Easy No-Bake Orange Creamsicle Cheesecake

That Childhood Summer Treat, Reimagined

Hot, humid summer afternoons in Orlando, Florida, had a soundtrack: the faint, tinkling music of the ice cream truck making its way down our street. My brother and I would scramble for change and race outside, our only goal to get our hands on a cold, sweet Orange Creamsicle bar. That iconic blend of bright, zesty orange sherbet and creamy vanilla ice cream was the taste of pure joy.

What if you could capture that perfect, nostalgic flavor in an easy, elegant dessert you don’t even have to turn your oven on for? This No-Bake Orange Creamsicle Cheesecake recipe does just that. It’s a creamy, dreamy, and surprisingly simple dessert that layers tangy orange and sweet vanilla cheesecake over a buttery graham cracker crust. Get ready to serve up a slice of sunshine.

The Simple Ingredients for a Dreamy Dessert

Each component in this recipe plays a crucial role in recreating that classic creamsicle magic. The best part? No complicated or hard-to-find ingredients needed.

this now & bake later ❤️

Your No-Bake Timeline

This dessert is all about easy prep and hands-off chilling time, making it the perfect make-ahead treat.

• Prep Time: 25 minutes
• Cook Time: 0 minutes
• Chill Time: 6 hours (or overnight for best results)
• Total Time: ~6 hours 25 minutes

Data Insight: A no-bake dessert is your secret weapon for summer entertaining. According to the U.S. Department of Energy, using an oven can raise the temperature in your kitchen by as much as 10°F. By choosing a no-bake recipe, you keep your house cool and your energy bills down.

Step 1: Prepare the Jello Base

First, let’s get the orange component ready so it has time to cool. In a medium bowl, whisk the orange jello powder into the 1 cup of boiling water. Continue whisking for about 2 minutes, until the powder is completely dissolved. Set this mixture aside to cool to room temperature while you prepare the rest of the cheesecake. This is a crucial step; adding hot jello to the cream cheese mixture will melt it.

Step 2: Make the Buttery Graham Cracker Crust

In a separate bowl, combine the graham cracker crumbs, melted butter, and pinch of salt. Mix with a fork until all the crumbs are evenly moistened and the texture resembles wet sand. Firmly press the mixture into the bottom and slightly up the sides of a 9-inch springform pan. My favorite trick is to use the bottom of a flat measuring cup to pack it down tightly. Place the crust in the freezer to set while you make the filling.

Step 3: Create the Creamy Base Filling

In a large bowl, use an electric mixer to beat the softened cream cheese on medium speed until it’s completely smooth and free of lumps. With the mixer on low, gradually add 1 cup of the powdered sugar, mixing until just combined. In a separate, chilled bowl, beat the heavy whipping cream and vanilla extract until stiff peaks form. Gently fold about one-third of the whipped cream into the cream cheese mixture to lighten it, then fold in the remaining whipped cream until no streaks remain.

Step 4: Divide and Flavor the Layers

Now, we create our two creamsicle flavors. Divide the cheesecake filling evenly between two bowls (about 3 cups per bowl). To one bowl, add the remaining ½ cup of powdered sugar and the optional orange zest. Mix gently to combine. This is your vanilla layer. To the second bowl, add the cooled (but still liquid) jello mixture. Whisk until smooth and fully incorporated. This is your orange layer.

Step 5: Assemble and Chill to Perfection

Remove your chilled crust from the freezer. Pour the vanilla cheesecake filling over the crust and spread it into an even layer. Carefully pour the orange cheesecake filling over the vanilla layer. Use an offset spatula to gently smooth the top. Cover the cheesecake with plastic wrap (be careful not to let it touch the surface) and refrigerate for at least 6 hours, or preferably overnight, until completely firm.

Estimated Nutritional Information

Here is an approximate nutritional breakdown per slice (assuming 12 slices).

• Calories: 410 kcal
• Carbohydrates: 35g
• Protein: 5g
• Fat: 28g
• Sugar: 28g

Disclaimer: This is an estimate and will vary based on your specific ingredients.

Lighter Swaps & Fun Variations

Feel free to play with this recipe to suit your taste.

• Lighter Version: Use Neufchâtel cheese (⅓ less fat cream cheese) and sugar-free orange jello. You can also reduce the powdered sugar slightly.
• Different Crust: Try a crust made from crushed vanilla wafers, shortbread cookies, or even Golden Oreos for a different flavor profile.
• Change the Flavor: The world is your oyster! Swap the orange jello for lime, strawberry, or raspberry for a different fruity cheesecake experience.

Serving Suggestions

Presenting this cheesecake is half the fun.

• Whipped Cream Topping: Garnish with swirls of fresh whipped cream and thin slices of fresh orange or candied orange peel.
• White Chocolate: Sprinkle some white chocolate shavings over the top for a decadent touch.
• Perfect for Parties: This is the ultimate make-ahead dessert for summer BBQs, potlucks, and family gatherings. Everyone loves the nostalgic flavor!

Common Mistakes to Avoid

1. Lumpy Cheesecake Filling: This is almost always caused by using cream cheese that isn’t fully softened to room temperature. Let it sit on the counter for at least an hour before you begin.
2. A Soggy Crust: To ensure a crisp crust, you must pack the crumb mixture down very firmly. Using a flat-bottomed glass or measuring cup to press it down creates a tight, solid base.
3. Cheesecake That Doesn’t Set: The number one cause is adding the jello mixture while it’s still warm. It must be cooled to room temperature. The second cause is not chilling the finished cheesecake long enough. Give it the full 6 hours, or overnight for a guaranteed firm set.
4. Over-whipping the Cream: Beat the heavy cream until stiff peaks form—this means when you lift the beaters out, the peak holds its shape. If you under-whip, the filling will be runny. If you over-whip, it will turn buttery.

Storing Your Cheesecake Creation

Proper storage will keep your cheesecake delicious for days.

• Refrigerate: Store the cheesecake, covered, in the refrigerator for up to 5 days. Keeping it in the springform pan with plastic wrap over the top is a great way to protect it.
• Freezing: This no-bake cheesecake freezes beautifully! You can freeze it whole or in individual slices. Wrap it well in plastic wrap and then foil. It will keep in the freezer for up to 2 months. Thaw it in the refrigerator overnight before serving.

The Sweetest Taste of Summer Nostalgia

This No-Bake Orange Creamsicle Cheesecake is more than just a dessert; it’s a time machine back to the carefree days of summer. It’s creamy, refreshing, and packed with that iconic orange-vanilla flavor, all wrapped up in an easy-to-make package that won’t heat up your house. It’s the perfect, crowd-pleasing dessert for any occasion.

We hope this recipe brings a little sunshine and nostalgia to your table. If you try it, please share your memories and your results in the comments below—we’d love to hear from you! For more easy and delicious dessert recipes, don’t forget to subscribe.

Frequently Asked Questions

Q1: Does my cream cheese really need to be softened to room temperature?

Yes, this is the most important step for a smooth, creamy cheesecake filling! Cold cream cheese will not blend smoothly and will leave you with small lumps in your final product. Let it sit on your counter for at least 1-2 hours before starting.

Q2: Can I use a different flavor of jello?

Absolutely! This recipe is a fantastic base for other flavors. Strawberry, raspberry, or lime jello would all be delicious and create a different kind of fruity, creamy cheesecake.

Q3: My cheesecake didn’t set properly. What did I do wrong?

There are two likely culprits. First, the jello mixture might have been too warm when you added it to the cream cheese filling, preventing it from setting correctly. It must be cooled to room temperature. Second, the cheesecake may not have had enough time to chill and firm up. It needs a minimum of 6 hours in the refrigerator, but overnight is always best.

Q4: Can I make this in a regular 9-inch pie dish instead of a springform pan?

Yes, you can. A 9-inch square pan or a deep-dish pie plate will also work. The only difference is that you will have to serve it by scooping or cutting slices directly from the dish instead of being able to remove the sides for a clean presentation. It will taste just as delicious!

Easy No-Bake Orange Creamsicle Cheesecake

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• Author: Evelyn Marcella Rivera
• Total Time: 6 hours 25 minutes
• Yield: 12 Slices 1x

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Description

A dreamy, no-bake cheesecake that captures the classic creamsicle flavor in every bite. A buttery graham-cracker crust holds layers of vanilla-cream and bright orange-jello-infused filling, all set in the fridge—no oven needed!

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Ingredients

Units USM Scale 1x2x3x

For the Crust:

• 2 cups Graham cracker crumbs (About 14 full sheets finely crushed)
• 6 Tbsp Unsalted butter (Melted)
• 1 pinch Salt (Balances sweetness)

For the Filling:

• 1 3–oz box Orange Jell-O (Provides orange flavor, color, and set)
• 1 cup Boiling water (To dissolve the gelatin)
• 16 oz 2×8 Cream cheese (Full-fat, softened to room temperature)
• 1 1/2 cups Powdered sugar (Divided: 1 cup for base filling 1/2 cup for vanilla layer)
• 2 cups Heavy whipping cream (Chilled)
• 1/2 tsp Vanilla extract (For vanilla layer)
• Zest of 1 orange Orange zest (Optional fresh burst of real orange flavor)

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Instructions

Prepare the Jello Base:

1. In a medium bowl, whisk the orange gelatin into 1 cup boiling water for 2 minutes, until fully dissolved. Set aside to cool to room temperature.

Make the Crust:

1. In a bowl, combine graham crumbs, melted butter, and salt until the texture resembles wet sand.
2. Press evenly into the bottom (and slightly up the sides) of a 9″ springform pan.
3. Freeze while you assemble the filling.

Create the Cream Cheese Base:

1. In a large bowl, beat cream cheese until smooth.
2. Gradually add 1 cup powdered sugar on low speed, mixing until just combined.
3. In a separate chilled bowl, whip heavy cream and vanilla to stiff peaks.
4. Gently fold one-third of the whipped cream into the cream cheese, then fold in the remainder until no streaks remain.

Divide & Flavor the Layers:

1. Split the cheesecake base into two bowls (≈3 cups each).
2. Vanilla Layer: To one bowl, add remaining ½ cup powdered sugar and orange zest; fold gently.
3. Orange Layer: To the other bowl, whisk in the cooled gelatin until smooth.

Assemble & Chill:

1. Pour the vanilla layer over the crust and smooth.
2. Gently pour the orange layer on top, smoothing with an offset spatula.
3. Cover (loosely) and refrigerate at least 6 hours or overnight until firm.

Serve:

1. Run a knife around the pan edge, release the springform, and slice into 12 pieces.
2. Optionally garnish with whipped cream and extra orange zest.

Notes

• Chill Time: For best texture, chill overnight.

• Make-Ahead: Assemble up to 24 hours before serving.

• Flavor Swap: Use lime gelatin and zest for a key lime variation.

• Storage: Store covered in the refrigerator for up to 3 days.

• No-Freezer Step: If short on time, you can skip freezing the crust—just press and proceed.

• Prep Time: 25 minutes
• Category: Dessert
• Cuisine: American

Nutrition

• Calories: 410