Friday, April 17, 2020

No Bake Creamsicle Cheesecake with Almond Cookie Crust

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Despite the fact that it was a meal for one, I made a traditional Easter dinner. I think it did me a bit of good spending time making a potato casserole, a vegetable casserole, baking a ham, and making a wonderful springtime dessert; it took me the better part of the day. It was chilly so I had a fire going, binge-watched one of my favorite “comfort” shows, and really enjoyed myself. I think it helped to pull me out of the funk that I seem to be drifting in and out of with shocking regularity.

I wanted a light, springtime desert, and found it in this one. You have to plan ahead, because it needs to be in the refrigerator 6-8 hours or, preferably, overnight. But it’s well worth the wait. It is so refreshing, seasonal, and satisfying; it’s like eating a cloud. If, like me, you fondly remember the Creamsicles we had back in school, you will love this cheesecake. It is not at all the heavy, dense texture of a traditional cheesecake, but lighter, like chiffon, with the perfect combination of vanilla and orange to satisfy those fond memories.
Creamsicle Cheesecake 
with Almond Cookie Crust

1 9-oz. pkg.
Stella D’oro Almond Delight Cookies
¾ c. granulated sugar
4 T. butter, melted

2 8-oz. pkg. cream cheese, room temperature
¾ c. granulated sugar

1 3.3 oz box orange gelatin
1 c. boiling water*

¼ t. vanilla extract
½ c. powdered sugar
1 pt. heavy cream

Put almond cookies in food processor and pulse until finely chopped. Add sugar and butter, and pulse to incorporate.
Spray bottom and sides of a 10” springform pan with PAM. Press crust mixture into bottom and slightly up sides. Place in freezer for 1 hour.

Beat cream cheese, sugar, and clear vanilla flavoring until smooth; set aside.

In a medium bowl, combine gelatin and boiling water, whisking to dissolve; set aside to cool. I mean it! Cool! Warm will NOT do.

When gelatin mixture has cooled, beat together heavy cream, powdered sugar, and vanilla until stiff peaks form. Add 1/2 of the whipped cream mixture to cooled gelatin, whisking to incorporate; set aside. Fold remainder of whipped cream mixture into cream cheese mixture.

Spread 1/2 cream cheese mixture over crust. Top with 2 cups of orange whipped cream mixture. Repeat once more, so it should be cream cheese mixture, orange mixture, cream cheese mixture, and finally, orange mixture. Got it? Great!

Refrigerate 8 to 10 hours, or overnight before enjoying.

This was so good that I had to hide it from myself. I am NOT kidding! Pathetic, isn’t it?

*When I make this again, I’m going to use ½ c. boiling water, and ½ c. Grand Marnier. Imagine!


Linda said...

Yes we both remember and love Dreamsicles, so this would be perfect for us. I'm trying to figure out where you hid it to hide it from yourself. ;)

judee said...

I can only imagine how good your creamsicle cheesecake tastes!.So glad you found a way to enjoy the holiday - all my best

sandy said...

This looks so good. Glad you got out of your funk for awhile. I think it always helps to get creative. This beautiful dessert reminds me of some amazing fudge I buy at our local Grocery store here in the mountains, my favorite being both the orange creamsickle and raspberry. They stopped making it since the covid thing ... but i'm sure will begin to again after this is all over. said...

I can't wait to make this Pattie, it sounds amazing! Good for you to make an Easter meal for one, I think that's great therapy not to mention the delicious meal and leftovers you had!!