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Orange Creamsicle Cheesecake

This No-Bake Orange Creamsicle Cheesecake is a nostalgic bite of bright orange and creamy vanilla, reminiscent of those long-gone summer days of your childhood.


As much as I love a good classic cheesecake, I also appreciate the ease of a no-bake cheesecake. I have quite a few variations on my blog (you’ll find them linked below). Today, I’m adding this No-Bake Orange Creamsicle Cheesecake to the dessert file!

This Orange Creamsicle Cheesecake combines a childhood favorite – creamsicles, along with the creamy, dreamy cheesecake. You couldn’t ask for a better pairing. Especially since this is a no-bake treat!

I know summer is mostly over for everyone else (not in Phoenix!), but this isn’t one of those desserts that needs to be limited to a certain time of the year – it’s perfect any time


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For this cheesecake, you will start with a cookie crumb base. You’ll need to let it chill out in the fridge for about 30 minutes or so. Next, you’ll mix up the no-bake cheesecake, then the orange mixture. You’ll add a whipped cream mixture to both the cheesecake and orange mixture before layering them both into the prepared crust. The No-Bake Orange Creamsicle Cheesecake will have to hang out in the fridge again for about 8 hours, or overnight, to set up completely.



1 1/2 cups of graham cracker crumbs
1/3 cup of granulated sugar
6 tablespoons of unsalted butter, melted
Orange Cream Cheese Layer:
16 ounces of cream cheese, softened
1 cup of powdered sugar
3/4 cup of orange juice concentrate
1 cup of heavy cream
1 teaspoon of orange zest (optional)
2 teaspoons of powdered gelatin (about 7 grams)
3 tablespoons of cold water

Classic Cheesecake Layer:

16 ounces of cream cheese, softened
1 cup of powdered sugar
1 cup of heavy cream
1 teaspoon of vanilla extract
2 teaspoons of powdered gelatin (about 7 grams)
3 tablespoons of cold water

Orange Jello Top Layer:

1 package (3 ounces) of orange-flavored gelatin dessert mix
1 cup of boiling water
1/2 cup of cold water


Preparing the Crust:

Combine Ingredients: Mix the graham cracker crumbs, granulated sugar, and melted butter until the mixture is well combined.
Press and Chill: Firmly press the mixture into the bottom of a 9-inch springform pan. Place in the refrigerator to chill while preparing the fillings.

Creating the Orange Cream Cheese Layer:

Bloom the Gelatin: In 3 tablespoons of cold water, add 2 teaspoons of powdered gelatin. Let it sit to bloom, a crucial step for ensuring the right texture for the cheesecake.
Whip the Cream: In a separate bowl, whip 1 cup of heavy cream to stiff peaks. This will add lightness to the cream cheese layer.
Mix the Base: Beat the cream cheese, powdered sugar, orange juice concentrate, and orange zest (if using) in another bowl until smooth.
Incorporate Gelatin: Melt the bloomed gelatin gently and mix it into the orange cream cheese base. Then, fold in the whipped cream.
Layer and Chill: Pour this mixture over the prepared crust and smooth the top with a spatula. Refrigerate until set, about 1-2 hours.

Assembling the Classic Cheesecake Layer:

Bloom More Gelatin: As with the orange layer, bloom 2 teaspoons of powdered gelatin in 3 tablespoons of cold water.
Whip Additional Cream: Whip another cup of heavy cream to stiff peaks in a separate bowl.
Create the Mixture: Beat together the cream cheese, powdered sugar, and vanilla extract until smooth.
Combine with Gelatin: Gently melt the bloomed gelatin and incorporate it into the cream cheese mixture. Fold in the whipped cream.
Add to the Cheesecake: Carefully spread this layer over the set orange layer. Chill in the refrigerator until this layer is firm, usually taking another 2-3 hours.

Topping with Orange Jello:

Prepare the Gelatin: Dissolve the orange-flavored gelatin mix in 1 cup of boiling water. Stir until fully dissolved, then mix in 1/2 cup of cold water.
Cool: Let the gelatin cool to room temperature before proceeding to the next step.
Finish the Layers: Once the orange cream cheese layer is firm and the gelatin is cooled, gently pour the gelatin over the top of the cheesecake.
Final Chill: Place the cheesecake in the refrigerator for several hours or overnight, ensuring that it is completely set.

To Serve:

Loosen the Cheesecake: Run a knife around the edge of the cheesecake to loosen it from the pan before unhinging the springform.
Slice: Use a warm, clean knife for slicing, cleaning it between cuts to ensure neat slices.
Garnish: Decorate with whipped cream and fresh orange slices for an extra touch of creamsicle essence.

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