No-bake cheesecakes are one of my favorite desserts to make. They’re quite easy to make and always taste fantastic. During the summer, I am one of those people who avoids using the oven. As a result, no-bake sweets are always the greatest. There’s no need for me to heat up the home, ha ha. When the weather gets hot, light and fruity sweets are always a good choice. When we host our summer BBQs, I serve them. You’ll want to make this for a potluck, picnic, or BBQ if you need a nice summer dessert. Everyone will adore it, I promise!
Ingredients:
Vanilla Wafer Cookies, 11 ounces
1 1/2 cup sugar (distributed)
4 tbsp butter, melted
16 oz. softened cream cheese
Heavy Cream (16 oz)
1 orange gelatin box (3.3 oz)
1 cup of hot water
1 orange, zested
a quarter teaspoon of vanilla extract
a half-cup of powdered sugar
Instructions:
Pulse vanilla wafers until finely minced in a food processor.
Pulse in 3/4 cup sugar and melted butter to combine.
Grease a 9-inch spring form pan on the bottom and sides.
Mixture should be pressed into the bottom and slightly up the edges of the pan.
Place for 30 minutes in the freezer.
Cream together the cream cheese and the remaining sugar until completely smooth.
Combine gelatin and hot water in a medium mixing basin. Whisk until the sugar is completely dissolved.
Remove from the equation.
Set aside the orange zest.
Heavy cream, powdered sugar, and vanilla extract are whisked together until firm peaks form.
1/2 of the whipped cream mixture should be added to the chilled gelatin, along with the orange zest. To combine ingredients, whisk them together.
Remove from the equation.
Fold the rest of the whipped cream into the cream cheese mixture.
1/2 of the cream cheese mixture should be spread over the crust.
Over the cream cheese mixture, pour 2 cups of the orange whipped cream mixture.
Spread the remaining cream cheese mixture over the orange mixture gently.
Over the basic cream cheese mixture, pour the leftover orange whipped cream mixture.
To swirl the cream cheese layers, use a butter knife to softly glide between them.
Refrigerate for at least 6 hours before serving.
