I make this Orange Creamsicle Cheesecake when I crave that nostalgic orange‑vanilla creamsicle flavor in an irresistibly creamy dessert. It’s a chilled, layered cheesecake that tastes like summer in every bite.

Orange Creamsicle Cheesecake

Why You’ll Love This Recipe

I love this recipe because it combines bright, tangy orange gelatin and zest with rich, fluffy cream cheese layers. The contrast between the vanilla‑cream layer and the citrus swirl feels like eating a dreamlike frozen treat—without using an ice cream maker.

ingredients

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

Graham cracker crumbs (or vanilla wafer crumbs)
Melted butter
(Optional) Brown sugar for extra sweetness

For the orange layer

Orange‑flavored gelatin (small box)
Boiling water
Orange zest (fresh)
Some fresh orange juice
Whipped cream

For the vanilla cream layer

Cream cheese (room temperature)
Granulated or powdered sugar
Vanilla extract
Heavy whipping cream
(Optionally) unflavored gelatin or sweetened condensed milk for stability

directions

I press the crumb mixture firmly into the bottom of a 9″ springform pan and chill it to set—usually about 30 minutes.
I whisk the orange gelatin with boiling water and orange zest, then let it cool to room temperature. I fold half of whipped cream into it for a creamy orange layer.
Separately, I beat cream cheese with sugar and vanilla until smooth, then fold in whipped cream for a fluffy vanilla layer.
I layer: cream‑cheese mixture first, then orange layer, then alternate dollops of both to swirl—no need for perfection; the layers look beautiful even if slightly uneven.
I refrigerate for at least 4–8 hours or overnight so the cheesecake fully sets before slicing and serving.

Servings and timing

Makes: about 12 slices (depending on size) Domestic RebelKitchen Divas
Prep time: ~30 minutes
Chill/set time: 4–8 hours or overnight
Total time: ~5–8 hours including chilling

Variations

I’ve added extra orange zest or 1 teaspoon orange extract to intensify that creamsicle flavor.
I use vanilla wafer crust or Nilla wafer crumbs instead of graham crackers for more vanilla notes.
For added stability, I sometimes use a bit of sweetened condensed milk or gelatin in the cream layers — especially helpful in warmer conditions.

storage/reheating

I store this cheesecake in the refrigerator—covered and cold—for up to 3–4 days. It holds its creamy, layered texture well. I don’t freeze it, because the chilled layers can separate and become watery.

FAQs

Why didn’t my layers stay separate and distinct?

If layers are too runny when poured, they may blend. I make sure the orange gelatin and cream layers are chilled or slightly thickened before layering to preserve separation.

Can I skip the gelatin in the orange layer?

You could try using orange juice concentrate or fresh juice with whipped cream alone—but the gelatin gives a firmer texture and better orange‑cream contrast.

How do I boost the orange flavor?

I sometimes add more zest, or stir in a teaspoon of orange extract—it gives a punchier, more immersive creamsicle experience.

Can I make a baked version instead?

Yes—some versions bake a cheesecake base with orange zest and swirl in orange gelatin before finishing. It needs a water bath and slower cooling, but it sets beautifully like a traditional cheesecake.

Is this cheesecake freezer‑safe?

I don’t recommend freezing. The layered texture and whipped cream can break, turning icy or grainy when thawed.

Conclusion

I turn to Orange Creamsicle Cheesecake when I want a dessert that’s chilled, creamy, and bursting with nostalgic orange‑vanilla flavor. It’s refreshing, impressive, and delightful—a perfect choice for sunny days or when I’m craving that classic creamsicle taste in a luscious cheesecake.