This No-Bake Orange Creamsicle Cheesecake is a refreshing, creamy dessert that captures the nostalgic flavor of a classic creamsicle in cheesecake form. I love how easy it is to prepare—no baking required—and how each bite bursts with bright orange flavor and silky smooth texture. It’s the perfect dessert when I want something light, citrusy, and impressive without spending hours in the kitchen.
Why You’ll Love This Recipe
I adore this cheesecake because it’s quick, simple, and full of flavor. I don’t have to turn on the oven, and the combination of orange and cream is both comforting and refreshing. It’s a great make-ahead dessert for family dinners, summer gatherings, or anytime I crave a cool treat. The texture is creamy yet airy, and the graham cracker crust gives it just the right crunch.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1 (3-ounce) box orange jello
1 cup boiling water
2 cups graham cracker crumbs (about 14 sheets)
6 tablespoons unsalted butter, melted
pinch of salt
2 (8-ounce) blocks cream cheese, softened
1½ cups powdered sugar, divided
2 cups heavy whipping cream
½ teaspoon vanilla extract
zest of 1 orange (optional)
Directions
I start by preparing the orange jello. I mix the jello powder with 1 cup of boiling water and whisk until completely dissolved. Then, I let it cool for about 30 minutes at room temperature.
I prepare a 9-inch springform pan by spraying it lightly with cooking spray and lining it with parchment paper to ensure an easy release later.
For the crust, I combine 2 cups of graham cracker crumbs, 6 tablespoons of melted butter, and a pinch of salt. I mix until the crumbs are evenly coated and press the mixture firmly into the bottom and slightly up the sides of the pan. Then, I place it in the freezer for at least 30 minutes to set.
While the crust chills, I beat 16 ounces of softened cream cheese with 1 cup of powdered sugar until smooth and creamy, about 2 minutes.
In a separate bowl, I whip 2 cups of heavy cream with the remaining ½ cup of powdered sugar, ½ teaspoon of vanilla extract, and orange zest (if using) until stiff peaks form.
I gently fold half of the whipped cream into the cream cheese mixture until well combined and smooth.
I mix the cooled jello with the remaining whipped cream, folding gently to keep the mixture light and airy.
I alternate spooning the cream cheese mixture and jello mixture into the prepared crust, creating beautiful layers. Using a butter knife, I swirl the two mixtures slightly for a marbled effect.
I cover the cheesecake with plastic wrap and refrigerate it for at least 6 hours, or overnight, until it is completely set and firm.
Servings and Timing
This recipe serves 8 people. It takes about 30 minutes to prepare and requires at least 6 hours of chilling time. For the best flavor and texture, I prefer letting it chill overnight before serving.
Variations
Chocolate Orange: I sometimes add a layer of chocolate ganache on top for a rich, indulgent twist.
Fruit Swirl: A swirl of strawberry or mango puree gives the cheesecake a fruity surprise.
Gluten-Free: I replace the graham cracker crumbs with gluten-free cookies.
Vegan: I use vegan cream cheese and coconut cream instead of dairy.
Lower Sugar: I substitute powdered sugar with a sugar-free sweetener like erythritol.
Storage/Reheating
I keep the cheesecake tightly covered in the refrigerator for up to 3 days. When I need to make it ahead, I freeze it for up to a month by wrapping it in plastic wrap and then in foil. To serve, I thaw it overnight in the fridge. Since it’s a no-bake cheesecake, there’s no reheating needed—just slice and serve chilled.
FAQs
Can I make this cheesecake ahead of time?
Yes, I like to make it a day ahead. It gives the cheesecake time to firm up and lets the flavors blend beautifully.
What can I use instead of orange jello?
When I want to change things up, I use lemon, strawberry, or peach jello. Each one adds a fun new flavor and color.
How do I make sure my cheesecake sets properly?
I always let the jello cool completely before mixing and chill the cheesecake for at least 6 hours, ideally overnight, to ensure a firm set.
Can I freeze this cheesecake?
Absolutely. I wrap it tightly in plastic wrap and aluminum foil, freeze it for up to a month, and thaw it overnight in the fridge before serving.
What if I don’t have a springform pan?
If I don’t have one, I use a pie dish lined with parchment paper. It’s just as delicious and easy to serve.
Conclusion
Making this No-Bake Orange Creamsicle Cheesecake always brings me joy. I love its smooth, creamy texture and the bright citrus flavor that reminds me of summer days. It’s a crowd-pleaser every time, and I never get tired of how simple it is to make. Whenever I want a dessert that looks beautiful, tastes amazing, and requires little effort, this is the one I choose.
This No-Bake Orange Creamsicle Cheesecake combines creamy cheesecake filling with citrusy orange jello and a buttery graham cracker crust. It’s an easy, refreshing dessert packed with nostalgic creamsicle flavor—perfect for summer or anytime you want a chilled, no-bake treat.
Ingredients
1 (3-ounce) box orange jello
1 cup boiling water
2 cups graham cracker crumbs (about 14 sheets)
6 tablespoons unsalted butter, melted
Pinch of salt
2 (8-ounce) blocks cream cheese, softened
1½ cups powdered sugar, divided
2 cups heavy whipping cream
½ teaspoon vanilla extract
Zest of 1 orange (optional)
Instructions
Dissolve the orange jello in 1 cup boiling water and let it cool for about 30 minutes at room temperature.
Prepare a 9-inch springform pan by spraying lightly and lining with parchment paper.
Mix graham cracker crumbs, melted butter, and salt. Press firmly into the bottom and slightly up the sides of the pan. Freeze for 30 minutes.
Beat softened cream cheese with 1 cup powdered sugar until smooth.
In a separate bowl, whip heavy cream with ½ cup powdered sugar, vanilla, and orange zest (if using) until stiff peaks form.
Fold half of the whipped cream into the cream cheese mixture until well combined.
Gently mix the cooled jello with the remaining whipped cream until smooth.
Spoon alternating dollops of cream cheese and jello mixtures into the crust. Swirl lightly with a knife for a marbled look.
Cover with plastic wrap and refrigerate for at least 6 hours or overnight until fully set.
Notes
Use lemon, strawberry, or peach jello for fun flavor variations.
To make it gluten-free, use GF cookies instead of graham crackers.
Add a chocolate ganache layer on top for an indulgent twist.
Chill overnight for the best texture and flavor.
Store leftovers tightly covered in the fridge for up to 3 days or freeze for up to 1 month.
