Some flavors stay with us forever. For me, one of those unforgettable flavors is the bright, tangy-sweet taste of an orange creamsicle. I remember sticky fingers and sunny afternoons, chasing down the ice cream truck for that perfect blend of orange sherbet wrapped around creamy vanilla ice cream. It was more than just a treat—it was a ritual of summer, a childhood joy frozen in time.
This No-Bake Orange Creamsicle Cheesecake takes that classic flavor and gives it a grown-up twist while preserving the magic. It’s a dessert that doesn’t need an oven, doesn’t ask much of your time, and yet delivers big on both nostalgia and taste. Whether you serve it at a summer gathering, a birthday party, or as a cooling treat on a hot afternoon, this cheesecake is guaranteed to bring smiles and stories to the table.
With layers of citrus and cream, it’s light yet indulgent, refreshing yet rich. And because it’s no-bake, it’s perfect for days when you want something special without turning on the oven. Let’s bring those golden summer days back—one slice at a time.
Why You’ll Love This Recipe
- Taste of summer: The perfect balance of zesty orange and silky vanilla.
- No-bake convenience: Ideal for warm days when the last thing you want is a hot kitchen.
- Visually stunning: The swirls of orange and white look as dreamy as they taste.
- Kid-friendly and adult-approved: Loved by all generations.
- Versatile presentation: Make it in a springform pan or as mini cheesecakes in jars.
INGREDIENTS YOU’LL NEED
For the crust:
- 1½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
For the filling:
- 16 oz cream cheese, softened
- ½ cup granulated sugar
- 1 tsp vanilla extract
- 1 cup heavy whipping cream
- 1 package (3 oz) orange-flavored gelatin
- ½ cup boiling water
- ½ cup cold water
HOW TO MAKE NO-BAKE ORANGE CREAMSICLE CHEESECAKE
Step-by-Step Instructions
1. Start with the crust
The graham cracker crust sets the foundation. Combine the crumbs, sugar, and melted butter until the texture resembles wet sand. Press the mixture firmly into a 9-inch springform pan. A flat-bottomed glass works great for an even surface. Place it in the fridge to chill while you prepare the filling.
2. Dissolve the gelatin
In a small bowl, stir the orange gelatin into the boiling water until it’s fully dissolved. Then add the cold water. Set it aside to cool to room temperature—you don’t want it hot when mixing into the creamy base.
3. Make the cheesecake filling
Beat the softened cream cheese with sugar and vanilla extract until smooth and fluffy. You’ll know it’s ready when there are no lumps, and it looks light and airy.
4. Whip the cream
In another bowl, whip the heavy cream until it forms stiff peaks. This gives the cheesecake its luscious, mousse-like texture. Fold it gently into the cream cheese mixture using a spatula.
5. Swirl in the orange gelatin
Slowly drizzle the cooled gelatin into the creamy filling. Gently fold it in to create those beautiful swirls reminiscent of a classic creamsicle. Don’t overmix—just a few folds will give it a marbled look.
6. Assemble and chill
Pour the cheesecake filling over the crust. Smooth the top with a spatula, cover, and refrigerate for at least 4 hours (overnight is even better).
7. Serve and savor
Once set, release the cheesecake from the springform pan. Garnish with whipped cream, orange slices, or zest if desired. Each bite is creamy, zesty, and pure joy.
HELPFUL TIPS
- Use room temperature cream cheese for the smoothest filling.
- Don’t rush the chilling process—it needs time to firm up for clean slices.
- Fold gently when combining whipped cream and gelatin to keep the mixture light.
- Add texture by using crushed vanilla cookies instead of graham crackers.
- Want minis? Press the crust into mason jar lids or cupcake liners for personal servings.
DETAILS
- Prep Time: 20 minutes
- Chill Time: 4 hours
- Total Time: 4 hours 20 minutes
- Yield: 8 slices
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
NOTES
- For a bolder citrus flavor, add 1 tsp of orange zest or a few drops of orange extract to the gelatin.
- Use a hot knife (wiped clean between slices) for perfect presentation.
NUTRITIONAL INFORMATION (Per Serving)
- Calories: 350
- Fat: 25g
- Carbohydrates: 25g
- Sugar: 18g
- Protein: 5g
FREQUENTLY ASKED QUESTIONS
What is no bake orange Creamsicle cheesecake?
No bake orange Creamsicle cheesecake is a creamy, chilled dessert that blends tangy orange flavor with smooth vanilla cheesecake. Inspired by the classic orange Creamsicle popsicle, it’s made without an oven, making it perfect for warm weather. The texture is light and fluffy, with a refreshing citrus twist that’s ideal for summer gatherings.
Can you freeze orange Creamsicle cheesecake?
Yes, you can freeze orange Creamsicle cheesecake. Wrap it tightly in plastic wrap and foil to prevent freezer burn, then freeze for up to 3 months. Thaw it in the refrigerator overnight before serving. The texture remains creamy and the citrus flavor stays vibrant after freezing.
What goes well with orange Creamsicle cheesecake?
Orange Creamsicle cheesecake pairs beautifully with whipped cream, orange zest, white chocolate curls, or fresh berries. These toppings enhance its creamy, citrusy flavor and add a touch of elegance, making it perfect for parties or a light, summery dessert.
How many calories in orange Creamsicle cheesecake?
A slice of no-bake orange Creamsicle cheesecake contains roughly 430 calories, depending on the specific ingredients used. It’s a rich, indulgent dessert, best enjoyed in moderation as part of a balanced diet.
STORAGE INSTRUCTIONS
Store leftovers in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze and thaw before serving. Avoid leaving it out at room temperature for more than 2 hours.
Related Recipes
If you liked this recipe, you’ll definitely enjoy these other creamy delights:
- Biscoff Truffles
- No-Bake Watermelon Truffles
- A Slice of Sunshine: The Story Behind This Orange Cheesecake
- No-Bake Chocolate Orange Cheesecake
CONCLUSION
This No-Bake Orange Creamsicle Cheesecake is more than a dessert—it’s a tribute to the flavors of childhood wrapped in the elegance of a creamy, modern cheesecake. It’s easy, no-fuss, and full of the kind of joy that never gets old. Make it once, and it might just become your go-to summer dessert. Every bite is a sweet reminder that some flavors never fade.
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A Nostalgic Summer Dessert Reimagined: No-Bake Orange Creamsicle Cheesecake
Description
Some flavors stay with us forever. For me, one of those unforgettable flavors is the bright, tangy-sweet taste of an orange creamsicle. I remember sticky fingers and sunny afternoons, chasing down the ice cream truck for that perfect blend of orange sherbet wrapped around creamy vanilla ice cream. It was more than just a treat—it was a ritual of summer, a childhood joy frozen in time.
This No-Bake Orange Creamsicle Cheesecake takes that classic flavor and gives it a grown-up twist while preserving the magic. It’s a dessert that doesn’t need an oven, doesn’t ask much of your time, and yet delivers big on both nostalgia and taste. Whether you serve it at a summer gathering, a birthday party, or as a cooling treat on a hot afternoon, this cheesecake is guaranteed to bring smiles and stories to the table.
With layers of citrus and cream, it’s light yet indulgent, refreshing yet rich. And because it’s no-bake, it’s perfect for days when you want something special without turning on the oven. Let’s bring those golden summer days back—one slice at a time.
Ingredients
- For the crust:
-
1½ cups graham cracker crumbs
-
¼ cup granulated sugar
-
½ cup unsalted butter, melted
- For the filling:
-
16 oz cream cheese, softened
-
½ cup granulated sugar
-
1 tsp vanilla extract
-
1 cup heavy whipping cream
-
1 package (3 oz) orange-flavored gelatin
-
½ cup boiling water
-
½ cup cold water
Instructions
1. Start with the crust
The graham cracker crust sets the foundation. Combine the crumbs, sugar, and melted butter until the texture resembles wet sand. Press the mixture firmly into a 9-inch springform pan. A flat-bottomed glass works great for an even surface. Place it in the fridge to chill while you prepare the filling.
2. Dissolve the gelatin
In a small bowl, stir the orange gelatin into the boiling water until it’s fully dissolved. Then add the cold water. Set it aside to cool to room temperature—you don’t want it hot when mixing into the creamy base.
3. Make the cheesecake filling
Beat the softened cream cheese with sugar and vanilla extract until smooth and fluffy. You’ll know it’s ready when there are no lumps, and it looks light and airy.
4. Whip the cream
In another bowl, whip the heavy cream until it forms stiff peaks. This gives the cheesecake its luscious, mousse-like texture. Fold it gently into the cream cheese mixture using a spatula.
5. Swirl in the orange gelatin
Slowly drizzle the cooled gelatin into the creamy filling. Gently fold it in to create those beautiful swirls reminiscent of a classic creamsicle. Don’t overmix—just a few folds will give it a marbled look.
6. Assemble and chill
Pour the cheesecake filling over the crust. Smooth the top with a spatula, cover, and refrigerate for at least 4 hours (overnight is even better).
7. Serve and savor
Once set, release the cheesecake from the springform pan. Garnish with whipped cream, orange slices, or zest if desired. Each bite is creamy, zesty, and pure joy.
Notes
-
For a bolder citrus flavor, add 1 tsp of orange zest or a few drops of orange extract to the gelatin.
-
Use a hot knife (wiped clean between slices) for perfect presentation.
