There’s something irresistibly fun about a dessert that tastes like summer in every bite, and this No-Bake Orange Creamsicle Cheesecake checks all the boxes. With a buttery graham cracker crust that cradles a dreamy, creamy filling, it’s the ultimate easy cheesecake for warm days and special occasions. The bright orange layer on top isn’t just for show—it delivers a burst of zesty flavor that perfectly balances the sweetness of the cream cheese mixture below. As a beginner-friendly recipe, it requires no oven time—only about 30 minutes of active prep—making it a stress-free treat when the sun is high, and the air is filled with barbecue aromas. After a 4-hour rest in the fridge, this cheesecake transforms into a light, fluffy dessert that’s as visually stunning as it is delicious, with about 350 calories per slice based on 12 slices.
Every spoonful is a delightful dance between tangy orange juice and rich, velvety cream cheese, with just the right whisper of vanilla to tie everything together. The orange-flavored gelatin layer adds a playful jiggle and a pop of color that feels like a sweet nod to classic creamsicles. Whether you’re planning a backyard picnic, a poolside party, or simply craving a slice of sunshine on a lazy afternoon, this no-bake cheesecake is your go-to summer dessert. It's not only beginner-friendly but also versatile—you can even swap the crust for vanilla wafers if you’re feeling adventurous. So grab your springform pan and let’s whip up this nostalgic dream, one bright, creamy layer at a time!
KEY INGREDIENTS IN NO-BAKE ORANGE CREAMSICLE CHEESECAKE
Before we dive into the magic-making, let’s chat about the star players that bring this dessert to life. Each ingredient has its moment to shine, from the crunchy base to the fluffy filling and vibrant top layer. Understanding how they work together will help you assemble this no-bake cheesecake with confidence and flair.
- Graham cracker crumbs
These finely crushed cookies form a sturdy, slightly sweet foundation. Their crunch contrasts beautifully with the creamy layers above, giving every bite a satisfying texture.
- Unsalted butter
Once melted and mixed with the crumbs, this rich butter binds the crust together. It also adds a luxurious mouthfeel that keeps the base from feeling dry.
- Granulated sugar
Sprinkled into the crust mixture, it enhances the graham flavor and provides just enough sweetness to complement the tangy filling.
- Cream cheese
As the heart of the cheesecake, softened cream cheese delivers that classic tangy richness. It’s what gives the filling its smooth, velvety character.
- Powdered sugar
Whisked into the cream cheese, it dissolves seamlessly, creating a silky sweetness without any graininess.
- Orange juice
Freshly squeezed orange juice infuses the filling with natural citrus brightness. It cuts through the richness for a balanced, refreshing bite.
- Orange zest
Loaded with fragrant oils, the zest intensifies the citrus flavor and adds delightful flecks of color throughout the creamy layer.
- Vanilla extract
Just a dash of vanilla rounds out the tartness, lending a warm, comforting note that harmonizes with the orange.
- Heavy whipping cream
Whipped to soft peaks, it brings airiness and lightness to the filling, ensuring the cheesecake isn’t too dense.
- Orange-flavored gelatin
This vibrant powder sets into a jiggly, colorful top layer, sealing in moisture and adding a playful texture contrast.
- Boiling water
Essential for fully dissolving the gelatin, it ensures a smooth, lump-free mixture.
- Cold water
Added after the gelatin melts, it helps cool the mixture to the ideal temperature for pouring without melting the cheesecake layer.
HOW TO MAKE NO-BAKE ORANGE CREAMSICLE CHEESECAKE
Let’s walk through the step-by-step process of building this dreamy, no-bake dessert. From crafting the perfect crust to layering on the bright orange finish, each stage is straightforward and fun. With a few bowls, a mixer, and about 30 minutes of hands-on time, you’ll have a show-stopping cheesecake ready to chill.
1. In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Use a spatula or fork to mix until every crumb is well coated and slightly shiny.
2. Transfer the crumb mixture to a 9-inch springform pan. Use the back of a spoon or an upside-down glass to press the crumbs firmly and evenly across the bottom. Place the pan in the refrigerator to let the crust set while you prepare the filling.
3. In a large mixing bowl, beat the softened cream cheese and powdered sugar together using a hand mixer or stand mixer fitted with the paddle attachment. Whip until the mixture is smooth and completely lump-free.
4. Add the orange juice, orange zest, and vanilla extract to the cream cheese bowl. Continue beating on medium speed until all flavors are well integrated and the texture looks silky and uniform.
5. In a separate bowl, whip the heavy cream until soft peaks form—when you lift the beaters, the cream should hold a gentle peak before folding over. Carefully fold the whipped cream into the cream cheese mixture, preserving as much air as possible for a light, fluffy result.
6. Pour the combined cream cheese filling over the chilled crust, using a spatula to spread it evenly to the edges. Return the pan to the refrigerator to keep the filling firm while you make the gelatin layer.
7. In a small bowl, pour the boiling water over the orange-flavored gelatin powder. Stir until fully dissolved, then stir in the cold water. Let this mixture cool to room temperature, stirring occasionally to prevent a skin from forming.
8. Once cooled, gently pour the gelatin over the cream cheese layer. Tip the pan slightly and pour close to the surface so the gelatin settles smoothly without cutting into the cheesecake layer.
9. Refrigerate the assembled cheesecake for at least 4 hours—or ideally overnight—until the gelatin top is completely set and the cheesecake feels firm to the touch.
10. To serve, carefully remove the sides of the springform pan. Use a sharp knife dipped in hot water for clean slices, wiping the blade between cuts. Serve chilled and enjoy every creamy, citrusy bite!
SERVING SUGGESTIONS FOR NO-BAKE ORANGE CREAMSICLE CHEESECAKE
When it’s time to serve this bright and creamy cheesecake, presentation is half the fun. The play of orange hues and fluffy white filling makes for a stunning centerpiece on any dessert table. Whether you’re hosting a summer BBQ, a birthday gathering, or simply indulging at home, these ideas will help you elevate each slice into a memorable treat.
- Arrange each slice on a chilled plate to keep it firm longer. Garnish with thin fresh orange slices and a small sprig of mint for a pop of color and added freshness.
- Pipe a swirl of whipped cream around the edges of each serving. Using a large star tip creates elegant rosettes that complement the vibrant orange top layer.
- Offer a side of sparkling lemonade or iced herbal tea to balance the sweetness. The effervescence and citrus notes enhance the creamsicle vibe.
- For a fun twist, sprinkle a bit of extra orange zest or edible citrus sugar over the gelatin top just before serving—it adds a zesty sparkle and an extra burst of flavor.
HOW TO STORE NO-BAKE ORANGE CREAMSICLE CHEESECAKE
Storing your leftovers properly ensures every slice stays as fresh and flavorful as the first. Because this cheesecake has a tender, creamy texture and a gel-top layer, it’s important to protect it from moisture and absorbing other fridge aromas. Follow these tips to keep your dessert dreaming until the very last bite.
- Refrigerate promptly: Always return the cheesecake to the refrigerator as soon as you’re done serving. A steady chill helps the gelatin layer maintain its bounce and prevents the cream cheese filling from softening too much.
- Cover carefully: Loosely lay a sheet of plastic wrap or parchment directly over the gelatin surface. Then cover the entire springform pan with its lid or an additional layer of wrap to guard against condensation and fridge scents.
- Use an airtight container: If you’ve sliced the cake, place individual wedges in an airtight container. Separating layers with parchment paper stops pieces from sticking together, preserving your neat slices.
- Freeze for longer storage: To extend shelf life up to a month, wrap the entire cheesecake (or individual slices) in plastic wrap, then in foil. Thaw overnight in the refrigerator for the best texture before serving.
CONCLUSION
From its crisp graham cracker crust to the fluffy, tangy cream cheese layer and that playful orange gelatin top, this No-Bake Orange Creamsicle Cheesecake is a summer dream come true. We’ve covered everything—from the key ingredients and step-by-step assembly to creative serving suggestions and airtight storage tips—so you can breeze through this beginner-level dessert. With just 30 minutes of active prep and a simple 4-hour chill time, it’s a hassle-free recipe that rewards you with stunning visual appeal and nostalgic creamsicle flavors. Whether you’re whipping this up for a backyard get-together or treating yourself to a slice of sunshine, you’ll find the process both delightful and straightforward.
Feel free to print this article and tuck it into your favorite recipe binder, or save it for later when the next warm day calls for a refreshing summer dessert. And if you scroll further down, you’ll find a handy FAQ section to answer any lingering questions about ingredient swaps, troubleshooting set times, or tips for getting those perfect clean slices. I’d love to hear how your cheesecake turns out—drop a comment below with your questions, feedback, or personal twists you tried. Happy no-baking, and here’s to many creamy, citrusy memories ahead!
No-Bake Orange Creamsicle Cheesecake
Description
This treat combines the nostalgic flavors of oranges and cream, resulting in a light, fluffy cheesecake layered with a vibrant orange gelatin for a zesty finish. A delightful summer dessert!
Ingredients
Instructions
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Begin by preparing the crust. In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until the crumbs are well coated with the butter.
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Press the crumb mixture evenly into the bottom of a 9-inch springform pan. Use the back of a spoon to press down firmly. Place the pan in the refrigerator to set while you prepare the filling.
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In a large mixing bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy.
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Add the orange juice, orange zest, and vanilla extract to the cream cheese mixture. Beat until well combined.
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In a separate bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the cream cheese mixture until fully incorporated and smooth.
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Pour the cream cheese mixture over the chilled crust, spreading it evenly to the edges. Return the pan to the refrigerator.
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Prepare the orange-orange layer. In a small bowl, dissolve the orange-flavored gelatin in the boiling water. Stir until completely dissolved, then add the cold water. Allow it to cool to room temperature.
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Gently pour the cooled gelatin mixture over the cream cheese layer in the springform pan. Be careful to pour it lightly to prevent mixing with the cream cheese layer.
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Refrigerate the cheesecake for at least 4 hours, or until the gelatin is set and the cheesecake is firm.
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Once set, carefully remove the sides of the springform pan. Slice and serve chilled.
Note
- For a more intense orange flavor, consider adding a few drops of orange extract.
- Garnish with fresh orange slices or whipped cream before serving for an added touch.
- This cheesecake can be made a day ahead to allow the flavors to meld beautifully.
- You can substitute the graham cracker crust with a vanilla wafer crust for variation.
