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No Bake Orange Creamsicle Cheesecake is a no bake dessert that is reminiscent of the nostalgic orange creamsicle popsicles with a creamy vanilla center and bright orange flavor.
For more creamy orange flavors be sure and try my Orange Creamsicle Cookies – easy to make with a white cake mix, orange jello powder, and fresh orange zest! Or try my easy no bake pie recipe for Orange Creamsicle Pie that has a homemade vanilla wafer crust.
No Bake Orange Creamsicle Cheesecake (Orange Cheesecake)
Orange creamsicle cheesecake is a dreamy cheesecake with a buttery and sweet vanilla Oreo curst, homemade whipped cream, a bright cheesecake with fresh orange citrus flavor that pairs perfectly with the creamy vanilla flavors.
A no bake cheesecake is the perfect make-ahead dessert because an overnight chill time is preferred. Take it to summer picnics & summer bbq gatherings for a creamy and smooth sweet dessert.
Ingredients Needed For No Bake Summer Orange Creamsicle Cheesecake Recipe
- Golden Oreos : Use regular Oreos and not the double stuf version of Golden Oreos.
- Melted Butter : I use salted butter when baking but unsalted butter can be used if that’s what you prefer.
- Orange Gelatin : This is the orange jello that comes with the orange flavor powder in the box. Store brands make it as well as the name brand Jello.
- Boiling Water
- Heavy Whipping Cream : No substitutes! The higher fat percentage is needed to create a thick and creamy cheesecake – especially because it’s no bake, which means it needs something fatty to hold and set the cheesecake.
- Powdered Sugar
- Fresh Orange Zest
- Cream Cheese : For the best taste and thick creamy texture I highly recommend using full-fat cream cheese rather than low-fat cream cheese or light cream cheese.
- Vanilla Extract : To amp up the orange flavor try using orange extract or use half vanilla extract + half orange extract.
How To Make This No Bake Cheesecake Recipe
Prepare a 9-inch springorm pan by spraying with nonstick cooking spray or greasing with softened butter. Set aside.
Make The Oreo Cookie Crust : Place the golden oreo cookies into a food processor, and pulse until the Oreos become fine crumbs. Slowly pour in the melted butter, while the processor is running at low speed, and pulse until all the cookie crumbs are coated in the butter and the mixture resembles wet sand.
Firmly press the cookie crust into the prepared spring form pan. Use the bottom of a cup or measuring cup to ensure the crust if firmly packed. Place the crust in the freezer for 20 minutes.
Orange Gelatin Mixture : In a small, heat-proof bowl, whisk together the orange-flavored jello and boiling water until the gelatin has completely dissolved. Set the bowl aside so it can cool to room temperate. To speed this process up, place the bowl in the fridge to cool for about 5 minutes.
Whipped Cream Mixture : In a medium bowl, using an electric mixer, or use a stand mixer with the whisk attachment – add the heavy whipping cream, 1/2 cup powdered sugar, and orange zest. Beat until stiff peaks form, about 5-6 minutes. Start at low speed and increase the speed as it thickens.
Cheesecake Mixture : In a separate large bowl, using an electric hand mixer, beat the cream cheese, 1/2 cup powdered sugar, and vanilla extract until well combined and smooth. Add half of the whipped cream mixture into the cheesecake mixture, and continue mixing on low speed until combined.
Add the second half of the whipping cream into the cooled orange jello gelatin mixture, and gently stir it together until it’s thoroughly combined and mixed well.
Assemble The Cheesecake : Spread half of the cream cheese mixture into the crust. Then pour in half of the orange jello mixture over the cheesecake. Carefully spoon and spread the second half of the cheesecake filling over the orange jello mixture and spread it out slightly. Pour the remaining half of the orange gelatin mixture over top. Cover the springform pan tightly with plastic wrap and refrigerate for at least 8 hours or overnight is best.
Once the cheesecake has set, run a knife around the edge of the cheesecake, and carefully release the ring of the springform pan. Transfer the cheesecake to a platter or cake stand, garnish with whipped cream and cut orange slices (if wanted), and serve the cheesecake chilled.
Recipe Tips
- Make sure the orange jell-o mixture has cooled down to room temperature before folding in the whipped cream. Let it cool at room temperature for about 20 minutes, or put it in the fridge for about 5 minutes. Make sure to not leave it on the fridge for too long or else the jello will start setting and you don’t want that.
- Plan ahead as the no bake cheesecake needs at least 6-8 hours of chill time in the fridge. I find that’s its best to let it refrigerate overnight (up to 12 hours). So it makes for a great make-ahead dessert and you can make it the day before.
- Use room temperature cream cheese to avoid lumps in the cheesecake batter. If you forget to set it out up to 2 hours before beginning the recipe, unwrap the cream cheese and place it on a microwave-safe plate, and microwave for about 15-20 seconds just to soften it and not to warm it at all.
Orange Creamsicle Cheesecake FAQ’s
What Does Orange Creamsicle Taste Like?
This cheesecake tastes similar to a cream filled orange popsicle (my kids’ favorite!). The bright orange flavor combined perfectly with the creamy and rich taste of the cream. The golden Oreo cookie crust adds a crumbly sweet element and the vanilla pairs perfectly with the orange cream flavors.
How Should I Store Leftovers?
Keep the cheesecake stored in the fridge, either covered in plastic wrap or remove slices to an airtight container, and refrigerate for up to 4 days. I don’t recommend freezing the cheesecake because once thawed, the texture will be different with all the dairy in the recipe.
Can I Use Cool Whip Instead of Freshly Whipped Cream?
Yes! To save time, use 4.5 cups of thawed Cool Whip instead of whipping 2 cups of heavy cream. You will need 12 ounces of Cool Whip so either a 16 ounce container or two 8 ounce containers.
More No Bake Cheesecakes You’ll Love
- No Bake Strawberry Cheesecake
- No Bake Lemon Cheesecake
- No Bake Black Forest Cheesecake
- No Bake Banana Pudding Cheesecake
- No Bake Caramel Apple Cheesecake
- No Bake Pumpkin Cheesecake
No Bake Orange Creamsicle Cheesecake
Equipment
Ingredients
Vanilla Oreo Crust
- 24 Golden Oreos
- 6 tablespoons butter melted
Orange Gelatin Mixture
- 1 box (3 oz) orange jello
- 1 cup boiling water
Whipped Cream
- 2 cups heavy whipping cream
- 1/2 cup powdered sugar
- zest of 1 fresh orange (about 1 tablespoon fresh orange zest)
Cheesecake Mixture
- 2 bars (8 oz each) cream cheese room temperature
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Prepare a 9-inch springorm pan by spraying with nonstick cooking spray or greasing with softened butter. Set aside.
Make The Cookie Crust
- Place the golden oreo cookies into a food processor, and pulse until the Oreos become fine crumbs. Slowly pour in the melted butter, while the processor is running at low speed, and pulse until all the cookie crumbs are coated in the butter and the mixture resembles wet sand.24 Golden Oreos, 6 tablespoons butter
- Firmly press the cookie crust into the prepared spring form pan. Use the bottom of a cup or measuring cup to ensure the crust if firmly packed. Place the crust in the freezer for 20 minutes.
Orange Jello Mixture
- In a small, heat-proof bowl, whisk together the orange-flavored jello and boiling water until the gelatin has completely dissolved. Set the bowl aside so it can cool to room temperate.* To speed this process up, place the bowl in the fridge to cool for about 5 minutes.1 box (3 oz) orange jello, 1 cup boiling water
Whipped Cream Mixture
- In a medium bowl, using an electric mixer, or use a stand mixer with the whisk attachment – add the heavy whipping cream, 1/2 cup powdered sugar, and orange zest. Beat until stiff peaks form, about 5-6 minutes. Start at low speed and increase the speed as it thickens.2 cups heavy whipping cream, 1/2 cup powdered sugar, zest of 1 fresh orange
Cheesecake Mixture
- In a separate large bowl, using an electric hand mixer, beat the cream cheese, 1/2 cup powdered sugar, and vanilla extract until well combined and smooth.2 bars (8 oz each) cream cheese, 1/2 cup powdered sugar, 1 teaspoon vanilla extract
- Add half of the whipped cream mixture into the cheesecake mixture, and continue mixing on low speed until combined.Add the second half of the whipping cream into the cooled orange jello gelatin mixture, and gently stir it together until it's thoroughly combined and mixed well.
Assemble The Cheesecake
- – Spread half of the cream cheese mixture into the crust.– Then pour in half of the orange jello mixture over the cheesecake.– Carefully spoon and spread the second half of the cheesecake filling over the orange jello mixture and spread it out slightly. It does not have to be a perfect layer, just make sure to spread it out without fully mixing it into the orange creamsicle layer below.– Pour the remaining orange gelatin mixture over top.Cover the springform pan tightly with plastic wrap and refrigerate for at least 8 hours or overnight is best.
- Once the cheesecake has set, run a knife around the edge of the cheesecake, and carefully release the ring of the springform pan. Transfer the cheesecake to a platter or cake stand, garnish with whipped cream and cut orange slices (if wanted), and serve the cheesecake chilled.
Nutrition
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