No Bake Orange Creamsicle Cheesecake

5 from 6 votes

Bright orange and creamy white colors look as good as they taste in this dreamy orange creamsicle cheesecake.

Prep Time25

Chill Time6

Total Time6 25

Course: Dessert

Cuisine: American

Keyword: No-Bake Orange Creamsicle Cheesecake Recipe

Servings:

Calories: 842kcal

¾ cup boiling water
3 ounces orange-flavored jello
1 orange zest, approximately 2½ to 3 tablespoons depending on the size of the orange

Generously spray a 9-inch springform pan with nonstick spray and set it aside.
In a medium-sized mixing bowl, combine the finely crushed vanilla wafers, the granulated sugar, and the melted butter. Mix until all the ingredients are well incorporated. Firmly press the crust into the prepared springform pan. Place the crust into the freezer while preparing the rest of the cake.

Using either a stand mixer with a whip attachment or a large mixing bowl and a handheld mixer, combine the heavy cream, ½ teaspoon of clear vanilla flavoring, and powdered sugar. Whip the heavy cream mixture on high until stiff peaks form. Divide the whipped cream mixture evenly into 2 small mixing bowls.

In a small mixing bowl, stir to combine the ¾ cup boiling water, orange-flavored jello, and the orange zest. Stir until the jello has dissolved. Set aside to cool completely.
Once the jello mixture is cooled, carefully fold in the half whipped cream set aside for the jello mixture. Reserve ½ cup of the jello cream to make the center jello swirl.

Using a medium-sized mixing bowl and a handheld mixer set on medium-high, beat the cream cheese for 1 to 1½ minutes. Reduce the mixer speed to low and add the granulated sugar and clear vanilla flavoring. Increase the mixer speed to medium and continue mixing until the cream cheese mixture is smooth, about 1½ minutes. Be sure to use a spatula to scrape down the side of the bowl. Set aside.
Fold half of the whipped cream into the cheesecake mixture. Reserve ¾ cup to swirl with the orange jello layer for the center.

Remove the crust from the freezer. Evenly spread the cheesecake layer over the crust, leaving the ¾ cup reserved for the swirl. Set it aside.
Using a small spoon, dollop spoonfuls of the ½ cup reserved orange cream randomly on top of the cheesecake layer.
Use a fork to swirl the orange dollops into the bottom cheesecake layer.
Spread the reserved ¾ cup cheesecake on top of the orange swirls.
Evenly spread the remaining orange cream mixture over the remaining cheesecake layer. Place in the refrigerator for at least 6 hours to overnight to completely set.
Once the orange creamsicle cake is firmly set and the cake is still in the springform pan, carefully run a sharp knife along the inside of the pan. This will help the cake release from the pan.

If your wafers do not come pre-crushed, either place them in a Ziploc bag and use a rolling pin to crush them quickly and mess-free, or use a food processor to turn them into crumbs.
Make sure your cream cheese is room temperature, otherwise you will have lumps in your cheesecake.
This cake is best to make it the day before, so it has time to chill and set well.

Recipe adapted from: Love Bakes Good Cakes