No-Bake Orange Creamsicle Cheesecake is a dream come true for cheesecake lovers and fans of citrusy desserts alike. With its creamy filling and a refreshing orange flavor, this dessert evokes childhood summer memories spent enjoying orange popsicles under the warm sun. Made with simple ingredients, this cheesecake doesn’t require any baking, making it accessible and stress-free for even the most novice bakers. What truly elevates this treat is the delightful combination of whipped topping and a buttery golden Oreo crust that creates a perfect balance of creaminess and crunch.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make No-Bake Orange Creamsicle Cheesecake
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
No-Bake Orange Creamsicle Cheesecake

When I first whipped up this No-Bake Orange Creamsicle Cheesecake for a summer get-together, it quickly became the star of the dessert table. Friends and family were amazed by the vibrant orange hue contrasting beautifully against the creamy white filling. The smooth texture and refreshing citrus flavor made it an instant favorite. You can feel good about serving this dessert since it’s incredibly easy to make, perfect for those hot summer days, and ideal for parties or weekday snacks. I encourage you to try it out—you might just find this creamy creation to be your new go-to summer dessert!

Why You’ll Love This Recipe

Simple & Quick: You only need about 30 minutes of prep time—plus chill time for the perfect set.
Irresistible Flavor: The rich cream cheese meets a zesty orange flavor that’s both refreshing and satisfying.
Eye-Catching Appeal: The vibrant layers and whipped topping create a stunning dessert presentation.
Flexible Serving: Ideal for summer barbecues, birthday parties, or just a sweet treat at home.
Diet-Friendly Options: Easily make this dessert gluten-free by using gluten-free Oreos.

Ingredients You’ll Need

24 whole golden Oreo cookies – These flavorful cookies create a buttery, sweet crust that perfectly contrasts the creamy filling. For a gluten-free version, look for gluten-free sandwich cookies.
6 tbsp unsalted butter, melted – The melted butter binds the cookie crumbs together, forming a solid crust. If you’re out of butter, coconut oil works as a great substitute.
1 pinch kosher salt – A tiny pinch enhances the flavor and balances the sweetness in your crust.
1 (3-oz.) box orange Jell-O – This adds that classic orange flavor; feel free to swap with another flavor if you’re looking to mix things up.
1 cup boiling water – Ensures that the Jell-O dissolves completely for a smooth filling.
2 1/2 cups whipped topping, divided – Whipped topping gives your cheesecake a light and airy texture; use whipped cream for a more homemade touch.
16 oz cream cheese, softened – This rich ingredient forms the base of your cheesecake; always use full-fat for the best taste and texture.
1/4 cup sour cream – Sour cream enhances creaminess and adds a tangy flavor that balances the sweetness.
1 cup powdered sugar – Sweetens the cheesecake filling while dissolving easily for a smooth texture.
1 tsp pure vanilla extract – Vanilla adds warm depth to the flavor profile; avoid imitation for a more authentic taste.
1 pinch kosher salt – Another small pinch helps to round out the flavors in the cream cheese mixture.

How to Make No-Bake Orange Creamsicle Cheesecake

Dissolve Jell-O: In a large bowl, whisk together the orange Jell-O and 1 cup of boiling water. Stir until completely dissolved and then allow it to cool to room temperature. This step is crucial; the mixture needs to cool so it won’t heat up the cream cheese mixture.

Prepare Crust: In another bowl, combine 24 crushed golden Oreo cookies, 6 tablespoons of melted butter, and a pinch of kosher salt. Press this mixture firmly into the bottom and slightly up the sides of an 8-inch springform pan. Achieving a solid crust now will prevent it from crumbling later when you cut your cheesecake.

Make Filling: In a large mixing bowl, beat 16 ounces of softened cream cheese and 1/4 cup of sour cream together until the mixture is light and fluffy. Gradually mix in 1 cup of powdered sugar, 1 teaspoon of pure vanilla extract, and a pinch of kosher salt. This creates a smooth, creamy filling that’s rich yet light.

Fold & Divide: Gently incorporate 1 1/2 cups of whipped topping into the cream cheese mixture, being mindful to keep it airy. Pour half of this fluffy mixture into the cooled orange Jell-O and whisk until you have a smooth, unified texture and color.

Create Swirl: Alternate dollops of 1/4 cup of the plain cream cheese mixture and the orange Jell-O mixture onto the crust. Using a butter knife, carefully swirl the mixtures together to create a marbled effect on top. The contrasting colors will definitely impress your guests.

Set: Cover the cheesecake and place it in the refrigerator for at least 6 hours, or preferably overnight, until it’s firm. This chilling time allows all the flavors to meld and the texture to set perfectly.

Garnish: Before serving, pipe the remaining 1 cup of whipped topping around the edges of your cheesecake for a decorative finish. Not only does this add an eye-catching element, but it also makes for a creamy bite with each slice.

Storing & Reheating

To store your No-Bake Orange Creamsicle Cheesecake, keep it covered in the refrigerator, where it will last for up to 5 days. If you need to store it longer, you can freeze it in an airtight container for up to 3 months. Just remember that the texture may change a bit upon thawing, so enjoy it chilled for the best flavor. For leftovers, let them sit at room temperature for about 10 minutes before serving to soften the cheesecake slightly.

Chef’s Helpful Tips

Ensure your cream cheese is at room temperature for easier blending and a smooth filling.
When making the crust, press down firmly to create an even base that holds together well.
Avoid overmixing the cream cheese filling to keep it light.
If you find the filling to be too sweet, a little extra sour cream can help balance it out.
Consider making this cheesecake a day ahead of time to maximize the flavors and ensure it sets perfectly.
Enhance the orange flavor by adding a teaspoon of orange zest to the cream cheese mixture.

Enjoy the delightful layers of creamy sweetness that make the No-Bake Orange Creamsicle Cheesecake an unforgettable dessert. Not only is it delicious, but it’s also easy to make, allowing you to spend more time enjoying it with family and friends rather than stressing in the kitchen. Experiment with the recipe and let your creativity shine—perhaps you’ll find your own delightful twist on this classic treat. I can’t wait for you to dig in!

Recipe FAQs

Can I use a different type of cookie for the crust?

Absolutely! While golden Oreos provide a wonderful flavor, any sandwich cookie will work, such as chocolate Oreos for a more decadent taste. Even graham crackers or vanilla wafers can create a delightful crust in their own right.

How long does this cheesecake need to refrigerate?

The cheesecake should chill for a minimum of 6 hours to set well, but overnight is ideal. This will allow the flavors to meld and the filling to firm up to perfection.

Can I make this cheesecake ahead of time?

Yes! This cheesecake is perfect for make-ahead preparations. You can make it up to three days in advance and store it in the refrigerator; it holds its flavor and texture beautifully.

How do I prevent the crust from becoming soggy?

Press your crust firmly into the pan to ensure it holds its shape. Keeping the crust and filling cool while preparing will also help prevent any sogginess. And remember to refrigerate until ready to serve!

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No-Bake Orange Creamsicle Cheesecake

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Author: Anna
Prep Time: 30 minutes
Cook Time: 390 minutes
Total Time: 7 hours
Yield: 12 servings
Category: NO-BAKE
Method: Chilling
Cuisine: American

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Description

Savor the delightful taste of No-Bake Orange Creamsicle Cheesecake made with a crispy Oreo crust and a creamy orange filling. This easy dessert requires simple ingredients and no baking, making it perfect for gatherings or as a sweet treat for yourself.

Ingredients

golden oreo cookies – 24 whole, crushed
unsalted butter – 6 tbsp, melted
kosher salt – 1 pinch
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
kosher salt – 1 pinch

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Instructions

Whisk orange Jell-O with boiling water in a large bowl until dissolved. Allow it to cool completely at room temperature.
In a mixing bowl, combine crushed Oreo cookies, melted butter, and a pinch of salt. Press this mixture firmly into the bottom and up the sides of an 8-inch springform pan to form the crust.
Beat softened cream cheese and sour cream together until light and fluffy. Gradually mix in powdered sugar, vanilla extract, and a pinch of salt.
Gently fold 1 1/2 cups of whipped topping into the cream cheese mixture until combined. Pour half of this mixture into the cooled Jell-O and whisk until smooth.
On the prepared crust, alternate pouring dollops of the plain cream cheese mixture and the orange Jell-O mixture. Use a butter knife to swirl them together gently.
Cover the cheesecake and refrigerate for at least 6 hours, or until it is firm and set.
Before serving, pipe the remaining 1 cup of whipped topping around the edges of the cheesecake for garnish.

Notes

For best results, use full-fat cream cheese for a richer flavor.
You can substitute the orange jell-o with any other flavor to customize the cheesecake.
Make sure to allow sufficient chilling time for the cheesecake to set properly.