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Mini Orange Creamsicle No-Bake Cheesecake

No-baking is required for this perfect summer dessert - Mini Orange Creamsicle No-Bake Cheesecake!  Silky cheesecake is brightened with fresh orange juice and zest, then topped with orange whipped cream, and all on top of a buttery vanilla wafer crust.
Prep Time30 mins
Chill8 hrs
Total Time8 hrs 30 mins
Course: Dessert
Cuisine: American
Keyword: Cheesecake, Creamsicle, No Bake, Orange
Servings: 2 4-Inch Cakes
Author: Erin | Butter and Bliss

Ingredients

  • zest of 1 orange divided into thirds
  • juice of 1 orange

Crust

  • 1 cup vanilla wafers approx. 28 vanilla wafers when crushed
  • 2 teaspoons honey
  • 1/3 of zest from the fresh orange
  • 1/4 teaspoon ground cardamom optional
  • 2 and 1/2 tablespoons unsalted butter, melted

Cheesecake Filling

  • 6 ounces cream cheese, room temperature
  • 4 tablespoons honey divided in half
  • 2 and 1/2 teaspoons lemon juice divided into 1/2 tsp. and 2 tsp.
  • 1 teaspoon unflavored gelatin powder
  • juice from the fresh orange
  • 1/2 cup heavy cream
  • 2/3 of zest from the fresh orange

Instructions

Crust

  • Lightly grease 2, 4-Inch springform pans.
  • In a food processor, add the vanilla wafers, honey, and 1/3 of the orange zest. Pulse a few times until pea-sized. Pour in the melted butter and continue to pulse until the mixture is fine like sand.
  • Using the bottom of a small measuring cup, or your fingers, firmly press the crust into the bottoms of the springform pans. Place the pans in the freezer until you are ready to fill, and for the crust to set up.

Cheesecake Filling

  • In a small mixing bowl, add the heavy cream, 2 tablespoons of honey and the remaining 2/3 of the orange zest. Use a hand-held mixer and beat on high speed until stiff peaks form. Divide the whipped cream in half. One half will go into the cheesecake filling, the other half will go on top of the cheesecake.
  • In a very small bowl, add 2 teaspoons of lemon juice and sprinkle the gelatin over top. Let it bloom, and absorb the liquid, for about 3-5 minutes.
  • While the gelatin is blooming - In a small saucepan, add the orange juice and remaining 2 tablespoons of the honey. Simmer until the honey melts and small bubbles form along the sides of the saucepan. Add the gelatin and stir until it melts into the juice. Remove from the heat and let it cool to room temperature. You can transfer the juice to another bowl to cool faster.
  • In a medium mixing bowl, add the cream cheese and the remaining 1/2 teaspoon of lemon juice. Use a hand-held mixer and beat until the cream cheese is smooth and creamy.
  • Once the juice is cooled to room temperature, add it to the cream cheese and beat until combined and smooth. Using a spatula, gently fold in half of the whipped cream to the cheesecake batter. Continue to fold until no streaks of whipped cream remain.
  • Remove the springform pans from the freezer and pour the batter on top of the chilled crust, and smooth to the edges of the pans. Top the cheesecake batter with the remaining whipped cream and gently smooth to the edges. Refrigerate the cheesecakes for at least 4 hours, or overnight is best.
  • When ready to serve the cheesecakes, gently release the springs and sides on the springform pans. Using a sharp knife or offset spatula, gently lift the cakes from the bottom to release from the bottoms of the pans. Garnish with an orange slice and enjoy!