Introduction
This No-Bake Orange Creamsicle Cheesecake is a delightful and refreshing dessert that perfectly captures the nostalgic flavor of orange creamsicles. It is light, creamy, and ideal for any occasion, whether it’s a family gathering, a summer picnic, or simply a sweet treat to enjoy at home.
Detailed Ingredients with measures
For the Crust:
– 12 ounces vanilla wafers
– 1/4 cup granulated sugar
– 4 tablespoons unsalted butter, melted
For the Filling:
– 2 packages (8 oz each) cream cheese, softened
– 1 1/4 cups granulated sugar, divided
– 2 cups heavy cream
– 1 box (3 oz) orange jello
– 1 cup boiling water
– 1/2 cup powdered sugar
– 1 teaspoon vanilla extract
– Zest of one orange
Prep Time
30 minutes
Cook Time, Total Time, Yield
Cook Time: 0 minutes
Total Time: 4 hours 30 minutes (including setting time)
Yield: 12 servings
Instructions
Prepare the Crust:
In a food processor, pulse the vanilla wafers until they become fine crumbs. Add 1/4 cup granulated sugar and melted butter, pulsing to combine. Press the mixture into the bottom and slightly up the sides of a 9-inch springform pan. Chill in the freezer for at least 30 minutes.
Make the Filling:
In a large mixing bowl, beat together the softened cream cheese and 1 cup granulated sugar until smooth and creamy. In a separate bowl, whisk together the orange jello and boiling water until completely dissolved. Set aside. In another medium bowl, whip the heavy cream, powdered sugar, vanilla extract, and orange zest until stiff peaks form. Combine half of the whipped cream mixture with the orange jello mixture, and fold the other half into the cream cheese mixture.
Assemble the Cheesecake:
Spread the cream cheese mixture evenly into the chilled crust. Then, top with the orange cream mixture, smoothing it out. Chill in the refrigerator for at least 4 hours, or overnight for best results.
Serving
Slice and serve chilled, enjoying the creamy, citrusy goodness!
Storage
Store leftovers in the fridge for up to 3 days.
Detailed Directions and Instructions
Prepare the Crust:
1. In a food processor, pulse the vanilla wafers until they become fine crumbs.
2. Add 1/4 cup granulated sugar and melted butter, pulsing to combine until the mixture resembles wet sand.
3. Press the mixture firmly into the bottom and slightly up the sides of a 9-inch springform pan to create an even crust.
4. Chill the crust in the freezer for at least 30 minutes to set.
Make the Filling:
1. In a large mixing bowl, beat together the softened cream cheese and 1 cup granulated sugar using an electric mixer until smooth and creamy with no lumps.
2. In a separate bowl, whisk together the orange jello and 1 cup boiling water until completely dissolved. Set aside to cool slightly.
3. In another medium bowl, whip the heavy cream, powdered sugar, vanilla extract, and orange zest using an electric mixer until stiff peaks form.
4. Combine half of the whipped cream mixture with the cooled orange jello mixture, gently folding to incorporate.
5. Fold the remaining whipped cream mixture into the cream cheese mixture until well combined and smooth.
Assemble the Cheesecake:
1. Spread the cream cheese mixture evenly into the chilled crust, smoothing the top with a spatula.
2. Top the cream cheese layer with the orange cream mixture, smoothing it out to create an even layer.
3. Chill the assembled cheesecake in the refrigerator for at least 4 hours, or preferably overnight for the best results.
Serving:
1. Once chilled, remove the cheesecake from the springform pan and slice it into wedges.
2. Serve the cheesecake chilled, enjoying its creamy, citrusy flavor.
Notes
Storage:
Store any leftovers in the refrigerator for up to 3 days.
Variations:
You can substitute the orange jello with other flavors to create different cheesecake variations.
Presentation:
For added decoration, consider topping the cheesecake with whipped cream and orange slices before serving.
