This No-Bake Orange Creamsicle Cheesecake is a bright, nostalgic dessert that captures the flavor of classic orange creamsicles in an easy, make-ahead no-bake cheesecake. Creamy vanilla cheesecake layers alternate with a zesty orange layer set with gelatin, all resting on a crisp graham cracker crust. It’s light, refreshing, and perfect for spring gatherings, holidays, or any time you want a crowd-pleasing, citrus-forward dessert.
If you love the taste of orange dreamsicles, this cheesecake delivers—cool, creamy, and full of fresh orange flavor without needing to turn on the oven. Below I’ll walk through the elements that make this dessert work: the crust, the two-part filling, and a simple garnish that highlights the orange flavor.
The Crust
The crust is a classic graham cracker crust made with finely ground graham crackers, light brown sugar, and melted unsalted butter. Graham crackers give a fine crumb ideal for compacting into a firm base for no-bake cheesecakes. If you prefer, you can substitute finely crushed vanilla wafers, but make sure they’re ground very finely and pressed tightly so the crust holds together once chilled.
The Filling
The filling combines two textures: a thick, fluffy vanilla cream cheese layer and a bright orange layer made with orange gelatin and fresh orange zest. The vanilla cheesecake layer is made by beating softened cream cheese with granulated sugar and vanilla until smooth, then folding in freshly whipped cream to create a light, airy texture. The orange layer starts with orange gelatin dissolved in boiling water, into which the orange zest is whisked; once cooled, additional whipped cream is folded in to make a silky, slightly looser orange cream.
To assemble, dollop alternating scoops of the cream cheese mixture and the orange mixture into the prepared pan. Because the two mixtures have different consistencies—the cream cheese layer will be much thicker—layering and smoothing won’t be perfect, and that’s fine. The slight unevenness gives the cheesecake a pretty, rustic marbled look when sliced.
Garnish and Serving
Keep the garnish simple to let the orange flavor shine: a ring of freshly whipped cream and a few orange segments or thin orange slices are all you need. Chill the cheesecake at least 8 hours or overnight so it sets properly and slices cleanly. The result is a refreshing, creamy dessert with a lively citrus finish.
No-Bake Orange Creamsicle Cheesecake
This no-bake orange creamsicle cheesecake is an easy, make-ahead dessert that pairs bright citrus with a silky, whipped cheesecake base. It’s ideal for spring and summer entertaining.
Prep Time: 8 hrs 30 mins (includes chilling) • Servings: 12
Ingredients
For the Crust:
- 2 cups graham cracker crumbs
- 1/4 cup light brown sugar
- 1/2 cup (1 stick) unsalted butter, melted
For the Orange Layer:
- 3 oz (1 small box) orange gelatin
- 3/4 cup boiling water
- Zest of one medium orange
For the Cheesecake:
- 16 oz (2 packages) cream cheese, softened
- 3/4 cup granulated white sugar
- 2 tsp vanilla extract, divided
- 16 oz heavy whipping cream
- 1/2 cup confectioners’ sugar
Instructions
- Lightly grease a 9″ round springform pan. If you like, place a parchment round on the bottom and grease again; set aside.
- In a medium bowl, combine graham cracker crumbs, light brown sugar, and melted butter until evenly moistened. Press the mixture into the bottom of the prepared pan in an even layer. Freeze for at least 30 minutes to set.
- Whisk the orange gelatin, boiling water, and orange zest in a heat-safe bowl until the gelatin dissolves. Let the mixture cool completely to room temperature, about 30 minutes.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese, granulated sugar, and 1 teaspoon vanilla extract until smooth and fluffy, about 1 minute. Transfer to a separate bowl.
- In the (clean) mixer bowl with the whisk attachment, combine the heavy whipping cream, confectioners’ sugar, and remaining 1 teaspoon vanilla. Whip on high until stiff peaks form, about 5–7 minutes.
- Fold half of the whipped cream into the cream cheese mixture until combined. Fold the remaining half of the whipped cream into the cooled orange gelatin to make the orange cream layer.
- Assemble the cheesecake: add half of the cream cheese mixture to the crust and spread gently into an even layer. Spoon half of the orange mixture on top. Dollop the remaining cream cheese mixture across the orange layer and gently smooth as best you can—it may appear lumpy, which is normal. Top with the remaining orange mixture.
- Cover and refrigerate for at least 8 hours or overnight. Carefully remove the cheesecake from the springform pan. Garnish with extra whipped cream and orange segments, if desired, then slice and serve chilled.
Bright, tangy orange paired with silky, whipped cheesecake makes this No-Bake Orange Creamsicle Cheesecake a refreshing and memorable dessert. Make it ahead for easy entertaining or bring it to a holiday table for a cheerful citrus twist.
*adapted from Cincy Shopper
Have a super sweet day!
xo, Hayley