This No-Bake Orange Creamsicle Cheesecake is a delightful fusion of creamy cheesecake and vibrant citrus flavors. With a buttery graham cracker crust and a luscious orange-infused filling, it’s a refreshing dessert that’s perfect for warm days or any time I crave a taste of sunshine.

Why You’ll Love This Recipe

I find this cheesecake irresistible because it combines the nostalgic taste of orange creamsicles with the rich, smooth texture of cheesecake—all without the need for baking. It’s an easy-to-make dessert that impresses with its layered appearance and bursts of citrus flavor, making it a favorite for gatherings and special occasions.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Crust:

1 1/2 cups graham cracker crumbs (about 10–12 graham crackers, crushed)
1/4 cup granulated sugar
6 tablespoons unsalted butter, melted

For the Filling:

16 oz cream cheese, softened to room temperature
1 cup powdered sugar, sifted
1 cup heavy whipping cream, cold
1 teaspoon vanilla extract
Zest and juice of 2 oranges (approximately 1/4 cup fresh orange juice)

For the Topping:

Whipped cream (for garnish)
Orange slices or zest (for decoration)

Directions

Make the Crust:
- In a medium mixing bowl, I combine the graham cracker crumbs, granulated sugar, and melted butter. I stir until the mixture resembles wet sand.
- I press the mixture firmly into the bottom of a 9-inch springform pan, using the back of a spoon to smooth and compact the crust.
- I chill the crust in the refrigerator for at least 15–20 minutes to set.
Prepare the Filling:
- In a large mixing bowl, I beat the softened cream cheese and powdered sugar together until smooth and creamy.
- In a separate bowl, I whip the cold heavy cream until stiff peaks form.
- I gently fold the whipped cream into the cream cheese mixture in three parts, being careful not to deflate the cream.
- I stir in the vanilla extract, orange zest, and orange juice until fully combined.
Assemble the Cheesecake:
- I pour the filling over the chilled crust, spreading it evenly with a spatula and smoothing the top for a polished finish.
- I cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or until firm. For best results, I chill it overnight.
Garnish and Serve:
- Before serving, I decorate the cheesecake with whipped cream and orange slices or zest for a pop of color.
- I slice and enjoy the creamy, citrusy goodness!

Servings and Timing

Servings: 8–10 slices
Preparation Time: 20 minutes
Chilling Time: At least 4 hours (preferably overnight)
Total Time: Approximately 4 hours and 20 minutes

Variations

Citrus Twist: I sometimes substitute the orange zest and juice with lemon or lime for a different citrus flavor.
Layered Delight: I add a layer of orange marmalade between the crust and filling for extra depth.
Mini Cheesecakes: I divide the crust and filling into muffin tins to create individual servings, perfect for parties.
Chocolate Drizzle: I drizzle melted white or dark chocolate over the top for a decadent finish.
Gluten-Free Option: I use gluten-free graham crackers to make the crust suitable for dietary restrictions.

Storage/Reheating

Storage: I store any leftovers in an airtight container in the refrigerator for up to 3 days.
Freezing: For longer storage, I freeze the cheesecake (without toppings) for up to 1 month. I thaw it in the refrigerator overnight before serving.
Reheating: Since this is a no-bake cheesecake, reheating isn’t necessary. I serve it chilled.

FAQs

How can I ensure the cheesecake sets properly?

I make sure to whip the heavy cream to stiff peaks and fold it gently into the cream cheese mixture. Chilling the cheesecake for at least 4 hours, preferably overnight, helps it set firmly.

Can I use store-bought orange juice instead of fresh?

While I prefer fresh orange juice for its vibrant flavor, store-bought juice can be used in a pinch. I ensure it’s 100% juice without added sugars.

Is it possible to make this cheesecake ahead of time?

Absolutely! I often prepare it a day in advance and keep it refrigerated until ready to serve. This allows the flavors to meld beautifully.

What can I use if I don’t have a springform pan?

I use a regular pie dish or a square baking dish lined with parchment paper. This makes it easier to lift the cheesecake out for slicing.

Can I add gelatin to make the cheesecake firmer?

Yes, I sometimes dissolve a teaspoon of unflavored gelatin in warm water and add it to the filling for extra stability, especially if I plan to transport the cheesecake.

Conclusion

This No-Bake Orange Creamsicle Cheesecake is a delightful dessert that brings together the creamy richness of cheesecake and the refreshing zest of oranges. It’s easy to prepare, visually appealing, and a guaranteed crowd-pleaser. Whether I’m hosting a summer gathering or simply indulging in a sweet treat, this cheesecake never disappoints.