Soft, rich, and oh-so-fruity, this no-bake orange creamsicle cheesecake is an irresistible summer dessert that tastes just like the classic frozen treat.
It's the perfect marriage of zesty orange jello and velvety vanilla-infused cheesecake, all wrapped up in a dreamy no-bake package.
One bite will transport you straight back to those carefree summer days, enjoying a melty creamsicle in the sun. What more could you ask for?
WANT TO SAVE THIS RECIPE?
Why You'll Love This No-Bake Orange Creamsicle Cheesecake
Summer Crowd-Pleaser: Wow your guests with this impressive, eye-catching dessert that combines nostalgic creamsicle flavors with a luscious cheesecake texture – it's sure to be a hit at any summer gathering!
Easy Make Ahead Prep: This simple no-bake recipe comes together quickly with minimal effort. And it needs to chill to set, so it’s ideal for stress-free entertaining!
Stunning Presentation: The swirled layers of creamy cheesecake and bright orange jello create a visually appealing dessert. Add some whipped cream and orange slices on top, and it’s ready for a close-up.
Ingredients
- Graham Crackers: I like this with a signature graham cracker crust. But it would be just as yummy with Nila wafers.
- Unsalted Butter: Melts into the crust crumbs, binding them together for a firm, buttery crust.
- Pinch of Salt: A tiny dash that enhances the overall flavors, making the sweet notes pop.
- Cream Cheese: Get thick, full-fat cheese in a block for the best taste and texture.
- Powdered Sugar: Sweetens the cream cheese and filling without leaving a gritty texture.
- Orange Jello (+ water): The key to the color, flavor, and setting power of this fun no-bake dessert.
- Heavy Whipping Cream: Whipped into peaks, it adds lightness and volume, making the cheesecake filling airy and fluffy.
- Vanilla Extract: A splash that introduces a warm, aromatic flavor, complementing the orange zest and enhancing the cheesecake's overall taste.
- Orange Zest: Adds a burst of citrus aroma and a bright, tangy flavor that ties the creamsicle theme together.
How to Make No-Bake Orange Creamsicle Cheesecake
I love how easy this recipe is to make – no need to turn on the oven on a hot day.
Just whip it up, let it chill in the fridge, and voila! A stunning dessert that's sure to impress your friends and family.
1. PREPARE JELLO: Combine orange jello powder with boiling water in a bowl, whisk, and set aside to cool for 30 minutes.
2. PREP PAN: Spray a 9-inch springform pan with cooking spray and line with parchment paper.
3. MAKE CRUST: Mix the crust ingredients and then press into the bottom and up the sides of the pan. Freeze for 30 minutes.
4. BEAT CHEESE: In a large bowl, beat the cream cheese and powdered sugar until smooth. Set aside.
5. WHIP CREAM: In another bowl, whip the heavy cream, 1/2 cup powdered sugar, vanilla extract, and orange zest to stiff peaks.
6. FOLD FILLING: Gently fold half of the whipped cream into the cream cheese mixture and the other half into the orange jello.
7. ASSEMBLE: Alternate layers of cream cheese and jello mixtures in the crust, swirling gently with a knife.
8. CHILL: Cover and refrigerate for at least 6 hours or overnight. Then remove from the pan and serve!
Tips For the Best No-Bake Orange Creamsicle Cheesecake
This no-bake cheesecake is the ultimate summer indulgence. It's cool, refreshing, and bursting with bright citrus flavor.
I can already picture myself savoring a slice (or two!) on the patio while soaking up some sun.
And while it’s super simple, I still have a few tips to keep in mind.
- Crust options. Instead of graham crackers, try golden Oreos, vanilla wafers, or shortbread cookies.
- Room temperature. Ensure the cream cheese is at room temperature before mixing to avoid lumps in the filling.
- Dissolve completely. Whisk the orange jello and boiling water until fully dissolved, then let it cool to room temp before adding the whipped cream.
- Whip it cold. Whip the cold heavy cream in a cold bowl for the most stable peaks.
- Fold gently. Carefully fold the whipped cream into the cream cheese and jello mixtures to maintain the airiness. If you beat it, the cheesecake won’t be as light (and might not set as well).
- Make a cream sacrifice. To make adding the cream easier, beat a spoonful into the mixtures. This helps loosen it up so you can easily fold in the rest.
- Chill thoroughly. Refrigerate the cheesecake for at least 6 hours, but preferably overnight.
- Garnish options. Top the cheesecake with whipped cream, orange zest, orange segments, or a drizzle of chocolate before serving.
- Flavor variations. Experiment with different flavors like lemon, lime, or grapefruit by using different jello and coordinating zest.
How to Store
Yes, this can be made ahead. Yes, it stores well. And yes, you can freeze it!
To Store: When set, wrap the pan tightly with plastic wrap and refrigerate for up to 5 days. For best quality, consume within 3 days of making it.
To Freeze: Wrap the cheesecake tightly with plastic wrap and aluminum foil to prevent freezer burn. Freeze for 2-3 months, then thaw overnight in the fridge before serving.
More No-Bake Desserts You'll Love
Homemade Reese’s Bars
No-Bake Pumpkin Cheesecake
Easy No-Bake Brownies
Cream Cheese Lemonade Pie
No-Bake Orange Creamsicle Cheesecake
12
servings35
minutes6
hours458
kcalSoft, rich, and oh-so-fruity, this no-bake orange creamsicle cheesecake is an irresistible summer dessert that tastes just like the classic frozen treat.
Ingredients
1 (3 ounce) box orange jello
1 cup boiling water
2 cups Graham Cracker crumbs (about 14 sheets)
6 tablespoon unsalted butter, melted
pinch salt
2 (8 ounce) blocks cream cheese, softened
1 1/2 cups powdered sugar, divided
2 cups heavy whipping cream
1/2 teaspoon vanilla extract
zest of 1 orange, optional
Instructions
- Make the orange jello: Add the orange jello powder and boiling water to a heat-proof bowl Whisk until well combined, then set aside to cool fully, about 30 minutes.
- Spray a 9-inch springform pan with cooking spray and line the bottom and sides with parchment.
- Make the crust: In a medium bowl, mix the Graham Cracker crumbs, melted butter, and salt until well combined. Press the mixture evenly into the bottom and slightly up the sides of the pan. Place in the freezer for at least 30 minutes.
- Make the cheesecake filling: In a large bowl, beat the softened cream cheese and 1 cup powdered sugar with an electric mixer until smooth and creamy, about 2 minutes. Set aside.
- In a separate bowl, whip the heavy cream, 1/2 cup powdered sugar, vanilla extract, and orange zest until stiff peaks form. Gently fold half of the whipped cream into the cream cheese mixture until combined.
- Fold the remaining whipped cream into the cooled jello mixture.
- Assemble: Alternate spooning the cream cheese and jello mixtures into the prepared crust, creating layers. Use a butter knife to gently swirl the two together.
- Cover and refrigerate the cheesecake for at least 6 hours or overnight until completely set.
- When ready to serve, remove the sides of the springform pan. If desired, pipe dollops of whipped cream around the edges and garnish with orange slices. Slice and enjoy!
Notes
- Room temperature. Ensure the cream cheese is at room temperature before mixing to avoid lumps in the filling.
- Dissolve completely. Whisk the orange jello and boiling water until fully dissolved, then let it cool to room temp before adding the whipped cream.
- Whip it cold. Whip the cold heavy cream in a cold bowl for the most stable peaks.
14 Comments
How do you get the bright orange in the middle, because if I fold in the heavy whipping cream it won’t be that orange. So can I just pour the orange jello over the cheesecake and use a knife to make the design?
How do you make the swirls like that. Such and orange color. It is delicious.
My husband loves oranges so I want to make this for him let you know how he likes it . I’m sure he will
More of a question as I have not made it yet.
Can I use Cool Whip instead of heavy whipping cream?
Hi Angela!
Yes, you can use Cool Whip.
An 8 ounce tub is about 3 cups, but you need about 4 cups of whipped cream for this recipe.
So, you’ll need two tubs to make up the 4 cups 🙂
Loved it ! I use all different flavors of jello.
My husband swears cheesecake does not have a crust. Could I make it without the crust?
I made this yesterday, and it is delicious. Definitely will be making again
I had to adjust for sugar intolerance. No problem. Used Splenda. Based on previous a previous comment, I cooled the Jello completely then put into fridge for about 10 min. until the liquid turned syrupy then added to well beaten whipping cream. Tip: if you add about a Tables. of cornstarch to whipping cream, it will be more substantial and will not separate.
I love that combination of flavors! Thank you so much for making it so easy also!
Mary Long
I did everything exactly per the instructions and I have soup. 🤦🏼♀️
Hi Shauna!
Sorry to hear this one didn’t work out for you.
No-bake cheesecakes should be creamy yet firm, and with the jello, it really should have set. So let’s troubleshoot what might have gone wrong.
1. The Jello wasn’t fully cooled – If the jello was still warm when mixed, it could have melted the whipped cream and cream cheese, preventing the cheesecake from setting properly.
2. Not enough chilling time – This cheesecake needs at least 6 hours, but overnight is best to allow the filling to fully firm up.
3. Whipped cream wasn’t stiff enough – If the cream was under-whipped (soft peaks instead of stiff peaks), the filling may not have had enough structure.
4. Overmixing the jello layer – Folding too vigorously can deflate the whipped cream, leading to a softer texture.
If you give it another try, let me know how it turns out—I’d love to help 😊
Made this for dinner last night. We had company. One of them after eating most of his slice says, “I hate cheesecake, but this is heaven.”
That’s some of the highest praise there is! Love it!