During the summer, I tend to crave treats that remind me of my childhood like popsicles and orange creamsicles which we had in abundance in my freezer growing up. My orange creamsicle cheesecake recipe is as nostalgic as it comes. It has all that amazing sweet citrus flavor but it’s balanced with vanilla flavored cream cheese and whipped cream. Plus the whole thing is no bake because we ain’t turning on the oven in the summer time boos.
This post may contain affiliate links. Read our disclosure policy.
How to Make Orange Creamsicle Cheesecake
Orange Creamsicle Cheesecake Recipe
This No Bake Orange Creamsicle Cheesecake starts with buttery graham cracker crust that's topped with citrusy sweet and light cream cheese filling. It tastes just like a Creamsicle!!
Want to Save This Recipe, Boo?
I’ll email this recipe to you, so you can come back to it later!
Servings: 12 servings
Ingredients
For the Crust
- 2 cups graham cracker crumbs
- 1/2 cup butter melted
For the Filling
- 16 oz cream cheese room temperature (2 block packages)
- 1 cup plus 2 tbsp of granulated sugar
- 1 cup mandarin oranges in light syrup drained
- 1 tsp vanilla extract
- 1 cup whipped cream (already whipped)
Instructions
For the Crust
- Thoroughly grease a 9 inch springform pan. Next in a medium sized bowl, whisk together graham cracker crumbs and melted butter together until combined.
- Press crust mixture into the bottom (and sides) of the pan. Refrigerate for 45-60 minutes.
For the Cheesecake Filling
- While cookie crust chills, add cream cheese, sugar, oranges and vanilla to your stand mixer or to a bowl with your hand mixer. Mix until smooth.
- Gently fold whipped cream into filling using a spatula.
- Remove the springform pan from the refrigerator and pour filling into it and smooth with a spatula.
- Freeze cheesecake for at least 4 hours then use a hot knife cut slices. Keep frozen and put in refrigerator for about 30 minutes before serving.
- Decorate and garnish with additional whipped cream and remaining oranges.
Notes
How to Store
- Airtight Container: You can slice any leftovers and add to an airtight container or cover in the springform and freeze. It should last for about a month or two before some freezer burn starts to happen.
Nutrition
Calories: 343kcal | Carbohydrates: 32g | Protein: 4g | Fat: 23g | Saturated Fat: 13g | Cholesterol: 66mg | Sodium: 282mg | Potassium: 111mg | Fiber: 1g | Sugar: 23g | Vitamin A: 889IU | Vitamin C: 4mg | Calcium: 61mg | Iron: 1mg
Tried this Recipe? Tag me Today!Mention @GrandbabyCakes or tag #grandbabycakes!
Recipe Tips
- Room Temp is a Must: for the cream cheese that is. Cream cheese that is too firm (aka cold) won’t mix well and will make your batter lump. If you forget to do ahead of time, take the cream cheese out of the foil, cut into smaller pieces and microwave for about 10 seconds at a time until softened.
- Don’t Overmix: Texture is everything in this orange creamsicle cheeesecake. You want to gently fold the whipped cream into the mixture so it stays light and doesn’t deflate and get dense and heavy.
- Springform Swap: I prefer using a springform pan for this because it just makes the removal easy. But if you don’t have one, just line the bottom of a cake pan with either aluminum foil or parchment paper. Use enough of the material to hang over the sides of the pan. Once ready to serve, use the overhanging material to lift the cheesecake out of the pan.
Want to Save This Recipe, Boo?
I'll email this recipe to you, so you can come back to it later!
pinterest 
facebook 
twitter 
email
Can you use fresh mandarin oranges for this recipe?
I haven’t tried it but you definitely can. No bake cheesecakes are super adaptable.
I’ve never been a fan of no bake cheesecakes. But I have enjoyed several of your recipes. This one sounded tasty and not having been disappointed yet I made this today but instead opted to make them in parfait cups and they too were a hit! I didn’t freeze them. I just chilled them in the fridge for 3-4 hours prior to event. I would have like to have a bit more orange flavor come through. I may add more orange flavor next time. I also made the marble cakelettes but with vanilla frosting and my family loved them.
Planning on making this for Mother’s Day…looks so yummy & do love “Creamsicles”.
Was just wondering if you used cool whip or real whipping cream? Thanks & we’re going to love this cheesecake.
You can use either. For ease, you can use cool whip.
If I make this on a Friday evening,will it still be good to serve on Sunday if refridgerated or should J freeze it.Thank-you.
I would freeze it.
First time here, 47 male and I miss my aunt’s mandarin orange pie she called it but this looks GOOD and wish me luck (In law Thanksgiving) and this is my job and I’m scared to death! John