Bright, citrusy, and oh-so-creamy, this orange creamsicle cheesecake brings together orange jello, whipped cream, cream cheese, and graham cracker crust for a silky-smooth dessert with sunny vibes.
It smells like creamsicle popsicles met a cozy bakery, and it slices like a dream: soft, swirly, and just a little wobbly in the best way. One bite, and you’re floating somewhere between nostalgic summer fun and pure cheesecake bliss.
This orange creamsicle cheesecake is basically what would happen if your favorite childhood treat decided to grow up and get fancy—but not too fancy, don’t worry. It’s cool and creamy with a bright citrus kick, topped with those groovy orange and vanilla swirls that stop a casual dessert gathering right in its tracks. If you’ve got a warm afternoon, a spring birthday, or just a fridge that could use something wildly refreshing, you’re in the right spot. Plus, no baking. Zero. Zilch. The oven’s on vacation today.
Table of Contents
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Why You’ll Love this Orange Creamsicle Cheesecake
This beauty doesn’t need a whole backstory with violins. It’s just really good. Creamy, citrusy, and somehow manages to be rich and light at the same time (witchcraft?).
- Ridiculously simple to make: You just whisk, whip, pour, and swirl. More layering than labor, honestly.
- Bright, zesty flavor: That orange jello hits differently when paired with whipped vanilla cream and tangy cream cheese.
- No oven required: Your kitchen stays cool, and your cheesecake still sets up perfectly in the fridge.
- Visually stunning: Those creamsicle swirls are an edible Rorschach test. No two slices look the same, and I’m into it.
- Kid-approved, grown-up legit: It’s nostalgic without feeling immature. Serve it at brunch or sneak a forkful late at night—either works.
- Feeds a crowd… or just you over a few indulgent days: I don’t judge, and your fridge doesn’t either.
Ingredient Notes
Everything in this list pulls its weight. A few basics, a few beauties. Here’s what to round up:
- Orange jello: The heart and soul of that citrusy swirl. Choose regular flavored gelatin—not pudding mix. Let it cool fully before folding it in.
- Boiling water: This is just for dissolving the jello. Yes, it has to be boiling (warm tap water won’t cut it).
- Graham cracker crumbs: You can crush your own graham crackers or cheat and buy the pre-crushed kind. Either way, it’s crumbly, buttery perfection.
- Unsalted butter: Holds the crust together and brings that rich, toasty vibe. Salted butter would throw off the balance—skip it.
- Pinch of salt: Seems minor, but it’s key. Makes everything else pop, especially that graham base.
- Cream cheese: Full-fat only please—none of that low-fat business. It’s the creamy foundation we all deserve.
- Powdered sugar: Melts right into the cream cheese and whipped cream without grittiness.
- Heavy whipping cream: To create fluffy bites of air that make the cheesecake feel cloud-like. Don’t use anything less rich.
- Vanilla extract: Because creamsicle = orange + vanilla. It brings it all together.
- Orange zest (optional): Adds a subtle real-orange fragrance and deepens the flavor nicely. Only use fresh zest.
How To Make This Orange Creamsicle Cheesecake
Ready? Aprons on (or let’s be honest, yoga pants and a tea towel). Here’s how it comes together:
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Make the orange jello: Pour the orange jello powder into a heatproof bowl. Add that bubbling hot water and whisk until everything dissolves into a glorious, fragrant orange lagoon. Set it aside to cool—completely. About 30 minutes should do it, but give it a stir now and then to help speed things along.
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Prep your pan: Grab a 9-inch springform pan and give it a loving spritz of nonstick spray. Then line the bottom and sides with parchment. It’s a bit of a high-maintenance step, but future-you (the one slicing the cheesecake) will say thank you.
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Make the crust: In a medium bowl, combine graham crumbs, melted butter, and a small but mighty pinch of salt. Mix until it feels like damp sand at the beach. Press it into the bottom (and a bit up the sides) of the pan. Use your hands or the bottom of a glass. Freeze it for at least 30 minutes.
Whip. Fold. Swirl.
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Make the cheesecake base: In a large mixing bowl, beat softened cream cheese with 1 cup of powdered sugar. Go for smooth and creamy—no lumps left behind. It’ll take 2 or so minutes with an electric mixer.
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Whip the cream: In a separate bowl, beat the heavy cream with the remaining ½ cup powdered sugar, vanilla, and orange zest until stiff peaks form. You’ll know it’s ready when you lift the beaters and the peaks stand tall, no flopping.
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Fold the magic: Take half your whipped cream and gently fold it into the cream cheese mixture. Not stir… fold. Think gentle swoops with a spatula. Then fold the other half into the cooled jello.
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Assemble the cheesecake: Alternate scoops of the two mixtures into your crust, kind of like layering a parfait in reverse. Use a butter knife to swirl them together into glorious orange and white marbling. Be gentle. No overmixing or you’ll lose those pretty ribbons.
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Chill out: Cover the pan and refrigerate for at least 6 hours, or overnight if you’re the patient type. It sets into sliceable perfection.
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Garnish and serve: Once set, remove the springform ring. Decorate as fancy or minimalist as your heart desires—whipped cream dollops, orange slices, or just cut and go.
Storage Options
Got leftovers? Lucky duck. Here’s how to keep them tasting like you just made the thing.
In the fridge, it’ll happily chill out for 4 to 5 days. Just keep it covered with plastic wrap or a cake dome so it doesn’t taste like whatever your fridge is harboring (hi, leftover soup). The texture stays silky and smooth.
Can you freeze it? Yep. Slice it first for easy grab-and-go portions. Wrap each piece tightly in plastic and then foil, or slide them into a freezer-safe container. This cheesecake freezes surprisingly well for up to a month. The texture’s slightly softer after thawing, but honestly, still dreamy.
To serve from frozen, just move a slice or two to the fridge the night before. If you’re impatient (me too), give it 30 to 40 minutes on the counter—but don’t microwave or nuke it. That defeats the whole no-bake thing.
Variations and Substitutions
Want to play around a little? There’s plenty of wiggle room to make this your own.
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Different jello flavors: Swap the orange out for strawberry or raspberry and create a berries-and-cream situation. Lemon jello also makes a super refreshing summer version.
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Chocolate graham crust: Use chocolate graham crackers or even crushed Oreos instead of regular grahams if you want a choco-citrus vibe.
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Coconut whipped cream: Add a splash of coconut extract to the whipped cream layer for a tropical twist. It pairs beautifully with the orange.
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Lactose-free option: Use lactose-free cream cheese and heavy cream alternatives like coconut cream. Just be sure it whips properly.
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Mini version: You can make this in muffin tins with cupcake liners for adorable little single-serve cheesecakes. Kinda like a creamsicle version of these mini pavlovas—a clever way to party-size your desserts.
What to Serve with Orange Creamsicle Cheesecake
This one’s great solo, but if you’re making it for a gathering (or you’re just feeling extra), here’s how to round it out:
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A fresh fruit platter with strawberries, pineapple, and melon gives a juicy counterpoint to the rich creaminess of the cheesecake. Serve chilled with toothpicks and a wink.
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A strong cup of coffee or espresso cuts the sweetness just right. Bonus if you add a twist of orange peel to the saucer—fancy but not fussy.
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For a full-on sunshiney spread, serve it after a plate of light savory lunches. Something like this pan-seared cod with rainbow chard makes a perfect balance of flavors.
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Scoop of vanilla ice cream? Heck yes. More creamy, more dreamy. It may be a little extra, but sometimes we are too.
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A glass of sparkling wine or citrusy mocktail adds refreshing contrast and makes dessert feel like a whole event.
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Frequently Asked Questions
Can I use store-bought whipped topping instead of making whipped cream?
Sure can. If you’re short on time or just not into whipping cream by hand, tubbed whipped topping works fine. Just note that it’ll be a bit sweeter and less airy than the homemade version. About 4 cups of whipped topping should do the trick. Fold it in gently like you would with fresh whipped cream.
Why does my cheesecake look watery or unset?
This usually happens if your jello wasn’t fully cooled before mixing or if the fridge time was cut short. Let that jello cool to room temp before folding, and give the whole thing at least 6 hours (overnight is best). Also be careful not to overmix when folding—too much stirring deflates things fast.
Can I make this cheesecake ahead of time?
Absolutely. This cheesecake loves being made the day before. In fact, it sets up even better with a full overnight chill. Just keep it covered in the fridge and decorate right before serving so your whipped cream topping doesn’t go saggy.
What’s the best way to get clean slices?
A hot knife! Seriously, run a sharp knife under hot water, wipe it clean, then slice. Repeat between slices and you’ll get those beautiful, crisp lines with no pulling or dragging. A springform pan also makes a big difference, so don’t skip the parchment lining step upfront.
Orange Creamsicle Cheesecake (No-Bake)
Ingredients
Crust
- 2 cups (260 g) graham cracker crumbs about 16 full crackers, finely crushed
- 1/2 cup (115 g) unsalted butter melted
- 1 pinch salt
Filling
- 1 box (3 oz) (85 g) orange gelatin (orange jello)
- 1 cup (240 ml) boiling water
- 24 oz (680 g) cream cheese softened, full-fat (3 packages)
- 1.5 cups (180 g) powdered sugar divided use
- 1.5 cups (360 ml) heavy whipping cream
- 2 tsp (10 ml) vanilla extract
- 1 tsp fresh orange zest optional
Equipment
- 9-inch springform pan
- Mixing bowls
- Electric mixer
- Rubber spatula
- Parchment paper
Instructions
- Make the orange gelatin: In a heatproof bowl, whisk together the orange gelatin and boiling water until completely dissolved. Let cool to room temperature (about 30 minutes), stirring occasionally.
- Prep the pan: Lightly grease a 9-inch springform pan with nonstick spray. Line the bottom and sides with parchment paper for easy removal.
- Make the crust: In a medium bowl, stir together graham cracker crumbs, melted butter, and a pinch of salt until the mixture resembles damp sand. Press firmly and evenly into the bottom and slightly up the sides of the prepared pan. Freeze for at least 30 minutes while you prepare the filling.
- Beat the cream cheese: In a large mixing bowl, beat the softened cream cheese with 1 cup powdered sugar until creamy and smooth (about 2 minutes).
- Whip the cream: In a separate bowl, whip the heavy cream with the remaining 1/2 cup powdered sugar, vanilla extract, and orange zest (if using) until stiff peaks form.
- Combine: Gently fold half of the whipped cream into the cream cheese mixture until just incorporated. Fold the remaining half of the whipped cream into the cooled orange gelatin until smooth and light.
- Layer and swirl: Alternate spoonfuls of the cream cheese mixture and the orange gelatin mixture on top of the chilled crust. Use a butter knife to gently swirl the two for a marbled effect—don’t overmix.
- Chill: Cover the pan and refrigerate for at least 6 hours, or overnight, until set and sliceable.
- Garnish and serve: Remove from the pan, decorate with extra whipped cream, orange slices, or zest if desired. Slice and enjoy!
