I whipped up this no‑bake creamsicle cheesecake—a dreamy citrus and vanilla swirl dessert that tastes just like childhood creamsicles, yet is elegant enough for brunches and summer gatherings.

No‑Bake Creamsicle Cheesecake

Why You’ll Love This Recipe

I love how this cheesecake blends bright orange flavor with creamy vanilla in every bite. It’s effortless to assemble, requires no baking, and delivers a stunning look without the fuss. Plus, the refreshing taste is perfect for warm-weather treats (Pinterest).

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the crust:

Crushed graham crackers or vanilla wafer crumbs
Melted butter
A pinch of salt

For the vanilla cheesecake layer:

Cream cheese, softened
Powdered sugar
Vanilla extract
Whipped cream or whipped topping

For the orange layer:

Orange-flavored gelatin (Jell‑O)
Boiling water
Zest of one orange
Whipped cream or whipped topping

directions

Make crust: I combine crumbs, melted butter, and salt, then press the mixture into the bottom of a springform pan. I chill it in the freezer for about 30 minutes to set.
Prepare orange layer: I dissolve the orange gelatin in boiling water, stir in orange zest, and let it cool until room temperature.
Vanilla mixture: I beat cream cheese, powdered sugar, and vanilla until smooth, then fold in half the whipped cream.
Orange mixture: I fold the other half of whipped cream into the cooled orange gelatin until well combined.
Layer and swirl: I spoon alternating dollops of vanilla and orange mixtures onto the chilled crust. Using a butter knife, I gently swirl them to create the signature creamsicle look.
Chill: I cover and refrigerate the cheesecake for at least 6 hours—overnight is ideal—for a full, firm set.
Garnish: Before serving, I optionally top it with whipped cream and fresh orange segments.

Servings and timing

Yields: 8–16 servings, depending on pan size
Prep time: Around 20 minutes
Chill time: 6 to 8 hours (overnight gives the best results)
Total time: Roughly 6 hrs 50 mins to overnight

Variations

Cookie crusts: Use Golden Oreos, vanilla wafers, or chocolate cookies depending on flavor preference.
Flavor twist: Boost orange zest or add a drop of orange extract for extra zing.
Gelatin swaps: Try lime or strawberry gelatin for different color-and-flavor combos.
Lighten it up: Replace some cream cheese with sour cream or greek yogurt for a tangier filling.

storage/reheating

Store: Keep in the refrigerator in an airtight container for up to 4 days (Facebook).
Freezing: I don’t recommend freezing—it changes the creamy texture.
Serve chilled: Always serve straight from the fridge to maintain the swirl definition and creamy consistency.

FAQs

Can I substitute a different gelatin flavor?

Absolutely—I’ve made this with lime or strawberry gelatin, and it works beautifully to create colorful variations.

Do I really need to chill overnight?

For the best texture and clean slices, I find chilling for 6–8 hours (or overnight) is essential. Shorter times often result in softer slices.

Can I use gelatin-free alternatives?

Yes—agar-agar or plant-based gelling agents can work, but I find gelatin gives the most reliable set.

What if I don’t have a springform pan?

No worries—a pie dish works fine; just skip unlatching a side when serving.

How do I get clean swirl lines?

I spoon gently to avoid mixing layers too much, then swirl lightly with a butter knife—less is more to preserve those creamsicle swirls.

Conclusion

I love how effortlessly this cheesecake blends vibrant orange with creamy vanilla, recalling the joy of creamsicles in a dessert. Simple prep, no baking, and show-stopping results—this orange‑vanilla swirl cheesecake is my go‑to summer treat, and I’m sure it’ll become one of my favorite recipes too!