Why You’ll Love This No Bake Orange Creamsicle Cheesecake
Picture a melty creamsicle on a hot summer afternoon, and you already know the flavor this dessert is chasing. This no bake orange creamsicle cheesecake pairs zesty orange jello with a velvety, vanilla infused cheesecake filling, and the oven stays off the whole time.
It is the kind of summer dessert that looks impressive on the table and takes surprisingly little effort to put together.
Summer crowd pleaser. It is an impressive, eye catching dessert that combines nostalgic creamsicle flavor with a luscious cheesecake texture, and it is sure to be a hit at summer gatherings.
Easy make ahead prep. The filling comes together quickly with minimal effort, and because it needs time in the refrigerator to set, it is ideal for stress free entertaining. Build it in the morning, then relax until dessert.
Stunning presentation. Swirled layers of creamy cheesecake and bright orange jello give it that orange and cream look, and a finish of whipped cream and orange slices makes it ready for a close up.
The recipe makes 12 servings, so there is plenty to share. What more could you ask for from a summer dessert?
Everything on this list is easy to find at any grocery store, and most of it may already be in your kitchen. Here is what each ingredient is doing for the finished cheesecake.
1 (3 ounce) box orange jello and 1 cup boiling water. This pair is the key to the color, the flavor, and the setting power of the dessert.
2 cups graham cracker crumbs (about 14 sheets) for the signature graham cracker crust. Vanilla wafers work just as well if that is what you have on hand.
6 tablespoons unsalted butter, melted. It melts into the crumbs and binds them into a firm, buttery crust.
1 pinch salt to enhance the overall flavors so the sweet notes pop.
2 (8 ounce) blocks cream cheese, softened. Choose thick, full fat block cream cheese for the best taste and texture.
1 1/2 cups powdered sugar, divided. It sweetens the cream cheese and the filling without a gritty texture.
2 cups heavy whipping cream, whipped into peaks to add lightness and volume so the filling turns out airy and fluffy.
1/2 teaspoon vanilla extract for a warm, aromatic flavor that complements the orange zest.
Zest of 1 orange, optional for citrus aroma and a bright, tangy flavor that ties the creamsicle theme together.
About that divided sugar: 1 cup goes into the cream cheese mixture and 1/2 cup goes into the whipped cream, so measure it in two parts before you start.
Recipe at a glance
Details
Servings
12
Prep time
35 minutes
Chill time
At least 6 hours, or overnight
Pan
9 inch springform pan
Calories
458 kcal per serving, from the source recipe
How to Make No Bake Orange Creamsicle Cheesecake
This dessert is no bake from start to finish. You will whisk, beat, fold, layer, and then let the refrigerator handle the rest.
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.
Prep the pan. Spray a 9 inch springform pan with cooking spray and line the bottom and sides with parchment.
Make the crust. In a medium bowl, mix the graham cracker crumbs, melted butter, and salt until well combined. Press the mixture evenly into the bottom and slightly up the sides of the pan. Place in the freezer for at least 30 minutes.
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, 1/2 cup powdered sugar, vanilla extract, and orange zest until stiff peaks form. Gently fold half of the whipped cream into the cream cheese mixture until combined.
Fold the rest into the jello. Fold the remaining whipped cream into the cooled jello mixture.
Assemble. Alternate spooning the cream cheese and jello mixtures into the prepared crust, creating layers. Use a butter knife to gently swirl the two together.
Chill. Cover and refrigerate the cheesecake for at least 6 hours or overnight until completely set.
Serve. When ready to serve, remove the sides of the springform pan. If desired, pipe dollops of whipped cream around the edges and garnish with orange slices. Slice and enjoy.
Keep the folding gentle. Stirring hard knocks the air out of the whipped cream, and that air is exactly what keeps the filling light and helps it set.
Tips For the Best No Bake Orange Creamsicle Cheesecake
A few small habits make a big difference here. These are the ones worth remembering.
Swap the crust if you like. Graham crackers bring the classic flavor, but golden Oreos, vanilla wafers, or shortbread cookies all work in the same amount. Crush them until the crumbs are even so the crust presses together neatly.
Start with room temperature cream cheese. Let the blocks sit out for about half an hour before you beat them. Cold cream cheese is the fastest route to a lumpy filling, and those lumps will not disappear once the whipped cream goes in.
Dissolve the jello completely. Whisk the orange jello powder and boiling water until no granules remain, then let it cool to room temperature. Adding whipped cream to warm jello deflates it and can leave the dessert loose.
Keep everything cold for whipping. Cold heavy whipping cream in a cold bowl gives you the most stable peaks, so chill the bowl and beaters for a few minutes first if you have time.
Fold, do not beat. Once the whipped cream meets the cream cheese or the jello, switch to a spatula and fold gently. Beating the mixture can make the cheesecake less light and may keep it from setting as firmly.
Loosen first, then fold. Beat a spoonful of the whipped cream into each mixture to loosen it, then fold in the rest in a couple of additions. This small step is the difference between a smooth swirl and a streaky one.
Chill it properly. Plan on at least 6 hours in the refrigerator, and overnight if your schedule allows. A fully set filling is what gives you clean slices instead of a soft, slumping wedge.
Dress it up. Pipe dollops of whipped cream around the edge, scatter orange zest or orange segments on top, or add a drizzle of chocolate. Any of these turns a simple dessert into a centerpiece.
Change the flavor. Lemon, lime, or grapefruit jello with coordinating zest makes a bright variation on the same creamy base. Keep the water and whipped cream amounts the same so the filling still sets.
If the swirl looks a little imperfect, that is the point. A loose swirl with visible ribbons of orange and cream is exactly what makes this dessert look homemade in the best way.
How to Store
This is a make ahead dessert by design, so leftovers are a gift rather than a problem.
In the refrigerator. Once the cheesecake is fully set, wrap the pan tightly with plastic wrap and refrigerate it for up to 5 days. For the best quality, enjoy it within 3 days.
In the freezer. Wrap the cheesecake tightly with plastic wrap and aluminum foil to prevent freezer burn, then freeze it for 2 to 3 months. Thaw it overnight in the refrigerator before serving.
If you plan to garnish with whipped cream or fresh orange slices, add those just before serving so they stay looking their best. Serve the cheesecake straight from the refrigerator so the filling stays firm and slices cleanly.
More No Bake Desserts You’ll Love
Related no bake desserts worth bookmarking include Homemade Reese’s Bars, No Bake Pumpkin Cheesecake, Easy No Bake Brownies, and Cream Cheese Lemonade Pie. Any of them would round out a summer dessert table.
How long does no-bake orange creamsicle cheesecake need to chill before serving?
It needs to chill for at least 6 hours, and overnight is even better so the layers set completely. The graham cracker crust also rests in the freezer for at least 30 minutes before the filling goes in. Prep takes about 35 minutes, total time is 6 hours 35 minutes, and the recipe makes 12 servings.
Can I make orange creamsicle cheesecake without gelatin?
The orange jello is what supplies the gelatin that sets this no-bake filling, so leaving it out changes the texture significantly. Vegetarian cooks can substitute agar, but agar must be boiled to activate, sets firmer, and does not melt in the mouth the same way. Without any setting agent, the filling stays soft and depends entirely on thorough chilling.
How do I store or freeze no-bake orange creamsicle cheesecake?
Once it is fully set, wrap the pan tightly with plastic wrap and refrigerate it for up to 5 days, with the best quality within 3 days. To freeze, wrap it tightly in plastic wrap and aluminum foil to prevent freezer burn, freeze for 2 to 3 months, and thaw overnight in the refrigerator before serving. Keep the finished cheesecake covered at 40°F or below.
Why did my no-bake orange creamsicle cheesecake turn out soupy?
A soupy filling usually means the jello was still warm when folded in, the heavy cream was under-whipped, the mixtures were stirred instead of folded, or the chill time was too short. Cool the jello fully, about 30 minutes, whip the cream to stiff peaks in a cold bowl, fold gently to keep the air in, and refrigerate at least 6 hours. Too much gelatin, or a sugar-free jello, can push the texture the other way and make it rubbery.
Why You’ll Love This No Bake Orange Creamsicle Cheesecake Picture a melty creamsicle on a hot summer afternoon, and you already know the flavor this dessert is chasing. This no bake orange creamsicle cheesecake pairs zesty orange jello with a velvety, vanilla infused cheesecake filling, and the oven stays off the whole time.
Ingredients
Scale
1 (3 ounce) box orange jello 1 cup boiling water 2 cups Graham Cracker crumbs, about 14 sheets 6 tablespoons unsalted butter, melted 1 pinch salt 2 (8 ounce) blocks cream cheese, softened 1 1/2 cups powdered sugar, divided 2 cups heavy whipping cream 1/2 teaspoon vanilla extract 1 zest of orange
Instructions
1-Make the orange jello: 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. 2-Spray a 9-inch springform pan with cooking: Spray a 9-inch springform pan with cooking spray and line the bottom and sides with parchment. 3-Make the crust: Make the crust: In a medium bowl, mix the Graham Cracker crumbs, melted butter, and salt until well combined. Press the mixture evenly into the bottom and slightly up the sides of the pan. Place in the freezer for at least 30 minutes. 4-Make the cheesecake filling: 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. 5-In a separate bowl, whip the heavy: In a separate bowl, whip the heavy cream, 1/2 cup powdered sugar, vanilla extract, and orange zest until stiff peaks form. Gently fold half of the whipped cream into the cream cheese mixture until combined. 6-Fold the remaining whipped cream into the: Fold the remaining whipped cream into the cooled jello mixture. 7-Assemble: Assemble: Alternate spooning the cream cheese and jello mixtures into the prepared crust, creating layers. Use a butter knife to gently swirl the two together. 8-Cover and refrigerate the cheesecake for at: Cover and refrigerate the cheesecake for at least 6 hours or overnight until completely set. 9-When ready to serve, remove the sides: When ready to serve, remove the sides of the springform pan. If desired, pipe dollops of whipped cream around the edges and garnish with orange slices. Slice and enjoy!
