No Bake Orange Creamsicle Cheesecake
on Apr 11, 2018, Updated Jan 30, 2024
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!
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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.
Can this be made ahead and then frozen until ready to use?
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.
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
I am so glad someone else had this problem I thought I did something wrong. It was impossible. It was ugly but tasted great
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!!
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.
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.
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.
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
Can this be made in a 9×13 pan?
Can this be made in just a regular pie pan or does it have to be spring form pan?
Could this be frozen?
Hi Karin! Sorry for the delay. We were on a family vacation. You can most definitely freeze this one. I hope you enjoy!
Do you have to layer it??
Hi Kristin! You would not need to do multiple layers. I just wanted our cheesecake to have the layers visible. Hope that helps- Jen
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
Hi Christine! I have never tried it with the Trivia! I am sure you could give it a try though.
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.
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
Hi…looks yummy….just wondering how far in advance can you make it….thanks…
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
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.
Jello only comes in 3 oz or 6 oz. The recipe calls for 13.3 oz. I’m confused.
Hi Jackie! I am sorry for the confusion. It would be one 3.3 oz box of Jell-O. Hope that helps – Jen
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
Can you use store bought cool whip???
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.
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.