Ingredients I use
For the crust
- 12 ounces vanilla wafers
- 1 1/2 cups granulated sugar, divided (1/2 cup for the crust, 1 cup for the cheesecake filling)
- 4 tablespoons unsalted butter, melted (1/2 stick)
For the cheesecake filling
- 2 packages cream cheese, softened to room temperature (8 oz each)
- 1 cup granulated sugar (remainder from the divided sugar)
- 2 cups heavy cream
- 1 box orange jello (3 oz)
- 1 cup boiling water
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
- Zest of one orange
Vanilla wafers give the crust a softer, more “ice‑cream sandwich” feel than graham crackers and echo the vanilla note in a traditional creamsicle. Orange jello brings the bright color and flavor of orange popsicles, while whipped cream and cream cheese keep the texture light and creamy instead of dense.
How I make No-Bake Orange Creamsicle Cheesecake
I prepare and chill the crust
I start by pulsing the vanilla wafers in a food processor until they’re fine crumbs; I want a sand‑like texture with no big chunks. In the processor bowl or a separate mixing bowl, I combine the crumbs with 1/2 cup of the granulated sugar and the melted butter, pulsing or stirring until everything is evenly moistened and the mixture clumps when I squeeze it in my hand.
I generously spray a 9‑inch springform pan with nonstick spray, then press the crumb mixture into the bottom and slightly up the sides. I use the bottom of a glass or measuring cup to compact the crumbs into an even layer. Once it looks tight and level, I transfer the pan to the freezer and chill the crust for at least 30 minutes so it firms up and won’t shift when I pour in the fillings.
I beat the cream cheese base
While the crust chills, I make the cheesecake mixture. In a large mixing bowl, I beat the softened cream cheese with the remaining 1 cup granulated sugar using a hand mixer until the mixture is completely smooth and creamy. I scrape the sides and bottom of the bowl to catch any lumps; with no baking to hide imperfections, I want this as smooth as possible.
I dissolve the orange jello
In a separate bowl, I whisk the orange jello powder with 1 cup boiling water until all the granules are fully dissolved and the liquid is clear and bright orange. I set this aside to cool slightly while I whip the cream; it should be warm, not hot, when I fold it into the cream so it doesn’t deflate everything.
I whip the cream and flavor it
In another large bowl, I pour in the heavy cream, then add the powdered sugar, vanilla extract, and the zest of one orange. I beat the mixture with clean beaters until it reaches stiff peaks—it should be thick, fluffy, and hold its shape when I lift the mixer. The powdered sugar sweetens and stabilizes the whipped cream, while the zest and vanilla lay down that creamsicle aroma.
Once the cream is whipped, I divide it in half. I gently fold half of the whipped cream into the cream cheese mixture until it’s fully combined and smooth; this becomes my vanilla cheesecake layer. I gently fold the other half into the orange jello mixture until it’s evenly blended and pale orange; this becomes my orange creamsicle layer.
I layer and chill the cheesecake
When the crust has chilled and the fillings are ready, I assemble the cheesecake. I start by spreading a layer of the cream cheese mixture over the crust, smoothing it out to the edges. Then I spoon or pour some of the orange jello mixture over the cream cheese layer, gently smoothing it without fully mixing the two; I want distinct but softly blending layers rather than a single uniform color. I continue alternating the cream cheese and orange mixtures, starting and ending with the cream cheese mixture, until I’ve used them up.
Once assembled, I cover the pan and chill the cheesecake in the refrigerator for a minimum of 4 hours. For the best structure and flavor, I prefer to let it sit overnight so it firms completely and the layers slice cleanly.
When I’m ready to serve, I run a thin knife around the inside edge of the pan, release the springform latch, and carefully remove the ring. If I want, I garnish the top with extra orange zest or a few orange slices for a simple finish.
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