No Bake Orange Jell-O Cheesecake Pie With Orange Glaze

The citrus flavor in this No Bake Jell-O Cheesecake is refreshing, creamy, and tangy in this cheesecake pie. Made with fresh oranges or orange juice, it’s one of those desserts you’ll hear yourself saying, “Mmm, Mmm” with each bite.

Orange No-Bake Cheesecake

Do you love Cheesecake? You might like these Cheesecake Recipes – like, Strawberry Cheesecake Bites, Marbled Brownies with Cheesecake, No-Bake Layered Pumpkin Cheesecake 

Make-Ahead and Storage:

Feel free to make this cheesecake up to 3 days in advance. Cover and refrigerate until ready to serve

Ingredients

Crust:

• You can use a pre-made graham cracker crust

Or make your own graham cracker crust with these ingredients:

• 1&1/2 cups of graham cracker crumbs
• 6 Tblsp. of unsalted butter melted
• 2 Tbsp. of granulated sugar

Filling:

• 2 packages of cream cheese – 1/3 less fat – Neufchatel
• 3/4 cup of granulated sugar
• 2 Tblsp. of grated orange zest
• 1/4 cup of orange juice (divided) or about 1 fresh-squeezed orange
• 2&1/2 Tblsp. of Orange Gelatin – such as Jello

Glaze:

• 1/3 cup of  granulated sugar
• 2 Tblsp. corn starch
• 1 cup of orange juice – or about 3-4 fresh squeezed oranges

Instructions:

Grab the printable recipe below with full instructions…

Crust:

If you do not have a pre-made graham cracker crust…

• Use a food processor to crumble the graham crackers
• In a medium-sized bowl, mix the graham cracker crumbs, sure, and melted butter
• Press the graham cracker /butter mixture into a 9-inch pie plate
• Bake the crust for 10 minutes and allow to cool

*If you do not have graham crackers – substitute vanilla wafers 

Filling:

• In a medium bowl or using an electric mixer, the cream cheese, sugar, zest, – set aside
• In a medium saucepan, over med/high heat, pour 1/4 cup of orange juice (or 1 squeezed orange), let boil, and remove from heat
• While the juice is still hot, whisk in the orange gelatin
• Stir until gelatin completely dissolves – let cool for a few minutes until slightly thickened
• Fold the Jell-O mixture into the cream cheese mixture, and blend well
• Pour that over the crust

Cover and refrigerate for about 4 hours or overnight

Glaze Topping:

• In a small saucepan combine the sugar and cornstarch
• Add  1 cup of orange juice or juice from 3-4 fresh squeezed oranges
• Bring to a boil, reduce heat, and simmer for a minute, or until the mixture thickens up – cool completely
• Pour over chilled cheesecake pie, spread it out, and serve
• *The filling will not be like a firm cheesecake, more like a creamy cheesecake or a thickened pudding

Suggested Toppings:

• Garnish with orange slices on top
• Serve with whipped cream

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Orange Cheesecake Pie with Orange Glaze

A citrus cheesecake pie with a delicious tangy glaze

5 from 1 vote

Print Pin Rate

Course: Dessert

Cuisine: American

Prep Time: 20 minutes minutes

Cook Time: 0 minutes minutes

Total Time: 20 minutes minutes

Servings: 8

Calories: 543cal

Author: Melissa

Cost: $10

Ingredients

Crust

• 1 Graham Cracker Crust – premade
• 2 tbsp butter melted

Filling

• 16 oz. cream cheese – 1/3 less fat – Neufchatel
• ¾ cup sugar
• 2 tbsp. orange zest grated
• ¼ cup orange juice or 1 fresh-squeezed orange
• 2&1/2 tbsp. Orange Gelatin such as Jello

Glaze

• ⅓ cup granulated sugar
• 2 tbsp. corn starch
• 1 cup orange juice or approximately 3-4 fresh squeezed oranges

Instructions

If you do not have a pre-made graham cracker crust…

• Use a food processor to crumble the graham crackers
• In a medium-sized bowl, mix the graham cracker crumbs, sure, and melted butter
• Press the graham cracker /butter mixture into a 9-inch pie plate
• Bake the crust for 10 minutes and allow to cool

Filling

• In a large mixing bowl or using an electric mixer, blend the cream cheese, sugar, and zest
• In a medium saucepan, over med/high heat, pour 1/4 cup of orange juice (or 1 squeezed orange), let boil, and remove from heat
• Stir in the orange gelatin – let cool for a few minutes until slightly thickened
• Add the gelatine mixture to the cream cheese mixture, and blend well
• Pour that over the crust
• Cover and refrigerate for about 4 hours or overnight

Glaze Topping

• In a small saucepan combine the sugar and cornstarch
• Add the 1 cup of orange juice or juice from 3-4 fresh squeezed oranges
• Bring to a boil, reduce heat, and simmer for a minute, or until the mixture thickens up – let cool completely
• Pour over chilled cheesecake pie, and serve immediately or you cover and refrigerate until the glaze has cooled completely before serving

Notes

• The filling will be more like a thickened pudding than a firm cheesecake filling

nutrition facts are only an estimate 

Nutrition

Calories: 543cal | Carbohydrates: 70g | Protein: 6g | Fat: 28g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 65mg | Sodium: 392mg | Potassium: 187mg | Fiber: 1g | Sugar: 53g | Vitamin A: 942IU | Vitamin C: 24mg | Calcium: 73mg | Iron: 1mg

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