Bright citrus and creamy cheesecake meet in an easy, no-fuss dessert that feels like summer in every bite.
This No-Bake Orange Creamsicle Cheesecake comes together fast, chills into a silky, sliceable treat, and is a crowd-pleaser for all ages.
You don’t need the oven, and you can make it ahead for parties or potlucks.
Keep reading for the why, the how, and plenty of pro tips to nail the texture every time.
Why You’ll Love This No-Bake Orange Creamsicle Cheesecake
- No oven required — perfect for hot days or last-minute dessert plans.
- Bright orange flavor with a nostalgic creamsicle finish.
- Quick assembly with widely available pantry ingredients.
- Texturally interesting — crunchy cookie crust with a silky cream cheese-orange swirl.
- Make-ahead friendly — chills to perfection overnight.
- Easy to scale for larger pans or mini cheesecakes.
- Looks impressive with minimal piping and swirling skills.
This dessert tastes like a grown-up creamsicle. The orange Jell-O brings bright, nostalgic citrus notes, while the whipped topping and cream cheese create a pillowy, mousse-like filling. A golden Oreo crust adds buttery sweetness and contrast so each forkful has crunch followed by smooth, citrus-laced creaminess.
“I made this for a summer barbecue and everyone asked for seconds — light, fun, and absolutely luscious. Best no-bake cheesecake I’ve tried!” — 5★ reader review
Key Ingredients for No-Bake Orange Creamsicle Cheesecake
Cream cheese — 16 oz (2 blocks), softened.
Cream cheese is the backbone of the filling. Buy full-fat blocks for the creamiest texture and richer flavor; low-fat versions can make the filling thin and slightly tangy. If you must substitute with Neufchâtel or a reduced-fat cream cheese, expect a softer set and consider reducing whipped topping slightly to compensate.
Orange Jell-O — 1 (3-oz.) box.
The orange Jell-O gives concentrated citrus flavor and helps the orange swirl set within the mousse. Choose a good-quality gelatin mix for the brightest orange flavor. If you swap for fresh orange juice plus unflavored gelatin, expect a more natural flavor but slightly different set and color — use a tested ratio to match the firmness.
Golden Oreo cookies — 24 whole, crushed.
Golden Oreos create a sweet, buttery crust that complements orange without overpowering it. For best texture, crush to fine crumbs but leave a few slightly larger pieces for interest. Substitute with graham crackers or digestive biscuits for a less sweet crust; you’ll need to adjust sugar and butter amounts for binding.
Whipped topping — 2 1/2 cups, divided.
Cool whip or a stable whipped topping lightens the filling and gives that airy creamsicle mouthfeel. If you substitute with homemade whipped cream, whip to soft peaks and stabilize with a bit of gelatin or mascarpone to prevent weeping. Using all homemade whipped cream will be richer but may soften more over time.
Full Ingredient List for No-Bake Orange Creamsicle Cheesecake
- Golden Oreo cookies — 24 whole, crushed
- Unsalted butter — 6 Tbsp, melted
- Kosher salt — 1 pinch (plus 1 pinch in filling)
- Orange Jell-O — 1 (3-oz.) box
- Boiling water — 1 cup
- Whipped topping — 2 1/2 cups, divided (1 1/2 for filling, 1 for garnish)
- Cream cheese — 16 oz (2 blocks), softened
- Sour cream — 1/4 cup
- Powdered sugar — 1 cup
- Pure vanilla extract — 1 tsp
Step-by-Step Instructions for No-Bake Orange Creamsicle Cheesecake
Step 1: Dissolve Jell-O and cool
Whisk the orange Jell-O powder into 1 cup of boiling water until completely dissolved. Set the bowl aside and let the mixture cool to room temperature — do not chill it in the fridge because you want a pourable but not hot liquid.
Pro Tip: The Jell-O should be translucent and syrupy, not cloudy or grainy; it will smell strongly citrusy and will be warm but not steaming.
Step 2: Prepare the crust
Combine the crushed Golden Oreo crumbs with the melted unsalted butter and a pinch of kosher salt. Press the mixture firmly into the bottom and up the sides of an 8-inch springform pan to create an even, compact crust.
Pro Tip: The crust should hold together when you press between your fingers and look glossy from the melted butter; edges should be about 1/2-inch thick and evenly packed.
Step 3: Make the cream cheese filling
Beat the softened cream cheese and sour cream together until light and fluffy. Add powdered sugar, vanilla extract, and a pinch of kosher salt, mixing until smooth and creamy.
Pro Tip: The filling should be glossy, lump-free, and airy; if it feels dense or grainy, keep beating a bit longer at medium speed.
Step 4: Fold in whipped topping
Gently fold 1 1/2 cups of whipped topping into the cream cheese mixture until the color is uniform and the texture is mousse-like. Be careful not to over-fold — you want to keep the airy structure.
Pro Tip: The folded mixture should feel billowy and slightly loose, not runny; it will retain soft peaks when scooped.
Step 5: Combine half the filling with cooled Jell-O
Pour half of the whipped cream cheese mixture into the cooled Jell-O and whisk until the orange mixture is smooth and evenly tinted. This becomes your orange swirl layer.
Pro Tip: The orange mixture should be a uniform light orange and pourable, not separated or watery; it should coat a spoon lightly.
Step 6: Create a swirl on the crust
Alternate pouring 1/4 cup dollops of the plain cream cheese mixture and the orange Jell-O mixture onto the prepared crust until you have used all the mixtures. Use a butter knife to gently swirl through the dollops to create a marbled pattern — don’t overdo it.
Pro Tip: The top should show distinct orange and white marbling; if the colors blend into one uniform shade, you over-swirl.
Step 7: Chill and garnish
Cover the pan and refrigerate for at least 6 hours, or until the cheesecake is firm. Before serving, pipe the remaining 1 cup of whipped topping around the edges for a pretty finish.
Pro Tip: After chilling, slices should hold clean edges when cut with a sharp knife; the center should not jiggle at all.
Expert Tips for No-Bake Orange Creamsicle Cheesecake
- Temperature tip: Always bring cream cheese to true room temperature for at least 30–45 minutes; cold blocks create lumps and an uneven texture.
- Chilling tip: Six hours is a minimum; for best slicing and flavor melding, chill 8–12 hours or overnight.
- Texture troubleshooting: If the filling is too loose after chilling, it likely needed longer refrigeration or firmer gelatin in the orange portion; serve in scoops if texture is soft.
- Equipment tip: Use an 8-inch springform pan for easiest release and prettier slices; line the bottom with parchment for added insurance.
- Whipping tip: When folding whipped topping, use a rubber spatula and fold in three gentle turns to preserve airiness.
- Common mistake: Pouring hot Jell-O into the filling will melt the whipped topping and collapse the mousse; always cool to room temperature first.
- Knife-cleaning tip: Warm the knife under hot water and wipe between slices for neater presentation.
- Scaling tip: For a 9-inch pan, increase crust and filling proportionally and allow extra chilling time for a firmer set.
Storage & Freezing for No-Bake Orange Creamsicle Cheesecake
Refrigerator storage: Store cheesecake covered tightly in the refrigerator for up to 4 days. Use an airtight cake carrier or wrap the pan with plastic wrap to prevent refrigerator odors from seeping in.
Freezer storage: To freeze, wrap the whole springform pan (or individual slices) tightly in plastic wrap, then aluminum foil, and freeze for up to 2 months. For the best texture, freeze single slices on a tray first, then transfer to a freezer-safe bag.
Thawing: Thaw slices in the refrigerator overnight (8–12 hours) for best texture. Avoid thawing at room temperature; that can make the filling weep.
Reheating: Do not reheat. This is a chilled dessert best served cold. If the filling becomes too firm from freezing, let it sit in the fridge until it softens to a scoopable consistency.
Variations & Substitutions for No-Bake Orange Creamsicle Cheesecake
Blood orange twist:
Replace the Jell-O with blood orange-flavored gelatin or make a blood orange reduction with unflavored gelatin for a deeper, slightly tart flavor. The result is a more sophisticated citrus profile and a richer orange color.
Vanilla bean upgrade:
Add 1/2 teaspoon scraped vanilla bean seeds to the cream cheese filling and reduce vanilla extract slightly. This intensifies the vanilla backbone and makes the creamsicle contrast more aromatic.
Chocolate-orange ripple:
Add 1/4 cup melted semi-sweet chocolate to a portion of the plain filling and make dollops as directed for a chocolate-and-orange ripple. The chocolate adds depth and a grown-up twist while keeping the playful swirl.
Mini cheesecakes:
Divide the crust and fillings into a muffin tin lined with paper liners to make 12–16 mini versions. Reduce chilling time to 3–4 hours; minis firm faster and make adorable single-serve portions.
Frequently Asked Questions About No-Bake Orange Creamsicle Cheesecake
Can I use fresh orange juice instead of Jell-O?
Yes, but you’ll need unflavored gelatin to set it. Use about 1 tablespoon powdered gelatin bloomed in 1/4 cup cold water, then dissolve with 3/4 cup hot fresh orange juice to replace the 1 cup boiling water and Jell-O. Expect a subtler, fresher orange flavor and a slightly less bright color.
How long should I let the cheesecake chill before serving?
Chill for at least 6 hours to allow the filling to firm up and flavors to meld. For clean slices and the best texture, overnight (8–12 hours) is ideal.
Why is my filling grainy or lumpy?
Graininess usually comes from cold cream cheese that wasn’t fully softened or from powdered sugar not sifted. Always bring cream cheese to room temperature and beat it until smooth; sift powdered sugar if you notice any grit.
Can I make this dairy-free or vegan?
For a dairy-free version, use dairy-free cream cheese and a stabilized plant-based whipped topping. Be aware texture and flavor will change; vegan cream cheeses often need extra sweetener and chilling time to mimic the creaminess of dairy.
What pan size should I use, and can I scale the recipe?
The recipe is optimized for an 8-inch springform pan. You can scale up to a 9-inch pan by increasing crust and filling by about 1.5× and increasing chilling time slightly. For mini cheesecakes, use a muffin tin and reduce chilling time.
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Final Thoughts on No-Bake Orange Creamsicle Cheesecake
This No-Bake Orange Creamsicle Cheesecake is an effortless, nostalgic dessert that looks special with minimal effort. Please leave a star rating in the recipe card below and pin this to Pinterest if you loved it.
For an alternate take and inspiration, check this version from No-Bake Orange Creamsicle Cheesecake – Love Bakes Good Cakes.
If you want another tested approach, read the recipe notes at No Bake Orange Creamsicle Cheesecake – CincyShopper.
For a popular variation and extra tips, see The BEST No-Bake Orange Creamsicle Cheesecake.
No-Bake Orange Creamsicle Cheesecake
Ingredients
Method
- Whisk the orange Jell-O powder into 1 cup of boiling water until completely dissolved. Set aside to cool to room temperature.
- Combine the crushed Golden Oreo crumbs with the melted unsalted butter and a pinch of kosher salt. Firmly press into the bottom and up the sides of an 8-inch springform pan.
- Beat the softened cream cheese and sour cream together until light and fluffy. Add powdered sugar, vanilla extract, and a pinch of kosher salt, mixing until smooth.
- Gently fold in 1 1/2 cups of whipped topping into the cream cheese mixture until the texture is mousse-like.
- Pour half of the mixture into the cooled Jell-O and whisk until smooth. This becomes the orange swirl layer.
- Alternate pouring 1/4 cup dollops of the plain cream cheese mixture and the orange Jell-O mixture onto the prepared crust. Use a knife to swirl gently.
- Cover and refrigerate for at least 6 hours, or until firm. Before serving, pipe the remaining 1 cup of whipped topping around the edges.