Dessert

No-Bake Orange Creamsicle Cheesecake Recipe

ByZoe Lane May 7, 2026May 7, 2026

Introduction

This No-Bake Orange Creamsicle Cheesecake is a refreshing, creamy dessert that perfectly captures the bright, citrusy flavor of a classic creamsicle. With a buttery graham cracker crust and a smooth orange-infused filling, it’s an easy treat to prepare without needing an oven.

A round cheesecake with three main layers sits on a white marbled surface. The bottom layer is a thick, rough-textured golden-brown crust. Above it is a thick white cream layer with bright orange swirls mixed on the top surface, creating a smooth marbled effect. The top edge of the cake is decorated with dollops of white whipped cream, each topped with a thin, bright orange slice arranged upright around the cake. One slice of the cake is cut and slightly pulled out, showing the clean layered cross-section with the swirled orange pattern continuing inside. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 cups graham cracker crumbs
1/4 cup sugar
1/2 cup unsalted butter, melted
16 oz cream cheese, softened
1 cup heavy cream
1/2 cup powdered sugar
1 teaspoon vanilla extract
1/4 cup fresh orange juice
1 tablespoon orange zest
1/4 cup orange gelatin (Jell-O)
1 teaspoon orange extract

Instructions

Step 1: In a medium bowl, combine the graham cracker crumbs and sugar. Stir in the melted butter until the mixture is evenly coated.
Step 2: Press this mixture firmly into the bottom of a 9-inch springform pan, then chill in the refrigerator for at least 30 minutes to firm up.
Step 3: In a separate bowl, beat the softened cream cheese until smooth. Add powdered sugar and vanilla extract, mixing until fully combined.
Step 4: In another bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture.
Step 5: Add fresh orange juice, orange zest, orange gelatin, and orange extract to the mixture. Fold everything together until well incorporated.
Step 6: Pour the cheesecake mixture over the chilled graham cracker crust. Refrigerate for at least 4 hours or overnight to set.
Step 7: Serve garnished with additional orange zest or whipped cream, if desired.

Tips & Variations

For a tangier flavor, add a tablespoon of lemon juice along with the orange juice.
Use a combination of vanilla and almond extracts for a more complex aroma.
For a gluten-free version, substitute graham crackers with gluten-free cookies.
To ensure the orange gelatin blends smoothly, dissolve it in warm orange juice before adding to the mixture.

Storage

Store the cheesecake covered in the refrigerator for up to 3 days. To reheat, simply let it sit at room temperature for 15 minutes before serving so the flavors can come through. This dessert is best enjoyed chilled.

How to Serve

The image shows a round cheesecake with three clear layers: a crumbly light brown crust at the bottom, a thick white creamy middle layer with orange swirls mixed through it, and a smooth top layer with the same orange and white swirl pattern. The top is decorated with a circle of thin, bright orange tangerine slices and small swirls of white whipped cream placed evenly between the slices. One slice has been cut and slightly pulled out to reveal the inside layers clearly. The cheesecake sits on a white marble textured surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use lime or lemon gelatin instead of orange?

Yes, using lime or lemon gelatin will change the citrus profile but still work well in this recipe, giving a different but delicious twist.

Do I need a springform pan for this recipe?

A springform pan is recommended for easy removal of the cheesecake without disturbing the crust. If you don’t have one, you can line a regular pan with parchment paper for easier serving.