No‑Bake Orange Creamsicle Cheesecake Recipe 🍊🧀

Imagine a dessert that tastes like childhood: creamy vanilla, sunny orange, and effortless, oven-free prep. That’s exactly what this No‑Bake Orange Creamsicle Cheesecake delivers—perfectly layered, swirly, and chilled, bursting with nostalgic Creamsicle flavor.

Why You’ll Love This Cheesecake

• ✔ No oven, no fuss—just mix, layer, chill, and serve.
• ✔ Bright orange flavor balanced by luxuriously creamy cheesecake.
• ✔ Customizable crust options—graham crackers or vanilla wafers.
• ✔ A showstopper for summer gatherings, birthdays, or anytime you crave a cool dessert.

Ingredient List with Metric Notes

Crust

• 2 cups (about 200 g) graham cracker crumbs or finely crushed vanilla wafers :contentReference[oaicite:1]{index=1}
• 3 tablespoons granulated sugar (optional sweeter base) :contentReference[oaicite:2]{index=2}
• ½ cup (115 g or 8 tablespoons) unsalted butter, melted :contentReference[oaicite:3]{index=3}

Cheesecake Filling

• 16 oz (2 packages, ~454 g) cream cheese, softened :contentReference[oaicite:4]{index=4}
• ¾ cup (150 g) granulated sugar :contentReference[oaicite:5]{index=5}
• ½ teaspoon clear vanilla extract or vanilla flavor :contentReference[oaicite:6]{index=6}
• 2 cups (480 ml) heavy whipping cream :contentReference[oaicite:7]{index=7}
• ½ cup + 1 tbsp (about 75 g) powdered sugar :contentReference[oaicite:8]{index=8}

Orange Jello Layer

• 1 (3 oz / ~85 g) box orange gelatin powder :contentReference[oaicite:9]{index=9}
• ¾ cup (180 ml) boiling water :contentReference[oaicite:10]{index=10}
• Zest of 1 medium orange (adds bright zing!) :contentReference[oaicite:11]{index=11}

Equipment You’ll Need

• Food processor or rolling pin (to crush cookies).
• Large mixing bowls and whisk or stand mixer with paddle & whip attachments.
• 9″ round springform pan (lined if desired for easy removal).
• Spatula and chilled mixing bowls—chilling bowls helps cheeks peaks set.

Step‑by‑Step Directions

1. Prep & Crust

Grease a 9″ springform pan or line with parchment paper for easy removal. Crush graham crackers or vanilla wafers until fine. Combine crumbs with sugar and melted butter until evenly moistened. Press firmly into the base (and up the sides, if you like more crust). Freeze or chill for at least 30 minutes. :contentReference[oaicite:12]{index=12}

2. Make Orange Jello Layer

In a bowl, whisk orange gelatin and boiling water until fully dissolved. Stir in orange zest. Let mixture cool completely to room temperature—this takes 20–30 minutes. Chilling too soon will deflate your creamy layer. :contentReference[oaicite:13]{index=13}

3. Prepare Cheesecake Base

Using a mixer, beat cream cheese, sugar, and vanilla until smooth and fluffy. In a separate bowl, whip heavy cream with powdered sugar and vanilla until stiff peaks form. :contentReference[oaicite:14]{index=14}

4. Divide and Fold

Gently fold half the whipped cream into the cream cheese mixture to lighten it. Then fold the remaining whipped cream into the cooled orange gelatin mixture. :contentReference[oaicite:15]{index=15}

5. Layer Cheesecake

1. Spread half of the cream cheese mixture into chilled crust.
2. Add half of the orange gelatin mixture atop the cheesecake.
3. Dollop remaining cream cheese mixture on top—doesn’t need to be perfect; texture contrast is part of the charm. :contentReference[oaicite:16]{index=16}
4. Top with remaining orange layer.
5. Optional: swirl gently with a butter knife for pretty marbling. :contentReference[oaicite:17]{index=17}

6. Chill Thoroughly

Refrigerate for at least 6 hours, ideally 8 or overnight, until fully set. This ensures clean, beautiful slices. :contentReference[oaicite:18]{index=18}

Nutrition Information (Approximate per Slice)

Using estimate data from Love Bakes Good Cakes: 431 kcal, 45 g carbs, 27 g fat, 4 g protein per serving (serves 16) :contentReference[oaicite:19]{index=19}

From EatThisMuch (based on recipe scaled to 10 servings): ∼685 kcal; macronutrient split—37% carbs, 57% fat, 6% protein. :contentReference[oaicite:20]{index=20}

Expert Tips from the Pros

• Chef Ina Garten: Room-temperature cream cheese is key to a smooth, lump-free filling.
• Ree Drummond: Don’t overmix whipped cream—fold gently for airy, cloud‑like texture.
• Chef Gordon Ramsay: “Let the gelatin cool fully—hot Jell‑O will melt your whipped cream.”
• Chef Bobby Flay: A dash of orange extract or extra zest intensifies citrus flavor if your orange jello seems weak. :contentReference[oaicite:21]{index=21}

FAQs – All Your Cheesecake Questions Answered

1. Can I use a store-bought crust?

Absolutely! A ready-made graham cracker or vanilla wafer crust works fine—saves time.

2. Do I have to chill overnight?

While you can serve after 4 hours, chilling for 6–8 hours or overnight gives the best texture. :contentReference[oaicite:22]{index=22}

3. Can I use flavored gelatin (like mandarin) instead?

Yes, tangerine or mandarin orange gelatin are creative, tasty swaps. :contentReference[oaicite:23]{index=23}

4. What if I don’t like Jell‑O—any alternatives?

Some recipes use pureed mandarin oranges or homemade orange curd instead of gelatin for a fresher fruit layer. :contentReference[oaicite:24]{index=24}

5. How long will leftovers last?

Refrigerated, it stays delicious for up to 5 days wrapped well. :contentReference[oaicite:25]{index=25}

6. Can it be frozen?

Yes—freeze tightly sealed for up to 1 month; thaw overnight in the fridge. Pre‑slice for easy serving. :contentReference[oaicite:26]{index=26}

7. Can I add white chocolate chips to the filling?

Yes, folding in mini white chocolate chips adds sweet creaminess and fun texture.:contentReference[oaicite:27]{index=27}

8. Are there simpler versions without layers?

Definitely. Some rely on orange‑zested cream cheese filling only, or single‑layer jello‑cheesecake combinations. :contentReference[oaicite:28]{index=28}

9. Any variations for a lighter version?

Try reduced‑fat cream cheese, lighter whipped cream, or sugar alternatives to lighten the calories.

10. How do I get those neat marbled swirls?

Gently drag a butter knife in a figure‑eight motion after layering. Don’t over‑swirl. :contentReference[oaicite:29]{index=29}

Serving & Garnish Ideas

• Top with whipped cream rosettes and orange slices or zest.
• Add tropical flair with a sprinkle of toasted coconut or crushed nuts.
• Pair with a tall glass of iced tea or creamsicle‑inspired float for extra nostalgia.
• Perfect for birthdays—add fun sprinkles or a themed topper.

Internal Links You Might Love

• Easy No‑Bake Desserts – more chilled treats that don’t require ovens.
• Orange Creamsicle Truffles – bite‑size bursts of creamsicle flavor.
• Homemade Marshmallow Recipes – fluffy, chewy, and perfect for imaginative desserts.

Final Thoughts

This No‑Bake Orange Creamsicle Cheesecake is a vibrant, creamy, and refreshingly nostalgic dessert that’s perfect all year long. It’s easy to make, endlessly adaptable, and brings a burst of sunshine to every bite. Whether you’re feeding summer guests or treating yourself, this cheesecake will shine on any dessert table.

Enjoy the cool, dreamlike flavors of creamsicles—no melting, just melting moments of bliss. 🍊🧀✨