This No-Bake Orange Creamsicle Cheesecake is a nostalgic bite of bright orange and creamy vanilla, reminiscent of those long-gone summer days of your childhood.
No-Bake Orange Creamsicle Cheesecake
As much as I love a good classic cheesecake, I also appreciate the ease of a no-bake cheesecake. I have quite a few variations on my blog (you’ll find them linked below). Today, I’m adding this No-Bake Orange Creamsicle Cheesecake to the dessert file!
This Orange Creamsicle Cheesecake combines a childhood favorite – creamsicles, along with the creamy, dreamy cheesecake. You couldn’t ask for a better pairing. Especially since this is a no-bake treat!
I know summer is mostly over for everyone else (not in Phoenix!), but this isn’t one of those desserts that needs to be limited to a certain time of the year – it’s perfect any time!
Let it chill
It’s best to make this cheesecake the day before you want to serve it so it has time to set up completely. You will need at least 4 hours of chill time, but 6-8 hours is better. Overnight is the best amount of time in my opinion.
How to make No-Bake Orange Creamsicle Cheesecake
For this cheesecake, you will start with a cookie crumb base. You’ll need to let it chill out in the fridge for about 30 minutes or so. Next, you’ll mix up the no-bake cheesecake, then the orange mixture. You’ll add a whipped cream mixture to both the cheesecake and orange mixture before layering them both into the prepared crust. The No-Bake Orange Creamsicle Cheesecake will have to hang out in the fridge again for about 8 hours, or overnight, to set up completely.
Although it sounds complicated, I assure you it’s not!
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No-Bake Orange Creamsicle Cheesecake
This No-Bake Orange Creamsicle Cheesecake is a nostalgic bite of bright orange and creamy vanilla, reminiscent of those long-gone summer days of your childhood.
Ingredients
- 12 ounces vanilla wafers
- 1-1/2 cups granulated sugar, divided
- 4 tablespoons (1/2 stick) unsalted butter, melted
- 2 (8 oz. each) packages cream cheese, softened to room temperature
- 2 cups heavy cream
- 1 box (3 oz.) orange jello
- 1 cup boiling water
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
- Zest of one orange
Instructions
- Pulse vanilla wafers in a food processor until it resembles crumbs. Add 1/2 cup granulated sugar and melted butter, pulsing to combine.
- Spray a 9-inch springform pan generously with cooking spray and press mixture into the bottom of the pan and slightly up the sides. Chill in the freezer for at least 30 minutes.
- In a large mixing bowl, beat together cream cheese and 1 cup granulated sugar with a hand-held mixer until smooth and creamy. Set aside.
- In a separate bowl, whisk together orange jello and boiling water until dissolved and set aside.
- In a separate medium bowl, whip heavy cream, vanilla extract, confectioners sugar, and orange zest until stiff peaks form. Combine half of the whipped cream mixture with the orange jello mixture and the other half with the cream cheese mixture.
- Alternate spreading each mixture into the pan, starting with the cream cheese mixture and ending with whipped cream. Chill in the fridge for at least 4 hours or overnight before serving.
Notes
You may be able to enjoy your cheesecake at the 4-hour minimum chill time - but I think 8 hours to overnight is better.
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Nutrition Information:
Yield: 16 Serving Size: 1Amount Per Serving: Calories: 327Total Fat: 18gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 43mgSodium: 107mgCarbohydrates: 41gFiber: 0gSugar: 32gProtein: 2g
That looks absolutely luscious! I love no bake cheesecakes and all things creamsicle, so this is right up my alley!
Made the cream sickle cheesecake. Turned out perfect. Thank You.
I will definitely have to make this.
Thank you for the recipe Jamie! Made this for my son’s birthday since his favorite color is orange and he asked for a cheesecake. Easy to make, beautiful to behold, and simply delicious! Perhaps I am misreading the recipe, but I did not see when and where to put the zest of one orange. Taking cue from the pictures, it looks as if it is added to the cream cheese mixture. Suppose it doesn’t really matter though, it will be delicious no matter when and where you place it.
On the 5th step it says to addthe zest of orange with other ingredients.
Turned out great! Curious about how it would turn out with cool whip instead of whipping cream
Some people swear by whipping cream. Me, i could go either or for desserts. As far as flavor, i prefer Reddi Whip. You’d have to figure out measurements but who cares.
Just gently fold it in cooled jello
mixture
I have used both and I love both but I personally love the whip topping I even buy the extra creamy 🤤
Easy to make and tastes delish!
I tried this at my family gathering with great success.
Thank you
Is there a vegan version of this ? 🙏🏻
I’m not familiar enough with vegan cooking or recipes to be able to answer this. I’m so sorry! I hope one of my readers sees this and has an answer for you!
Could you freeze for later and thaw when ready to serve?
Honestly, I’ve never tried freezing this recipe so I can’t answer it. I would think because of the gelatin, it might get weird once thawed, so I probably would not do it … however, if you try to freeze it, I would love to know your thoughts in case anyone else has the same question.
Made it fo Easter Sunday and it was a big hit. Made it again tonight bit with black cherry jello and added no sugar black cherry koolaid powder as I dont have zest. OMG!!!!!!!
Well, I’m a bit dissappointed The instructions are vague. I found the jello mix to be extremely runny and it made the spreading of the 2nd cream cheese layer nearly impossible, rather like a toddler splashing in the kiddie pool. It also did not set very hard, even overnight. I recommend a quarter less sugar, and 2t3 the cookies for the crust, too.
This was a wonderfully light refreshing cheesecake. A little time consuming to prepare, but worth every minute. I will definitely make again. May try it with lemon also.
Made this for my sister’s birthday as she loves both cheesecake and anything Creamsicle. It was perfect! I just made another today using 1/2 cup raspberry jelly and 1/2 cup boiling water with sugar free raspberry jello. I also used monk fruit in place of sugar and decorated with fresh raspberries. Worked perfectly. For the person who found the 2 different textures hard to work with, I took a bit of the cream cheese and combined it with the jello part to even things out a bit. You could also refrigerate it a bit while leaving the cheese mixture at room temperature for a more even texture. I actually piped rings with the jello part, and it was so pretty when we cut it. 🙂
I halved the sugar in this recipe and it was still very sweet. I didn’t put any sugar in the crust, and half the sugar everywhere else. I can’t imagine how sweet this would be when actually following the recipe. If I ever make this again I’d cut even more sugar out. Tastes like an Orange Julius.
This no bake Creamsicle cheese cake has become a staple in our house. Everyone loves it and I am going to bring it to my Christian Book Club Meeting this month. Spring is in the air and it is perfect as the sprint time desserts.
Thank you for this new dessert
Great cheesecake! So refreshing and yummy! I would add 1 stick of butter instead of the 4 tbs it’ll make the crust set better! Otherwise fantastic, thank you! My family loved it!
I’ve made this a few times but my crust always crumbles & falls away even though I’m following recipe. Should I add more butter to the vanilla wafers?
You can try that to see if it helps.
I added more butter but only after having the same problem. After putting the cookie mixture in the pan and spreading it around, I laid Saran Wrap on the crumbs then pressed an 8” spring pan on top of it. It did an excellent job of forming the crumbs and helped form the sides!! Perfect!
Can you make this in a 9X13 glass pan instead of springboard?
I’ve never tried it, but I’m going to guess yes. Your layers may be thinner, but it’ll still be just as delicious!
This was delicious! Thank you.
I also cut some sugar out of the recipe but do we let the jello cool or put cream in while hot..
Can you make it with a graham cracker crust?
Yes.