A creamy, no-bake cheesecake layered with bright orange flavor — this dessert tastes just like an orange creamsicle. With a rich, tangy cream cheese base and sweet citrusy gelatin layers, it’s cool, nostalgic, and perfect for warm days or festive gatherings.
Why I Love This Recipe
I love how this cheesecake brings together the sweet and zesty brightness of orange with the smooth, luxurious texture of a classic no-bake cheesecake. It’s easy to make ahead, requires no oven, and looks stunning when layered. The marbled effect adds a playful touch, and I find it perfect for summer parties or anytime I want a lighter, refreshing dessert that still feels indulgent.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the Crust: 2 cups (about 200 g) graham cracker crumbs (or crushed vanilla wafers)
For the Crust: ½ cup (115 g) unsalted butter, melted
For the Filling: 16 oz (454 g) cream cheese, softened at room temperature
For the Filling: 1 cup + 2 Tbsp (about 225 g) granulated sugar
For the Filling: 1 (3 oz / ~85 g) package orange‑flavored gelatin (jello)
For the Filling: 1 cup (240 ml) boiling water
For the Filling: 1 cup (240 ml) heavy cream, whipped to stiff peaks
For the Filling: ½ cup (60 g) powdered sugar
For the Filling: 1 teaspoon vanilla extract
For the Filling: Zest of 1 orange
Optional for garnish: extra whipped cream, orange slices, zest
Directions
I start by greasing a 9-inch (≈23 cm) springform pan or lining it with parchment paper.
For the crust, I combine the graham cracker crumbs with melted butter and mix until evenly moistened. I press this mixture firmly into the bottom (and slightly up the sides) of the prepared pan, then chill it in the freezer while preparing the filling.
In a bowl, I dissolve the orange gelatin in boiling water and stir until completely dissolved. I let it cool — but not set.
In another bowl, I beat the softened cream cheese with granulated sugar and vanilla extract until smooth and creamy.
I zest one orange and mix the zest into the cream cheese mixture.
Then I whip the heavy cream with powdered sugar until stiff peaks form, and divide it into two equal portions.
I fold one half of the whipped cream into the cream cheese mixture, keeping it light and airy.
The other half goes into the cooled gelatin mixture, gently folded in.
To assemble, I spread half of the cream cheese mixture over the crust, then pour the gelatin-whipped cream mixture over it. I repeat with the remaining layers: cream cheese mix followed by gelatin layer.
For a fun marbled look, I use a knife to gently swirl through the layers.
I refrigerate the cheesecake for at least 6 hours, or preferably overnight, to let it fully set.
Before serving, I run a knife around the edge of the pan, release the springform, and garnish with extra whipped cream, orange slices, or zest if I want it to look extra special.
Servings and timing
Servings: 12 slices
Prep time: 30 minutes
Chill time: 6 hours (overnight preferred)
Total time: About 6 hours 30 minutes
Variations
I sometimes swap the graham cracker crumbs for crushed vanilla wafers or gingersnaps for a spiced kick.
For a more tropical twist, I mix in a little coconut extract with the vanilla.
A lemon or lime gelatin works beautifully for a different citrus take.
If I want a lighter version, I use reduced-fat cream cheese and light whipped topping instead of heavy cream.
I occasionally add a thin layer of orange marmalade over the crust before layering the filling for extra citrus depth.
Storage/Reheating
I keep leftover cheesecake in an airtight container in the refrigerator for up to 4 days.
To freeze, I slice the cheesecake and wrap each piece individually in plastic wrap, then freeze. Before serving, I thaw slices in the fridge overnight.
Since it’s a no-bake dessert, I never reheat it — I always serve it chilled straight from the fridge.
FAQs
How do I make sure the gelatin doesn’t ruin the whipped cream texture?
I make sure the gelatin mixture is fully cooled before folding it into the whipped cream — if it’s too warm, it can deflate the cream and ruin the texture.
Can I make this cheesecake ahead of time?
Absolutely. I usually make it the night before and let it chill overnight. That gives it the perfect firm yet creamy consistency.
What can I use instead of orange-flavored gelatin?
If I want to avoid artificial flavors, I use fresh orange juice with unflavored gelatin and adjust the sugar accordingly, though it takes a bit more trial and error.
Do I have to use a springform pan?
While a springform pan makes removal easier, I’ve used a deep pie dish or square baking dish in a pinch — I just serve it directly from the dish.
Can I add fruit to the layers?
Yes, I’ve folded in mandarin orange segments or even bits of pineapple into the gelatin layer for added texture and flavor. Just be sure to drain them well.
Conclusion
This orange creamsicle no-bake cheesecake is a dreamy dessert that delivers big flavor with minimal effort. I love how it balances rich creaminess with bright citrus notes, all while being completely oven-free. Whether I’m serving it at a summer get-together or just making something special for myself, it’s always a hit — and always gone fast.
A creamy, no‑bake cheesecake layered with bright orange flavor — tastes like an orange creamsicle in dessert form.
Ingredients
For the Crust: 2 cups (about 200 g) graham cracker crumbs (or crushed vanilla wafers)
For the Crust: ½ cup (115 g) unsalted butter, melted
For the Filling: 16 oz (454 g) cream cheese, softened at room temperature
For the Filling: 1 cup + 2 Tbsp (about 225 g) granulated sugar
For the Filling: 1 (3 oz / ~85 g) package orange‑flavored gelatin (jello)
For the Filling: 1 cup (240 ml) boiling water
For the Filling: 1 cup (240 ml) heavy cream, whipped to stiff peaks
For the Filling: ½ cup (60 g) powdered sugar
For the Filling: 1 teaspoon vanilla extract
For the Filling: Zest of 1 orange
Optional for garnish: extra whipped cream, orange slices, zest
Instructions
Grease a 9‑inch (≈ 23 cm) springform pan (or line it with parchment) and set aside.
Make the crust: Combine the graham cracker (or wafer) crumbs with melted butter until evenly moistened. Press this mixture firmly into the bottom (and slightly up the sides) of the prepared pan. Chill in freezer or fridge while you prepare the filling.
In a bowl, dissolve the orange gelatin in the boiling water; stir until fully dissolved. Let it cool (do not set).
In a mixing bowl, beat the softened cream cheese with the granulated sugar and vanilla extract until smooth and creamy.
Zest the orange and incorporate the zest into the cream cheese mixture.
Whip the heavy cream with the powdered sugar until stiff peaks form. Divide the whipped cream into two roughly equal portions.
Fold one half of the whipped cream gently into the cream cheese mixture.
Fold the other half of the whipped cream into the cooled gelatin mixture.
Assemble the cheesecake in layers: start with spreading half of the cream cheese mixture over the crust, then pour the gelatin‑whipped cream layer over it, then spread the remaining cream cheese mixture, and finally top with the rest of the gelatin‑cream layer.
For a decorative swirl, you can drag a knife gently through the layers to create a marbled effect.
Refrigerate for at least 6 hours (or preferably overnight) until fully set.
Before serving, run a knife around the pan edge to loosen, remove the ring, and garnish as desired.
Notes
Be sure the gelatin mixture is cooled before folding into whipped cream so it doesn’t collapse the structure.
Your cream cheese must be soft (room temperature) to avoid lumps.
You can press the crust slightly up the sides for more depth.
Overnight chilling gives better texture than the bare minimum time.
Leftovers keep in an airtight container in the fridge for up to 4 days, or freeze slices (thawed in fridge before serving).