Creamy No-Bake Orange Cheesecake (Print Version)

# Ingredients:

→ For the Crust

01 - 2 cups graham cracker crumbs (about 14 whole sheets, crushed)
02 - 6 tablespoons unsalted butter, melted
03 - Pinch of salt

→ For the Orange Layer

04 - 1 box (3 ounces) orange gelatin
05 - 1 cup boiling water
06 - 1 cup heavy whipping cream (from the 2 cups total)

→ For the Cream Cheese Layer

07 - 2 packages (8 ounces each) cream cheese, softened to room temperature
08 - 1 cup powdered sugar
09 - 1 cup heavy whipping cream (remaining from the 2 cups)
10 - 1/2 cup powdered sugar
11 - 1/2 teaspoon vanilla extract
12 - Fresh zest from 1 orange (optional but recommended)

→ For Garnish (Optional)

13 - Fresh orange slices
14 - Extra whipped cream for dollops

# Instructions:

01 - Pour the orange gelatin powder into a heatproof bowl and add the boiling water. Stir for a good minute until everything dissolves completely. Set it aside on your counter to cool down to room temperature - this'll take about half an hour.
02 - Grab a 9-inch springform pan and give it a quick spray with cooking spray. Cut some parchment paper to line the bottom and sides - this makes removal super easy later on.
03 - Mix your graham cracker crumbs, melted butter, and that pinch of salt in a bowl until it looks like wet sand. Press this mixture into the bottom of your pan and a bit up the sides too. Use the back of a measuring cup to really pack it down tight. Pop it in the freezer for at least 30 minutes to firm up.
04 - In a cold mixing bowl, whip the 2 cups of heavy cream with 1/2 cup powdered sugar and vanilla until you get nice stiff peaks. If you're using orange zest (and you really should), fold it in now. Set aside.
05 - In a separate large bowl, beat your softened cream cheese with 1 cup powdered sugar until it's smooth and fluffy - about 2 minutes. You want zero lumps here.
06 - Take half of your whipped cream and gently fold it into the cream cheese mixture. Be patient and use a rubber spatula with a light hand to keep it airy. Now take the remaining whipped cream and fold it into the cooled orange jello mixture until well combined.
07 - Grab a couple of spoons and alternate dollops of the cream cheese mixture and orange jello mixture into your prepared crust. Once it's all in, take a butter knife and gently swirl through the mixtures to create a marbled effect. Don't over-mix - you want distinct swirls of orange and cream.
08 - Cover your masterpiece with plastic wrap and slide it into the refrigerator. Let it chill for at least 6 hours, but overnight is even better if you can wait that long.
09 - When you're ready to dig in, carefully remove the sides of the springform pan. If you're feeling fancy, pipe some fresh whipped cream around the edges and add orange slices for garnish. Slice with a clean knife dipped in hot water between cuts for picture-perfect slices.

# Notes:

01 - This no-bake cheesecake tastes just like those orange creamsicle pops from your childhood - creamy vanilla cheesecake swirled with bright orange flavor. Perfect for summer gatherings!
02 - Make this up to two days ahead for stress-free entertaining. The flavors actually get better after a day in the fridge.
03 - For a boozy adult version, replace 1/4 cup of the boiling water with Grand Marnier or orange liqueur.

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