No-Bake Orange Creamsicle Cheesecake

Luscious no-bake orange creamsicle cheesecake features layers of creamy vanilla and bright orange. An easy but impressive light and fluffy no-bake dessert.

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Layers of creamy vanilla and bright orange combine to create a decadent No-Bake Orange Creamsicle Cheesecake dessert reminiscent of your childhood summers. This light and fluffy no-bake cheesecake features your favorite classic creamsicle flavors. 

MORE RECIPES: Boozy Creamsicle Float | Cherry Cheesecake Lush | Pecan Pie Cheesecake

Smooth and luscious, this no-bake orange creamsicle cheesecake combines two favorites, dreamy creamsicles with creamy cheesecake. This decadent dessert features a buttery graham cracker crust topped with creamy cheesecake filling and a citrusy sweet orange layer. 

Cool no-bake desserts are favorites for summer picnics and BBQs, but the orange and cream colors also make this cake ideal for fall gatherings with family and friends.

No-bake cheesecakes are an easy but impressive dessert to serve when you are having company over and are time-savers throughout the busy holiday season.

No-Bake Orange Creamsicle Cheesecake Ingredients

• Vanilla wafers - finely crushed
• Butter - melted
• Sugar - granulated white
• Heavy cream
• Sugar - powdered
• Vanilla - clear vanilla flavoring
• Water - boiling
• JELLO - orange-flavored
• Orange - zest
• Cream cheese - softened

If possible, it’s best to make this cheesecake the day before you want to serve it. While you need at least 6 hours of chill time, 8 hours is better, and overnight is the best amount of time so the cake has ample time to set up completely. 

For your crust, you can use a graham cracker crust, or make a vanilla wafer crust. If you get graham crackers instead of crumbs you can crush them yourself using a food processor or placing them in a Ziploc bag and using a rolling pin to crush them.  

How to Make this Creamsicle Cheesecake

FIRST STEP: Generously spray a 9-inch springform pan with nonstick spray and set it aside.

SECOND STEP: In a medium-sized mixing bowl, combine the finely crushed vanilla wafers, the granulated sugar, and the melted butter, mix until all the ingredients are well incorporated. Firmly press the crust into the prepared springform pan.

Place the crust into the freezer while preparing the rest of the cake.

THIRD STEP: Using either a stand mixer with a whip attachment or a large mixing bowl and a handheld mixer, combine the heavy cream, ½ teaspoon clear vanilla flavoring, and the powdered sugar. Whip the heavy cream mixture on high until stiff peaks form. Divide the whipped cream mixture evenly into 2 small mixing bowls.

FOURTH STEP: In a small mixing bowl, stir to combine the ¾ cup boiling water, orange-flavored jello, and the orange zest. Stir until the jello has dissolved. Set aside to cool completely. 

FIFTH STEP: Once the jello mixture is cooled, carefully fold in the half whipped cream set aside for the jello mixture. Reserve ½ cup of the jello cream to make the center jello swirl.

SIXTH STEP: Using a medium-size mixing bowl and a handheld mixer, set on medium-high, beat the cream cheese for 1 - 1½ minutes. Reduce the mixer speed to low and add the granulated sugar and clear vanilla flavoring. Increase the mixer speed to medium and continue mixing until the cream cheese mixture is smooth about 1½ minutes. Be sure to use a spatula to scrape down the side of the bowl. Set aside.

SEVENTH STEP: Fold half of the whipped cream into the cheesecake mixture. Reserve ¾ cup to swirl with the orange jello layer for the center.

EIGHTH STEP: Remove the crust from the freezer. Evenly spread the cheesecake layer over the crust, leaving the ¾ cup reserved for the swirl. Set it aside. 

NINTH STEP: Using a small spoon, dollop spoonfuls of the ½ cup reserved orange cream randomly on top of the cheesecake layer. 

TENTH STEP: Use a fork to swirl the orange dollops into the bottom cheesecake layer.

ELEVENTH STEP: Spread the reserved ¾ cup cheesecake on top of the orange swirls.

TWELFTH STEP: Evenly spread the remaining orange cream mixture over the remaining cheesecake layer. Place in the refrigerator for at least 6 hours to overnight to completely set.

THIRTEENTH STEP: Once the orange creamsicle cake is firmly set, and the cake is still in the springform pan, carefully run a sharp knife along the inside of the pan. This will help the cake release from the pan.  Keep any leftovers covered in the refrigerator for up to 1 week. This cake can also be frozen, in an airtight container, for up to 3 months. 

How do I create a more vibrant orange color? 

Add about 5 drops of orange-colored food gel to the Jello layer. 

How long does this cake need to chill? 

This no-bake cheesecake needs to chill for at least 6 hours, but it’s best to make this cheesecake the day before you want to serve it so the cake has ample time to set up completely. 

Can I freeze no-bake orange creamsicle cheesecake? 

This cheesecake can be kept frozen in an airtight container for up to three months.

How to Store No-Bake Orange Creamsicle Cake 

IN THE FRIDGE:  Store leftover cheesecake covered in plastic wrap in the refrigerator for up to 1 week.  

IN THE FREEZER: No-bake cheesecake can be frozen. Store in an airtight container in the freezer for up to 3 months. Defrost before serving.

No-Bake Orange Creamsicle Cheesecake

Luscious no-bake orange creamsicle cheesecake features layers of creamy vanilla and bright orange. An easy but impressive light and fluffy no-bake dessert.

5 from 17 votes

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Prep Time 25 minutes mins

Chill Time 6 hours hrs

Total Time 6 hours hrs 25 minutes mins

Course Dessert

Cuisine American

Servings 8

Calories 842 kcal

Ingredients

  

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Crust

• 11 ounce vanilla wafers , finely crushed
• 8 tablespoons unsalted butter , melted
• 3 tablespoons granulated sugar

Whipped Cream

• 2 cups heavy cream
• ½ cup powdered sugar , plus 1 tablespoon
• ½ teaspoon clear vanilla flavoring

Orange jello layer

• ¾ cup boiling water
• 3 ounces orange-flavoured jello
• 1 orange zest , approximately 2 ½ to 3 tablespoons depending on the size of the orange

Cheesecake Layer

• 16 ounces cream cheese , softened
• ¾ cup granulated sugar
• ½ teaspoon clear vanilla flavoring

DIRECTIONS

 

Crust

• Generously spray a 9-inch springform pan with nonstick spray and set it aside.
• In a medium-sized mixing bowl combine the finely crushed vanilla wafers, the granulated sugar, and the melted butter. Mix until all the ingredients are well incorporated. Firmly press the crust into the prepared springform pan. Place the crust into the freezer while preparing the rest of the cake.

Whipped Cream for both layers

• Using either a stand mixer with a whip attachment or a large mixing bowl and a handheld mixer, combine the heavy cream, ½ teaspoon clear vanilla flavoring, and the powdered sugar. Whip the heavy cream mixture on high until stiff peaks form. Divide the whipped cream mixture evenly into 2 small mixing bowls.

Orange Jello Layer

• In a small mixing bowl stir to combine the ¾ cup boiling water, orange-flavoured jello, and the orange zest. Stir until the jello has dissolved. Set aside to cool completely.
• Once the jello mixture is cooled, carefully fold in the half whipped cream set aside for the jello mixture. Reserve ½ cup of the jello cream to make the center jello swirl.

Cheesecake Layer

• Using a medium-size mixing bowl and a handheld mixer set on medium-high, beat the cream cheese for 1 to 1 ½ minutes. Reduce the mixer speed to low and add the granulated sugar and clear vanilla flavoring. Increase the mixer speed to medium and continue mixing until the cream cheese mixture is smooth about 1 ½ minutes. Be sure to use a spatula to scrape down the side of the bowl. Set aside.
• Fold half of the whipped cream into the cheesecake mixture. Reserve ¾ cup to swirl with the orange jello layer for the center.

Creamsicle Cake Assembly

• Remove the crust from the freezer. Evenly spread the cheesecake layer over the crust, leaving the ¾ cup reserved for the swirl. Set it aside.
• Using a small spoon, dollop spoonfuls of the ½ cup reserved orange cream randomly on top of the cheesecake layer.
• Use a fork to swirl the orange dollops into the bottom cheesecake layer.
• Spread the reserved ¾ cup cheesecake on top of the orange swirls.
• Evenly spread the remaining orange cream mixture over the remaining cheesecake layer. Place in the refrigerator for at least 6 hours to overnight to completely set.
• Once the orange creamsicle cake is firmly set and the cake is still in the springform pan, carefully run a sharp knife along the inside of the pan. This will help the cake release from the pan.

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Nutrition

Calories: 842kcal | Carbohydrates: 73g | Protein: 7g | Fat: 60g | Saturated Fat: 34g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 174mg | Sodium: 414mg | Potassium: 164mg | Fiber: 1g | Sugar: 54g | Vitamin A: 1992IU | Vitamin C: 2mg | Calcium: 101mg | Iron: 1mg

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