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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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.