Orange Cream Cheesecake

donna morales


This is one that my sister in law makes all the time. It is so very light and creamy. Everyone loves it. Best of all no baking involved. Yay


★★★★★ 1 vote



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  • 2 c
    graham cracker crumbs
  • 1 tsp
    ground cinnamon
  • 1 tsp
    grated orange peel
  • 1/2 c
    melted butter

  • 1 pkg
    orange gelatin (3 oz. size)
  • 3 pkg
    cream cheese, softened (8 oz. size)
  • 1 1/4 c
    granulated sugar
  • 1 can(s)
    evaporated milk (5 oz. size)
  • 1 tsp
    lemon juice
  • 1/3 c
    orange juice concentrate
  • 1 tsp
    pure vanilla extract
  • 8 oz
    whipped cream topping, thawed

  • 2 c
    whipped topping
  • 1/4 c
    granulated sugar

How to Make Orange Cream Cheesecake


  1. Combine the cracker crumbs, cinnamon, orange peel and butter. Press onto the bottom of a greased 10" springform pan. Refrigerate for at least 30 minutes.

    Prepare gelatin according to package directions. Set aside 1/2 cup at room temperature. Chill remaining gelatin until slightly thickened, about 80 minutes.

    Meanwhile, in a mixing bowl, beat cream cheese and sugar for 2 minutes. Gradually bet in milk and lemon juice. Beat on medium high speed 2 minutes longer. Gradually beat in orange juice concentrate, vanilla and room temperature gelatin. Fold in whipped topping. Pour over prepared crust.

    In a mixing bowl, beat whipped topping and sugar. Beat in refrigerated gelatin, (mixture will be thin). Chill for 30 minutes. Gently spoon over filling. Refrigerate for 8 hours or overnight.

    Can garnish with orange peel strips is desired.

Printable Recipe Card

About Orange Cream Cheesecake

Course/Dish: Cakes, Fruit Desserts

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