The Decadent Orange & Vanilla Slice

Elle Cresswell

The Decadent Orange & Vanilla Slice

Made for long, golden afternoons, these no-bake orange and vanilla cream slices bring together a buttery biscuit crunch, a silken cheesecake centre and a cool citrus cream topping. Bright, nostalgic and unapologetically indulgent—summer, served by the slice.

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Prep Time 20

Cook Time 0

Chill Time 6

Total Time 6 30

Servings: 8 servings

Course: Dessert

Ingredients Method Notes

Ingredients

You will need 225g Cool Whip in total divided between the orange cream and vanilla cheesecake layers. Keep a little extra for decorating, if desired.

For the Buttery Biscuit Base

135 g digestive biscuits finely crushed
70 g unsalted butter melted

For the Velvet Orange Cream

85 g orange Jelly
180 ml boiling water
180 ml cold water
225 g full-fat cream cheese at room temperature
30 g icing sugar
10 ml orange extract
Up to 8 drops orange gel food colouring optional
150 g Cool Whip

For the Vanilla Cheesecake Layer

225 g full-fat cream cheese at room temperature
120 g icing sugar
5 ml pure vanilla extract
75 g Cool Whip

For the Final Flourish — Optional

Extra Cool Whip
Fresh orange zest
Thin orange slices or segments
Crumbled digestive biscuit

Method

Create the Buttery Biscuit Base

Line a 20cm square tin with baking parchment, leaving a generous overhang on two sides. This will allow you to lift the finished dessert out cleanly when it is time to slice.
Melt 70g unsalted butter in a small saucepan over a low heat. Alternatively, microwave it in a heatproof bowl for 20–30 seconds, stirring until completely melted.
Blitz 135g digestive biscuits in a food processor until they resemble fine golden crumbs.
Add the biscuit crumbs to the melted butter and mix until thoroughly coated. Tip the mixture into the prepared tin and press it into a firm, even layer.
Transfer the tin to the freezer for at least 30 minutes while you prepare the layers above.

Prepare the Orange Jelly

Place 85g orange Jell-O powder in a heatproof jug and pour over 180ml boiling water. Stir until every crystal has dissolved.
Add 180ml cold water and stir once more.
Refrigerate for approximately 10 minutes, until completely cold but still liquid. Do not allow it to set—the smoothness of the orange cream depends upon it.

Make the Velvet Orange Cream

Beat 225g softened cream cheese with 30g icing sugar, 10ml orange extract and up to 8 drops of orange gel colouring.
With the mixer running slowly, pour in the chilled liquid jelly in a thin, steady stream. Taking your time here will give you a beautifully smooth finish.
Once fully combined, refrigerate the orange mixture for 1 hour, until cold and beginning to thicken.

Make the Vanilla Cheesecake Layer

In a clean bowl, beat 225g softened cream cheese with 120g icing sugar and 5ml pure vanilla extract until pale, smooth and creamy.
Using a rubber spatula, gently fold in 75g Cool Whip. Work slowly to preserve the air and softness within the mixture.

Assemble the Dream Bars

Remove the chilled biscuit base from the freezer. Spoon the vanilla cheesecake mixture over the surface in small dollops, then gently smooth it into an even layer with an offset palette knife.
Fold 150g Cool Whip into the chilled orange cream using broad, gentle strokes. Continue just until the colour is even and no white streaks remain.
Spoon the velvet orange cream over the cheesecake layer. Smooth the surface carefully, keeping the two layers beautifully distinct.
Cover and refrigerate for at least 6 hours, although an overnight chill is strongly recommended. By morning, the layers will be firm, the flavours settled and every slice ready to reveal its sunset-coloured centre.

Notes

Use precisely 180ml boiling water and 180ml cold water, regardless of the instructions printed on the packet. The reduced quantity is deliberate: it produces a more concentrated jelly that gives the orange layer enough structure to hold its shape when sliced.

Once combined with the cream cheese, chill the orange mixture for no longer than 1 hour. Leave it longer and the jelly may begin to set, creating tiny orange flecks throughout the finished layer. This is purely a matter of appearance and texture—the flavour remains every bit as glorious. A perfectly smooth sunset is lovely, but a little unexpected marbling has charms of its own.