No-Bake Orange Creamsicle Cheesecake

There are desserts that capture a flavor memory perfectly and this No-Bake Orange Creamsicle Cheesecake brings me right back to summers on the porch with a creamsicle dripping down my wrist. If you crave a cool and creamy treat layered with zesty citrus and nostalgic flavor, this easy cheesecake will be your go-to anytime you want a show-stopping yet fuss-free dessert.

I first whipped this up for a picnic when the weather jumped suddenly into real summer heat and there was no way I would turn on my oven. It disappeared so fast that now I always get requests for it at family birthdays and spring parties.

Ingredients

• Orange jello: Gives the cheesecake its nostalgic creamsicle flavor and dreamy pastel swirl look. Use the brightest you can find for a pop of color
• Graham cracker crumbs: Form a crisp, buttery base that balances all the creaminess. Fresh crumbs from whole crackers taste best
• Cream cheese: Gives structure and a rich tang. Go for blocks of full-fat, well softened before mixing
• Heavy whipping cream: Creates the fluffy mousse-like filling. Use it cold for best volume and lighter texture
• Powdered sugar: Sweetens without grittiness and blends smoothly. Sift for a silky finish
• Butter: Helps the crust set so it slices neatly. Choose good-quality unsalted
• Orange zest (optional): A hit of fresh zest takes citrus brightness to another level
• Vanilla extract: Deepens the creamsicle flavor. Pure vanilla is always worth it if you have it
• Pinch of salt: Brings out all the flavors. Use just enough to balance sweetness

Instructions

Prepare the Orange Jello

Dissolve the orange jello powder in boiling water in a heat-proof bowl. Whisk thoroughly so it fully dissolves and then set aside until it cools completely, which takes about half an hour. If you rush this the jello can melt your filling

Make the Crust

Combine the graham cracker crumbs, melted butter and salt in a mixing bowl. Stir until every crumb appears coated and no dry patches remain. Press the crust mixture firmly into the bottom and slightly up the sides of a parchment-lined springform pan. Pop the pan in the freezer for thirty minutes while you finish the filling. Press firmly to prevent a crumbly crust later

Mix the Cheesecake Base

In a large bowl, beat together softened cream cheese with one cup of powdered sugar using an electric mixer. Mix until everything is velvety and free of lumps, about two minutes. Scraping down the sides helps get it even creamier

Whip the Cream

In a separate chilled bowl whip the cold heavy cream with the remaining powdered sugar, vanilla, and optional orange zest. Whip until stiff peaks stand tall and stay in place when you pull out the beaters

Create the Swirl Filling

Gently fold half the whipped cream into the cream cheese mixture so you do not deflate all that lovely air you just whipped in. Next fold the rest of the whipped cream into the cooled orange jello. Use a gentle hand to keep everything light

Layer and Swirl

Alternate dropping large spoonfuls of the cream cheese and orange jello mixtures into your chilled crust. Keep layering until everything is used up, then run a butter knife through the batter for a beautiful swirl pattern, but do not over-mix

Chill to Set

Cover your cheesecake and transfer it to the fridge for at least six hours or overnight. This gives the filling time to set up into neat creamy slices

Finish and Serve

Just before serving, release the sides of the pan. Top with extra whipped cream or orange slices if desired. Cut with a hot knife for clean wedges and enjoy every creamy bite

Every time I zest an orange for this recipe I am reminded of baking with my grandmother who would save every bit of citrus peel. The cool creamy filling and tangy jello layers are what makes this dessert really special to me.

Storage and Leftover Tips

Keep leftovers tightly wrapped in the springform pan or transfer slices to airtight containers in the fridge. This cheesecake holds its shape for up to four days which makes it perfect for making ahead before summer gatherings. If freezing, wrap individual slices well with plastic before placing in a freezer-safe container.

Easy Ingredient Swaps

Experiment by switching orange jello for lemon or strawberry for a different taste. Swap graham cracker crust for vanilla wafer crumbs for a softer cookie base. Lactose-free cream cheese and non-dairy whipped topping can be used for those avoiding dairy.

Perfect Ways to Serve This

Dress it up with dollops of whipped cream and bright orange slices for a citrusy centerpiece. Cut into bars for easy serving at picnics or potlucks. Try topping each slice with candied ginger or chopped pistachios for a pop of flavor and crunch.

If you are serving at an event bring the dessert out just as you finish dinner for the best texture and wow-factor.

Recipe Q&A

→ How do I ensure the cheesecake sets properly?

Allow the dessert to chill in the refrigerator for at least 6 hours or overnight so the filling firms up fully.

→ Can I substitute other jello flavors?

Yes, try lemon, lime, or berry flavors for different variations while maintaining a creamy texture.

→ Is it necessary to use a springform pan?

While it helps with easy removal, you can use a regular pan lined with parchment for serving slices.

→ What kind of orange zest works best?

Fresh orange zest adds the brightest flavor and aroma. Optional but highly recommended for extra citrus notes.

→ How long in advance can I make this cheesecake?

Prepare up to two days ahead and store covered in the refrigerator for optimal freshness and texture.