Description
This No Bake Orange Creamsicle Cheesecake is a delightful, creamy dessert perfect for warm days when you want a refreshing treat without turning on the oven. Featuring a buttery vanilla wafer crust and a luscious orange-infused cheesecake filling with swirls of orange jello cream, it boasts a perfect balance of rich cream cheese and bright citrus flavors. Easy to assemble and requiring no baking, this cheesecake sets beautifully in the fridge and is sure to impress with its vibrant look and nostalgic creamsicle taste.
Ingredients
Scale
Crust
- 11 ounces vanilla wafers, finely crushed
- 3 tablespoons granulated sugar
- 8 tablespoons unsalted butter, melted
Orange Cream Swirl
- 3 ounces orange-flavored jello
- ¾ cup boiling water
- 1 tablespoon orange zest (about 2½ to 3 tablespoons depending on size)
- ½ teaspoon clear vanilla flavoring
- 2 cups heavy cream
- 1 tablespoon powdered sugar
Cheesecake Filling
- 16 ounces cream cheese, softened
- ¾ cup granulated sugar
- ½ teaspoon clear vanilla flavoring
- ½ cup powdered sugar
Instructions
- Prepare Pan and Crust. Spray a 9-inch springform pan with nonstick spray. In a mixing bowl, combine finely crushed vanilla wafers, granulated sugar, and melted unsalted butter until fully combined. Press this mixture firmly into the bottom of the springform pan to create an even crust layer. Place the crust in the freezer to set while preparing the filling.
- Whip Heavy Cream. In a chilled mixing bowl, whip the heavy cream, ½ teaspoon clear vanilla flavoring, and ½ cup powdered sugar on high speed until stiff peaks form. Once whipped, divide the whipped cream into two equal portions and set aside.
- Dissolve Jello and Incorporate Orange Zest. In a heatproof bowl, dissolve the orange-flavored jello powder in ¾ cup boiling water. Stir in the orange zest thoroughly and let the mixture cool completely to room temperature.
- Make Orange Cream Mixture. Fold half of one portion of the whipped cream gently into the cooled orange jello mixture until well combined. Reserve ½ cup of this orange cream mixture to be used later for swirling in the cheesecake layers.
- Prepare Cheesecake Base. In a separate bowl, beat the softened cream cheese until smooth using a mixer. Add the ¾ cup granulated sugar and ½ teaspoon clear vanilla flavoring, beating until fully creamy. Then fold half of the remaining whipped cream portion into the cream cheese mixture until blended smoothly. Reserve ¾ cup of this cheesecake mixture for swirling.
- Assemble Cheesecake Layers and Swirls. Spread the remaining half of the cheesecake mixture evenly over the prepared crust, leaving some space for the swirl. Dollop the reserved ½ cup orange cream mixture randomly over the cheesecake layer. Using a fork, gently swirl the orange cream into the cheesecake layer, creating a marbled effect.
- Complete Layering. Spread the reserved ¾ cup cheesecake mixture evenly over the swirled layer, then top with the remaining orange cream mixture, spreading it smoothly to cover.
- Chill to Set. Refrigerate the assembled cheesecake for at least 6 hours or preferably overnight to allow it to fully set and flavors to meld.
- Serve. Before serving, run a knife around the edge of the pan to loosen the cheesecake and carefully remove the springform ring. Slice and serve chilled for the best creamy, citrusy experience.
Notes
- Ensure the jello mixture is completely cooled before folding in the whipped cream to avoid deflating it.
- Press the crust firmly and freeze it to help it maintain structure since this is a no-bake recipe.
- You can substitute orange jello with other citrus flavors for variation.
- Use a chilled bowl and beaters when whipping cream for better volume and stability.
- This cheesecake requires refrigeration and is best served within 2 days for freshness and texture.
