No Bake Orange Creamsicle Cheesecake
on Apr 11, 2018, Updated Jan 30, 2024
This post may contain affiliate links. Please read our disclosure policy.
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!
subscribe for all the latest deliciousness
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 too thiught that it said 13.3 oz of jello. Upon reading comments I realize the mistake when I looked at the recipe again. I suggest just leaving off the “1” so others don’t make the same mistake. I had a feeling something was wrong with the water amount for the jello and wafers being too loose. Having made crumb base before I felt it needed more butter. I did put a little extra in and it still didn’t seem like enough. I’m going to increase the butter next time. I also will eliminate the sugar in the crust next time. The flavor DEFINATLY tasted like dream cycles.
I made this today….it was delicious !
Can this be frozen?
This recipe was easier than I anticipated. I will make it again with a couple of changes. I will use less amount of wafers, 9 oz should work, and I will use a bigger pan, as I could not fit all ingredients into the 9 inch pan. It was delicious.
Question. What is 13.3 oz box orange gelatine? Is it 1 box of orange jello. It’s says 13 0z but only calls for 1 cup of boiling water. Do I make 2 boxes or am I not figuring this right
It says 1 – 3.3 oz gelatin, so you need 3.3 ounces of dry gelatin added to the 1 cup boiling water
The jello doesn’t come in 3.3 ounces, I just use the 3 ounce box
It is 3.3 Oz gelatin. A regular sized orange jello.
Made for Easter and it was a hit. Yum!!
I’m going to make it orange 🍊 is my favorite recipe. And I may Shirley and Dennis to trying to make it. Sounds like a plan to try it.
Wonder if it’s possible to use shortbread cookies.obviouslywouldnt add the sugar. I can’t find vanilla wafers here anywhere.
I actually just used sugar free short bread cookies and swerve for a sugar substitute and it tasted great.
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.
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.
I used the whole box of cookies, but I used a whole stick of butter and blind baked the crust (375⁰F for 10 minutes). After it cooled, I filled it. The cheesecake sliced nicely!
I had the same issue. I will use less wafers next time, as well as a lot less sugar. I don’t believe adding sugar to Nilla Wafers is necessary.
Did anyone have problems with the jello mixture? Mine was too runny and when I added cream cheese mixture on top of it I could not spread it.
This is so light, every one loved it
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.
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!