No Bake Orange Creamsicle Cheesecake (Print-Friendly Version)
Creamy orange and vanilla layers with a buttery cookie crust, highlighted by a vibrant citrus swirl.
# What You’ll Need to Make This:
→ Crust
01 -
310 g vanilla wafers, finely crushed
02 -
38 g granulated sugar
03 -
113 g unsalted butter, melted
→ Whipped Cream
04 -
480 ml heavy cream
05 -
2.5 ml clear vanilla flavoring
06 -
65 g powdered sugar
→ Orange Layer
07 -
177 ml boiling water
08 -
85 g orange-flavored gelatin powder
09 -
1 orange, zested (approximately 2.5–3 tbsp zest)
→ Cheesecake Layer
10 -
454 g cream cheese, softened
11 -
150 g granulated sugar
12 -
2.5 ml clear vanilla flavoring
# How to Prepare:
01 -
Spray a 23 cm springform pan generously with nonstick spray. In a mixing bowl, combine crushed vanilla wafers, granulated sugar, and melted butter. Stir until the mixture is evenly incorporated. Press the crust firmly into the base of the prepared pan. Transfer to the freezer while preparing the fillings.
02 -
In a stand mixer with a whip attachment or a large mixing bowl using a handheld mixer, blend heavy cream, clear vanilla flavoring, and powdered sugar. Beat on high until stiff peaks form. Divide the whipped cream mixture evenly into two separate bowls for layers.
03 -
In a small bowl, combine boiling water, orange gelatin powder, and orange zest. Stir until gelatin is dissolved and let mixture cool completely. Once cooled, gently fold in half of the whipped cream reserved for the orange layer. Reserve 120 ml of this orange cream for the swirl.
04 -
Using a mixer, beat softened cream cheese for 1 to 1.5 minutes until smooth. Reduce speed to low and blend in granulated sugar and clear vanilla flavoring. Increase speed to medium and continue mixing for an additional 1.5 minutes, scraping the bowl as needed. Fold in half of the remaining whipped cream. Reserve 180 ml of the cheesecake mixture to swirl with the orange layer.
05 -
Remove crust from freezer. Evenly spread most of the cheesecake mixture onto the crust, reserving the portion for the swirl. With a spoon, dollop reserved orange cream on top of the cheesecake layer. Swirl using a fork. Spread the reserved cheesecake mixture over the orange swirls. Finish with the remaining orange cream mixture, smoothing evenly.
06 -
Transfer the assembly to the refrigerator and chill for a minimum of 6 hours or overnight, until completely firm.
07 -
Once set, run a sharp knife around the inner edge of the pan to loosen the cake. Carefully remove the springform ring before slicing and serving.
# Extra Tips:
01 -
For optimal texture, ensure cream cheese is at room temperature before blending.
02 -
Vanilla wafers can be pulverized in a sealed bag with a rolling pin or processed in a food processor for uniform crumbs.
03 -
Preparations benefit from overnight chilling to achieve ideal firmness and clean slices.