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.
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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!!
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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
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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.
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I'll email this recipe to you, so you can come back to it later!
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Oh my goodness!! I know about creamsicles. I just purchased my ingredients to make this delicious pie. Thank you so much for all the wonderful recipes. You are amazing.
Hopefully not a dumb question…but can I use cool whip in place of the whipped cream?
Not dumb at all. You can use cool whip in place of whipped cream.
Can Cool whip be used?
Yes it can.
I can’t wait to try this. I sort of feel sorry for those who didn’t have creamsicles growing up. They were my favorite too!
Omg, the orange creamsicle flavor in this is so delicious! And I love how it’s a no bake cake. Makes it much easier!
I never would have thought of making creamsicle cheesecake! your recipe is easy & delish
Your saying one cup of whipped cream.
Do you mean to whip the heavy whipping cream and then measure it into one cup and add to filling ingredients.
Yes it should already be whipped. Not heavy whipping cream in liquid form.
It doesn’t happen often, but I have all the ingredients needed for this gorgeous cheesecake! It’s going to be a great dessert for our Memorial Day cookout! Thank you.
I am all about a no bake recipe, and this is so perfect for Spring/Summer! Yum! Thank you!
Your recipe for “No Bake Orange Creamsicle Cheesedake” sounds great and triggers a very pleasant childhood summertime memory. (I live in Costa Rica, so every day is pretty much summer. So, if we can find Mandarin oranges here, I am sure we will have this frequently.)
One question; the instructions tell us to “Press crust mixture into the bottom of the pan,” yet the photos show the crust pressed into both the bottom and sides of the pan. I would opt for both the bottom and the sides, but what’s your recommendation.
Thank you.
Yes you can totally do either. It really depends on your crust preference.