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.
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.
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.
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.
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.
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.
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😂
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!
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.
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!
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.
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
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?
My family loved this cake. I can see all sorts of options available – lemon/coconut; lime/coconut…mmmm! Delicious! Thanks for sharing.
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!
If using graham crackers for crust do you still use the 3/4 cup of sugar in crust?
Thank you
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.
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.
I grew up on creamsicles! Going to make this very soon. I also love Kroger’s–they are the best!
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
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.
Just curious – how many cups is 11 oz of the vanilla crackers? I don’t usually measure dry ingredients in oz. Thank you!
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!
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.