Orange Creamsicle Cheesecake Recipe

No Bake Orange cheesecake with three slices cut and one leaning on its side

4.70 from 26 votes

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!!

Prep Time30

Refrigeration Time5

Total Time5 30

Course: Dessert

Cuisine: American

Servings: servings

Calories: 343kcal

Author: Jocelyn Delk Adams

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)

US Customary - Metric

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