This No-Bake Orange Creamsicle Cheesecake starts with buttery graham cracker crust that’s topped with citrusy sweet and light cream cheese filling then topped with homemade whipped cream. It tastes just like a Creamsicle!! This easy-to-make cheesecake is destined to be the star of picnics and BBQs alike!
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With Summer right around the corner, I’ve been hard at work developing refreshing recipes meant to soothe even on the hottest of days. I’m drawing inspiration from some of my favorite childhood sunny season treats: popsicles. We can all recall memories of colorful, icey pops of various fruity flavors that dripped down our fingers and changed the color of our tongues. Such fun!
My favorite popsicle flavor? Orange Creamsicle! These sugary, cream filled popsicles were always abundant in my freezer. I relied on these cold delicacies to cool me down and re-energize me for the next round of outdoor play.
Even now that I’m all grown up, I still enjoy the occasional creamsicle. So, today I’m taking my favorite Summer sweet and turning it into something even sweeter! It’s just like this Pig Pickin’ Cake in cheesecake form.
The Heart and Soul of the Best Orange Creamsicle Cheesecake Recipe
Cuisine Inspiration: American Dessert
Your favorite childhood popsicle just got a gourmet upgrade! We’re taking the nostalgic, creamy, orange-flavored delight of an Orange Creamsicle and turning it into a sophisticated, mouthwatering cheesecake. This American classic is about to become your go-to summer dessert!
Primary Cooking Method: No-Bake
Who wants to slave away in front of an oven when it’s gorgeous outside? No oven, no problem! This cheesecake comes together with a little mixing, a bit of chilling, and zero baking. It’s all the indulgence without the heat!
Dietary Info: Vegetarian
This treat is 100% vegetarian-friendly! While it’s rich and creamy, there’s no gelatin involved in the setting process, making it perfect for those following a vegetarian diet.
Key Flavor: Orange Citrus Bliss
Imagine the tangy yet sweet burst of citrusy orange, paired with the velvety smoothness of cream cheese. It’s a match made in flavor heaven, with every bite transporting you back to those endless summer days of childhood.
Skill Level: Easy Peasy
Don’t let cheesecakes intimidate you! This recipe is a cinch, perfect for beginners or those who just don’t want to fuss. If you can mix ingredients and own a fridge, you’re all set!
Sweet Highlights:
- Effortless Elegance: No baking doesn’t mean no flair! This dessert is as chic as it is easy to make.
- Childhood Throwback: The iconic Orange Creamsicle taste will take you on a delightful journey down memory lane.
- Beat the Heat: Keep your kitchen cool with this no-bake method, ideal for hot summer days or when you’re oven’s on the fritz.
- Creamy Dreamy Texture: Achieve that coveted, creamy cheesecake consistency without cracking or the dreaded water bath.
- Party-Ready: Not only a treat for the family, but this visually stunning dessert is also perfect for your next gathering or event. It’s a guaranteed crowd-pleaser!
What is a Creamsicle?
Growing up, I LOVED Orange Creamsicles so much! After spending long, hot days outside playing with friends and getting up to no good, I’d pop open the freezer in search of frozen treats. Creamsicles are refreshing fruit juice popsicles stuffed with a creamy, vanilla filling. Though they can come in various flavors, Orange Creamsicles are both the most well-known and, if you ask me, the most delicious.
I won’t lie, I recently enjoyed one of these bad boys and a thought occurred to me: this would taste AMAZING in cheesecake form. Citrusy, sweet and tangy, this Orange Creamsicle Cheesecake is the perfect way to reinvent an beloved Summer delight.
Ingredients
Cheesecake is infamous for being difficult and time-consuming but I’m here to quiet that nonsense. This Orange Creamsicle Cheesecake is simple, delicious and made with only 7 ingredients!
Let’s get our shopping list together, shall we?
Graham Cracker Crumbs
- Flavored with honey, molasses and sugar, graham crumbs make for the perfect sweet, crisp crust.
Butter
- I mean, who doesn’t love butter? It also helps to bind together the crust!
Cream Cheese
- Cream cheese is smooth, tangy and full of delicious fatty goodness.
Granulated Sugar
- Creamsicles are notoriously super sweet, so the added sugar is necessary for the ultimate sugar rush.
Mandarin Oranges
- Sweet Satsuma oranges infuse an incredible amount of citrusy, slightly sour flavor. I used Dole Mandarin Oranges for this recipe.
Vanilla Extract
- Earthy, floral and fragrant, vanilla gives our cream filling the classic creamsicle flavor.
Whipped Cream
- Whipped cream incorporates air into our cheesecake; this lightens up the texture and makes for an almost ice cream like meltiness.
How to Make Orange Creamsicle Cheesecake
1. Crust Creation:
- Start by giving your 9-inch springform pan a good greasing – it deserves love too!
- Grab a bowl and get whisk-happy, combining those graham cracker crumbs with melted butter until they’re best buddies.
- Press this sandy mixture into the bottom of your pan (go up the sides if you’re feeling adventurous). Then let it chill in the fridge for 45-60 minutes, because good crusts need a break.
2. Filling Fun:
- While your crust is kicking back in the cold, it’s time to make magic. In your stand mixer or a large bowl (hand mixers welcome!), mix cream cheese, sugar, oranges, and vanilla until smoother than a jazz tune.
- Now, show off those folding skills! Gently fold whipped cream into the mix with a spatula. Be kind; we want fluffy, not flat!
- Take out your chilled crust and lovingly pour that citrusy, creamy goodness into it. Smooth it out like you’re icing a cake. Or writing a love letter. Whichever’s your jam.
3. Freeze and Please:
- Pop your soon-to-be cheesecake into the freezer. It needs its beauty sleep, so give it at least 4 hours. (Good things come to those who wait, right?)
- When it’s set, grab a hot knife (run it under warm water) and slice up that beautiful dessert. Keep it in the freezer, but remember to transfer it to the fridge about 30 minutes before serving. It likes to chill, not freeze!
4. Garnish and Relish:
- Time to get fancy! Decorate your slices with a dollop (or a mountain) of whipped cream and some of those zesty oranges.
- Serve and watch those smiles spread. You just brought sunshine to the table, you dessert genius, you!
Tips and Tricks
Wanna make the perfect cheesecake? I got your back! Here are a few of my best pointers to ensure you make the BEST cheesecake possible.
Use Room Temperature Cream Cheese
Cream cheese that is too firm (aka cold) won’t mix well and will leave you with a lumpy mess. Be sure to use room temperature cream cheese and you’ll be rewarded with a smooth, lump-free cheesecake.
TIP: In a pinch, 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 the Batter
Over mixing a batter will incorporate too much air. Be patient, use a low speed and only mix long enough to incorporate the ingredients.
Use a Springform Pan
if you’re a lover of cheesecake, this is a great investment. A springform pan makes for the easiest removal ever!
TIP: No springform pan? No problem. 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.
Best Cheesecake Recipes
On the hunt for this Summer’s go-to dessert recipe? Treat yourself to a cool, creamy slice of heaven! Try out one of Grandbaby Cakes’ most decadent cheesecake creations below:
- No Bake Banana Cream Cheesecake
- The Best Vanilla New York Cheesecake
- Miami Vice No Bake Cheesecake
- Cookie Cheesecake Swirl Bars
- No Bake Strawberry Cheesecake
- Banana Pudding Cheesecake Bars
No Bake Orange Creamsicle Cheesecake
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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.
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Could you add in a little bit of sour cream? Can you use cool whip in place of the heavy cream?
Oh I definitely think you could. This recipe is so adaptable since it isn’t being baked. You can taste the batter before freezing and make sure it is to your liking.
I loved it and so did my family ,so simple to make. I tried the recipe using the orange jello I didn’t like it as much because
you can taste the jello to much also it takes longer to prepare.
I made little delight for guests last weekend. I couldn’t find graham crackers in town, because they had been bought out by smore-making summer campers, so I used a pre-made graham cracker crust. I had a lot going on so I used Cool Whip. My guests were blown away and said it was one of the best cheesecakes they had ever had. It was really good and refreshing……and EASY! Try this!
I’ve made it twice this month! The first time I used homemade whipped cream and the second time I used Cool Whip. Both ways it was delicious and so easy!
Love this recipe and can’t wait to try others!
Enjoyed the flavor/simplicity of this cheesecake, lovely for spring/summertime. I did switch to a vanilla wafer crust. As a personal preference I am finding I prefer baked cheesecakes over the mousse/no bake style. Do you think there is any chance of adding some eggs and flour/cornstarch to bake or would it end up a complete mess from the whipped cream?
Also, I would def follow the directions if storing in the freezer only and thawing for 30 min before serving. I left a piece or two in the fridge just to see how it would hold up and it def loses shape.
I made the whipped cream and added 1 tsp of vanilla and 2 tsp powdered sugar.
Just made this last weekend and it was AMAZING and so refreshing! Like an orange push up I used to eat as a kid. Thank you!
I’m hoping I can do the same tomorrow for (In-laws Thanksgiving) and this is what I was told to do is a dessert and this is my favorite from a kid and been 20 years since I’ve had some. Hope it looks and tastes even better!
Verdaderamente fácil y práctica la receta… nos quedó delicioso con un pequeño cambio de fruta, utilizamos fresas congeladas en lugar de naranjas…
I made this yesterday & it is delicious!!! The only thing I did differently was to use an already made Graham cracker crust. I think the variations of this are endless. I’m going to try a strawberry lemonade version next time. Thanks for a great recipe!
did the whole recipe fit into a store bought graham cracker pie crust or did you use two??
Hmmmm, one cup of cream…whipped. Right??! Measure 1 cup then whip it.,,,,yes!?
No it is measured after it is whipped. It is already whipped cream.