With Summer peeking around the corner, I’ve been working on creating refreshing recipes that will be perfect to soothe the hot weather. For this recipe, I thought of my mom and my favorite childhood summer treat: creamsicles. I used to love those colorful popsicles with a creamy center. Creamsicles are refreshing fruit juice popsicles stuffed with a creamy, vanilla filling. Yes, they came in different flavors but the orange was the most delicious, in my opinion!
So for this recipe, I combined one of our childhood favorites- creamsicles and creamy cheesecake. It’s a perfect pairing. Bonus- this is a no-bake treat which means there’s no need to heat up the house by turning on the oven.
This will be your new go to summer dessert for a picnic, pool party or BBQ!
Trust me…. everyone will LOVE it!
FOR THE CRUST
- 24 whole Golden Oreo cookies, crushed
- 6 tbsp. melted butter
- Pinch of kosher salt
FOR THE FILING
- 3 (8 oz. each) packages cream cheese, softened to room temperature
- 1 can sweetened condensed milk
- 1/2 tsp. vanilla extract
- 2 tablespoon sugar
- Zest of one orange
- Juice of one orange
- 1 box (3 oz.) orange jello
- 1 cup boiling water
- 1 c. whipped topping
- 1 clementine, peeled and separated into segments
Make crust: In a medium bowl, mix together cookie crumbs, butter, and salt. Press into the bottom of an 8″ springform pan or a loaf pan and up the sides.
Chill in the freezer for at least 30 minutes.
Using an electric mixer set at medium-high speed, beat the cream cheese in a large bowl until smooth. Beat in the condensed milk a little at a time, scraping the sides of the bowl, as necessary. Beat in the Jell-O mixture, orange zest, orange juice and vanilla.
Pour the filling into the crust; smooth the top with a rubber spatula. Cover with plastic wrap, and refrigerate until firm, 4 hours or overnight before serving.
To serve: When firm, pipe dollops of whipped topping around the outside of the cheesecake. Top each dollop with a clementine segment, garnish with orange zest, and serve.