If you are a fan of Creamsicles, you are going to want to make this No Bake Orange Creamsicle Cheesecake this summer. You will find a delicious Nilla Cookie crust with layers of orange creamy cheesecake filling. Perfect for summer picnics and BBQ’s.
No Bake Orange Creamsicle Cheesecake
I love making no bake cheesecakes. They are so simple to make and always tastes so delicious. During the summer months, I am one who does not like to turn on my oven. So no bake desserts are always best. No need to heat up the house or myself, ha ha. Light and fruity desserts are always great when warm weather hits. I serve them when we have our summer BBQ’s. If you need a great summer dessert for a potluck, picnic, or BBQ, you will want to make this. Trust me…. everyone will LOVE it!
This No Bake Orange Creamsicle Cheesecake will be made MANY of times in my kitchen this spring and summer. As you can see from the pictures, it looks light and dreamy and so impressive, sort of like a Creamsicle Bar. Since my family loves Creamsicle bars, I knew they would enjoy this amazing dessert.
I love my Nilla Pie Crust recipe. I use it more often than a graham cracker crust now because it adds such a great flavor to pies. Since a Creamsicle has a hint of vanilla flavoring, I decided on a Nilla crust for this cheesecake. I couldn’t have chose a better crust.
If you prefer a graham cracker crust, I am sure the cheesecake would taste wonderful too! This cheesecake looks so decadent. I showed it off quite a few times before I snapped these pictures for the blog. Everyone that I showed it to thought it was SO PRETTY! I had it in the fridge for a day to set and my kiddos kept asking how long before they could dig in.
You will want to add some Nilla Wafers, cream cheese, heavy cream, orange Jell-o, and an orange to your shopping list to make this No Bake Orange Creamsicle Cheesecake. The recipe is quite simple to make with just a few dirty dishes to clean up when finished.
INGREDIENTS
11 oz Vanilla Wafer Cookies
1 1/2 cup Sugar, divided
4 tbsp melted Butter
16 oz Cream Cheese, softened
16 oz Heavy Cream
1 3.3 oz box Orange Gelatin
1 cup boiling Water
Zest from 1 Orange
1/4 tsp Vanilla Extract
1/2 cup Powdered Sugar
DIRECTIONS
Put vanilla wafers in food processor and pulse until finely chopped.
Add 3/4 cup sugar and melted butter and pulse to incorporate.
Grease bottom and sides of 9″ spring form pan.
Press mixture into bottom and slightly up sides of pan.
Place in freezer for 30 minutes.
Beat cream cheese and remaining sugar until smooth.
In a medium bowl, combine gelatin and boiling water. Whisk until dissolved.
Set aside.
Zest orange and set aside.
Whip heavy cream, powdered sugar and vanilla until stiff peaks form.
Add 1/2 of whipped cream mixture to cooled gelatin and add orange zest. Whisk to blend.
Set aside.
Fold remainder of whipped cream mixture into cream cheese mixture.
Spread 1/2 cream cheese mixture over crust.
Pour 2 cups of orange whipped cream mixture over cream cheese mixture.
Gently spread remaining cream cheese mixture over orange mixture.
Pour remaining orange whipped cream mixture over plain cream cheese mixture.
If desired, take a butter knife and gently glide through cream cheese layers to swirl.
Refrigerate for at least 6 hours.
Do you have a favorite No Bake Cheesecake?
See these other Orange Creamsicle Desserts that I have shared:
- Orange Creamsicle Dip
- Orange Creamsicle Icebox Cake
- Orange Creamsicle Poke Cake
No Bake Orange Creamsicle Cheesecake
Ingredients
- 11 oz Vanilla Wafer Cookies
- 1 1/2 cup Sugar divided
- 4 tbsp melted Butter
- 16 oz Cream Cheese softened
- 16 oz Heavy Cream
- 1 3.3 oz box Orange Gelatin
- 1 cup boiling Water
- Zest from 1 Orange
- 1/4 tsp Vanilla Extract
- 1/2 cup Powdered Sugar
Instructions
- Put vanilla wafers in food processor and pulse until finely chopped.
- Add 3/4 cup sugar and melted butter and pulse to incorporate.
- Grease bottom and sides of 9" spring form pan.
- Press mixture into bottom and slightly up sides of pan.
- Place in freezer for 30 minutes.
- Beat cream cheese and remaining sugar until smooth.
- In a medium bowl, combine gelatin and boiling water. Whisk until dissolved.
- Set aside.
- Zest orange and set aside.
- Whip heavy cream, powdered sugar and vanilla until stiff peaks form.
- Add 1/2 of whipped cream mixture to cooled gelatin and add orange zest. Whisk to blend. Set aside.
- Fold remainder of whipped cream mixture into cream cheese mixture.
- Spread 1/2 cream cheese mixture over crust.
- Pour 2 cups of orange whipped cream mixture over cream cheese mixture.
- Gently spread remaining cream cheese mixture over orange mixture.
- Pour remaining orange whipped cream mixture over cream cheese mixture.
- If desired, take a butter knife and gently glide through cream cheese layers to swirl.
- Refrigerate for at least 6 hours.
Kande
It was delicious but a disaster when I took the ring off. Crust fell apart. Too many crumbs or not enough butter. I will revise this. Also found my 9” springform to be too small and could not put entire recipe in it. Will use 10” next time.
CJ
I used the 11 oz box of vanilla wafers the recipe calls for. Used the food processor to make fine crumbs and added 4 tbs of melted butter. The crust totally fell apart. Unable to cut it because the crust just fell apart. Definitely don’t need an entire box of wafers. Maybe a cup of crumbs and 4 tbs of melted butter next time.
Renee
This is so light, every one loved it
Kathy B
My cream cheese mixture was still too soft the next day I was wondering what I may have done wrong. It was delicious and everyone loved it.
Nina
This recipe is great! I omitted the sugar from the Nilla Wafer portion though, because those are sweet enough to begin with and it worked out great!
Rick
I’ve found that if you put the pan in the freezer for 30 minutes in between the 1st 2 layers it much easier to spread the rest
SARAH
I normally only make baked cheese cake but I tried this one last night. It was delicious that orange Creamsicle flavor was the bomb. I will make it again. My daughter n granddaughters lived it.
Diana
This chessecake is amazing. Thank you so much for sharing your recipe!
Theresa
Can this be made using Splenda instead of sugar?
Jen
Hi Theresa! I have never used Spenda but, I am sure it would work too. Let us know if you give it a try. Thanks for dropping by my blog.
Linda S
I gave it a four star because I was not that happy using the Nilla cookies because they were very crumbly and too sweet despite cutting back on the sugar. I would definitely make it again but go with the Graham cracker crust.
Tere Pet
I absolutely love this recipe. I left the sugar out of the ‘Nilla Cookie crust because it already has the perfect amount of sweetness. The vanilla flavor in it, offsets the orange/cream filling perfectly….It tastes just like an orange creamsicle. Thank you for such an awesome recipe.
Darla
Do you mean Jello? Or gelatin? They are 2 different products….
Amanda
If you look at the picture up at the top it shows a box of Jello :) going to try this recipe this weekend!
Suzanne
This looks delicious, thank you for sharing!
lee martin
i combine 2 reciped togeather, did not realize it was for 2 pies!. and had 1 crust! so with other half i made parfeits{in a cup} layered until gone..no pitcher,, very good a shot of triple-sec, is an idea.
Rhonda Stickney
Made this last night. Very simple, and easy to follow directions. Can’t wait to have it for dessert. My husband and kids have been trying to get into in all day. I’m sure that it’s going to be one of our new go-to.
Lanie
I could only find 3 ox. Jello. Do I keep everything else the same?
Joanie
Orange topping was runny is that the way it’s supposed to be
Karen DeLawder
Can you freeze this pie for about a month?
Jen
Yes. I have done this with a few of my cheesecakes. I hope that helps- Jen
Jodi
Is this recipe for one cheesecake or two?
Denise
Made this cheesecake. Tasted wonderful. I did have a problem with the orange gelatin mixture. It was very runny.
I do want to make it again. Any suggestions for next time?
Maria
Outstanding! Perfect summer dessert
Angelina
Do they still make creamsicles? I never saw them in the stores, but my mom talks about having them when she was growing up. If anybody still buys them, please tell me where. I’m DEFINATELY going to make this for mr moms birthday. I’m sure she’ll be surprised! Thank you. :-)
MJ
I’ve found them at Walmart and Ald in PA. Maybe somewhat local thing?
Trudy Anne Langford
Great recipe,,, just easier to layer if you refrigerate after every layer….. but not too long though… 10 or 15 minutes or so… Keeps the layers distinct if thats what you are looking for…otherwise excellent.
JAN LAWRENCE
creamy and delicious!
Kristie
Just dropping in from Funtastic Friday to get the recipe for the cheesecake. Your pictures, even the instruction pictures, look great!
Jen
Thanks much for dropping by Kristie!
Erlene
Creamsicle pops were one of my favorite things to eat growing up. So excited that I can make a giant orange creamsicle cheesecake now. Pinning.
Roksa
Its perfect for comming birthday my little girl
James Powell
Although more of a summertime dessert, I just made this for Super Bowl Sunday. Licking the bowls was delicious! For those of you who complained about the crust being too thick or crumbly, I recommend using a one-cup measuring cup to press the crumb mixture into the springform pan. Also, when adding your second layer of the cream cheese/whipped cream mixture, add it evenly in small dollups as it is difficult to spread. Go Patriots!
E. Ericson
I made this, It’s great. I recommend it as posted, but….
I have a package of frozen peaches (in the freezer and I want to use them) thinking of using this recipe to make a peaches and cream cheesecake. I was wondering if you had any suggestions. I’m thinking swap peach gelatin and frozen peaches for the orange and use the recipe as posted.
Jen
That sounds AMAZING! I think I may need to make a version you are mentioning. It should work perfectly. I shared a raspberry one here on the blog too. Peaches so like such a great version. Let us know how it goes for you.
Donna T
I’ve made your recipe several times, now, once for a funeral and for our Bible study group. Many compliments and requests for the recipe. After the first time, I baked the crust a bit, like a graham cracker crust, and it held up very well and still tasted great. I’ve layered it and I’ve swirled it – prefer the swirled. Also tried it with Cool Whip, and that worked very well, too. Everyone seemed to prefer that. I’m not a Cool Whip fan, doesn’t sit well on my stomach, so my go-to is the cream, but for others, I make it that way now. Thank you so much for sharing this great recipe.
Rachel
This was a huge hit when I made it. I did have to add 2tbs of butter more than the recipe called for the second time I made it. The first time it just fell apart in some spots. I’m going to try it with raspberry jello next time.
DonnaT
I made this for a church fellowship about six weeks ago and the compliments are still coming in. It really was good. As another person noted, the crust didn’t set up well, but it was still devoured. Next time (and there will definitely be another time!) I’ll try baking the crust and use a little more butter in it. Great recipe. Thank you.
Mary Williamd
The jello mixture was too runny. My springform pan leaked everywhere! I would either add less water to jello or let the jello set next time! It is in the refrigerator sitting in a pan so I hope it helps fast😂
Jamie
I recently made this for a family celebration. Overall it was a big hit. It definitely tasted like a creamsicle which we all love. For us the crust was a bit too thick and also pretty dry and crumbly and overly sweet. Were I to make it again (and I will) I think, for the crust, I would switch to brown sugar but use maybe half the amount, use fewer cookies and possibly still use a bit more butter, depending on how the texture came out. But, I would absolutely use the Nilla wafers again, the flavor was spot on. In my area Jello comes in a 3oz box, not 3.3oz, so I reduced the water by ~10% as well, and it set up very well. As someone else suggested, I would also recommend a few minutes in the freezer between the last couple layers to aid in spreading the mixture. I did this and it worked like a charm. Thanks for posting the recipe, it was lovely!
Barbara
I made this yesterday and. I thought that it was very sweet,I think the next time I would use unsalted butter for the crust& no sugar,the vanilla wafer are sweet enough.
Connie
I made this for a BBQ and it was a total hit! Everyone had to have a piece, and everyone loved it. It was delicious and so refreshing. Will definitely make it again!
Kelly
Made this yesterday. We loved it! Not too sweet. Great dessert for everyone. My crust was very crumbly so next time I will try and bake it. Very easy to make and set well, had no issues.
Jenn
Just made today. It’s beautiful but I too, had problems with the layers. Think I’ll let the orange portion really stiffen up more before I put it together next time. I also agree that the crust needs more butter. I DID bake my crust but it was very crumbly and dry inside. And the outside was kind of wet. That said…it’s still drlicious
Tara
I was distracted and put 2cups of the orange mixture on top of the crust. Then I did the cc mixture, a little bit of orange, then rest of the cc then rest of orange on top. In the fridge now. Do you think it will still be ok?
Sheri Greene
My family loved this cake. I can see all sorts of options available – lemon/coconut; lime/coconut…mmmm! Delicious! Thanks for sharing.
Chana
I know this is repetitive but the crust was a let down. I didn’t use all that it made cause it was too much. ‘Sandy’ is the word. Otherwise it was great ..just what we needed on a hot day!
Lucille
If using graham crackers for crust do you still use the 3/4 cup of sugar in crust?
Thank you
Jen
Hi Lucille! Sorry for the delay. Summer has kept us very busy. I would use the same amount of sugar if you are using graham crackers.
CAMI HAYES
Very Yummy, however I would not have the crust be so thick. also, I froze each layer as I did it and came out perfect.
Anne
I grew up on creamsicles! Going to make this very soon. I also love Kroger’s–they are the best!
Laurene
I made this today and its delicious. I didn’t have a springform pan so I used a 9×13 pan. I came back online to double check the recipe because my crust just fell apart. Next time I make it I think I’ll cut the amount of crust in half. But everyone says the flavor was great so this recipe is a keeper! Thank you
Nadine Virgo
Yum, was so so good, only thing I would change is more butter is needed for the crust as it was too crumbly. Other than that it tasted exactly like a creamsicle. Made it for our Canada Day celebrations will make it again.
Megan
Just curious – how many cups is 11 oz of the vanilla crackers? I don’t usually measure dry ingredients in oz. Thank you!
Susan
As a lover of oranges, this is the best orange creamsicle recipe I have made and I’ve made a lot! My suggestion to amp up the orange flavor is to substitiute the juice from the orange(s) for the water. Yummmmmm!
Gail Poulin
Curious thing happened when I made this. The crust never set up; it was dust in the bottom of the pan. It doesn’t say to cook the crust but I wonder if that would have helped.
Petie
Can this be made ahead and then frozen until ready to use?
Jen
Hi Petie! Sorry for the delay. We had a family vacation so I was out of town. You can most definitly make it ahead and freeze.
Patricia Fluke
I made this and it was super delicious
I however did t have spring form pan so had to use a pie pan,
Big mistake, two days later I went out and bought a springform pan
I will be making this dessert again and again
Robin Crawford
I am so glad someone else had this problem I thought I did something wrong. It was impossible. It was ugly but tasted great
Rick
I made this today, cant wait to cut in to it. I put it in the freezer for 20 minutes to stiffen orange layer defore adding next layers, worked out great!!
Janet Crain
I made this twice in a matter of days for two different occasions. It is easy to make, beautiful and delicious! Received lots of compliments! I made it a day ahead both times.
LeeAnn Dreyer
I saw this for the first time last night And immediately knew I wanted to make it. And I have the perfect occasion for it. June 23, 2018 For our senior high school brunch. We are having a Hawaiian themed brunch. It looks amazing and it has always been a favorite order from the ice cream truck on a hot sunny summer treat and it still is my favorite. I will let you know how students comments.
Gail Poulin
I just made the recipe for a special gathering tomorrow. I wanted to use a 9×13 pan to encourage smaller pieces at the buffet table. Since it was going to be a bit shallower, I put most of the cream cheese mixture on the bottom, followed by all of the gelatin mixture, and finally added dollops of the cream cheese mixture on top. I tried to marble it a bit. It will be served 26 hours from now so I hope it holds up well.
Laura Kaufman
Just made it. Too many layers . does not spread well.
Looks good but I will be looking for a easier recipe as there more doing a Google. Sorry
Gail Poulin
Can this be made in a 9×13 pan?
Barb
Can this be made in just a regular pie pan or does it have to be spring form pan?
Karin
Could this be frozen?
Jen
Hi Karin! Sorry for the delay. We were on a family vacation. You can most definitely freeze this one. I hope you enjoy!
Kristin
Do you have to layer it??
Jen
Hi Kristin! You would not need to do multiple layers. I just wanted our cheesecake to have the layers visible. Hope that helps- Jen
Christine
Just found out I have Diabetes 2 is there a way I can make this with trivia? What would be equal parts of trivia as to sugar? We in this family still love Sweet’s
Jen
Hi Christine! I have never tried it with the Trivia! I am sure you could give it a try though.
joelle
I am just wondering how long this will keep in the fridge since there is jello in it? i know sometimes those lose their structure and give off some liquid.
Jen
Hi Joelle! I had one of these in my fridge for at least 3 day s with no issues. You could freeze if you think you would be keeping it around longer than that. Hope that helps- Jen
Janet
Hi…looks yummy….just wondering how far in advance can you make it….thanks…
Jen
Hi Janet! If you would like to make ahead of time… go ahead and throw it in the freezer. It holds up well when frozen. Hope that helps-Jen
Kim
Made this over the weekend and the flavors were fantastic. It was a huge hit at our family potluck. But when I make it again I will just have the 2 layers. The cream cheese on the bottom and then the orange layer on top. The cream cheese is too heavy and the orange layer is too liquid to try and layer twice over.
Jackie Tucker
Jello only comes in 3 oz or 6 oz. The recipe calls for 13.3 oz. I’m confused.
Jen
Hi Jackie! I am sorry for the confusion. It would be one 3.3 oz box of Jell-O. Hope that helps – Jen
Patty
I made this today it was so delicious
I used a pie plate, I’m definitely getting a springform pan,
Because I will be making this a lot sooo yummy
Tina Swilley
Can you use store bought cool whip???
Jen
Hi Tina! I have not tried the store bought Cool-Whip with this recipe. I am thinking it would not get the same consistency. Be sure to let me know if you try it.
sarah
The cheesecake part tasted very very good! The crust was too thick, but also tasted awesome! I found that the orange whip mix portion was a bit too soft and had the tendency to slide off and fall over. which didn’t matter for us, but if you were trying to serve this at a party it would get ugly and messy fast. I think if I try it again I will use only 1/2 cup of water for the jello pack and add the juice of the orange I zested as an alternative liquid for an bit stronger orange flavor and a bit less liquid overall.
Melissa
What is a 13.3 Oz of the jello how many small 1.4 Oz packages
Jen
Hi Melissa! You will be using one 3.3 oz box of Jell-O for the recipe. Hope that helps- Jen
Susan
Delicious! My humble hint: Replace the water with the juice from the zested orange (I have frozen fresh orange juice and use that to make up the entire 1 cup water).
Ang
Does the Orange part of the cheesecake get kind of “gelled”. I am not sure I would like that texture.
Kim K.
This looks amazing! I’m not much of a baker because when I cook I don’t measure. I will with this recipe. I don’t have a spring foam pan is it necessary? And what would be an option? Thanks.
Cheryl George
The filling is wonderful but the crust needs more butter, perhaps 1/2 cup if you are using all the crumbs of an 11-oz. box of vanilla wafers. My crust just crumbled off so next time I will use more butter in the crust.
Marian Lupo
Mine did too . It tasted delicious but when I took it out of pan crust just was like dust
Glenn Holk
How long will this desert survive outside in the summer?? in other words, could it be used at a potluck barbecue??
Vicki
I also could not get the second cream layer to spread on the orange layer, but I’m sure it will still be delicious!!
Patty
Hi, your separate Nilla Wafer pie crust is different than this recipe. It calls for 1/2 cup sugar and 8 oz of wafers. Which works the best? Thank you.
Debbie
Could this be made as bars? It would be easier to serve at a potluck.
Carrie
Hi, in the picture I see heavy whipping cream, but the recipe says heavy cream? Which one do I use? Thanks!!
lolo
Hi, Is it correct that you use only HOT water for the jello ?
Penny Campbell
It says 13.3 oz orange jello, is that right. I used 2 6 oz, hops it turns out ok.
lisa
ARE YOU KIDDING ME !
This looks absolutely delicious….and the color is perfect for summer. thank you so much. I want to make this now.!
Jas @ All that's Jas
Oh my, I’m drooling all over my screen! I’m a cheesecake addict and have quite a collection, but haven’t had this one yet. And it’s a no-bake! YES. Thanks for sharing. Beautiful photos! Visiting from The Scoop link party. :)
Christine
This looks delicious!!!
Sherrie
Just made this and it’s in the frig. The flavors are delicious but there is no way the second cream layer will spread on the orange layer so I jus plopper it on lol. Can’t wait to try it!
Cathy E
I let my orange layer sit for a few minutes before I put the cream cheese mixture on in dollops and spread with a spoon. Worked out great. Now we’ll see how it looks in a couple more hours when I cut it!!
K Hamm
Could I replace the orange zest with a little orange extract?
Jen
You sure could:)
Sandra L Garth
I see why this is a winner at your house! It looks amazing and I hope my family likes it also.
Ruari
In your steps, you say orange cream cheese mixture, but you never tells us to mix the cream cheese with the orange; just the whipped cream. Did you miss a step where we combine some of the cream cheese mixture with the orange, or did you mean to say the orange cream mixture? Just asking as I’m uncertain of what I should do.
Jen
Hi Ruari! My hubby forgot a step when typing up the recipe for me. All fixed now:)
Franca
Where is the recipe fixed from the step of adding the cream cheese mix to the orange mix? Please help! I really want to try and make this recipe for my family. Thank you!
Mother of 3
This sounds so yummy! I love cheesecake and my kids love creamsicles so we’ll have to try this over the summer. My favorite no bake cheesecake tends to be chocolate. I made a really delicious double chocolate no bake cheesecake a few weeks ago and it was pretty yummy. Thanks for sharing; Pinned!
Janet O.
This looks so good, going to make it. Am I not seeing this?, I don’t see the step where you mix the gelatin mixture with the cream cheese mixture.
Jen
Hi Janet. My hubby forgot a step when typing up the recipe for me. All fixed now:)
Susie
Is 13.3pz of gelatin right. That at more than two boxes
Karen
That’s 1 box 3.3 oz
Mary
It is one 3.3 oz box of orange gelatin
Greg Graf
Will this work with other gelatin flavors?
Judy
Can u use cool whip instead of heavy crepe?
Geraldine Mueller
You add gelatin @step 11., to half of the cream mixture!