No-Bake Creamsicle Cheesecake
Every once in a while, a dessert comes along that feels like a warm hug from childhood—and this No-Bake Creamsicle Cheesecake is exactly that. Inspired by those classic orange-and-vanilla ice cream bars we all grew up loving, this dessert brings back memories of summer afternoons, sticky fingers, and happy smiles. The first time I made this, it was meant to be a playful surprise for the kids, but it quickly became a star at every family gathering, potluck, and birthday celebration.
What I love most about this recipe is how it marries ease with elegance. There’s no need to turn on the oven, which makes it perfect for warm weather or those days when you just don’t want to fuss. The silky vanilla cheesecake swirled with bright, citrusy orange gelatin is as beautiful as it is delicious. I remember watching my daughter’s eyes light up as I unmolded it for the first time—it’s truly a showstopper.
And don’t be fooled by its stunning look—it’s surprisingly simple to make. A buttery graham cracker crust, a creamy filling, and that vivid swirl of orange come together in perfect harmony. It’s creamy, dreamy, and just the right amount of tangy-sweet. This cheesecake doesn’t just satisfy your sweet tooth—it creates memories. Whether you’re serving it after a weeknight dinner or featuring it at a special occasion, this treat never fails to impress.
Questions I Often Get Asked About This Recipe
Can I use a different flavor instead of orange?
Absolutely! Lemon, raspberry, or even pineapple gelatin works wonderfully—just keep the vanilla base to mimic that creamsicle balance.
Do I need a springform pan?
It’s highly recommended to use one for easy release and presentation, but a deep pie dish or cake pan lined with parchment will do in a pinch.
Can I make it ahead of time?
Yes! It actually benefits from being chilled overnight, making it a perfect make-ahead dessert.
Is there a dairy-free option?
You can try substituting the cream cheese and whipped topping with dairy-free alternatives, though the texture may vary slightly.
Can I freeze it?
Definitely. Just wrap it tightly in plastic wrap and freeze for up to a month. Thaw overnight in the fridge before serving.
What You Need to Make No-Bake Creamsicle Cheesecake
Ingredients:
2 cups graham cracker crumbs
½ cup unsalted butter, melted
2 (8 oz) blocks cream cheese, softened
½ cup granulated sugar
2 teaspoons vanilla extract
1½ cups heavy whipping cream
1 (3 oz) box orange gelatin (like Jell-O)
¾ cup boiling water
¼ cup cold water
Optional: orange food coloring (for a more vibrant swirl)
Whipped cream and orange slices, for garnish
Equipment:
9-inch springform pan
Hand or stand mixer
Mixing bowls
Rubber spatula
Measuring cups & spoons
How to Make No-Bake Creamsicle Cheesecake
Prepare the Crust: In a medium bowl, combine graham cracker crumbs and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan. Place in the refrigerator while you make the filling.
Make the Orange Gelatin: In a bowl, dissolve orange gelatin in ¾ cup boiling water. Stir in ¼ cup cold water. Let it cool to room temperature but do not let it set.
Whip the Cream: In a chilled bowl, whip the heavy cream until stiff peaks form. Set aside.
Make the Cheesecake Base: In another large bowl, beat cream cheese, sugar, and vanilla extract until smooth and creamy.
Fold Everything Together: Gently fold the whipped cream into the cream cheese mixture until fully combined.
Create the Swirl: Pour half of the cheesecake mixture over the crust. Spoon a few tablespoons of orange gelatin over it and swirl gently with a knife. Repeat with the remaining cheesecake mix and gelatin, swirling the top layer for a beautiful marbled effect.
Chill: Cover and refrigerate for at least 6 hours or preferably overnight, until fully set.
Serve: Carefully remove the cheesecake from the pan. Top with whipped cream and orange slices before serving.
Tips for Making the Best No-Bake Creamsicle Cheesecake
Let the gelatin cool before swirling to avoid melting the cheesecake mixture.
Use full-fat cream cheese for the best texture—light or whipped versions may not set properly.
Chill the whipped cream bowl and beaters beforehand for faster, fluffier results.
For a firmer set, add 1 teaspoon of unflavored gelatin to the cream cheese mix.
Garnish just before serving to keep everything looking fresh and vibrant.
Reader Reviews
⭐️⭐️⭐️⭐️⭐️ “This was a hit at our BBQ! Everyone kept asking for the recipe. So easy and no oven required—perfect for summer.”
⭐️⭐️⭐️⭐️ “Beautiful presentation, but my swirl wasn’t quite as defined. Still tasted amazing though!”
⭐️⭐️⭐️⭐️⭐️ “My kids devoured it and asked for seconds. Loved the creamsicle flavor—definitely making this again!”
⭐️⭐️⭐️ “I think I’ll add more orange gelatin next time to bump up the flavor, but otherwise great texture and super creamy.”
⭐️⭐️⭐️⭐️⭐️ “I made this for my mom’s birthday and it looked like something from a bakery. She was so impressed!”
Printable Recipe
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No-Bake Creamsicle Cheesecake
This No-Bake Creamsicle Cheesecake is the ultimate warm-weather dessert! With a buttery graham cracker crust, creamy vanilla cheesecake base, and vibrant orange gelatin swirls, it's a showstopping treat that tastes just like the classic orange creamsicle. Perfect for birthdays, BBQs, or anytime you want a chilled, no-fuss dessert.
Ingredients
- 2 cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 (8 oz) blocks cream cheese, softened
- ½ cup granulated sugar
- 2 teaspoons vanilla extract
- 1½ cups heavy whipping cream
- 1 (3 oz) box orange gelatin (like Jell-O)
- ¾ cup boiling water
- ¼ cup cold water
- Optional: orange food coloring (for a more vibrant swirl)
- Whipped cream and orange slices, for garnish
- Equipment:
- 9-inch springform pan
- Hand or stand mixer
- Mixing bowls
- Rubber spatula
- Measuring cups & spoons
Instructions
- Prepare the Crust: In a medium bowl, combine graham cracker crumbs and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan. Place in the refrigerator while you make the filling.
- Make the Orange Gelatin: In a bowl, dissolve orange gelatin in ¾ cup boiling water. Stir in ¼ cup cold water. Let it cool to room temperature but do not let it set.
- Whip the Cream: In a chilled bowl, whip the heavy cream until stiff peaks form. Set aside.
- Make the Cheesecake Base: In another large bowl, beat cream cheese, sugar, and vanilla extract until smooth and creamy.
- Fold Everything Together: Gently fold the whipped cream into the cream cheese mixture until fully combined.
- Create the Swirl: Pour half of the cheesecake mixture over the crust. Spoon a few tablespoons of orange gelatin over it and swirl gently with a knife. Repeat with the remaining cheesecake mix and gelatin, swirling the top layer for a beautiful marbled effect.
- Chill: Cover and refrigerate for at least 6 hours or preferably overnight, until fully set.
- Serve: Carefully remove the cheesecake from the pan. Top with whipped cream and orange slices before serving.
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