No-Bake Orange Creamsicle Cheesecake
This No-Bake Orange Creamsicle Cheesecake is a nostalgic bite of bright orange and creamy vanilla, reminiscent of those long-gone summer days of your childhood.
Servings: 16 servings
Equipment
Ingredients
- 12 ounces vanilla wafers
- 1 ½ cups granulated sugar divided
- 4 tablespoons unsalted butter, melted 1/2 stick
- 2 packages cream cheese, softened to room temperature 8 oz. each
- 2 cups heavy cream
- 1 box orange jello 3 oz.
- 1 cup boiling water
- ½ cup powdered sugar
- ½ teaspoon vanilla extract
- Zest of one orange
Instructions
- Pulse vanilla wafers in a food processor until it resembles crumbs. Add 1/2 cup granulated sugar and melted butter, pulsing to combine.
- Spray a 9-inch springform pan generously with cooking spray and press mixture into the bottom of the pan and slightly up the sides. Chill in the freezer for at least 30 minutes.
- In a large mixing bowl, beat together cream cheese and 1 cup granulated sugar with a hand-held mixer until smooth and creamy. Set aside.
- In a separate bowl, whisk together orange jello and boiling water until dissolved and set aside.
- In a separate medium bowl, whip heavy cream, vanilla extract, confectioners sugar, and orange zest until stiff peaks form. Combine half of the whipped cream mixture with the orange jello mixture and the other half with the cream cheese mixture.
- Alternate spreading each mixture into the pan, starting with the cream cheese mixture and ending with whipped cream. Chill in the fridge for at least 4 hours or overnight before serving.
Notes
- You may be able to enjoy your cheesecake at the 4-hour minimum chill time - but I think 8 hours to overnight is better.
Nutrition
Calories: 431kcal | Carbohydrates: 45g | Protein: 4g | Fat: 27g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 70mg | Sodium: 208mg | Potassium: 85mg | Fiber: 0.3g | Sugar: 36g | Vitamin A: 906IU | Vitamin C: 0.2mg | Calcium: 48mg | Iron: 0.1mg
