Why You’ll Love This Recipe
- No-bake convenience – No need to turn on the oven, making it perfect for warm weather.
- Nostalgic flavor – The combination of orange and cream cheese brings back memories of the classic creamsicle ice cream.
- Light and refreshing – A citrusy and creamy balance makes it ideal for those who love fruity desserts.
- Simple ingredients – Uses easy-to-find ingredients for a hassle-free dessert.
- Make-ahead friendly – Great for prepping in advance, ensuring a stress-free dessert experience.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
For the Crust:
- 2 cups graham cracker crumbs
- ½ cup melted unsalted butter
- ¼ cup granulated sugar
For the Orange Creamsicle Filling:
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- ½ cup fresh orange juice
- 1 tablespoon orange zest
- 2 cups heavy whipping cream, whipped to stiff peaks
- 1 cup orange-flavored gelatin (prepared and chilled until thickened)
For the Topping:
- Whipped cream for garnish
- Orange slices or zest for decoration (optional)
Directions
1. Make the Crust:
- In a medium bowl, mix the graham cracker crumbs, melted butter, and sugar until evenly combined.
- Press the mixture firmly into the bottom of a 9-inch springform pan to create a compact crust.
- Refrigerate while preparing the filling.
2. Prepare the Orange Creamsicle Filling:
- In a large mixing bowl, beat the cream cheese until smooth.
- Add the powdered sugar and vanilla extract, mixing until fully combined.
- Gradually add the orange juice and orange zest, blending until smooth.
- Fold in the thickened orange-flavored gelatin until well incorporated.
- Gently fold in the whipped heavy cream until the mixture becomes light and fluffy.
3. Assemble the Cheesecake:
- Pour the orange creamsicle filling over the chilled crust, spreading it evenly.
- Smooth the top with a spatula for an even finish.
4. Chill and Set:
- Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow it to set properly.
5. Serve:
- Before serving, carefully remove the sides of the springform pan.
- Garnish with whipped cream, orange slices, or a sprinkle of orange zest for a beautiful presentation.
- Slice and enjoy!
Servings and Timing
- Servings: 8–10 slices
- Prep Time: 20 minutes
- Chill Time: 4 hours (or overnight)
- Total Time: Approximately 4 hours 20 minutes
Variations
- Stronger citrus flavor: Add a few drops of orange extract to the filling.
- Different crust options: Swap graham crackers for vanilla wafers or Golden Oreos for extra sweetness.
- Layered look: Create a marbled effect by swirling some plain cheesecake filling with the orange layer.
- Tropical twist: Add pineapple juice instead of orange juice for a tropical creamsicle vibe.
- Low-sugar option: Use a sugar substitute in place of granulated and powdered sugar.
Storage/Reheating
- Refrigeration: Store the cheesecake in an airtight container in the fridge for up to 5 days.
- Freezing: Wrap individual slices in plastic wrap and store in an airtight container for up to 2 months. Thaw in the fridge before serving.
- Reheating: Not needed, as this is a chilled dessert.
FAQs
1. Can I use store-bought orange juice instead of fresh?
Yes, but fresh orange juice gives the best flavor. If using store-bought, opt for a variety with no added sugar.
2. How do I prevent my cheesecake from being too soft?
Make sure the gelatin is properly thickened before folding it in, and let the cheesecake chill for at least 4 hours.
3. Can I make this cheesecake ahead of time?
Absolutely! This cheesecake is best when made the night before, allowing the flavors to fully develop.
4. What if I don’t have a springform pan?
You can use a deep dish pie pan, but cutting slices might be trickier. Lining the pan with parchment paper can help.
5. Is there a way to make this cheesecake dairy-free?
Yes! Use dairy-free cream cheese, coconut whipped cream, and a plant-based butter substitute.
6. Can I use a different flavored gelatin?
Yes! While orange is classic, lemon or pineapple gelatin can give a fun twist.
7. Why is my filling lumpy?
Ensure the cream cheese is fully softened before mixing to avoid lumps. Mixing slowly when adding liquids also helps.
8. Can I use Cool Whip instead of whipped heavy cream?
Yes, but fresh whipped cream gives a lighter texture and better flavor.
9. Can I add food coloring for a brighter orange?
Yes! A few drops of orange food coloring can enhance the vibrant look.
10. What can I serve with this cheesecake?
It pairs well with vanilla ice cream, fresh berries, or a drizzle of white chocolate.
Conclusion
This Orange Creamsicle Cheesecake is the ultimate combination of citrusy freshness and creamy decadence. It's a no-bake delight that’s easy to prepare, visually stunning, and irresistibly delicious. Whether you're making it for a party or just treating yourself, this dessert will always be a hit. Try it today and enjoy a taste of nostalgia with every bite!
Orange Creamsicle Cheesecake
This Orange Creamsicle Cheesecake is a no-bake, citrus-infused dessert that combines the nostalgic flavors of a classic creamsicle with the creamy richness of cheesecake. Perfect for summer gatherings or anytime you crave a light and refreshing treat, this dessert is easy to make and full of bright, zesty flavors.
- Prep Time: 20 minutes
- Chill Time: 4 hours (or overnight)
- Total Time: 4 hours 20 minutes
- Yield: 8–10 servings
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Crust:
- 2 cups graham cracker crumbs
- ½ cup melted unsalted butter
- ¼ cup granulated sugar
For the Orange Creamsicle Filling:
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- ½ cup fresh orange juice
- 1 tbsp orange zest
- 2 cups heavy whipping cream (whipped to stiff peaks)
- 1 cup orange-flavored gelatin (prepared and chilled until thickened)
For the Topping:
- Whipped cream (for garnish)
- Orange slices or zest (optional)
Instructions
1. Make the Crust:
- In a medium bowl, mix graham cracker crumbs, melted butter, and sugar until well combined.
- Press the mixture firmly into the bottom of a 9-inch springform pan to create an even crust.
- Refrigerate while preparing the filling.
2. Prepare the Orange Creamsicle Filling:
- Beat the cream cheese in a large bowl until smooth.
- Add powdered sugar and vanilla extract, mixing until well combined.
- Gradually mix in the orange juice and orange zest until smooth.
- Fold in the thickened orange-flavored gelatin until fully incorporated.
- Gently fold in whipped heavy cream, creating a light and fluffy texture.
3. Assemble the Cheesecake:
- Pour the filling over the chilled crust, spreading it evenly.
- Smooth the top with a spatula.
4. Chill and Set:
- Cover the cheesecake with plastic wrap.
- Refrigerate for at least 4 hours (preferably overnight) until set.
5. Serve:
- Carefully remove the sides of the springform pan before serving.
- Garnish with whipped cream, orange slices, or zest for an elegant finish.
- Slice and enjoy!
Notes
- Stronger citrus flavor? Add a few drops of orange extract.
- Alternative crust: Use vanilla wafers or Golden Oreos instead of graham crackers.
- Dairy-free version: Use dairy-free cream cheese and coconut whipped cream.
- Storage: Keep refrigerated for up to 5 days or freeze for up to 2 months.