No-Bake Orange Creamsicle Cheesecake

Ingredients

• 12 oz vanilla wafers (pulsed into crumbs)
• 1.5 cup granulated sugar (divided)
• 4 tbsp unsalted butter (melted; 1/2 stick)
• 2 cream cheese (8 oz. each, softened to room temperature)
• 2 cup heavy cream
• 3 oz orange jello (1 box)
• 1 cup boiling water
• 0.5 cup powdered sugar
• 0.5 tsp vanilla extract
• 1 orange zest (zest of one orange)

Steps

1. 1

   Pulse vanilla wafers in a food processor until it resembles crumbs.

2. 2

   Add 1/2 cup granulated sugar and melted butter to the crumbs, pulsing to combine.

3. 3

   Spray a 9-inch springform pan generously with cooking spray.

4. 4

   Press the crumb mixture into the bottom of the pan and slightly up the sides.

5. 5

   Chill the crust in the freezer for at least 30 minutes.

6. 6

   In a large mixing bowl, beat together softened cream cheese and 1 cup granulated sugar with a hand-held mixer until smooth and creamy. Set aside.

7. 7

   In a separate bowl, whisk together orange jello and boiling water until dissolved and set aside.

8. 8

   In a separate medium bowl, whip heavy cream, vanilla extract, powdered sugar, and orange zest until stiff peaks form.

9. 9

   Combine half of the whipped cream mixture with the orange jello mixture.

10. 10

    Combine the other half of the whipped cream mixture with the cream cheese mixture.

11. 11

    Alternate spreading each mixture into the pan, starting with the cream cheese mixture and ending with whipped cream.

12. 12

    Chill in the fridge for at least 4 hours or overnight before serving.

Notes

You may be able to enjoy your cheesecake at the 4-hour minimum chill time – but I think 8 hours to overnight is better. For extra aesthetics, you can garnish with candied orange slices.

Nutrition per serving

• dessert
• no-bake
• cheesecake
• orange
• creamsicle
• summer
• vegetarian