Orange Creamsicle Cheesecake cravings always sneak up when the weather warms and I absolutely refuse to turn on the oven. Maybe you’re there too, staring at a bag of oranges and a box of graham crackers, wanting a dreamy dessert without breaking a sweat. I’ve got you. This is my go-to no-bake treat when I want something sunny, creamy, and a little nostalgic. Think melt-in-your-mouth cheesecake with bright citrus and silky vanilla. The best part is that it sets in the fridge while you kick back.
How to Make Orange Creamsicle Cheesecake
I love this method because it’s simple, forgiving, and tastes like summer in a forkful. You’ll make a quick crust, whip up a creamy filling, add orange flavor in a way that actually holds, then chill until sliceable. No hot oven. No drama. Just patience while the fridge does its magic.
The quick game plan
First, we tackle the crust. Graham cracker crumbs get mixed with melted butter and a pinch of salt. Press that into a springform pan so it’s nice and even. I like to press a bit up the sides for a tidy edge. Pop it in the fridge to firm up while you make the filling. If you’re in a rush, a brief 10-minute freeze helps the crust set faster.
Now for the creamy center. You’ll beat room temperature cream cheese until fluffy so it blends smooth. Then comes sugar, vanilla, and a little sour cream for tang. That’s the classic cheesecake vibe. To get the “creamsicle” feeling, we’re adding fresh orange zest plus a splash of orange juice. To keep it no-bake and sliceable, you’ll use either plain gelatin or orange gelatin. I’ll walk you through both.
Choose your set
Option 1 uses unflavored gelatin for a fresh, clean orange flavor. You’ll bloom it in a small amount of orange juice, melt it until smooth, cool it, then mix into the filling. Option 2 uses orange gelatin for a bigger citrus punch and that classic creamsicle color. You dissolve it in hot water, let it cool until barely warm, then beat it in. Both work great.
To finish, whip cold heavy cream to soft peaks and fold it into the filling. This gives lovely lift and that cloud-like bite. Pour it over the chilled crust, smooth the top, and let the fridge take over for at least 6 hours. Overnight chilling is best. When you’re ready to serve, a warm knife gives clean slices every time.
One more thing: the scent is unreal. The orange zest perfumes the whole kitchen, and the first bite is cool, creamy, and bright, with a touch of vanilla that makes it taste like the best creamsicle ever grew up into cheesecake form.
Orange Creamsicle Cheesecake Recipe
This is the exact recipe I use, with two set options so you can pick what you like or what you have on hand.
Ingredients
- 2 cups graham cracker crumbs (about 200 g)
- 1/2 cup unsalted butter, melted (115 g)
- Pinch of fine salt
- 24 oz cream cheese, room temperature (680 g)
- 3/4 cup granulated sugar (150 g)
- 1 cup sour cream or Greek yogurt, room temperature (240 g)
- 1 tablespoon pure vanilla extract
- Zest of 2 large oranges
- 1/2 cup orange juice, divided (120 ml)
- 1 cup cold heavy cream (240 ml)
- Set Option A: 1 packet unflavored gelatin (7 g), bloomed in 1/4 cup orange juice
- Set Option B: 1 box orange gelatin, 3 oz size, dissolved in 1/2 cup boiling water then cooled
Directions
- Prepare the pan: Lightly grease a 9-inch springform pan and line the base with parchment for easy release.
- Crust: Stir graham crumbs, melted butter, and salt until all crumbs are moistened. Press firmly into the pan. Chill while you make the filling.
- Whip the cream: Beat heavy cream to soft peaks and chill the bowl in the fridge.
- Cream cheese base: Beat cream cheese until very smooth. Add sugar and beat until fluffy and no grainy bits remain. Mix in sour cream, vanilla, orange zest, and 1/4 cup orange juice.
- Set Option A – unflavored gelatin: Sprinkle gelatin over the remaining 1/4 cup orange juice. Let sit 5 minutes to bloom. Warm gently in the microwave in short bursts until melted and clear, but not hot. Cool 2 to 3 minutes, then mix into the cream cheese base in a slow stream while beating on low.
- Set Option B – orange gelatin: Dissolve orange gelatin in 1/2 cup boiling water. Stir until fully clear. Let cool to just warm. Beat into the cream cheese base on low speed until combined.
- Fold: Gently fold the whipped cream into the filling until no streaks remain.
- Fill and chill: Pour filling over the crust and smooth the top. Cover and refrigerate at least 6 hours, preferably overnight.
- Serve: Run a thin knife around the edge, release the ring, and slice with a warm knife. Garnish with extra zest or thin orange slices if you’re feeling fancy.
Pro tip: If your kitchen is warm, keep ingredients cool, chill your mixing bowl before whipping cream, and don’t rush the chill time. Fully set layers slice prettiest.
Recipe Tips
Make ahead and storage
This dessert is a meal-prep dream. You can make it 1 to 2 days ahead and store it covered in the fridge. The flavor actually blooms overnight. Keep it chilled until serving, and return leftovers to the fridge quickly. It holds up well for about 4 days. For longer storage, slice and freeze individual pieces for up to a month. Thaw in the fridge before serving.
Troubleshooting texture
If your filling seems loose going into the pan, don’t panic. The gelatin sets in the cold and the whipped cream helps hold everything. If it still feels soft after several hours, give it overnight. Also make sure your cream cheese was at room temp so it blends smooth. Cold cream cheese can leave tiny lumps that look like curds. They won’t hurt the flavor, but smooth is prettier.
Another tip: gently fold in the whipped cream rather than stirring aggressively. Stirring can deflate those little air bubbles that make the filling light.
Want extra citrus pop? Add an extra teaspoon of zest. If you like a more classic vanilla vibe, bump the vanilla to 1 and 1/2 tablespoons. I’ve made both versions and they’re equally irresistible.
My family calls this the sunshine cake. I took it to a picnic last weekend and it was the first dessert gone. Even my cousin who “doesn’t like cheesecake” asked for the recipe.
If you’re new to making no-bake desserts and want a friendly win, Orange Creamsicle Cheesecake never disappoints. It’s soothing to make and feels special without being fussy.
More Cheesecake Recipes
Once you get comfortable with the no-bake method, it opens so many doors. Try a strawberry version by folding in pureed berries and using plain gelatin. Or go lemon with zest and juice, and a few drops of vanilla for creaminess. Chocolate lovers can do a cocoa crust with a whipped chocolate filling stabilized with gelatin or melted chocolate. If you’re gluten-free, swap the crust for ground almonds and a touch of sugar.
Another fun twist is a two-layer situation. Make the base layer vanilla cheesecake, then whisk a little orange gelatin into the top half for a gentle ombre effect. It looks like you worked way harder than you did.
If you landed here because you’re a citrus fan, next time try swirling a tangy curd into the top right before chilling. I like a few spoonfuls of orange curd drawn across the surface with a skewer for a swirl that sets like marble.
You May Also Like
- Key Lime No-Bake Cheesecake Cups with graham crumbs and a limey cloud of cream
- Vanilla Bean Panna Cotta topped with quick orange compote
- Berry Icebox Cake with layered whipped cream and cookies
- Chocolate Peanut Butter Pie with a salted pretzel crust
- Caramel Banana Cream Pie that chills up silky and slices like a dream
By the way, if you grew up with popsicles on the porch, this dessert will hit that nostalgic note. It’s all the joy without the sticky fingers. And if you’re serving kids, a light drizzle of simple orange glaze on top looks fun and adds sparkle.
Common Questions
Q: Can I skip the gelatin?
A: You can, but it won’t slice as neatly. If you skip it, serve in cups or small jars for a creamy spoonable dessert.
Q: Can I use bottled orange juice?
A: Yes. Fresh is brighter, but bottled works fine. Taste the filling and adjust with extra zest if needed.
Q: My crust crumbles. What gives?
A: Add a bit more melted butter or press the crumbs more firmly. Chill the crust so the butter solidifies before adding the filling.
Q: How long should I chill it?
A: At least 6 hours, but overnight gives the best slice. Keep it cold until serving.
Q: Can I make it lighter?
A: Use Greek yogurt in place of sour cream and reduce sugar slightly. It’ll still taste great. You can also make thinner slices and add lots of fresh fruit on top.
Chill, Slice, Smile
I hope this sunny dessert makes it to your table soon. If you want a no-fuss win that still feels special, this is it. Orange Creamsicle Cheesecake delivers creamy texture, bright citrus, and that cozy vanilla note we all love. Take a deep breath, zest a couple oranges, and let your fridge do the rest. You’ve got this, and dessert is going to be amazing. 
Orange Creamsicle Cheesecake
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 360 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Description
A no-bake cheesecake inspired by the classic creamsicle flavor, featuring a vibrant orange filling on a graham cracker crust.
Ingredients
- 2 cups graham cracker crumbs (about 200 g)
- 1/2 cup unsalted butter, melted (115 g)
- Pinch of fine salt
- 24 oz cream cheese, room temperature (680 g)
- 3/4 cup granulated sugar (150 g)
- 1 cup sour cream or Greek yogurt, room temperature (240 g)
- 1 tablespoon pure vanilla extract
- Zest of 2 large oranges
- 1/2 cup orange juice, divided (120 ml)
- 1 cup cold heavy cream (240 ml)
- Set Option A: 1 packet unflavored gelatin (7 g), bloomed in 1/4 cup orange juice
- Set Option B: 1 box orange gelatin, 3 oz size, dissolved in 1/2 cup boiling water then cooled
Instructions
- Lightly grease a 9-inch springform pan and line the base with parchment for easy release.
- Stir graham crumbs, melted butter, and salt until all crumbs are moistened. Press firmly into the pan. Chill while you make the filling.
- Beat heavy cream to soft peaks and chill the bowl in the fridge.
- Beat cream cheese until very smooth. Add sugar and beat until fluffy and no grainy bits remain. Mix in sour cream, vanilla, orange zest, and 1/4 cup orange juice.
- Set Option A: Sprinkle gelatin over the remaining 1/4 cup orange juice. Let sit 5 minutes to bloom. Warm gently in the microwave in short bursts until melted and clear, but not hot. Cool 2 to 3 minutes, then mix into the cream cheese base in a slow stream while beating on low.
- Set Option B: Dissolve orange gelatin in 1/2 cup boiling water. Stir until fully clear. Let cool to just warm. Beat into the cream cheese base on low speed until combined.
- Gently fold the whipped cream into the filling until no streaks remain.
- Pour filling over the crust and smooth the top. Cover and refrigerate at least 6 hours, preferably overnight.
- Run a thin knife around the edge, release the ring, and slice with a warm knife. Garnish with extra zest or thin orange slices if desired.
Notes
For best results, chill overnight. If using orange gelatin, it provides a stronger citrus flavor and color. Can be made 1-2 days in advance.
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 25g
- Sodium: 200mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 80mg