No-Bake Orange Creamsicle Cheesecake
Recipes Cakes Desserts Holidays Kid-friendly Seasonal cooking
Description
This dessert is just in time for Easter, spring or summertime fun. It's a beautiful, layered, light, fluffy dessert that will bring back childhood memories of those creamsicles that we used to enjoy.
Ingredients
Crust:
non-stick cooking spray
11 oz. vanilla wafers, finely crushed
8 t. unsalted butter, melted
3 T. granulated sugar
Whipped Cream:
2 c. heavy cream
1/2 c. plus 1 T. powdered sugar
1/2 t. clear vanilla flavoring
Orange Jello Layer:
3/4 c. boiling water
3 oz. orange Jello
1 orange zest, about 2 1/2 to 3 T.
Cheesecake Layer:
16 oz. cream cheese, softened
3/4 c. granulated sugar
1/2 t. clear vanilla flavoring
Optional:
real orange extract*
orange colored food gel*
Directions
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Crust:
Generously spray a 9-inch springform pan with non-stick spray; set aside.
In a medium-sized bowl, combine the crushed vanilla wafers, granulated sugar, and the melted butter; mix until all the ingredients are well incorporated. Firmly press into the prepared springform pan. Place in the freezer while preparing the rest of the cake.
Whipped Cream for Both Layers:
Use a stand mixer with a whip attachment or a large bowl and a handheld mixer to combine the heavy cream, 1/2 t. clear vanilla flavoring, and the powdered sugar. Whip on high until stiff peaks form. Evenly divide the whipped cream mixture into 2 small bowls.
Orange Jello Layer:
In a small bowl, stir to combine the 3/4 c. boiling water, orange-flavoured Jello, and the orange zest. Stir until the Jello has dissolved. Set aside to cool completely.
Once the Jello mixture has cooled, carefully fold in the one of whipped creams set aside for the Jello mixture, reserving 1/2 c. of the Jello cream to make the center Jello swirl.
Cheesecake Layer:
In a medium-size bowl using a handheld mixer set on medium-high, beat the cream cheese for 1 to 1 1/2 minutes. Reduce the speed to low, add the granulated sugar and clear vanilla flavoring. Increase the speed to medium; mix until the cream cheese mixture is smooth, about 1 1/2 minutes. Use a spatula to scrape down the sides of the bowl. Set aside.
Fold half of the whipped cream into the cheesecake mixture, reserving 3/4 c. to swirl with the orange Jello layer for the center.
Creamsicle Cake Assembly:
Remove the crust from the freezer. Evenly spread the cheesecake layer over the crust, leaving the 3/4 c. reserved for the swirl. Set aside.
Use a small spoon to randomly dollop spoonfuls of the 1/2 c. reserved orange cream on top of the cheesecake layer.
Use a fork or a knife to swirl the orange dollops into the bottom cheesecake layer.
Spread the reserved 3/4 c. 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 up 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 tomhelp the cake release from the pan.
Serve.
8 servings.
*Tips:
Add 1 t. real orange extract to the Jello for a more intense flavor.
To create a more vibrant orange color, add about 5 drops of orange-colored food gel to the Jello layer.