Description
A vibrant, no‑bake cheesecake that layers creamy vanilla cheesecake with orange‑jello–infused whipped cream—refreshingly tangy and luxuriously smooth, evoking nostalgic creamsicle flavors.
Ingredients
For the crust:
2 cups graham cracker crumbs (or vanilla wafer crumbs)
¼ cup light brown or granulated sugar
½ cup (113 g) unsalted butter, melted
Orange layer:
1 (3 oz) package orange gelatin
¾ cup boiling water
Zest of one orange
Cheesecake layer:
16 oz (450 g; two 8‑oz packages) cream cheese, softened
¾ cup granulated sugar
1 tsp vanilla extract
16 oz (450 mL) heavy whipping cream
¼ cup powdered sugar
Instructions
In a bowl, combine crust ingredients until moist; press firmly into a lightly greased 9‑inch springform pan. Freeze for 30 min to set.
Dissolve orange gelatin in boiling water; whisk in orange zest. Set aside to cool to room temperature.
In a mixer, beat cream cheese, granulated sugar, and vanilla until smooth and fluffy.
In a mixer, beat cream cheese, granulated sugar, and vanilla until smooth and fluffy.
Fold half of whipped cream into the cream cheese mixture gently; fold the other half into the cooled orange gelatin mixture.
Layer both mixtures into the crust, alternating or dolloping to create a creamy swirl.
Refrigerate for at least 4 hours (8 hours or overnight is best) until fully set.
- Prep Time: 30 minutes
- Chill Time:: minimum 4 hours (ideally 8 hours)
- Category: Dessert
