Creamy, citrusy, and refreshing, this no-bake orange creamsicle cheesecake is the perfect combination of sweet and tangy. With a buttery graham cracker crust and a silky smooth filling infused with fresh orange juice and zest, it tastes just like the nostalgic frozen treat but in cheesecake form.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
For the Crust:
1 ½ cups graham cracker crumbs
¼ cup sugar
½ cup unsalted butter, melted
For the Cheesecake Filling:
16 oz cream cheese, softened
1 cup heavy cream
½ cup powdered sugar
1 teaspoon vanilla extract
¼ cup fresh orange juice
1 tablespoon orange zest
¼ cup orange gelatin (Jell-O)
1 teaspoon orange extract
Directions
In a medium bowl, mix the graham cracker crumbs and sugar. Stir in the melted butter until well combined.
Press the mixture firmly into the bottom of a 9-inch springform pan or pie dish. Chill in the refrigerator for at least 30 minutes.
In a separate bowl, beat the softened cream cheese until smooth. Add the powdered sugar and vanilla extract, mixing until fully combined.
In another bowl, whip the heavy cream until stiff peaks form. Gently fold it into the cream cheese mixture.
Fold in the orange juice, orange zest, orange gelatin, and orange extract until fully incorporated.
Pour the filling over the chilled crust, smoothing out the top.
Refrigerate for at least 4 hours, or overnight, until set.
Garnish with additional orange zest or whipped cream before serving, if desired.
Servings and Timing
Servings: 8
Prep Time: 15 minutes
Chill Time: 4 hours
Total Time: 4 hours 15 minutes
Calories: 250 kcal per serving
Variations
Crust Swap: Instead of graham crackers, I sometimes use vanilla wafers or shortbread cookies for a different flavor.
Lighter Version: I replace half of the cream cheese with Greek yogurt for a slightly tangier and lighter filling.
Extra Citrus Kick: A little lemon zest or lime zest adds even more brightness.
Chocolate Twist: A chocolate cookie crust makes this dessert taste like an orange creamsicle with a chocolatey base.
Tropical Touch: Mixing in a bit of coconut extract gives it a fun tropical flavor.
Storage/Reheating
This cheesecake stores beautifully in the fridge. I keep it covered and enjoy it for up to 4 days. If I need to store it longer, I freeze individual slices wrapped in plastic wrap and foil for up to 2 months. When I’m ready to eat, I let the frozen slices thaw in the fridge for a few hours before serving. Since this is a no-bake cheesecake, reheating isn’t needed!
FAQs
How do I make sure my cheesecake sets properly?
I always chill it for at least 4 hours, but overnight is best. The gelatin helps it firm up, so I make sure to fold it in evenly.
Can I use bottled orange juice instead of fresh?
Yes, but fresh orange juice gives the best flavor. If using bottled, I choose one without added sugar to keep the balance just right.
What can I use if I don’t have a springform pan?
A regular pie dish works fine, but I sometimes use a deep cake pan lined with parchment paper for easy removal.
Can I make this cheesecake ahead of time?
Yes! I actually prefer making it a day in advance so it has plenty of time to set and develop flavor.
Do I have to use orange gelatin?
The gelatin helps with texture and flavor, but I can substitute it with an equal amount of instant pudding mix for a slightly different consistency.
Conclusion
This no-bake orange creamsicle cheesecake is a simple yet impressive dessert that’s perfect for any occasion. With its smooth, creamy filling and vibrant citrus flavor, it’s sure to be a hit. I love how easy it is to make ahead, and the nostalgic creamsicle taste brings a fun twist to classic cheesecake. If you love bright, refreshing desserts, this one is definitely worth trying.
Recipe:
No-Bake Orange Creamsicle Cheesecake
- Total Time: 4 hours 15 minutes (Plus chilling)
- Yield: 8 servings
- Diet: Vegetarian
Description
This no-bake orange creamsicle cheesecake is a creamy, citrus-infused dessert that’s perfect for warm weather. With a buttery graham cracker crust and a smooth, tangy filling made with fresh orange juice, zest, and orange gelatin, it tastes just like the nostalgic frozen treat in cheesecake form. Easy to make ahead, this refreshing dessert is ideal for any occasion!
Ingredients
For the Crust:
1 ½ cups graham cracker crumbs
¼ cup sugar
½ cup unsalted butter, melted
For the Cheesecake Filling:
16 oz cream cheese, softened
1 cup heavy cream
½ cup powdered sugar
1 teaspoon vanilla extract
¼ cup fresh orange juice
1 tablespoon orange zest
¼ cup orange gelatin (Jell-O)
1 teaspoon orange extract
Instructions
-
Prepare the Crust:
- In a medium bowl, mix the graham cracker crumbs and sugar.
- Stir in the melted butter until well combined.
- Press the mixture firmly into the bottom of a 9-inch springform pan.
- Chill in the refrigerator for at least 30 minutes.
-
Make the Filling:
- In a large bowl, beat the softened cream cheese until smooth.
- Add powdered sugar and vanilla extract, mixing until fully combined.
- In a separate bowl, whip the heavy cream until stiff peaks form, then fold it into the cream cheese mixture.
- Fold in the orange juice, orange zest, orange gelatin, and orange extract until fully incorporated.
-
Assemble & Chill:
- Pour the filling over the chilled crust, smoothing out the top.
- Refrigerate for at least 4 hours, or overnight, until set.
-
Serve:
- Garnish with additional whipped cream and orange zest, if desired.
- Slice and enjoy!
Notes
For a different crust, try using vanilla wafers or shortbread cookies instead of graham crackers.
For a lighter version, replace half the cream cheese with Greek yogurt.
For extra citrus flavor, add a bit of lemon or lime zest.
For a tropical twist, mix in a touch of coconut extract.
For a chocolate contrast, swap the graham cracker crust for a chocolate cookie crust.
- Prep Time: 15 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 8 servings
- Calories: 250 kcal (per serving)
