Dessert

No-Bake Orange Creamsicle Cheesecake Recipe

BySarah Summers May 8, 2026May 8, 2026

Introduction

This No-Bake Orange Creamsicle Cheesecake is a delightful fusion of creamy cheesecake and bright citrus flavors. Perfect for warm days, it’s easy to make and requires no oven time, delivering a refreshing dessert everyone will love.

A round cheesecake with three main layers sits on a white marbled surface. The bottom layer is a thick, rough-textured golden-brown crust. Above it is a thick white cream layer with bright orange swirls mixed on the top surface, creating a smooth marbled effect. The top edge of the cake is decorated with dollops of white whipped cream, each topped with a thin, bright orange slice arranged upright around the cake. One slice of the cake is cut and slightly pulled out, showing the clean layered cross-section with the swirled orange pattern continuing inside. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 cups graham cracker crumbs
1/4 cup sugar
1/2 cup unsalted butter, melted
16 oz cream cheese, softened
1 cup heavy cream
1/2 cup powdered sugar
1 teaspoon vanilla extract
1/4 cup fresh orange juice
1 tablespoon orange zest
1/4 cup orange gelatin (Jell-O)
1 teaspoon orange extract

Instructions

Step 1: In a medium bowl, combine the graham cracker crumbs and sugar.
Step 2: Stir in the melted butter until the crumbs are evenly coated.
Step 3: Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust.
Step 4: Chill the crust in the refrigerator for at least 30 minutes to set.
Step 5: In a separate bowl, beat the softened cream cheese until smooth.
Step 6: Add powdered sugar and vanilla extract to the cream cheese and mix until fully combined.
Step 7: Whip the heavy cream in another bowl until stiff peaks form.
Step 8: Gently fold the whipped cream into the cream cheese mixture.
Step 9: Add fresh orange juice, orange zest, orange gelatin, and orange extract to the mixture, folding until well incorporated.
Step 10: Pour the cheesecake filling over the chilled crust and smooth the top.
Step 11: Refrigerate for at least 4 hours or overnight to allow the cheesecake to set.
Step 12: Serve garnished with additional orange zest or whipped cream, if desired.

Tips & Variations

Use freshly grated orange zest for a brighter citrus flavor rather than dried zest.
Substitute the orange gelatin with lemon or raspberry if you prefer a different fruity twist.
For a gluten-free option, use gluten-free graham cracker crumbs in the crust.
To enhance the creamsicle effect, add a swirl of vanilla pudding into the filling before chilling.

Storage

Store the cheesecake covered in the refrigerator for up to 3 days. When ready to serve, allow it to sit at room temperature for about 15 minutes for easier slicing. Do not freeze, as the texture may be affected.

How to Serve

The image shows a round cheesecake with three clear layers: a crumbly light brown crust at the bottom, a thick white creamy middle layer with orange swirls mixed through it, and a smooth top layer with the same orange and white swirl pattern. The top is decorated with a circle of thin, bright orange tangerine slices and small swirls of white whipped cream placed evenly between the slices. One slice has been cut and slightly pulled out to reveal the inside layers clearly. The cheesecake sits on a white marble textured surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake ahead of time?

Yes, this no-bake cheesecake can be made a day in advance and kept refrigerated. This actually helps the flavors meld and the texture set perfectly.

What can I use instead of orange gelatin?

If you don’t have orange gelatin, you can substitute lemon or plain gelatin and add extra orange zest and juice for flavor. Just be sure to adjust the sweetness accordingly.