter knife to gently swirl the two together for a marbled effect.
08 - Cover and refrigerate the cheesecake for at least 6 hours or overnight until completely set.
09 - When ready to serve, carefully remove the sides of the springform pan. If desired, pipe dollops of whipped cream around the edges and garnish with fresh orange slices before slicing and enjoying!

# Notes:

01 - Soft, rich, and oh-so-fruity, this no-bake orange creamsicle cheesecake is an irresistible summer dessert that tastes just like the classic frozen treat.
02 - Ensure the cream cheese is at room temperature before mixing to avoid lumps in your filling.
03 - Make sure to whisk the orange jello and boiling water until fully dissolved, then let it cool to room temperature before adding the whipped cream.
04 - For the most stable peaks, whip the cold heavy cream in a cold bowl.

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