If summer had a flavor, I am convinced it would taste exactly like this No Bake Orange Creamsicle Cheesecake. It is soft, rich, and oh so fruity, and every spoonful takes me right back to chasing frozen creamsicle bars down the street as a kid.
There is no oven involved, not even for a minute. Zesty orange jello meets a velvety vanilla cheesecake filling, all nestled into a buttery graham cracker crust.
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Swirl the two fillings together and you get a two tone dessert that looks like you spent hours fussing over it. You did not. I will keep that secret for you.
Why You’ll Love This No Bake Orange Creamsicle Cheesecake
I have brought this cheesecake to cookouts, birthday tables, and one very crowded potluck, and it never makes it to the end of the night. People taste it, pause, and ask me for the recipe before they even finish their slice.
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Here is what makes it such a reliable favorite in my kitchen:
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No oven needed. The whole dessert sets in the fridge, so your kitchen stays cool on a hot day.
Easy to make ahead. It needs at least 6 hours to chill, which means you can build it the night before a party and relax.
Gorgeous on the table. Alternating layers of creamy cheesecake and bright orange jello, swirled gently with a knife, give it that striking marble look.
Crowd pleasing flavor. It tastes like a frozen creamsicle, but in cheesecake form, so it works for kids and grown ups at the same table.
Simple finishing touch. A few dollops of whipped cream and a couple of orange slices turn it into something that looks bakery made.
It is also one of those desserts that tastes even better the next day, which is a rare and lovely thing in the world of sweets.
Ingredients
Everything here comes from a regular grocery store, and most of it is probably in your kitchen already. Here is what you need for the recipe, which makes 12 servings.
1 (3 ounce) box orange jello plus 1 cup boiling water to dissolve it
2 cups graham cracker crumbs, about 14 sheets, for the crust
6 tablespoons unsalted butter, melted
A pinch of 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
Zest of 1 orange, optional
A few notes from my own kitchen. The graham crackers are the classic choice, and vanilla wafers make a lovely swap if that is what you have in the pantry.
Melted butter is what binds those crumbs into a firm, buttery crust, and that pinch of salt quietly wakes up all the flavors around it. For the filling, use thick, full fat block cream cheese rather than a soft spreadable tub.
It gives you the best taste and the firmest texture once the cheesecake sets.
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Powdered sugar sweetens both the cream cheese layer and the whipped cream without any gritty feel. The orange jello brings color, flavor, and the setting power that turns a soft filling into a sliceable cheesecake.
Heavy whipping cream is whipped to peaks for lightness and volume, vanilla extract adds a warm aroma, and orange zest brings that bright citrus tang.
If you skip the zest, you will still have a wonderful dessert, you will just lose a little of that fresh orange perfume.
How to Make No Bake Orange Creamsicle Cheesecake
This whole dessert comes together in about 35 minutes of hands on work, then the fridge does the rest. I usually start it in the morning and pull it out after dinner, or make it the night before and let it chill overnight.
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Make the orange jello. Add the orange jello powder and boiling water to a heatproof bowl. Whisk until well combined, then set it aside to cool fully, about 30 minutes. Do not rush this step, warm jello will deflate your whipped cream later.
Prepare 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 it in the freezer for at least 30 minutes.
Make the cheesecake filling. In a large bowl, beat the softened cream cheese and 1 cup of the powdered sugar with an electric mixer until smooth and creamy, about 2 minutes. Set it aside.
Whip the cream. In a separate bowl, whip the heavy cream, the remaining 1/2 cup powdered sugar, the vanilla extract, and the orange zest until stiff peaks form. Gently fold half of the whipped cream into the cream cheese mixture until combined.
Finish the orange layer. Fold the remaining whipped cream into the cooled jello mixture.
Assemble. Alternate spooning the cream cheese and jello mixtures into the prepared crust to create 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 you are ready to serve, remove the sides of the springform pan. If you like, pipe dollops of whipped cream around the edges and garnish with orange slices. Slice and enjoy.
Tips For the Best No Bake Orange Creamsicle Cheesecake
I have made this dessert more times than I can count, and these little details make the difference between good and unforgettable.
Play with the crust. Graham crackers are the classic, but golden Oreos, vanilla wafers, or shortbread cookies all work beautifully. Each one changes the personality of the dessert just a little.
Soften that cream cheese. Cold cream cheese is the number one reason for a lumpy filling. Let the blocks sit out at room temperature before you start mixing.
Dissolve the jello completely. Whisk the orange jello and boiling water until the powder is fully dissolved, then let it cool to room temperature before you add any whipped cream.
Chill your bowl and your cream. Cold heavy cream whipped in a cold bowl holds the most stable peaks. I pop my mixing bowl in the freezer for ten minutes while I gather everything else.
Fold, do not beat. Gentle folds keep all that air in the filling. If you beat the mixture instead, the cheesecake turns out less light and it may not set as well.
Loosen before folding. Beat a spoonful of the whipped cream into each mixture first. It makes both bowls softer and much easier to fold without losing volume.
Give it real time to set. At least 6 hours in the fridge, and overnight is even better. A patient cheesecake slices cleanly.
Dress it up. Whipped cream, orange zest, orange segments, or a light drizzle of chocolate all make lovely garnishes.
Try a new flavor. Lemon, lime, or grapefruit jello with a matching zest turns this into a completely different dessert with the same easy method.
My favorite rule of thumb: if the filling feels airy and light on the spatula, you are doing it right.
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One more thing for anyone counting. Based on the source nutrition, each of the 12 servings comes in around 458 calories, so plan your slice accordingly and enjoy every single bite.
How to Store
This is a wonderful make ahead dessert, and it stores beautifully. Because it is served cold straight from the fridge, it is also the kind of sweet I reach for when the weather is far too hot to turn on the oven.
Once the cheesecake is fully set, wrap the pan tightly with plastic wrap and keep it in the refrigerator for up to 5 days.
For the best quality, enjoy it within 3 days.
To freeze, wrap the cheesecake tightly with plastic wrap and then aluminum foil to keep freezer burn away. It freezes well for 2 to 3 months.
Thaw it overnight in the fridge before serving, so the texture comes back soft and creamy.
More No Bake Desserts You’ll Love
If this one disappears too fast at your house, here are a few more no bake treats worth keeping in your back pocket: Homemade Reese’s Bars, No Bake Pumpkin Cheesecake, Easy No Bake Brownies, and Cream Cheese Lemonade Pie.
They all share the same easy, fuss free spirit, and every one of them is perfect for a warm evening when you would rather not heat up the kitchen.
FAQs
How long does it take for a no-bake orange creamsicle cheesecake to set in the refrigerator?
The cheesecake needs to chill for at least 6 hours, though overnight is best for a clean slice. If the cheesecake is not fully set after 6 hours, the gelatin in the Jell-O may not have stabilized the filling completely, which can result in a soupy texture.
Can I substitute the graham cracker crust for a different type of crust in this cheesecake?
Yes, you can use alternative crusts such as crushed golden Oreos, vanilla wafers, or shortbread cookies instead of graham crackers. Use about 2 cups of crumbs mixed with 6 tablespoons of melted unsalted butter. Press the mixture firmly into the pan and freeze for 30 minutes before adding the filling.
Why did my no-bake orange creamsicle cheesecake turn out runny and not set?
A runny cheesecake is usually caused by not chilling it long enough or not allowing the orange Jell-O to cool fully before folding it into the whipped cream. Always whisk the Jell-O powder with boiling water until completely dissolved, let it cool for about 30 minutes to room temperature, and refrigerate the assembled cheesecake for at least 6 hours. Under-whipped cream can also lead to a softer, less stable filling.
How should I store leftover no-bake orange creamsicle cheesecake, and can it be frozen?
Store leftover cheesecake tightly wrapped in the springform pan with plastic wrap in the refrigerator for up to 5 days, though it tastes best within 3 days. To freeze, wrap the fully set and unmolded cheesecake first in plastic wrap, then in aluminum foil, and freeze for up to 3 months. Thaw it overnight in the refrigerator before serving.
No Bake Orange Creamsicle Cheesecake If summer had a flavor, I am convinced it would taste exactly like this No Bake Orange Creamsicle Cheesecake. It is soft, rich, and oh so fruity, and every spoonful takes me right back to chasing frozen creamsicle bars down the street as a kid.
Total Time:395 min
Yield:12 servings 1x
Ingredients
Scale
1 (3 ounce) box orange jello 1 cup boiling water 2 cups Graham Cracker crumbs, about 14 sheets 6 tablespoon unsalted butter, melted salt, pinch 2 (8 ounce) blocks cream cheese, softened 1 1/2 cups powdered sugar, divided 2 cups heavy whipping cream 1/2 teaspoon vanilla extract zest of 1 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!
Last Step:
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