I still remember chasing down the ice cream truck as a kid, desperate for that first lick of a creamsicle—cold, creamy, and bursting with bright orange flavor. That nostalgic taste inspired this no bake orange creamsicle cheesecake, and let me tell you, it’s even better than the frozen treat. Perfect for those sweltering summer days when turning on the oven feels like a crime, this dreamy dessert comes together with just a few simple steps. The tangy orange swirl against that velvety cream cheese filling? Pure magic. And the best part? You can make it ahead and let the fridge do all the work while you kick back and relax.

Why You’ll Love This No Bake Orange Creamsicle Cheesecake

This isn’t just any cheesecake—it’s like summer in dessert form. Here’s why it’s about to become your go-to treat:

No oven required – When it’s 90 degrees outside, the last thing you want is to heat up your kitchen. This beauty sets perfectly in the fridge while you stay cool.
Creamy dreamy texture – That whipped cream folded into the filling? It creates this cloud-like lightness that melts on your tongue.
Sunshine in every bite – The fresh orange zest and juice give it that bright, citrusy pop that screams summer.
Foolproof prep – If you can mix and fold, you can make this. No fancy techniques or baking skills needed.
Crowd pleaser – I’ve brought this to countless potlucks, and it always disappears first. Kids and adults alike go crazy for that creamsicle flavor.

Trust me, one bite of this chilled, creamy delight and you’ll understand why it’s my summer staple. The orange marmalade swirl? That’s just the edible cherry on top!

Ingredients for No Bake Orange Creamsicle Cheesecake

Gather these simple ingredients—I promise you probably have most in your kitchen right now. The magic happens when they all come together!

For the crust: 2 cups graham cracker crumbs (about 14 full sheets crushed), 6 tbsp unsalted butter (melted and slightly cooled), 2 tbsp granulated sugar (trust me, this little bit makes the crust sing)
For the filling: 16 oz cream cheese (must be full-fat and softened to room temp—this is non-negotiable!), 1 cup powdered sugar (sifted if you’re fancy), 1 tbsp fresh orange zest (get that microplane ready!), 2 tbsp fresh orange juice (please, please use real oranges), 1 tsp pure vanilla extract (the good stuff), 1 1/2 cups heavy whipping cream (chilled, or use 8 oz whipped topping if you’re short on time)
For the orange swirl: 1/2 cup good-quality orange marmalade (or thick orange curd if you prefer smoother texture), 1-2 tbsp orange juice (only if needed to thin it out)
For garnish (optional but oh-so-pretty): Whipped cream rosettes, fresh orange slices, or extra zest for that pop of color

Pro tip from my many trials: Room temperature cream cheese is key—cold cream cheese will leave you with lumpy filling, and nobody wants that. And don’t skip the fresh orange juice! Bottled just doesn’t give that same bright, zippy flavor we’re after.

How to Make No Bake Orange Creamsicle Cheesecake

Alright, let’s dive into the fun part—bringing this dreamy dessert to life! Don’t let the layers fool you; each step is simple, and I’ll walk you through every trick I’ve learned after making this countless times. Just follow along, and you’ll have a showstopper cheesecake that’ll have everyone begging for the recipe.

Preparing the Crust

First things first—that buttery, crunchy foundation. In a medium bowl, mix your graham cracker crumbs with the melted butter and sugar until it looks like wet sand. Here’s my secret: I use the bottom of a measuring cup to press the mixture firmly into the springform pan. Really pack it in—this prevents crumbling when you slice later. Pop it in the fridge for at least 15 minutes to set. (Pro tip: If you’re impatient like me, 10 minutes in the freezer works too!)

Making the Filling

Now for the star of the show—that luscious creamsicle filling. Start by beating your softened cream cheese until it’s completely smooth (no lumps allowed!). Gradually add the powdered sugar, orange zest, juice, and vanilla, scraping the bowl often. Here’s where patience pays off: beat it until it’s silky and dreamy. In another bowl, whip the heavy cream to stiff peaks—chill your bowl and beaters first for best results. Then, gently fold the whipped cream into the cream cheese mixture in thirds. Don’t rush this! Folding (not stirring) keeps that airy texture intact. Spread this cloud of deliciousness over your chilled crust and smooth the top with a spatula.

Adding the Orange Swirl

The finishing touch! Warm your marmalade slightly—just 10 seconds in the microwave—to make it easier to swirl. If it’s too thick, stir in a teaspoon of orange juice at a time until it’s pourable but still thick. Now, drop spoonfuls randomly over the filling. Take a knife and gently swirl through the marmalade and filling to create those beautiful ribbons of orange. Don’t overdo it—you want distinct swirls, not a muddy mix. Pop the whole thing in the fridge for at least 6 hours, but overnight is truly best. The wait is torture, I know, but it’s what transforms this from good to “Oh my gosh, what is this magic?!”

Tips for the Best No Bake Orange Creamsicle Cheesecake

After making this cheesecake more times than I can count, I’ve picked up some game-changing tricks. First – never, ever use low-fat cream cheese. That extra fat in the full-fat version is what gives you that luxuriously creamy texture. When whipping your cream, chill the bowl and beaters for 15 minutes first – it makes the cream whip up faster and hold its shape better. And here’s my orange zest secret: use a microplane and only zest the bright orange part of the peel (the white pith underneath is bitter). The most important tip? Be patient! That overnight chill isn’t just a suggestion – it’s what transforms your cheesecake from good to “can I have thirds?” amazing.

Variations and Substitutions

One of the best things about this no bake orange creamsicle cheesecake? It’s incredibly adaptable! Over the years, I’ve played around with all sorts of variations depending on what I had in the pantry or who I was serving. Here are my favorite twists:

Gluten-free friends? Swap the graham crackers for gluten-free ones or try crushed gluten-free vanilla cookies. Just as delicious, I promise!
Dairy-free option: Use coconut cream instead of heavy whipping cream and a dairy-free cream cheese alternative (I’ve had great results with the almond milk-based ones). The coconut adds a lovely subtle tropical note that actually works beautifully with the orange.
Extra tangy version: Replace half the orange zest with lemon zest for a brighter, more citrus-forward flavor. My husband prefers it this way—he says it reminds him of those lemon-orange Italian ices we used to get at the boardwalk.
Short on time? Use a store-bought graham cracker crust and pre-made whipped topping. I won’t judge—we’ve all been there!
Marmalade too chunky? Blitz it in a food processor for a smoother swirl, or use orange curd instead for a silkier texture. Bonus: curd is usually sweeter if you prefer less bitterness.

The beauty of this recipe is how forgiving it is. Once you’ve mastered the basic version, don’t be afraid to get creative! I once swapped the orange for blood orange juice and zest when they were in season—oh my, that pink swirl was stunning. Another time I added a teaspoon of vanilla bean paste instead of extract for those lovely little speckles. The possibilities are endless!

Serving and Storing No Bake Orange Creamsicle Cheesecake

Oh, the moment you’ve been waiting for—slicing into that gorgeous cheesecake! Here’s how I like to serve it for maximum wow factor. First, run a sharp knife under hot water and dry it before each slice—this gives you those picture-perfect clean cuts. I always add a dollop of fresh whipped cream on top (pipe it into cute rosettes if I’m feeling fancy) and a sprinkle of orange zest for that pop of color. A thin orange slice perched on the side? Absolutely irresistible. Sometimes I’ll even drizzle a little extra marmalade around the plate for that restaurant-quality presentation.

Now, about storing this beauty—because let’s be real, you might have leftovers (or maybe not!). Cover the cheesecake tightly with plastic wrap or transfer slices to an airtight container. It keeps beautifully in the fridge for up to 3 days—though in my house, it never lasts that long! The crust might soften slightly by day two, but the flavor actually gets better as the orange infuses through. If you need to freeze it, wrap individual slices in plastic wrap then foil, and they’ll keep for about a month. Just thaw in the fridge overnight when those creamsicle cravings hit!

Pro tip from many summer BBQs: If you’re transporting this cheesecake, keep it chilled in a cooler until serving time. Nothing worse than a melty masterpiece! And here’s my little secret—I always make the garnish station separate. Bring the whipped cream, orange slices, and extra zest in little containers so everyone can customize their slice. It stays picture-perfect that way, and your guests will feel like they’re at a dessert buffet!

Nutritional Information

Okay, let’s talk numbers—but remember, I’m a home cook, not a dietitian! These estimates are based on the exact ingredients I use, but your results might vary depending on your brands and tweaks. Here’s the scoop per generous slice (because who wants a tiny sliver of cheesecake?):

Calories: About 360 (totally worth it!)
Sugar: 25g (most comes from the natural orange goodness and powdered sugar)
Fat: 25g (remember, full-fat cream cheese makes it luxuriously creamy)
Protein: 5g (surprise protein boost from the cream cheese!)
Carbs: 30g (the graham crust and sugars add up, but it’s dessert—enjoy!)

A little disclaimer from my kitchen to yours: these numbers can change if you use low-fat cream cheese (though I don’t recommend it), adjust the sugar, or swap ingredients. My philosophy? Life’s too short to stress over dessert calories—especially when every bite tastes like sunshine and childhood summers!

Frequently Asked Questions

Over the years, I’ve gotten so many questions about this no bake orange creamsicle cheesecake—here are the ones that pop up most often with my tried-and-true answers!

Can I use bottled orange juice instead of fresh?
Oh honey, I know it’s tempting when you’re in a pinch, but fresh is absolutely worth the extra effort here! Bottled juice lacks that bright, zesty punch we’re after. If you must substitute, at least use a good-quality refrigerated not-from-concentrate juice—but really, squeezing a couple oranges makes all the difference.

How do I prevent a soggy crust?
This was my biggest struggle when I first started making no bake cheesecakes! The trick is to press that graham mixture really firmly into the pan (I mean put some elbow grease into it) and make sure your melted butter has cooled slightly before mixing. Also—don’t skip that initial chilling time before adding the filling. These steps create a moisture barrier that keeps your crust crisp.

Can I make this ahead for a party?
Absolutely! In fact, I always make mine the night before. The flavors meld beautifully overnight, and it gives the cheesecake time to set perfectly. Just add any whipped cream garnishes right before serving so they stay fluffy. This dessert actually gets better with time—up to 3 days in the fridge!

Why did my filling turn out lumpy?
Ah, the dreaded lumps! This happens when the cream cheese isn’t fully softened—I leave mine out for at least 2 hours before starting. Also, make sure to beat the cream cheese alone first until completely smooth before adding other ingredients. If you do get lumps, don’t panic! A quick zap in the microwave (5 seconds max!) can help soften them enough to beat out.

Can I freeze this cheesecake?
You bet! Though I think it’s best fresh, it freezes surprisingly well. Wrap individual slices tightly in plastic wrap then foil—they’ll keep for about a month. Thaw overnight in the fridge when cravings strike. The texture changes slightly (a bit denser), but that creamsicle flavor still shines through!

No Bake Orange Creamsicle Cheesecake: 6-Hour Summer Bliss

Author: lucy
Total Time: 6 hours 25 minutes
Yield: 10 servings 1x
Diet: Vegetarian

Print Recipe

Description

A refreshing no-bake cheesecake with a creamy orange flavor, perfect for summer.

Ingredients

Scale

2 cups graham cracker crumbs
6 tbsp unsalted butter, melted
2 tbsp granulated sugar
16 oz cream cheese, softened
1 cup powdered sugar
1 tbsp orange zest
2 tbsp fresh orange juice
1 tsp vanilla extract
1 1/2 cups heavy whipping cream (or 8 oz whipped topping)
1/2 cup orange marmalade (or thick orange curd)
1–2 tbsp orange juice (to thin, if needed)
Whipped cream rosettes (optional)
Orange slices (optional)

Instructions

Mix graham cracker crumbs, melted butter, and sugar. Press firmly into the bottom of a 9-inch springform pan. Chill 15 minutes.
Beat heavy cream to stiff peaks. Set aside.
Beat cream cheese until smooth. Mix in powdered sugar, orange zest, orange juice, and vanilla until creamy.
Gently fold whipped cream into the cream cheese mixture until fluffy. Spread over the crust and smooth the top.
Warm marmalade slightly if thick. Stir in a little orange juice until spreadable. Spoon dollops on top and swirl with a knife.
Refrigerate at least 6 hours (overnight is best) until fully set.
Top with whipped cream and orange slices. Slice and enjoy cold.

Notes

Use fresh orange juice for the best flavor.
Chill the cheesecake overnight for the best texture.
Adjust sweetness by reducing powdered sugar if preferred.

Prep Time: 25 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-Bake
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 360
Sugar: 25g
Sodium: 200mg
Fat: 25g
Saturated Fat: 15g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 5g
Cholesterol: 80mg

Keywords: no bake orange creamsicle cheesecake, creamsicle cheesecake, no bake cheesecake, orange dessert, easy no bake dessert, summer cheesecake