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’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
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.
This chessecake is amazing. Thank you so much for sharing your recipe!
Can this be made using Splenda instead of sugar?
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.
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.
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.
Do you mean Jello? Or gelatin? They are 2 different products….
If you look at the picture up at the top it shows a box of Jello :) going to try this recipe this weekend!
This looks delicious, thank you for sharing!
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.
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.
I could only find 3 ox. Jello. Do I keep everything else the same?
Orange topping was runny is that the way it’s supposed to be
Can you freeze this pie for about a month?
Yes. I have done this with a few of my cheesecakes. I hope that helps- Jen
Is this recipe for one cheesecake or two?
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?
Outstanding! Perfect summer dessert
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. :-)
I’ve found them at Walmart and Ald in PA. Maybe somewhat local thing?
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.
creamy and delicious!
Just dropping in from Funtastic Friday to get the recipe for the cheesecake. Your pictures, even the instruction pictures, look great!
Thanks much for dropping by Kristie!
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.
Its perfect for comming birthday my little girl
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!