No-Bake Orange Creamsicle Cheesecake
Okay, imagine this: a slice of cheesecake that tastes like your favorite childhood ice cream truck treat — the classic orange creamsicle! I first whipped this up on a hot summer day when the thought of turning on the oven felt like a crime against warmth. The creamy, dreamy texture combined with that bright burst of orange instantly brought back memories of sticky fingers and sun-soaked afternoons. The best part? No baking required, meaning it’s foolproof and fast. Once you try it, you’ll want to make this one over and over, whether you’re craving nostalgia or just something refreshingly sweet and tangy.
Quick Facts
- Yield: Serves 8
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours (including chilling)
Ingredients
For the Main Dish:
- 1 ½ cups graham cracker crumbs (about 10 full sheets)
- 6 tbsp unsalted butter, melted
- 3 (8 oz) packages cream cheese, softened
- 1 cup powdered sugar
- 1 ½ cups heavy whipping cream
- 1 tbsp pure vanilla extract
- 1 cup freshly squeezed orange juice (about 3-4 oranges)
- 1 tbsp orange zest (from about 1 orange)
- 1 tsp vanilla extract (for the filling)
How I Make It
Step 1:
Start with the crust by mixing graham cracker crumbs and melted butter until everything looks well combined and sandy. Press this mixture firmly into the bottom of a 9-inch springform pan or cake pan with removable sides—getting it packed tight helps create a sturdy, crunchy base.
Step 2:
Next up, grab a big mixing bowl and beat the cream cheese with the powdered sugar until it’s super smooth and creamy—no lumps here! This is the moment when you know your cheesecake will be silky.
Step 3:
In a separate bowl, whip the heavy cream and vanilla extract until you get stiff peaks—those soft, fluffy peaks are what make the cheesecake light and airy. Gently fold this whipped cream into the cream cheese mixture in batches, being careful not to deflate all those fluffy clouds you created.
Step 4:
Fold in the orange juice and orange zest, making sure to keep the mixture vibrant orange but light. The citrus will give the cheesecake that unmistakable tang and brightness, just like a creamsicle.
Step 5:
Pour the cheesecake filling over the prepared crust, smoothing out the top with a spatula. Cover with plastic wrap and pop it into the fridge for at least 4 hours—overnight is even better so everything sets up perfectly.
Step 6:
Before serving, I like to garnish with some extra orange zest or even thin slices of fresh orange for that pop of color and fresh zing. Slice carefully with a warm knife (dip it in hot water and wipe dry) for clean pieces. Voilà — dessert magic!
Variations & Tips
- Swap graham cracker crust with crushed vanilla wafers for a slightly different flavor.
- Add a splash of orange liqueur (like Grand Marnier) for an adult twist.
- If orange juice is too runny, reduce it by simmering gently until slightly thicker before folding in.
- Make mini cheesecakes in mason jars for adorable single servings.
- For extra creaminess, chill your cream cheese overnight.
How I Like to Serve It
This cheesecake is a showstopper at summer BBQs or as a refreshing spring dessert. It’s perfect alongside a cup of bright herbal tea or a cold glass of bubbly. Whenever you want that citrus sunshine in dessert form, this slice has your back.
Notes
- Store leftovers in the fridge, covered, for up to 3 days. It stays creamy and fresh!
- Because it’s no-bake, avoid freezing—it can change the texture of the cream cheese mixture.
Closing: This No-Bake Orange Creamsicle Cheesecake always hits the spot with its cool, creamy texture and sunny citrus kick—truly a little slice of happiness you can make anytime!
Hi, I’m Lina, the creator of Lina Easy Recipes.
Cooking has always been my passion, and I love sharing simple, homemade dishes that anyone can prepare.
