orange dessert

This no-bake Creamsicle Cheesecake from Delish.com is perfect for hot summer days.

Creamsicle Cheesecake

Golden Oreo cookies, crushed

tbsp. butter

kosher salt

(3-oz.) box orange Jell-O

water

(8-oz.) blocks cream cheese,

sour cream

c. sugar

pure vanilla extract

whipped topping

clementine,

I made the orange with sugar free jello, light cream cheese, and light sour cream. It was delicious!

Best ever! I made both a raspberry one and an orange one. For the orange one I used vanilla Graham crackers for crust and was equally as good as the Oreos. I've had requests for these at the next several family gatherings.

This was a good cheesecake, but there was no orange flavor, and it turns out pink in color, which color doesn't really matter. Disappointed that the flavor was not there. Mat add orange zest next time to add flavor.

So easy to make and lots of ways to switch it up for other delicious desserts and treats now that I have a really good basic recipe.

This recipe was ok. The orange jello doesn't give itbany orange flavor. Tasted just like regular cheesecake. And I agree with a previous post...you cannot pour and mix these two batters...was disappointed in the flavor...

I just popped mine into the fridge! However, just before I put it into the fridge, I noticed that I forgot to fold in the whipped topping. I took the cover off the cheesecake pan and gently folded the topping into the cheesecake. It looks okay. Just hoping I didn’t ruin it!!

This dessert looked pretty and the crust was new and interesting to me, I think I'd add another tablespoon of butter for cohesion.  My problem was with the filling.  The occasional bite had a slippery feel (from the gelatin, I assume) and I find that whipped topping has a metallic taste that I don't care for.  So if I was rating for appearance and simplicity, it would be a 4.5 for sure - but I think I'd rather put some more effort in and get a more flavourful result that doesn't leave a weird mouth feel.  (If I was going to try this again, which I probably won't, I'd use real whipping cream folded CAREFULLY in to the gelatin, and spike it with a shot of Triple Sec or Grande Marnier.  I did add some orange zest, which helped a bit).

This was so yummy! Based on the other comments I noticed that some said it was lacking orange flavor so I used about a teaspoon or so of orange extract as well and mixed all of it together and it was fantastic!

I read the reviews and saw that lack or orange flavor was mentioned several times.  I made my jello with orange juice and added orange zest.  This was an amazing desert! keeping for sure!

I LOVE LOVE LOVE this recipe! Hint* I use this for every cheesecake and just alternate flavors of pudding and fruit! DELICIOUS 😋

I did make this, but the only thing I would alternate is the bottom crust-it seemed to take too long to to crush the cookies..I would use Graham crumbs instead..

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This Cheesecake Tastes EXACTLY Like A Creamsicle!

Orange Flop 

7 Up (or other citrus soda)

orange jello

oz cream cheese, softened

oz tub of Cool Whip, thawed

mandarin oranges, drained

Pour 2 cups of the soda into a small bowl and microwave until nearly boiling, 2-3 minutes.

Remove the heated soda from microwave and stir in the package of jello.

In a large bowl, beat the softened cream cheese until smooth and then add the jello mixture. Beat until fully combined.

Stir in the remaining 2 cups of chilled soda, then fold in the Cool Whip and mandarin oranges.

Transfer the mixture to a 9x13 baking dish and cover. Refrigerate for 4 hours or until set.

Your favorite ice cream treat in cookie form!

Orange Creamsicle Cookies

butter

cream cheese

orange extract

vanilla extract

orange cake mix

Orange food coloring (or 1 part red to 2 parts yellow) optional

white chocolate chips

sugar

Preheat oven to 350F. Line cookie sheets with parchment paper. Set aside.

In a large mixing bowl, beat together butter, orange extract, vanilla extract, cream cheese, and egg with an electric mixer until smooth. Slowly add the cake mix and mix well.

Optional: add orange food coloring if until the cookie dough reaches your desired orange color.

Fold white chocolate chips into the dough. Chill in the refrigerator for 30 minutes.

Form the dough into 24 balls. Roll each in the powdered sugar and then place on prepared cookie sheets.

Bake for 12-13 minutes. Cool on the cookie sheet for 2-3 minutes, then remove from the pan and finish cooling on a wire cooling rack.

Blood orange tart makes the most of winter citrus with blood orange curd filling gently baked into a buttery almond flour crust. Optionally gluten-free.

Blood Orange Tart

almond flour tart crust

Vermont Creamery unsalted cultured butter, diced

finely-grated blood orange zest

blood orange juice

lemon juice

organic granulated sugar

fine sea salt

eggs

Vermont Creamery crème fraîche

heavy whipping cream

blood orange wedges, bee pollen, and/or dried calendula, for decorating

Prepare, parbake, and press the tart crust as directed. Lower the oven temperature to 325ºF.

Place the butter and blood orange zest in a heatproof bowl. Place a mesh strainer over the bowl and set aside.

In a medium, heavy-bottomed saucepan, whisk together the sugar, salt, eggs, and egg yolks to combine. Gradually whisk in the blood orange juice and lemon juice until combined.

Place the pot over medium-low heat and cook, stirring constantly with a heatproof silicone spatula, until the mixture thickens slightly and reaches 160-165ºF on an instant-read thermometer, 5–10 minutes. As you stir, be sure to scrape the entire bottom and corners of the pan, so that the mixture heats as evenly as possible. It will start out thick and cloudy from the undissolved sugar, then will turn thin and translucent, and finally begin to thicken and turn cloudy again as the eggs cook. Lower the heat to very low as it gets closer to being done. If the mixture starts to curdle or bubble, immediately remove it from the heat and proceed to the next step.

Immediately pour the curd through the strainer and into the bowl of butter to stop the cooking. Whisk to incorporate the butter and orange zest, making sure there are no clumps of orange zest.

Pour the cooked curd over the baked and pressed down crust. If you have extra curd, you can save it in the refrigerator for up to 1 week. It&#39;s delicious swirled into yogurt or slathered on toast or biscuits.

Bake the tart at 325ºF (don’t forget to lower the oven temp!) until the sides are barely puffed and the center wobbles like firm Jell-O when you give it a gentle shake, 15–25 minutes. (Some readers have reported that the curd took longer than this to bake, so go by the way it looks and not the time!) It should not be wet or watery looking (underbaked), nor should it be puffed in the center or cracking (overbaked). Remove the tart from the oven and let cool to room temperature for about an hour, then chill until firm, 3-4 hours or overnight.

Whip together the crème fraiche and heavy cream until the mixture holds firm peaks. Pipe over the crust if you like, or serve it to the side of the tart.

When the tart is cold, loosen and remove the sides of the tart crust and slide it onto a cutting board. Decorate the tart with blood orange wedges, bee pollen, and/or dried edible flower petals if you like.

Cut into wedges with a large, sharp chef&#39;s knife. For the cleanest cuts, dip the knife in very hot water and wipe the blade clean between cuts.

The tart keeps well, refrigerated, for up to 3 days, though the crust is the crispest within the first 1–2 days.

Make the crust:

Orange Cream Cheese Bars

vanilla cake mix (white, yellow, or butter work too)

butter, softened

salt

(8 oz) package cream cheese, softened

orange zest,

Preheat oven to 350°F and grease an 9x9-inch baking dish with nonstick spray.

In a medium bowl, mix together the crust ingredients, then press into the bottom of the prepared pan.

In a clean bowl, combine the cream cheese, powdered sugar, 2 eggs, orange zest, and orange extract and beat with a hand mixer until combined and smooth. Pour over crust.

Bake until mixture is set and crust is golden, 45 minutes to 1 hour. Center might be a little wobbly but it will set as it cools.

Garnish with orange zest, if desired, and slice and serve. Enjoy!

Top 5 orange dessert recipes from across the web

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Creamsicle Cheesecake

Orange Flop

Orange Creamsicle Cookies

Blood Orange Tart

Orange Cream Cheese Bars

Top 5 orange dessert recipes from across the web

The most viewed orange dessert recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Creamsicle Cheesecake

Orange Flop

Orange Creamsicle Cookies

Blood Orange Tart

Orange Cream Cheese Bars

The most viewed orange dessert recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine