The No-Bake Orange Creamsicle Cheesecake Recipe is a refreshing, creamy dessert that's perfect for warm evenings or any time you want a luscious treat without firing up the oven. I love how it combines bright citrus flavor with the smooth richness of cheesecake, and you'll appreciate how easy it comes together with pantry staples and a little patience. Whether you're hosting a casual get-together or craving something nostalgic and light, this cheesecake is a guaranteed crowd-pleaser.
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What Sets This Apart
What I find special about this No-Bake Orange Creamsicle Cheesecake Recipe is how it balances the bright, citrusy sweetness with creamy textures without relying on baking-a real time saver that still feels indulgent.
- Consistent Results: The no-bake method means less guesswork, so you get that perfectly set cheesecake every time.
- Rich, Balanced Flavor: The orange gelatin adds just enough zest without overpowering the creamy filling.
- Pantry-First Ingredients: The recipe uses staple ingredients like graham crackers and cream cheese you likely have on hand.
- Weeknight Friendly: Minimal hands-on time means you can prep in the evening and enjoy dessert after dinner or the next day.
Ingredient Snapshot
For this No-Bake Orange Creamsicle Cheesecake Recipe, using quality ingredients makes a noticeable difference-especially in freshness and texture. Don't rush picking your cream cheese or orange zest for that perfect balance.
- Orange Jello Powder: Use authentic orange gelatin for that classic creamsicle flavor-avoid substitutes with added fruit chunks.
- Graham Cracker Crumbs: Finely crushed for an even, sturdy crust; fresh crumbs bind better with butter.
- Unsalted Butter: Melted and slightly cooled before mixing, it helps hold the crust without greasiness.
- Cream Cheese: Softened at room temperature to avoid lumps in the filling.
- Heavy Whipping Cream: Cold and fresh for the best whipping volume and stability.
- Powdered Sugar: Smooth sweetness that dissolves quickly without graininess.
- Fresh Orange Zest (optional): Adds a fragrant boost that brightens the whole dessert.
Quick Note: Exact measurements are in the printable recipe card at the bottom.
How to Make No-Bake Orange Creamsicle Cheesecake Recipe
Step 1 - Prep & Season
Start by whisking the orange jello powder into one cup of boiling water until it dissolves fully. You'll know it's ready when the liquid looks perfectly smooth and glossy with no graininess. Let it cool completely, about 30 minutes-this step is key to making sure the filling sets nicely later. Meanwhile, grease your springform pan and line it with parchment on the bottom and sides to help with easy removal.
Step 2 - Build Flavor
Mix your graham cracker crumbs with melted butter and just a pinch of salt for balance. Press this crust mixture firmly into the bottom and a little way up the sides of your pan-it should feel solid when you press, but not slippery. Pop it in the freezer while you make the cheesecake filling. For the filling, beat the softened cream cheese and half the powdered sugar until creamy and smooth, stopping to scrape down the bowl once or twice. Then whip your heavy cream with the remaining sugar, vanilla, and orange zest until stiff peaks form. Folding half the whipped cream gently into the cream cheese keeps things light, while the other half mixed into the cooled jello adds that signature creamsicle layer.
Step 3 - Finish for Best Texture
Alternate spooning the two mixtures-cream cheese and jello-into the crust, layering and swirling slightly with a butter knife for a marbled effect. This little swirl makes the cheesecake look inviting and adds a beautiful contrast once sliced. Cover it tightly with plastic wrap and chill for at least 6 hours, ideally overnight. You'll know it's ready when the edges look firm and you can remove the pan sides cleanly without the filling moving around.
Cook's Notes & Tricks
From my experience, patience makes all the difference for this No-Bake Orange Creamsicle Cheesecake Recipe. The chilling time is non-negotiable to get that perfect slice. Also, folding gently rather than mixing vigorously preserves the light, airy texture that's so dreamy.
- Doneness Cue: The cheesecake should feel firm to the touch and the layers shouldn't jiggle excessively.
- Temperature Trick: Make sure your cream cheese is well softened but not melted to create a silky filling without lumps.
- Make-Ahead Move: Prepare a day in advance to allow the flavors to meld beautifully and the texture to fully set.
- Avoid This Pitfall: Don't skip cooling the gelatin fully; it's crucial to prevent it from melting the whipped cream and causing weeping.
Serve & Enjoy
Finishing Touches
I like to top this cheesecake with small dollops of lightly sweetened whipped cream and maybe a few thin, glossy orange slices for that extra pop of citrus aroma and texture. A sprinkle of finely grated orange zest adds a pretty color contrast and brightens each bite nicely. These accents keep it feeling fresh and inviting every time.
Pairs Beautifully With
This cheesecake is wonderful alongside a cup of black coffee or bright herbal tea like chamomile. For a special touch, serve with fresh berries or a tart raspberry sauce to cut through the creamy sweetness. The balance of tart and sweet never fails in my book.
Simple Plating Wins
For a weeknight dessert, I keep it casual-slice and place on simple white plates, maybe a mint leaf on the side. For a festive occasion, arrange several mini orange slices and a sprinkle of zest on each slice, maybe with a dusting of powdered sugar. It looks elegant without fuss.
Make-Ahead, Storage & Reheat
Storing Leftovers
Store leftovers in an airtight container or cover the pan tightly with plastic wrap to prevent drying out or fridge odors. You can keep it refrigerated for up to 4 days-beyond that, the crust may start to soften and the texture will shift slightly, but the flavor stays delightful.
Freezing Tips
This cheesecake freezes quite well if you want to save some for later. Wrap it tightly in plastic wrap and then aluminum foil to protect from freezer burn. Thaw overnight in the fridge before serving. Expect a slight change in texture-still delicious but a little less airy.
Reheating No-Bake Orange Creamsicle Cheesecake Recipe Without Drying Out
This dessert is best served cold, so reheating isn't typical. However, if you want to bring it closer to room temperature, let it sit at room temp for 15-20 minutes before slicing. Avoid microwave heating, which can cause the cream to separate or become oily.
Frequently Asked Questions
You could, but orange gives the authentic creamsicle taste that's key to this dessert's charm. Other flavors might overpower or change the character.
Yes! Vanilla wafers or digestive biscuits work well, just crush them finely and mix with butter as usual.
Make sure the gelatin mixture is fully cooled before folding into the whipped cream. Also, folding gently preserves the structure.
This recipe relies heavily on dairy and gelatin, so adapting it vegan would require significant ingredient swaps, like plant-based cream cheese alternatives and agar-agar, which would change texture and flavor.
Final Thoughts
This No-Bake Orange Creamsicle Cheesecake Recipe has quickly become one of my favorite go-to desserts that feels surprisingly special for how little work it demands. Its vibrant citrus flavor paired with creamy layers reminds me of sunny afternoons and carefree moments, and I hope you find the same simple joy every time you make it. Don't skip the chilling-patience here always pays off. Once you try it, you'll see why it's such a beloved recipe to keep in your dessert arsenal.
PrintFull Recipe
No-Bake Orange Creamsicle Cheesecake Recipe
A no-bake, creamy and refreshing Orange Creamsicle Cheesecake featuring a graham cracker crust and layers of orange jello and cream cheese filling. Perfect for a light dessert with a nostalgic citrus twist.
- Prep Time: 35 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 35 minutes
- Yield: 12 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
Crust
- 2 cups Graham Cracker crumbs (about 14 sheets)
- 6 tablespoon unsalted butter, melted
- pinch salt
Orange Jello
- 1 (3 ounce) box orange jello
- 1 cup boiling water
Filling
- 2 (8 ounce) blocks cream cheese, softened
- 1 ½ cups powdered sugar, divided
- 2 cups heavy whipping cream
- ½ teaspoon vanilla extract
- zest of 1 orange, optional
Instructions
- Make the orange jello: Add the orange jello powder and boiling water to a heat-proof bowl. Whisk until well combined, then set aside to cool fully, about 30 minutes.
- Prepare the pan: Spray a 9-inch springform pan with cooking spray and line the bottom and sides with parchment paper to prevent sticking.
- Make the crust: In a medium bowl, mix the graham cracker crumbs, melted butter, and pinch of salt until well combined. Press the mixture evenly into the bottom and slightly up the sides of the prepared pan. Place in the freezer for at least 30 minutes to set.
- Make the cheesecake filling: In a large bowl, beat the softened cream cheese and 1 cup powdered sugar with an electric mixer until smooth and creamy, about 2 minutes. Set aside.
- Whip the cream: In a separate bowl, whip the heavy cream, ½ cup powdered sugar, vanilla extract, and orange zest until stiff peaks form.
- Combine fillings: Gently fold half of the whipped cream into the cream cheese mixture until combined. Then fold the remaining whipped cream into the cooled orange jello mixture.
- Assemble the cheesecake: Alternate spooning the cream cheese and jello mixtures into the prepared crust to create layers. Use a butter knife to gently swirl the two mixtures together for a marbled effect.
- Chill to set: Cover and refrigerate the cheesecake for at least 6 hours or overnight until completely set.
- Serve: When ready, remove the sides of the springform pan. Optionally, pipe dollops of whipped cream around the edges and garnish with orange slices. Slice and enjoy your cheesecake!
Notes
- Make sure to fully cool the orange jello before folding it into the whipped cream to prevent it from melting.
- For ease in slicing, chill the cheesecake overnight.
- You can substitute graham cracker crumbs with digestive biscuits for a slightly different crust flavor.
- If you prefer a tangier filling, add a teaspoon of fresh lemon juice to the cream cheese mixture.
- For a dairy-free version, substitute cream cheese and heavy cream with coconut cream and vegan cream cheese alternatives.
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