Bright, creamy, and impossibly simple, this No-Bake Orange Creamsicle Cheesecake tastes like summer in a slice.
It sets without an oven and dazzles with swirls of orange Jell-O and vanilla cream.
Perfect for last-minute parties, potlucks, or a nostalgic treat any time of year.
The crust takes five minutes to press.
The filling comes together in a bowl with a whisk and a spatula.
Chill it, slice it, and watch it disappear.
Why You’ll Love This No-Bake Orange Creamsicle Cheesecake
- No oven required — set-and-forget convenience.
- Bright citrus flavor with a creamy, fluff-light texture.
- Golden Oreo crust adds buttery, nostalgic crunch.
- Quick to assemble using pantry staples.
- Visually impressive swirls with no piping skills needed.
- Great for warm-weather gatherings and kids’ parties.
This cheesecake balances orange Jell-O brightness with pillowy cream cheese and whipped topping for a texture that’s silky yet light. The Golden Oreo crust gives a crisp, slightly sweet base that contrasts the cool filling, and the swirled presentation looks professional even when it’s made in under an hour (plus chill time).
"Absolutely delicious — the orange swirl tasted exactly like a creamsicle and the crust was buttery and perfect. My guests thought I’d spent hours on it!" ★★★★★
Key Ingredients for No-Bake Orange Creamsicle Cheesecake
Cream cheese (16 oz, softened)
Cream cheese is the backbone: it provides body, tang, and richness. Buy full-fat blocks for stability and the best flavor; low-fat varieties can make the filling loose and watery. If you must substitute with Neufchâtel, expect a slightly less firm set and milder tang.
Orange Jell-O (1 3-oz. box)
The Jell-O adds concentrated orange flavor and coloring while helping the filling set without gelatin sheets or powder. Use the packaged gelatin mix specified — fresh or higher-quality gelatin won’t replicate the classic creamsicle taste. If you swap to unflavored gelatin plus fresh orange juice, you’ll need to adjust sugar and acidity, and the result will be less neon and more natural-tasting.
Golden Oreo cookies (24 whole, crushed)
Golden Oreos create a sweet, neutral-tasting crust that complements orange and vanilla. For best results, buy fresh cookies with intact filling and pulse to fine crumbs. Substituting graham crackers will change texture and sweetness; use 1 1/2 cups of graham cracker crumbs if you need a swap and reduce sugar elsewhere if desired.
Whipped topping (2 1/2 cups, divided)
Stabilized whipped topping (like store-bought Cool Whip or a stabilized homemade whipped cream) gives a light, airy mouthfeel and ensures the no-bake filling holds shape. If you use fresh whipped cream without stabilizer, fold gently and chill immediately to prevent weeping; it may soften the set over time.
Full Ingredient List for No-Bake Orange Creamsicle Cheesecake
- 24 whole Golden Oreo cookies, crushed
- 6 Tbsp unsalted butter, melted
- 1 pinch kosher salt (for crust)
- 1 (3-oz.) box orange Jell-O
- 1 cup boiling water
- 2 1/2 cups whipped topping, divided (1 1/2 cups for filling, 1 cup for garnish)
- 16 oz cream cheese (2 blocks), softened
- 1/4 cup sour cream
- 1 cup powdered sugar
- 1 tsp pure vanilla extract
- 1 pinch kosher salt (for filling)
Step-by-Step Instructions for No-Bake Orange Creamsicle Cheesecake
Step 1: Dissolve Jell-O
Whisk the orange Jell-O powder into 1 cup of boiling water in a large heatproof bowl until fully dissolved and clear. Set the bowl aside and let the mixture cool completely to room temperature before using it in the filling; this prevents melting the whipped components and ensures a proper swirl.
Pro Tip: The Jell-O should be clear and free of granules; it will smell strongly of orange and feel slightly syrupy when stirred.
Step 2: Prepare Crust
Place the 24 Golden Oreos in a food processor and pulse to fine crumbs, or crush in a sealed bag with a rolling pin. Combine the crumbs with 6 tablespoons melted unsalted butter and a pinch of kosher salt until the mixture holds together when squeezed. Press the crumbs firmly into the bottom and partly up the sides of an 8-inch springform pan to create an even base.
Pro Tip: The crust should look compact and slightly glossy from the butter; press firmly with the base of a measuring cup for a smooth, even finish.
Step 3: Make Filling
Beat the softened cream cheese and 1/4 cup sour cream in a mixing bowl until smooth and light with minimal lumps. Add 1 cup powdered sugar, 1 teaspoon pure vanilla extract, and a pinch of kosher salt; beat again until fully combined and creamy.
Pro Tip: The cream cheese mixture should be smooth and airy with no visible lumps and will have a mild tang and vanilla aroma.
Step 4: Fold & Divide
Gently fold 1 1/2 cups of whipped topping into the cream cheese mixture until evenly incorporated and fluffy. Carefully pour half of this plain cream cheese mixture into the cooled orange Jell-O and whisk until smooth to create the orange-flavored layer.
Pro Tip: The folded filling should feel light and billowy; the orange mixture will be a paler orange and pourable without streaks.
Step 5: Create Swirl
Alternate spooning 1/4-cup dollops of the plain cream cheese mixture and the orange Jell-O cream into the prepared crust. Continue alternating dollops across the surface until all mixtures are used. Use a butter knife to gently drag through the dollops to create swirls — avoid over-stirring so you keep distinct ripples of orange and cream.
Pro Tip: Look for clear, visible dollops of orange and white across the pan; the swirl should look marbled, not muddy.
Step 6: Set
Cover the pan with plastic wrap and refrigerate for at least 6 hours, or until the filling is fully firm and sliceable. For best texture, chill overnight so the layers fully meld and develop a clean slice.
Pro Tip: The center should be set and slightly springy to the touch; the edges will pull away slightly from the pan when fully firm.
Step 7: Garnish
Before serving, pipe or spread the remaining 1 cup of whipped topping around the edges of the cheesecake to create a pretty border. Release the springform and transfer slices to plates, wiping the knife between cuts for clean slices.
Pro Tip: The whipped border should hold soft peaks and retain shape; it will look bright white against the orange swirls.
Expert Tips for No-Bake Orange Creamsicle Cheesecake
- Chill time matters: always allow at least 6 hours; overnight is best for firm, clean slices.
- Temperature tip: use room-temperature cream cheese for smooth blending; cold blocks will create lumps and require over-mixing.
- Texture troubleshooting: if the filling seems runny after chilling, check that you fully dissolved and cooled the Jell-O; give it more chill time and avoid using low-fat cream cheese.
- Equipment tip: an 8-inch springform pan yields taller slices; line the bottom with parchment for cleaner release.
- Avoid common mistakes: don’t pour warm Jell-O into whipped components — it will deflate the topping and cause separation.
- Knife technique: warm a sharp knife under hot water and wipe dry between slices for glossy edges.
- Stabilizing whipped cream: if using homemade whipped cream, whisk in 1 tsp powdered gelatin or 1 tablespoon instant pudding mix to keep it from weeping.
- Presentation tip: pipe the garnish with a star tip and dust a tiny bit of orange zest for extra color and aroma.
Storage & Freezing for No-Bake Orange Creamsicle Cheesecake
Refrigerator storage: Keep the cheesecake covered with plastic wrap in the springform pan or place slices in an airtight container. It will stay fresh for 3–4 days in the refrigerator.
Freezer storage: To freeze, wrap the whole cheesecake tightly in plastic wrap and then in foil, or freeze slices individually on a baking sheet then transfer to freezer bags. Properly wrapped, it will keep for up to 2 months.
Thawing: Thaw in the refrigerator overnight for best texture. Avoid thawing at room temperature to prevent condensation and soggy whipped topping.
Reheating: This cheesecake is best served chilled; do not reheat. If you prefer slightly softer slices, let them sit at room temperature for 10–15 minutes before serving.
Suggested containers: Use airtight plastic or glass containers for slices and heavy-duty foil plus a freezer bag for whole cakes.
Variations & Substitutions for No-Bake Orange Creamsicle Cheesecake
Orange sherbet swirl: Replace the orange Jell-O with 1 cup melted orange sherbet (chilled) folded into the cream cheese. The result is a brighter, fruitier creamsicle flavor and a softer set, so chill longer to firm.
Ginger cookie crust: Swap Golden Oreos for crushed ginger snaps and reduce butter by 1 Tbsp. This adds warm spice notes that pair beautifully with orange and deepen the flavor profile.
Blood orange twist: Use blood orange Jell-O if available, or dissolve unflavored gelatin into strained blood orange juice plus a touch of sugar. Expect a more natural citrus brightness and a slightly thinner set that’s intensely colorful.
Double-vanilla cream: Add 1/2 tsp extra vanilla and fold in mini white chocolate chips to the plain cream layer. The chips add tiny pockets of sweet vanilla melt and a more luxurious mouthfeel.
Frequently Asked Questions About No-Bake Orange Creamsicle Cheesecake
Q: Can I make this No-Bake Orange Creamsicle Cheesecake ahead of time for a party?
A: Yes. Make the cheesecake up to 48 hours in advance for best flavor and texture; keep it tightly covered in the refrigerator. If you plan to freeze, freeze up to 2 months and thaw overnight in the refrigerator before serving.
Q: Why did my filling separate or weep after chilling?
A: Separation often comes from using warm Jell-O or overwhipped, unstable cream. Make sure the Jell-O is fully cooled before mixing and use stabilized whipped topping. Also, low-fat dairy can release water as it chills, causing weeping.
Q: How can I get clean slices when serving this cheesecake?
A: Use a sharp, narrow-bladed knife warmed under hot water and wiped dry between cuts. Chill the cheesecake thoroughly (overnight is best) and clean the knife each cut to maintain glossy, neat slices.
Q: Can I replace the Jell-O with fresh orange juice and gelatin?
A: You can, but the flavor and set will differ. Use unflavored gelatin dissolved per package directions and sweeten the juice. Expect a subtler, more natural orange taste and potentially softer set — you may need extra gelatin for structure.
Q: Is it safe to use store-bought whipped topping instead of homemade whipped cream?
A: Yes, store-bought stabilized whipped topping gives consistent texture and longer shelf life, making it ideal for no-bake desserts. Homemade whipped cream can work if stabilized with gelatin or whipped cream stabilizer to prevent weeping.
Final Thoughts on No-Bake Orange Creamsicle Cheesecake
This No-Bake Orange Creamsicle Cheesecake is an effortless showstopper that combines nostalgic flavor with modern convenience.
If you enjoyed it, please leave a star rating in the recipe card below and pin it to Pinterest to share the love.
No-Bake Orange Creamsicle Cheesecake Conclusion
For an alternate inspiration and variation ideas, check out the original take on the recipe at Love Bakes Good Cakes’ No-Bake Orange Creamsicle Cheesecake, which offers additional photos and tips.
If you want a simple, community-posted version to compare techniques, see the version on CincyShopper’s No Bake Orange Creamsicle Cheesecake.
For another tested recipe with step-by-step photos and texture notes, visit The Domestic Rebel’s 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 in a large heatproof bowl until fully dissolved and clear. Set aside to cool completely.
- Combine 24 crushed Golden Oreos with 6 tablespoons melted unsalted butter and a pinch of kosher salt. Press the mixture into the bottom of an 8-inch springform pan.
- In a mixing bowl, beat the softened cream cheese and sour cream until smooth. Add powdered sugar, vanilla extract, and kosher salt; mix until creamy.
- Fold 1 1/2 cups of whipped topping into the cream cheese mixture until fluffy and well combined.
- Pour half of the cream cheese mixture into the cooled orange Jell-O and whisk until smooth.
- Alternate spooning dollops of the plain cream cheese mixture and the orange Jell-O cream into the prepared crust. Use a butter knife to gently swirl.
- Cover the pan with plastic wrap and refrigerate for at least 6 hours, preferably overnight, until firm.
- Before serving, garnish with the remaining 1 cup of whipped topping around the edges.