Description
This No Bake Orange Creamsicle Cheesecake is a refreshing, citrus-flavored dessert combining creamy cheesecake with a zesty orange jello swirl. With a crunchy vanilla wafer crust and light whipped cream layers, this chilled treat delivers the nostalgic flavors of a creamsicle without needing an oven. Perfect for summer gatherings or anytime you want an easy yet elegant dessert.
Ingredients
Scale
Crust
- 11 ounces vanilla wafers, finely crushed
- 3 tablespoons granulated sugar
- 8 tablespoons unsalted butter, melted
Orange Jello Layer
- ¾ cup boiling water
- 3 ounces orange-flavored jello
- 1 tablespoon orange zest (about 2½ to 3 tablespoons depending on size)
Cheesecake Filling
- 16 ounces cream cheese, softened
- ¾ cup granulated sugar
- ½ teaspoon clear vanilla flavoring
- 2 cups heavy cream
- ½ teaspoon clear vanilla flavoring (additional for whipping cream)
- ½ cup powdered sugar, plus 1 tablespoon (divided)
Instructions
- Prepare Pan and Crust: Spray a 9-inch springform pan with nonstick spray. Mix crushed vanilla wafers, granulated sugar, and melted butter until fully combined. Press the mixture firmly into the bottom of the pan to form an even crust, then place it in the freezer to set.
- Whip Cream: In a large bowl, whip the heavy cream, ½ teaspoon vanilla flavoring, and ½ cup powdered sugar on high speed until stiff peaks form. Divide the whipped cream evenly into two portions for later use.
- Make Orange Jello Mix: Dissolve the orange-flavored jello and orange zest in ¾ cup boiling water. Stir until completely dissolved and then allow the mixture to cool completely at room temperature.
- Combine Whipped Cream with Jello: Fold half of one whipped cream portion gently into the cooled jello mixture to create a smooth, light orange cream. Reserve ½ cup of this mixture separately for swirling later.
- Prepare Cheesecake Mixture: Beat the softened cream cheese in a large bowl until smooth. Add ¾ cup granulated sugar and ½ teaspoon vanilla flavoring, mixing until creamy and well combined.
- Fold Whipped Cream into Cheesecake: Gently fold half of the remaining whipped cream portion into the cream cheese mixture to lighten it. Set aside ¾ cup of this cheesecake mixture for swirling.
- Assemble Base Layer: Spread the remaining cheesecake mixture evenly over the chilled crust in the springform pan, leaving room for the swirls.
- Create Swirls: Dollop the reserved ½ cup orange cream mixture randomly over the cheesecake layer. Using a fork, gently swirl the orange cream into the cheesecake mixture for a marbled effect.
- Add Swirl Layer: Spread the reserved ¾ cup cheesecake mixture evenly over the swirled layer.
- Top with Orange Cream: Spread the remaining orange cream mixture evenly over the top of the cheesecake.
- Refrigerate to Set: Place the cheesecake in the refrigerator and chill for at least 6 hours or overnight to allow the layers to fully set and meld flavors.
- Serve: Before serving, carefully run a knife around the edge of the pan and remove the springform ring. Slice and enjoy your creamy, no-bake orange creamsicle cheesecake.
Notes
- Ensure the orange jello mixture is completely cooled before folding in whipped cream to prevent it from melting.
- For best results, chill the crust thoroughly before assembling to help it hold the cheesecake layers.
- Use a light hand when folding whipped cream into mixtures to maintain a fluffy texture.
- Freezing the crust briefly helps firm it but avoid freezing the entire cheesecake to preserve its creamy texture.
- Adjust orange zest quantity to taste, depending on the strength of the orange flavor desired.
- Can be made a day ahead to enhance flavor melding and ease serving on the day of the event.
