A cool, refreshing summertime dessert. Taste just like an Orange Creamsicle!

Orange Creamsicle Malted Cheesecake

This cool, refreshing orange creamsicale (malted) will be the perfect dessert during the summer months. And we have to give credit to Jen, who created this wonderful recipe, “minus the malt”. Check her site out at: https://cincyshopper.com/


For the Crust:

  • 11 oz. Vanilla Wafer Cookies (Finely chopped)
  • 1 cup Sugar  (divided 1/2 cup and 1/4 cup)
  • 3/4 cup Soda Fountain Malted Milk Powder (divided 1/2 cup and 1/4 cup)
  • 5 Tbsp melted Butter

For both Fillings:

16 oz Cream Cheese (Softened)
1/2 cup Powder Sugar
1/4 tsp Vanilla Extract
1  3.3 oz box Orange Gelatin
1 cup boiling Water
Zest from 1 Orange (Finely grated orange peel)
16 oz Heavy Cream


  1.  Put vanilla wafers in a food processor and pulse until finely chopped.
  2. Add 1/2 cup sugar, 1/2 cup malted powder and melted butter and pulse to incorporate.
  3. Grease bottom and sides of 9″ spring form pan.
  4. Press mixture into bottom and slightly up sides of pan.
  5. Place in freezer for 30 minutes.
  6. Beat cream cheese, the remaining 1/4 cup malt powder and 1/2 cup sugar until smooth.
  7. In a medium size bowl, combine gelatin and boiling water.  Stir until dissolved.
  8. Set aside.
  9. Zest orange and set aside.
  10. In another mixing bowl, whip heavy cream, powdered sugar and vanilla until stiff peaks form.
  11. Add 1/2 of whipped cream mixture to cooled gelatin and add orange zest.  Whisk to blend and set aside.
  12. Fold remainder of whipped cream mixture into cream cheese mixture.
  13. Spread 1/2 cream cheese mixture over crust.
  14. Pour 2 cups of orange whipped cream mixture over cream cheese mixture.
  15. Gentle spread remaining cream cheese mixture over orange mixture.
  16. Pour remaining orange whipped cream mixture over cream cheese mixture.
  17. If you would like, swirl with a butter knife.
  18. Refrigerate for at least 6 hours.
1 lb Canister
2.5 lb Canister
10oz Bag
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