This Orange Creamsicle Cheesecake is an easy to make, summer dessert perfection: a no bake dessert with a sweet orange flavour, inspired by a delicious summer treat!
Raise your hand if you’re a citrus lover like us!! We just LOVE cooking and baking with just about anything citrus, especially in the summertime. This Orange Creamsicle Cheesecake got its name because it reminds us of those deliciously orange-y and creamy ice cream treats we used to enjoy as a child (anyone else??). It’s got an ultra creamy, smooth texture that’s almost similar to a baked cheesecake (minus all the work!) and it’s perfectly sweet and tangy with a strong orange flavour. It’s truly one of the most perfect desserts for the summertime!
If you’ve been a reader of ours for a while now you will have noticed that we have shared lots of our favourite no bake cheesecake recipes with you – our Kiwi Lime No Bake Cheesecake, our Simple No Bake Cheesecake, our Easy No Bake Nutella Cheesecake and this Easy No Bake Snickers Cheesecake. They were all BIG hits with you, our lovely readers, and since it’s clear that you all love no bake cheesecake as much as we do we couldn’t help but keep sharing them!
You will need these items on hand to make this orange cheesecake (affiliate links):
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You will need these ingredients on hand to make this recipe:
- graham cracker crumbs
- butter
- orange jello
- cream cheese
- powdered sugar
- orange
- whipped cream
- boiling water
- Chocolate Orange- change the crust to a chocolate crust and/or add melted dark chocolate and orange zest into the mixture.
- Raspberry Orange- lightly stir a raspberry puree to the filling.
- White Chocolate Orange – add melted white chocolate and orange zest to the filling, can also save some melted white chocolate for the garnish.
- Toasted Coconut Orange- mix shredded toasted coconut into the graham cracker crust and put some aside for the garnish.
Time needed: 15 minutes
Follow these steps to make this orange cheesecake!
- Make the crust.
Combine the graham cracker crumbs with melted butter in a bowl and then press into the bottom of a 9″ spring form pan.
- Chill the crust.
Place the crust in the freezer until ready to use.
- Mix the jello.
Pour the orange jello powder into the boiling water and stir until dissolved. Let sit for 5 minutes.
- Whip together.
Whip the cream cheese and the powdered sugar until combined.
- Combine.
Pour the jello mixture into the cream cheese mixture slowly, mixing continuously until it is incorporated.
- Fold.
Gently fold in the orange zest and the whipped cream to the mixture until it is combined. Pour into the chilled crust.
- Chill and serve.
Chill the cheesecake overnight to set and serve the cheesecake with additional whipped cream on top.
What size of jello is needed for this recipe?
A small box, 4 servings or 85g.
Can whip cream from an aerosol can be used?
Yes, an aerosol can of whip cream can be used.
How long does this orange creamsicle cheesecake take to set?
This cheesecake sets best overnight but depending on the temperature in the fridge it may set in as little as 6-8 hours.
Can it be made ahead of time and frozen?
Yes, you can freeze the cheesecake and it will keep for a few days there. Make sure to defrost it slowly in the fridge before serving.
Does cool whip work as a whip cream substitute?
Cool whip does work but you might want to reduce the sugar slightly as cool whip is sweet. The cake will set nicely either way.
Is the measurement for whipped cream before or after it is whipped?
The measurement is the volume of cream already whipped.
We hope you enjoy this Orange Creamsicle Cheesecake! Let us know in the comments below what YOUR favourite no-bake dessert is!
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No Bake Orange Creamsicle Cheesecake
Recipe: Ingredients
For the crust:
- 1 cup graham cracker crumbs
- 4 tablespoons melted butter
For the cheesecake:
- 1 small box orange Jello (the 4-serving box, 85 grams)
- 2/3 cup boiling water
- 900 grams cream cheese (approximately 32 ounces)
- 1/3 cup powdered sugar
- zest of one large orange
- 2 cups whipped cream
For garnish:
- orange zest
- whipped cream
Recipe: Instructions
- Combine the graham cracker crumbs and the melted butter in a bowl and press them into the bottom of a 9-inch spring form pan.
- Chill the crust in the freezer until ready to use.
- Add the orange Jello powder to the boiling water and stir until dissolved. Set aside to cool for 5 minutes.
- Whip the cream cheese and the powdered sugar until well combined.
- Add the Jello mixture to the cream cheese mixture slowly, mixing continuously until everything is incorporated.
- Gently fold in the orange zest and the whipped cream with a rubber spatula until combined and pour the mixture into the chilled graham cracker crust.
- Chill the cheesecake overnight to set and serve with some additional whipped cream and citrus zest for garnish.
Recipe: Notes
Recipe: Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
Is that a large box of Jello or the small one? I really want to try this.
It’s a small box! A 4-serving or 85 gram package. 🙂
Can you use whip cream from and aerosol can ?
Yes you can!
Does it take 12-18 hours to set?
It sets best overnight, but depending on the temperature of your fridge it may set in as little as 6-8 hours.
Can you freeze this for another day
You sure can, but make sure you defrost it slowly in the fridge. Enjoy!
Love ur recipes. Trying the orange cream sickle cheesecake
Thanks for the positive feedback Judy! Hope you like the cake!
will Cool Whip work or must it be heavy cream, whipped?
Yes, Cool Whip will work. You might want to reduce the sugar slightly since Cool Whip is sweet, but the cake will set nicely either way 🙂
Is it really 32 oz of cream cheese ? That seems like a lot to me. So I thought I’d double check before I made this because I don’t want to mess it up. That would be 4 of the 8 oz containers.
I know it seems like a lot, but that’s the correct measurement 🙂 It makes quite a large, creamy cheesecake!
Just made this Delicious Orange Creamsicle Cheesecake I know it’s going to be a crowd pleaser.
Happy how smooth and delicate this dessert is.
Keep posting these wonderful dessert’s and Thank You for sharing your Gift of Baking.
Tanya
Thanks so much for the positive feedback Tanya! I’ve got lots of delicious desserts coming your way soon, so be sure to subscribe if you haven’t already! 🙂
I definitely don’t want to use that much cream cheese. Have you tried it with 8 or 16 oz? Would you make any other adjustments? Thanks. I really want to try this.
Hi Nikki, it’s a pretty large cheesecake which is why it calls for that amount of cream cheese. If you reduce it, it might not set properly. If you’re looking for a smaller cheesecake I’d recommend halving the recipe.
Then why try it if you can’t figure it out that the cake is large! I’m pretty sure the recipe blogger has made it a few times
Have you tried it with a chocolate cookie (Oreo crumb type) base? I’m going to try the recipe as-is first but I love chocolate and orange together.
I haven’t actually tried that but I bet it would be delicious!! Go for it! 🙂
The cheesecake is ok I think alittle more sugar would work well
Feel free to add more sugar if you like! I’m glad you liked it!
I just made it but was uncertain about if I should put sugar in my whipping cream, I did not but hopefully it taste okay, also was it 2 cups after it was whipped or 2 cups prior to whipping. I measured out 1 cup and when whipped it seemed to be about 2 cups.
Great question – the whipping cream should be unsweetened, and the measurement given in the recipe is for the volume whipped.
Can I add fresh orange juice instead of orange jello
No, since the jello acts as a stabilizing agent also 🙂
I have made this recipe 3 times so far. Absolutely delicious! After I zested the orange. I juiced the orange into a measuring cup. I then filled it to the 2/3 cup mark with hot water. I then added the jello powder and placed it in the microwave for a minute. Then I proceeded with the rest of the recipe. Turned out great!
So glad you liked it!🙂
do u add the whipping cream and orange jest to the cream cheese mixture or do it by itself and then good to the mixture
Add the orange zest to the cream cheese mixture and then fold in the whipped cream (whip it to stiff peaks first).
I tried the recipe with only 3 blocks of cream cheese and it wasn’t as pretty as your. Will try with the fill amount of creamcheese. But it was delicious creamy treat! How do you prevent the crust from fallimg apart when serving? Do I stay the bottom with a warm kitchen towel or bring it out of the fridge ahead?
Thanks.
Thanks for the feedback! I’d chill the crust before adding the filling (make sure you use all the butter – that’s what holds the crust together!) and let it sit at room temperature for a few minutes before slicing.
This looks delicious! Just wondering what size springform pan to use?
Thanks so much! It’s a 9-inch standard spring form pan.
Made this last night and now it’s dinner! YUM!
I like it a little more tart so I added the juice of the orange. I left everything else the same and even used Kroger brand whipped cream.
Will definitely make this again- a new summertime favorite!
So glad you liked it! Thanks for taking the time to leave a comment!
Can you use the whipped topping in tubs?
Yes you can!
Can you use sugar-free jello? Thank you!
I don’t have a 9inch springform pan. Can I use a deep dish pie pan instead? Or would a 9×13 pan hold the volume on filling better?
A 9×13 pan would also work well 🙂
I have to make this for a large group and would like to put it in parfait cups can I do that with this recipe and should I double the recipe or make individual batches
You can double the recipe and put it in parfait cups 🙂 Great idea!
I just seen this recipe. It sounds amazing!! I will try it. But i have found out when i make a nobake cheesecake i use regular sugar with cornstarch insttead of powder sugar. It taste sooooo much better. When i use 32ox of creamcheese i use 1 and 1/4 cup of sugar with 4 Tbsp of cornstarch in place of powder sugar. You should try it.
Thanks for the tip! 🙂
Loved it. Going to try it next with different Jello flavours. Lemon first, then some others. Thanks for posting.
So glad you liked it!! 🙂
This looks so good! Can you use other flavors of Jell-O’s to make this?
Yes! 🙂
Thanks for sharing! Does this keep long?
It keeps for a few days in the freezer, but I’d recommend making it the day before serving for best results.
Made this for a dinner party. Beautiful cheesecake. Followed the recipe exactly, but next time will ad more sugar. Just wasn’t very sweet at all to my taste. Will also follow the other advice regarding using the orange juice to make the jello portion. Thanks so much for sharing this.
Thank you Donna!!🙂
This is fabulous! I made two changes. I didn’t have a graham cracker crust so I made one with vanilla wafers . I didn’t have orange zest, so I added a teaspoon of orange extract to the filling. So good!
Thank you Martha!!🙂
I’m from the UK, and we have jelly satchets that are 11.5g sugar free that you mix with a pint of water (half cold half hot). How can I use this in relation to your recipe?
Theoretically, it should work, but I can’t guarantee it as I have never tried it with the brand you’re using or with sugar free jelly. If you do try it, let me know how it goes ☺️
Can I freeze this until it needs to be served?
Yes!
This is a beautiful cheesecake. I topped mine with 3/4 of a cup of Orange Marmalade which I melted in the microwave and then spread on top. My husband said it was a pretty presentation.
So glad you liked it! Thanks for taking the time to leave a comment! 🙂
Do you use whipped cream ( cool whip) or heavy whipping cream in the mix
You can either use whipped topping or whipped heavy whipping cream.
Graham Cracker Crust is not my favorite, I used 2 Keebler Shortbread Crust instead. Zest is too fancy for me didn’t bothLLer. Still tasted delicious. To change it up, I made with Raspberry Jello instead and this last time with Peach Jello.
Very creamy (rich) and orange flavour is nice. Made this for my 6 year olds birthday. It was good but the kids found it “too creamy”. I’m not sure I would make this often as 4 bricks of cream cheese is crazy and gets expensive! Very creamy and orange flavour is nice though.
I made the crust with GF crumbs and turned out well.
Thanks for your feedback Adrienne!!
Swap out the graham cracker for 20 golden Oreos. Make a much better and sweeter crust.
Nice tip!😊
Hi there. Can you please tell me if I can use HEAVY CREAM from a carton to make the 2 cups of cream required for this recipe?
Yes, you can whip heavy cream to make whipped cream (for 2 cups whipped start with 1 cup liquid).
Does this stiffen up enough to remove from the springform pan?
Yes, it does! You can even pop it in the freezer for a while if you are in a hurry.
Christie…I kinda messed up….a lot of ingredients to mess up on. It’s in the fridge now, but how I wished you’d stated sweetened whipped cream because when I tasted it, it needs more sugar…yeah…expensive…but I’ll have a redo soon and correct that situation. Thanks, Nancy….also have made your cranberry walnut bread
I actually use unsweetened whipped cream. If you think you would want your cheesecake to be sweeter, you can increase the powdered sugar.
Can I put this into two 9′ prepared pie crusts?
Yes, but your cheesecakes won’t be as tall.
I made the orange family loved it. I would like to make with cherry jello. would it work if I added cherry pieces instead of the orange zest
Cherry pieces might add too much moisture, make sure you at least pat them dry before you add them in and let your cheesecake set for a bit longer in the fridge.
This recipe has way too much cream cheese in it, so this is all you can taste. I would not recommend making it at all.
No one could eat it so ended up throwing it away.
Can I make this using a premade 10 inch graham cracker crust if so does any of the other ingredients need to be adjusted?
Thanks