Dessert

No-Bake Orange Creamsicle Cheesecake Recipe

ByElla Hart May 8, 2026May 8, 2026

Introduction

This no-bake orange creamsicle cheesecake is a refreshing and creamy dessert that captures the classic flavors of a creamsicle in cheesecake form. It features a buttery graham cracker crust and a light, fluffy orange-infused filling, making it perfect for warm-weather gatherings or any time you crave a citrusy treat.

A round cheesecake is shown with a golden brown crumbly base layer. On top of the base is a thick white creamy layer, swirled with light orange patterns evenly spread across the surface. The cheesecake is cut into slices, with one slice slightly removed, showing the smooth, dense texture inside. Around the edges of the top layer are small orange slices placed neatly, along with three dollops of white whipped cream evenly spaced on top. The cheesecake sits on a white plate on a white marbled surface, and a woman's hand is reaching for a slice. 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. Stir in the melted butter until the mixture is evenly coated.
Step 2: Press the crumb mixture firmly into the bottom of a 9-inch springform pan. Chill in the refrigerator for at least 30 minutes to set the crust.
Step 3: Beat the softened cream cheese in a separate bowl until smooth. Add the powdered sugar and vanilla extract, mixing until fully combined.
Step 4: In another bowl, whip the heavy cream until stiff peaks form.
Step 5: Gently fold the whipped cream into the cream cheese mixture.
Step 6: Add fresh orange juice, orange zest, orange gelatin, and orange extract to the cream cheese mixture. Fold gently until well incorporated.
Step 7: Pour the cheesecake mixture over the chilled graham cracker crust and spread evenly.
Step 8: Refrigerate the cheesecake for at least 4 hours or overnight to allow it to set.
Step 9: Before serving, garnish with additional orange zest or whipped cream if desired.

Tips & Variations

For a more intense orange flavor, increase the orange zest or add a splash more orange extract.
If you prefer a firmer filling, dissolve the orange gelatin in warm orange juice before mixing it in to ensure it sets properly.
Swap graham cracker crumbs for crushed vanilla wafers for a slightly different crust texture and flavor.

Storage

Store the cheesecake covered in the refrigerator for up to 3 days. To serve, remove from the fridge and let sit at room temperature for 10 minutes to soften slightly. This cheesecake is best eaten chilled and does not freeze well due to the gelatin and whipped cream components.

How to Serve

A round cheesecake with a thick, crumbly golden brown crust at the bottom. Above the crust, there is a smooth white cream layer with swirls of bright orange creating a marble pattern across the surface. The cake is topped with thin, evenly spaced slices of fresh orange around the edge and three small dollops of white whipped cream with orange drizzle on top. The cheesecake is placed on a white round plate, set on a white marbled surface. A slice is cut out, showing the clear separation between the crust and creamy layers. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought whipped cream instead of whipping it myself?

While store-bought whipped cream can be used in a pinch, homemade whipped cream provides better texture and stability when folding into the cream cheese mixture.

Is it necessary to chill the crust before adding the filling?

Yes, chilling the crust helps it firm up and hold together better, creating a solid base for the creamy filling and preventing it from becoming soggy.