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
Table of Contents
[View Less]
[View More]
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
Top Amazon Picks
(affiliate links)
[box] 
CorningWare Etch 9.5 Inch P...Shop on Amazon 
Prepworks by Progressive Do...Shop on Amazon 
Pyrex Glass 1118441 Prepwar...Shop on Amazon[/box]
Orange Cheesecake Pie with Orange Glaze
A citrus cheesecake pie with a delicious tangy glaze
Print
Pin
Rate
Servings: 8
Calories: 543cal
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
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
[box] 
[/box]
