Description
This No Bake Orange Creamsicle Cheesecake is a delightfully creamy and refreshing dessert that combines the classic citrus flavor of orange with a smooth vanilla cheesecake base. With a crisp vanilla wafer crust, luscious layers of whipped cream-infused orange gelatin, and a swirl of zesty orange and creamy cheesecake, this dessert requires no oven and is perfect for warm days or any time you want an easy yet impressive treat. It needs several hours to chill and set, making it ideal to prepare ahead of time for gatherings or special occasions.
Ingredients
Scale
Crust
- 11 ounces vanilla wafers, finely crushed
- 3 tablespoons granulated sugar
- 8 tablespoons unsalted butter, melted
Orange Gelatin Mixture
- ¾ cup boiling water
- 3 ounces orange-flavored jello
- 1 tablespoon orange zest (about 2½ to 3 tablespoons depending on orange size)
Whipped Cream
- 2 cups heavy cream
- ½ teaspoon clear vanilla flavoring
- ½ cup powdered sugar, plus 1 tablespoon
Cheesecake Filling
- 16 ounces cream cheese, softened
- ¾ cup granulated sugar
- ½ teaspoon clear vanilla flavoring
Instructions
- Prepare the Pan and Crust: Spray a 9-inch springform pan lightly with nonstick spray. In a bowl, mix the finely crushed vanilla wafers with granulated sugar and melted butter until well combined. Press the mixture firmly and evenly into the bottom of the springform pan. Place the crust in the freezer to set while preparing the other components.
- Whip the Cream: In a chilled mixing bowl, whip the heavy cream with the clear vanilla flavoring and powdered sugar on high speed until stiff peaks form. Once whipped, divide the cream into two portions for layering later.
- Make the Orange Gelatin Mixture: In a separate bowl, dissolve the orange-flavored jello and the orange zest in the boiling water. Stir until completely dissolved and then allow the mixture to cool fully at room temperature or in the refrigerator.
- Fold Gelatin into Whipped Cream: Fold half of one portion of the whipped cream gently into the cooled orange gelatin mixture until combined. Reserve ½ cup of this orange cream mixture for swirling on top.
- Prepare the Cheesecake Filling: In a large bowl, beat the softened cream cheese until smooth and creamy. Add the granulated sugar and vanilla flavoring to the cream cheese and mix until fully incorporated. Fold half of the remaining whipped cream into this cream cheese mixture. Reserve about ¾ cup of this cheesecake mixture for swirling.
- Assemble the Cheesecake Layers: Spread the larger portion of the cheesecake mixture evenly over the chilled crust, leaving some space on top for swirling. Dollop the reserved ½ cup orange cream mixture randomly over the cheesecake layer, then gently swirl it in using a fork to create a marbled effect.
- Add Remaining Layers: Spread the reserved ¾ cup cheesecake filling over the swirled layer, smoothing it out. Top it with the remaining orange cream mixture, spreading it evenly over the surface to complete the layered look.
- Chill to Set: Refrigerate the assembled cheesecake for at least 6 hours or preferably overnight to allow it to firm up properly.
- Serve: Before serving, run a knife around the edge of the pan to loosen the cheesecake, then carefully remove the springform ring. Slice and enjoy this creamy, citrusy treat.
Notes
- Ensure the orange gelatin mixture is completely cooled before folding into whipped cream to prevent deflating the whipped cream or melting the gelatin prematurely.
- Using a springform pan makes it easier to remove the cheesecake without damaging its layers.
- You can adjust the amount of orange zest to your preference for stronger or milder citrus flavor.
- For best texture, chill the crust in the freezer to set firmly before adding the filling layers.
- This cheesecake should be stored in the refrigerator and consumed within 3-4 days for optimal freshness.
- If you prefer a slightly firmer texture, you can increase the gelatin by a small amount, but the recipe is balanced for a creamy consistency.
