Description
This No Bake Orange Creamsicle Cheesecake is a light and creamy dessert that perfectly captures the nostalgic flavors of an orange creamsicle. It features a crunchy vanilla wafer crust, a smooth cream cheese and whipped cream filling infused with vibrant orange zest and orange-flavored jello, and a beautiful orange swirl throughout. Easy to prepare without any baking, this cheesecake sets in the fridge for a refreshing, fruity finish ideal for warm days or any occasion seeking a delightful citrus twist.
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 Filling
- 16 ounces cream cheese, softened
- ¾ cup granulated sugar
- ½ teaspoon clear vanilla flavoring
Instructions
- Prepare pan and crust: Spray a 9-inch springform pan with nonstick spray. In a bowl, mix the finely crushed vanilla wafers, granulated sugar, and melted butter until well combined. Press this mixture firmly into the bottom of the pan to form the crust. Freeze the crust to set while preparing the filling.
- Whip heavy cream: In a mixing bowl, whip 2 cups of heavy cream, ½ teaspoon vanilla flavoring, and ½ cup powdered sugar on high speed until stiff peaks form. Once whipped, divide the whipped cream into two equal portions for use in different parts of the recipe.
- Prepare orange jello mixture: Dissolve the 3 ounces of orange-flavored jello and 1 tablespoon orange zest in ¾ cup of boiling water. Stir well and allow the mixture to cool completely.
- Combine whipped cream with jello: Fold half of one portion of the whipped cream gently into the cooled orange jello mixture. Reserve about ½ cup of this orange cream mixture for creating the swirl effect later.
- Make cheesecake filling: Beat 16 ounces of softened cream cheese until smooth. Add ¾ cup granulated sugar and ½ teaspoon vanilla flavoring, mixing until creamy and well combined.
- Incorporate whipped cream into cheesecake: Fold half of the remaining whipped cream portion into the cream cheese mixture until light and fluffy. Reserve approximately ¾ cup of this cheesecake mixture for swirling.
- Assemble the cheesecake layers: Spread the main cheesecake layer evenly over the prepared crust in the springform pan, leaving some space on top for the swirls.
- Create orange swirls: Dollop the reserved orange cream mixture randomly over the cheesecake layer. Use a fork to gently swirl the orange cream into the cheesecake to create a marbled effect.
- Add remaining cheesecake and top orange cream layers: Spread the reserved cheesecake mixture carefully over the swirled layer. Then spread the remaining orange cream mixture on top evenly.
- Chill to set: Refrigerate the assembled cheesecake for at least 6 hours or preferably overnight to allow it to fully set and develop flavors.
- Serve: Before serving, run a knife around the edge of the pan to loosen the cheesecake and carefully remove the springform ring. Slice and enjoy this refreshing no bake orange creamsicle cheesecake.
Notes
- Make sure the orange jello mixture is completely cooled before folding in whipped cream to avoid melting it.
- Use room temperature cream cheese for a smoother filling without lumps.
- Freezing the crust before adding the filling helps maintain a firm base for the cheesecake.
- For a more intense orange flavor, increase the orange zest slightly, but avoid bitterness by not overusing the zest.
- This cheesecake is best served chilled and can be stored in the refrigerator for up to 3 days.
- Nonstick spray on the springform pan helps with easy removal without damaging the sides.
