5 Ingredient Orange Creamsicle Cheesecake – Easy No-Bake Dessert

Description

Orange Creamsicle Cheesecake brings the nostalgic flavors of summer to your table in a no-bake, refreshing dessert. This creamy cheesecake blends the rich texture of a classic treat with the bright, citrusy tang of an orange creamsicle no oven needed. Perfect for warm days or whenever you crave a light and easy indulgence.

Why You’ll Love This Recipe

This Orange Creamsicle Cheesecake is a dream come true for those who love creamy, dreamy desserts with a burst of citrus flavor. The combination of vanilla wafers, creamy cheesecake filling, and vibrant orange mixture creates a symphony of textures and tastes that will leave you wanting more. Plus, the no-bake aspect makes it incredibly convenient for busy schedules and hot summer days when you don’t want to heat up your kitchen. It’s a show-stopping dessert that’s surprisingly simple to make!

Introduction

The classic Orange Creamsicle Cheesecake is irresistible, but baking can be tough in warm weather. This no-bake version delivers creamy, velvety cheesecake infused with bright orange and sweet vanilla flavors. Easy to make and perfect for any occasion, it’s a nostalgic, refreshing treat that will impress everyone.

For the Crust:

• 2 cups vanilla wafers
• 1/2 cup granulated sugar
• 1/2 cup unsalted butter, melted

For the Cheesecake Filling:

• 16 ounces cream cheese, softened
• 1 cup granulated sugar
• 1 (3 ounce) package orange-flavored gelatin
• 1 cup boiling water
• 1 cup heavy cream
• 1 teaspoon vanilla extract
• 1/4 cup confectioners’ sugar
• 1 teaspoon orange zest

Preparation:

Step 1: Prepare the Crust: In a food processor, pulse the vanilla wafers until they resemble fine crumbs. Add the granulated sugar and melted butter, then pulse again until well combined. The mixture should be moist and hold together when pressed.

Step 2: Press the Crust into the Pan: Spray a 9-inch springform pan generously with cooking spray. Pour the crumb mixture into the pan and press it evenly into the bottom and slightly up the sides. For a neat and professional look, use the bottom of a measuring cup to firmly press the crumbs into place.

Step 3: Chill the Crust: Place the springform pan in the freezer and chill for at least 30 minutes. This will help the crust set and prevent it from crumbling when you add the filling.

Step 4: Prepare the Orange Gelatin: In a heat-safe bowl, whisk together the orange-flavored gelatin and boiling water until the gelatin is completely dissolved. Set aside to cool slightly while you prepare the cheesecake filling.

Step 5: Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese and granulated sugar with a hand-held mixer until smooth and creamy. It’s important to use softened cream cheese to avoid lumps in the filling.

Step 6: Prepare Whipped Cream: In a separate medium bowl, whip the heavy cream, vanilla extract, confectioners’ sugar, and orange zest together until stiff peaks form. Be careful not to overwhip the cream, as it can turn grainy.

Step 7: Combine Mixtures: Divide the whipped cream in half. Gently fold half of the whipped cream mixture into the cooled orange gelatin mixture. In a separate bowl, fold the other half of the whipped cream into the cream cheese mixture.

Step 8: Layer the Cheesecake: Alternate spreading each mixture into the prepared crust, starting with the cream cheese mixture and ending with whipped cream. This creates a beautiful swirled effect and ensures that each bite is a delightful combination of flavors.

COOK Rating: 5/5

• Garnish with fresh orange slices or zest for a pop of color and extra citrus flavor.
• Drizzle with a homemade orange glaze or a simple syrup infused with orange zest.
• Serve with a dollop of whipped cream or a scoop of vanilla ice cream.
• Pair with a refreshing beverage such as iced tea, lemonade, or sparkling water.

• Make sure the cream cheese is fully softened before mixing to avoid lumps in the filling.
• Use a good quality vanilla extract and fresh orange zest for the best flavor.
• Chill the cheesecake for at least 4 hours, or preferably overnight, to allow it to set completely.
• If you’re short on time, you can use a pre-made graham cracker crust instead of making your own.
• For a more intense orange flavor, add a few drops of orange extract to the orange gelatin mixture.
• To easily remove the cheesecake from the springform pan, run a thin knife around the edge of the pan before releasing the sides.

Prep Time: 30 minutes Cook Time: 0 minutes Total Time: 4 hours (minimum chilling time) or overnight

Nutrition Information: (Approximate values per serving) Calories: 450 Protein: 6g Sodium: 200mg

Conclusion

This Orange Creamsicle Cheesecake is a delightful dessert that’s perfect for any occasion. Its creamy texture, bright citrus flavor, and easy no-bake preparation make it a winner in every way. Whether you’re looking for a refreshing treat on a hot summer day or a show-stopping dessert for a special gathering, this cheesecake is sure to impress. So, go ahead and indulge in a slice of sunshine with this irresistible no-bake creation. You won’t be disappointed!

Q1: Can I use a different type of cookie for the crust?

A: Absolutely! While vanilla wafers provide a classic and subtle flavor, you can experiment with other cookies such as graham crackers, shortbread cookies, or even chocolate wafers for a richer, more decadent crust. Just be sure to adjust the amount of sugar and butter accordingly to achieve the right consistency.

Q2: What if I don’t have orange-flavored gelatin? Can I use a different flavor?

A: While orange-flavored gelatin is essential for achieving the authentic orange creamsicle flavor, you can try substituting it with another citrus flavor, such as lemon or lime. Keep in mind that this will alter the overall taste of the cheesecake, but it can still be delicious. You can also use unflavored gelatin and add orange extract and orange food coloring.

Q3: How long does this cheesecake last in the refrigerator?

A: This No-Bake Orange Creamsicle Cheesecake can be stored in the refrigerator for up to 3-4 days. Be sure to cover it tightly with plastic wrap or store it in an airtight container to prevent it from drying out or absorbing odors from the fridge.

Q4: Can I freeze this cheesecake?

A: While it is possible to freeze this cheesecake, it’s not highly recommended, as the texture may change slightly upon thawing. The cream cheese can become a little grainy after being frozen. If you do choose to freeze it, wrap it tightly in plastic wrap and then in aluminum foil. Thaw it in the refrigerator overnight before serving.

Q5: Can I make this recipe vegan?

A: Making this recipe vegan would require several substitutions. You would need to replace the cream cheese with a vegan cream cheese alternative, the heavy cream with a vegan whipping cream alternative, and the gelatin with a vegan gelatin alternative such as agar-agar. Keep in mind that the taste and texture may differ from the original recipe.