This No-Bake Orange Creamsicle Cheesecake is the perfect treat for the warm summer months. With its creamy, refreshing creamsicle flavor, this cheesecake will become a family favorite! The recipe is also super simple to make, and you will love the decadent result that beautifully combines the rich creaminess of cheesecake with the tangy sweetness of a classic orange creamsicle.

If you’ve ever bitten into an orange creamsicle on a hot summer day, you know the magic that happens when citrus meets cream. With the first taste, you’re transported into a world of luscious decadence, and it’s that very magic that we’re infusing into a dessert of a slightly more sophisticated sort: our easy no-bake Orange Creamsicle Cheesecake!
There is so much joy that comes with making your own homemade cheesecake. The sense of accomplishment when it’s finally chilled and ready to serve feels so good! But the true excitement comes when you cut the first slice, revealing the beautiful layers of this no-bake cheesecake, and finally tasting that first heavenly bite.
This delicious cheesecake combines the light, citrusy sweetness of oranges with the creamy indulgence of a classic cheesecake, this recipe is a unique spin on a beloved classic and I know that you are going to love it!
Love baked cheesecakes? Try my Twix Cheesecake next, or this beautifully steamed Instant Pot Cheesecake that is probably even better than baked!
Ingredients Needed
- Vanilla Wafers: These cookies are used to make the base of our cheesecake, offering a buttery, sweet, and crunchy bite! You will need to crush them up in a food processor or in a ziptop bag with a rolling pin.
- Granulated Sugar: Sugar is added to sweeten both the crust and the cheesecake filling.
- Unsalted Butter: Melted butter will bind our vanilla wafer crumbs to form a firm and buttery crust.
- Cream Cheese: The star of any cheesecake, cream cheese provides the rich, creamy base for our filling. Make sure that it’s softened to room temperature before you start.
- Heavy Cream: This aids in creating a smooth and creamy consistency throughout our cheesecake.
- Orange Gelatin: The orange gelatin will help this no-bake cheesecake set, and adds a refreshing orange flavor.
- Boiling Water: This is used to dissolve the orange gelatin to ensure smooth incorporation.
- Powdered Sugar: Adds additional sweetness and helps stabilize the whipped cream.
- Vanilla Extract: Just a dash enhances the overall flavor profile of the cheesecake.
- Orange Zest: A little zest adds that real orange flavor that just can’t be replicated even with the use of the orange gelatin.
Complete list of ingredients with quantities and instructions is located in the recipe card below
How To Make No Bake Orange Creamsicle Cheesecake
- Start by crushing the vanilla wafers, add sugar and melted butter, and press the mixture into the base of a springform pan for a sweet, crumbly crust. Cover and chill in the fridge.
- As the crust is being chilled, using a hand mixer, beat the cream cheese and sugar together until smooth.
- Then, the orange gelatin gets a quick bath in boiling water, while the heavy cream, powdered sugar, vanilla extract, and orange zest are whipped to a creamy perfection. Divide the whipped cream, with half going into the cream cheese and half into the orange gelatin.
- Layer by layer, add these two creamy mixtures to the crust, starting with the cream cheese and ending with the orange gelatin mixture. After a few hours in the fridge, the cheesecake is ready to slice, serve, and most importantly, enjoy!
Tips For Making No-Bake Cheesecake
- Make sure that the cream cheese is softened to room temperature before you start mixing it. This will ensure that your cheesecake is smooth with no lumps.
- Chill the cheesecake properly: Be patient when it comes to chilling the cheesecake. Giving it adequate time to set will ensure that the layers stay intact when you slice it.
- For the crust, you can use other cookies if you can’t find vanilla wafers. Graham crackers, shortbread cookies, or any vanilla flavored cookies can be crushed up and used. If you’re feeling adventurous, you can try chocolate cookies or Oreos.
Recipe FAQs
Sure! You can replace the orange gelatin and zest with other flavors like lemon, strawberry, or raspberry to create a different fruit-infused cheesecake.
While you can use low-fat cream cheese, it might alter the texture and taste of your cheesecake. The full-fat version provides the rich and creamy texture we love in cheesecakes, and using a lower fat version might result in a less creamy and slightly different flavored outcome.
Yes, this recipe is perfect for making ahead. Once prepared, the cheesecake can be stored in the refrigerator for up to 3 days. You could also freeze it for longer storage. Just be sure to wrap it tightly to prevent it from absorbing any other flavors in the fridge or freezer.
If you don’t have a springform pan, you can use a regular round cake pan of a similar size. Make sure to line it with parchment paper, extending it up the sides, for easier removal. Just be aware that it might be a bit trickier to remove the cheesecake from a regular pan without damaging it.
With every bite of this Orange Creamsicle Cheesecake, you’ll love the tartness of orange and the rich, creamy cheesecake. This crowd-pleasing dessert is guaranteed to take your dessert game to a whole new level! If you try it, don’t forget to rate and review this recipe!
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Orange Creamsicle Cheesecake
Equipment
- 9 inch springform pan
- Hand mixer
Ingredients
- 12 oz vanilla wafers
- 1½ cups granulated sugar divided
- 1 stick unsalted butter melted
- 2 8oz blocks cream cheese room temp
- 2 cups heavy cream
- 1 3oz box orange gelatin
- 1 cup boiling water
- ½ cup powdered sugar
- ½ teaspoon vanilla extract
- 1 orange zested
Instructions
- Pulse vanilla wafers in a food processor. Dump crumbs into a medium sized bowl and add 1/2 cup sugar and melted butter. Stir to combine.
- Spray a 9 inch springform pan with cooking spray. Press wafer mixture onto the bottom of the pan and chill in the freezer for 30 minutes.
- In a large bowl, beat cream cheese and 1 cup sugar with a hand mixer until smooth and creamy.
- In a small bowl, mix the jello and boiling water together, set aside.
- In a medium sized bowl, using a hand mixer beat heavy cream, vanilla extract, powder sugar and orange zest. Beat until stiff peaks form on the whisks.
- Mix half of the whipped cream mixture with the orange jello, and half the whipped cream mixture with the cream cheese mixture.
- Alternate spreading each mixture onto the crust. Start with the cream cheese mixture and end with the orange jello whipped cream mixture.
- Chill for atleast 4 hours or overnight. Slice and serve!
Notes
- Make sure that the cream cheese is softened to room temperature before you start mixing it. This will ensure that your cheesecake is smooth with no lumps.
- Chill the cheesecake properly: Be patient when it comes to chilling the cheesecake. Giving it adequate time to set will ensure that the layers stay intact when you slice it.
- For the crust, you can use other cookies if you can’t find vanilla wafers. Graham crackers, shortbread cookies, or any vanilla flavored cookies can be crushed up and used. If you’re feeling adventurous, you can try chocolate cookies or Oreos.
Nutrition
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
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