Description
This no-bake orange creamsicle cheesecake is a refreshing and creamy dessert that captures the nostalgic flavors of an orange creamsicle. With a crunchy vanilla wafer crust and layers of smooth cream cheese and orange gelatin, it’s a perfect treat for warm days or any occasion that calls for a light yet indulgent dessert.
Ingredients
Scale
Crust
- 11 ounces vanilla wafers, finely crushed
- 3 tablespoons granulated sugar
- 8 tablespoons unsalted butter, melted
Orange Cream Layer
- 2 cups heavy cream
- ½ teaspoon clear vanilla flavoring
- ½ cup powdered sugar, plus 1 tablespoon
- ¾ cup boiling water
- 3 ounces orange-flavored jello
- 1 tablespoon orange zest (about 2½ to 3 tablespoons depending on size)
Cheesecake Layer
- 16 ounces cream cheese, softened
- ¾ cup granulated sugar
- ½ teaspoon clear vanilla flavoring
- 2 cups heavy cream (divided as noted above)
- ½ teaspoon clear vanilla flavoring (additional)
- ½ cup powdered sugar (included above in orange cream layer section)
Instructions
- Prepare the pan: Spray a 9-inch springform pan thoroughly with nonstick spray to ensure easy removal later.
- Make the crust: In a bowl, combine finely crushed vanilla wafers, granulated sugar, and melted butter. Mix until well combined. Press this mixture firmly into the bottom of the prepared springform pan. Place the crust in the freezer to set firmly.
- Whip the heavy cream: In a large mixing bowl, whip 2 cups of heavy cream with ½ teaspoon clear vanilla flavoring and ½ cup powdered sugar on high speed until stiff peaks form. Divide the whipped cream into two equal portions for use in different layers.
- Dissolve orange jello and zest: In a separate bowl, dissolve 3 ounces of orange-flavored jello along with 1 tablespoon of orange zest in ¾ cup boiling water. Stir well to combine and set aside to cool completely.
- Combine orange cream layer: Fold half of one portion of whipped cream into the cooled orange jello mixture until fully incorporated. Reserve ½ cup of this orange cream mixture for swirling into the cheesecake filling later.
- Prepare the cheesecake mixture: Beat 16 ounces of softened cream cheese in a clean bowl until smooth and creamy. Add ¾ cup granulated sugar and ½ teaspoon clear vanilla flavoring, mixing until all ingredients are thoroughly combined.
- Incorporate whipped cream into cheesecake: Fold half of the remaining whipped cream portion into the cream cheese mixture gently until smooth and airy. Reserve ¾ cup of this cheesecake mixture for swirling.
- Assemble first cheesecake layer: Spread the main portion of the cheesecake mixture evenly over the chilled vanilla wafer crust, leaving some space on the surface for swirling.
- Add orange cream swirls: Dollop the reserved ½ cup of the orange cream mixture randomly over the cheesecake layer. Using a fork, gently swirl the orange cream into the cheesecake to create a marbled effect.
- Layer remaining cheesecake mixture: Spread the reserved ¾ cup of cheesecake mixture evenly over the swirled orange cream layer.
- Top with remaining orange cream: Spread the remaining orange cream layer evenly over the top of the cheesecake assembly.
- Chill to set: Refrigerate the cheesecake for at least 6 hours or preferably overnight to allow it to fully set and develop flavor.
- Remove from pan and serve: Before serving, run a thin knife around the edge of the pan to loosen the cheesecake and carefully remove the springform ring. Slice and serve chilled.
Notes
- For best results, use a sharp knife and wipe it clean between slices to keep the cheesecake layers looking neat.
- If you prefer a stronger orange flavor, increase the orange zest slightly.
- This cheesecake can be prepared up to 2 days in advance and kept refrigerated.
- Ensure the cream cheese is fully softened to avoid lumps in the cheesecake filling.
- You can substitute orange gelatin with sugar-free orange gelatin for a lower sugar option.
