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The Decadent Orange & Vanilla Slice
A crisp digestive-biscuit base is layered with light vanilla cheesecake and a silky orange cream topping in this indulgent no-bake dessert. Its nostalgic orange-and-vanilla flavour is balanced by cool, creamy textures and a buttery crunch.
Line a 20cm square tin with baking parchment, leaving enough paper extending above two sides to lift the finished dessert from the tin.
Melt the butter gently in a small saucepan or microwave it in short bursts.
Crush the digestive biscuits into fine crumbs. Combine them thoroughly with the melted butter, then press the mixture firmly and evenly into the prepared tin.
Freeze the biscuit base for at least 30 minutes while preparing the remaining layers.
Place the orange jelly powder in a heatproof jug. Add 180ml boiling water and stir until every crystal has dissolved. Stir in 180ml cold water, then refrigerate for approximately 10 minutes. It should be completely cold but still liquid.
Beat the cream cheese for the orange layer with 30g icing sugar, the orange extract and optional gel colouring until completely smooth.
With the mixer running on a low speed, gradually pour the cold liquid jelly into the cream-cheese mixture. Continue mixing until smooth and evenly coloured.
Refrigerate the orange mixture for approximately 1 hour, until cold and beginning to thicken but not set.
To make the vanilla layer, beat the remaining cream cheese with 120g icing sugar and the vanilla extract until pale and smooth. Gently fold in 75g Cool Whip.
Remove the biscuit base from the freezer. Place small spoonfuls of the vanilla cheesecake mixture across the surface, then carefully smooth them into an even layer.
Fold 150g Cool Whip into the thickened orange mixture using slow, broad strokes. Stop folding as soon as the mixture is evenly combined.
Spoon the orange cream over the vanilla layer and smooth the surface carefully without disturbing the layer underneath.
Cover and refrigerate for at least 6 hours. An overnight chill will produce the firmest layers and cleanest slices.
Lift the dessert from the tin using the parchment. Decorate with Cool Whip, orange zest, orange pieces and biscuit crumbs, if desired.
Cut into eight portions using a sharp knife warmed in hot water and dried thoroughly. Clean and reheat the blade between cuts.
A few details make all the difference
01
Use the exact amount of water specified
The smaller volume of water produces a concentrated jelly mixture that gives the orange layer enough structure to hold its shape.
02
Keep the jelly cold but liquid
Warm jelly can loosen the cream cheese, while partially set jelly may create small lumps or flecks in the finished layer.
03
Allow plenty of chilling time
Six hours is the minimum, but an overnight rest gives the layers better definition and makes the dessert considerably easier to cut.
Why this recipe works
The compacted biscuit base provides a crisp, buttery foundation for the two soft cream layers. Its slight saltiness also helps balance the sweetness of the filling.
Full-fat cream cheese gives both layers richness, tang and stability. Cool Whip introduces air without making the mixture too loose, while the concentrated orange jelly helps the upper layer set firmly enough to slice.
Orange and vanilla naturally create a familiar creamsicle-style flavour. The vanilla layer softens the sharper citrus notes, while orange extract makes the fruit flavour pronounced without adding excess liquid.
Cook’s notes
The Cream Cheese
Bring the cream cheese fully to room temperature before mixing to prevent lumps.
Food Colouring
Use gel rather than liquid food colouring so the consistency of the filling is not diluted.
Vanilla Filling
Add the vanilla filling to the base in small spoonfuls before spreading; this helps prevent the biscuit layer from lifting.
Storage
Keep the finished slices covered in the refrigerator for up to 3–4 days.
Preparation
This dessert is ideal for making the evening before serving.
Line a 20cm square tin with baking parchment, leaving enough paper extending above two sides to lift the finished dessert from the tin.
Melt the butter gently in a small saucepan or microwave it in short bursts.
Crush the digestive biscuits into fine crumbs. Combine them thoroughly with the melted butter, then press the mixture firmly and evenly into the prepared tin.
Freeze the biscuit base for at least 30 minutes while preparing the remaining layers.
Place the orange jelly powder in a heatproof jug. Add 180ml boiling water and stir until every crystal has dissolved. Stir in 180ml cold water, then refrigerate for approximately 10 minutes. It should be completely cold but still liquid.
Beat the cream cheese for the orange layer with 30g icing sugar, the orange extract and optional gel colouring until completely smooth.
With the mixer running on a low speed, gradually pour the cold liquid jelly into the cream-cheese mixture. Continue mixing until smooth and evenly coloured.
Refrigerate the orange mixture for approximately 1 hour, until cold and beginning to thicken but not set.
To make the vanilla layer, beat the remaining cream cheese with 120g icing sugar and the vanilla extract until pale and smooth. Gently fold in 75g Cool Whip.
Remove the biscuit base from the freezer. Place small spoonfuls of the vanilla cheesecake mixture across the surface, then carefully smooth them into an even layer.
Fold 150g Cool Whip into the thickened orange mixture using slow, broad strokes. Stop folding as soon as the mixture is evenly combined.
Spoon the orange cream over the vanilla layer and smooth the surface carefully without disturbing the layer underneath.
Cover and refrigerate for at least 6 hours. An overnight chill will produce the firmest layers and cleanest slices.
Lift the dessert from the tin using the parchment. Decorate with Cool Whip, orange zest, orange pieces and biscuit crumbs, if desired.
Cut into eight portions using a sharp knife warmed in hot water and dried thoroughly. Clean and reheat the blade between cuts.
Cook’s notes
The Cream Cheese: Bring the cream cheese fully to room temperature before mixing to prevent lumps.
Food Colouring: Use gel rather than liquid food colouring so the consistency of the filling is not diluted.
Vanilla Filling: Add the vanilla filling to the base in small spoonfuls before spreading; this helps prevent the biscuit layer from lifting.
Storage: Keep the finished slices covered in the refrigerator for up to 3–4 days.
Preparation: This dessert is ideal for making the evening before serving.
Cooking mode
The Decadent Orange & Vanilla Slice
Line a 20cm square tin with baking parchment, leaving enough paper extending above two sides to lift the finished dessert from the tin.
Melt the butter gently in a small saucepan or microwave it in short bursts.
Crush the digestive biscuits into fine crumbs. Combine them thoroughly with the melted butter, then press the mixture firmly and evenly into the prepared tin.
Freeze the biscuit base for at least 30 minutes while preparing the remaining layers.
Place the orange jelly powder in a heatproof jug. Add 180ml boiling water and stir until every crystal has dissolved. Stir in 180ml cold water, then refrigerate for approximately 10 minutes. It should be completely cold but still liquid.
Beat the cream cheese for the orange layer with 30g icing sugar, the orange extract and optional gel colouring until completely smooth.
With the mixer running on a low speed, gradually pour the cold liquid jelly into the cream-cheese mixture. Continue mixing until smooth and evenly coloured.
Refrigerate the orange mixture for approximately 1 hour, until cold and beginning to thicken but not set.
To make the vanilla layer, beat the remaining cream cheese with 120g icing sugar and the vanilla extract until pale and smooth. Gently fold in 75g Cool Whip.
Remove the biscuit base from the freezer. Place small spoonfuls of the vanilla cheesecake mixture across the surface, then carefully smooth them into an even layer.
Fold 150g Cool Whip into the thickened orange mixture using slow, broad strokes. Stop folding as soon as the mixture is evenly combined.
Spoon the orange cream over the vanilla layer and smooth the surface carefully without disturbing the layer underneath.
Cover and refrigerate for at least 6 hours. An overnight chill will produce the firmest layers and cleanest slices.
Lift the dessert from the tin using the parchment. Decorate with Cool Whip, orange zest, orange pieces and biscuit crumbs, if desired.
Cut into eight portions using a sharp knife warmed in hot water and dried thoroughly. Clean and reheat the blade between cuts.
A letter from table number seven
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