This is the BEST no-bake Orange Creamsicle Cheesecake that will remind you of the old-fashioned creamsicle bar! It’s a quick and easy recipe that can be made in about 10 minutes. You’ll need 5 simple ingredients: cream cheese, orange juice concentrate, sweetened condensed milk, and whipped cream all combined to make a filling and poured in a graham cracker crust.
Orange cheesecake is fluffy and creamy and one of those desserts everyone loves! PLUS, it’s best made-ahead! That’s my kind of easy no bake dessert!
I love classic or traditional baked cheesecake, but sometimes I love no-bake cheesecakes because they’re so easy to make and practically fool-proof. No to mention super creamy and decadent! Really, I’m all about an easy no bake recipes like Banana Cream Pie with Pudding, Chocolate Banana Cream Pie, No Bake Peach Icebox Cake, and No Bake Lemon Cheesecake.
This orange cheesecake is so creamy and dreamy which makes it a great choice for the holidays, especially Easter and Christmas. But, it’s also awesome for BBQs and picnics because you don’t have to turn on the oven!
Table of contents
Why You’ll Love This Recipe:
- Quick and easy! You can literally make this cheesecake in about 5-10 minutes. Just be sure to make it ahead of time so it can chill.
- Simple ingredients! You’ll need normal ingredients and I have a few ideas for switching it up if you don’t have everything on hand. Oh, and it’s eggless, too.
- Make-ahead! I’m all about make ahead recipes! This one is BEST if you make it ahead of time, which is a huge lifesaver if you’re entertaining or for crazy busy days!
Ingredients and Substitutions:
Let’s talk about the options!
- Crust: I love using a premade graham cracker crust because I always keep a few on hand. They keep well in a dark cool place. Nilla wafer crust or chocolate crust made with Oreos are both great options too. You could also make it using a gingersnap crust. Feel free to make a homemade crust if you have time!
- Orange Juice: This is the frozen concentrate. You’ll thaw it before using it.
- Cream Cheese: I always recommend regular, full-fat cream cheese because I think it tastes better and because low-fat cream cheese has higher water content and can change the consistency of the pie. I prefer Philadelphia cream cheese.
- Whipped Cream: Homemade whipped cream from heavy cream is so much better than frozen whipped topping. You can use either though.
How to Make No-Bake Orange Cheesecake
You literally only need about 5-10 minutes to make this cheesecake, BUT you need at least 3 hours to let it freeze, overnight is even better. It’s an important step and it will make it much easier to slice without making it look like a melted orange creamsicle in a cheesecake!
Step 1: Add room temperature cream cheese to a mixing bowl and beat with an electric mixer until light and fluffy, about 1 minute.
Step 2: Add condensed milk, thawed orange juice concentrate, and vanilla extract (optional). Mix until combined.
Step 3: You can add a couple of drops of orange food coloring to really drive home that this is an orange cheesecake. It’s totally optional. TIP: I never have orange food coloring so I add two drops of yellow food coloring and 1 drop of red food coloring. Start with a little and add more until you get the color you’re looking for.
Step 4: Fold whipped cream into the cheesecake mixture. Be gentle so the whipped cream stays nice and fluffy!
Step 5: Pour cheesecake filling into a homemade graham cracker crust or prepared crust. Freeze it for at least three hours, or refrigerate for 6 hours. This will make it easier to slice.
Make sure the cream cheese is at room temperature before you start making the cheesecake. Otherwise, the orange cream cheesecake filling will have little lumps in it.
Condensed milk is NOT the same thing as evaporated milk. Condensed milk has had some of the liquid cooked off and has sugar added to it. It’s thick and incredibly delicious all by itself!
You can make different flavors of this cheesecake by using different kinds of juice. Lemonade and limeade are great options. I assume grape juice and fruit punch would be delicious too. Use coordinating food coloring to emphasize the flavor.
Topping Ideas:
I’m sure you can get super creative with ideas, Anything that pairs with orange flavor goes. Here are a few of our favorite ways to garnish it. Oh, and it’s best to garnish it just before serving.
- Whipped Cream
- Orange zest
- Drizzle with raspberry sauce
- Drizzle with chocolate hot fudge sauce
- Chocolate curls
FAQs:
No bake cheesecake has to chill for several hours to set up. It’s also important to make sure the whipped cream is whipped until it has stiff peaks, then gently fold into cheesecake filling so it doesn’t deflate the whipped cream.
Yes! I always freeze this orange no bake cheesecake because it helps it to set faster. A no bake cheesecake will keep in the freezer for about 2 months. A thawed frozen cheesecake shouldn’t be frozen a second time.
As I said, I always keep this orange cheesecake in the freezer. You can keep in it and other no bake cheesecakes in the fridge for up to 5 days. I prefer eating them within 3-4 days though.
Other Orange Recipes:
- Cranberry Orange Bread
- Slow Cooker Orange Drumsticks
- Slow Cooker Orange Chicken
- Orange Knots
- Orange Spinach Salad
I love it when you make my recipes and give me feedback! If you have a minute please comment below and leave a star ranking! Also, be sure to follow me on Pinterest, Instagram, and Facebook!
Recipe:
No Bake Orange Cheesecake
Equipment
Ingredients
- 1 9 inch graham cracker pie crust
- 8 ounces cream cheese room temperature
- 14 ounces sweetened condensed milk NOT evaporated milk
- 6 ounces frozen orange juice concentrate thawed
- 1 teaspoon vanilla extract optional
- a couple drops of yellow and red food coloring
- 8 ounces whipped topping
Instructions
- Beat room temperature cream cheese until fluffy.
- Add sweetened condensed milk and thawed orange juice concentrate. Mix until incorporated. You can also add a teaspoon of vanilla extract if you'd like. Trust me, it's good!
- OPTIONAL: Add a few drops of food coloring to make the pie filling a little more orange. I added two drops of yellow and one drop of red. Start with a few and more until the orange cheesecake filling is about the color of a creamsicle.
- Gently fold whipped topping into the orange pie filling.
- Pour pie filling into the graham cracker crust and spread evenly.
- Refrigerate for at least 6 hours or freeze for at least 3 hours. I prefer freezing the pie overnight.
- Remove the cheesecake from the freezer about 5 minutes before serving. Slice into wedges. Garnish with whipped cream, chocolate curls, or chocolate sauce. Serve.
Notes
- You can easily make a homemade pie crust if you’d like.
- A chocolate pie crust is delicious.
- The cheesecake will stay firmer if it’s stored in the freezer. Keep in an airtight container or tightly wrap with foil and it will last up to three months.
- Orange cheesecake will keep in the fridge for up to 3-4 days.
- This is NOT the same thing as evaporated milk. It comes in a short 14-ounce can. It’s thicker than milk because most of the water has been cooked off and sugar has been added.
Nutrition
Penny DeFelippo says
I’ve made this recipe three times and I’m making the fourth right now for company tomorrow. I love it.
Amy Engberson says
This pie is a favorite! It’s so easy and so yummy!
Lily says
This sounds delicious! Would the consistency be good for individual jar desserts? Thank you.
Amy Engberson says
That’s a fun idea! I think they would work great made in jars. Let me know how it goes!
Pink Parrot says
I followed the recipe as written and chilled for 8 hours. The pie was sweet, yet had an odd bitterness to it… most likely due to the frozen orange juice. The consistency was ok, albeit slightly sticky / gummy. I used generic cool whip. I’m not sure if that made a difference. I wonder if something like tang or orange jello would be a better fit for such a pie.
Amy Engberson says
Whipped topping gets kind of gummy if it’s old. I wonder if that altered the texture. Orange juice concentrate is has more flavor than orange juice so flavor would be milder if you used it.
Bkoopa says
I’ve learned the hard way it’s best to read these reviews before I waste my ingredients. Especially in this economy . I only saw the one person that made the recipe and she said her turned out soupy and I didn’t see anybody else who said they made it and it turned out right- which I find very disappointing cuz I’ve already bought the ingredients, sat here & handwrote the recipe and I was about to go in the kitchen to make it w/o reading the reviews. Glad I did, now I’m too scared to try it now. I feel like it needs some gelatin somewhere in here . Ugh! Back to the drawing board to find another recipe. And I’m this late in the game already, darn!
Amy Engberson says
This recipe actually has a 5-star rating. You need to ensure the pie has time to freeze for 3 hours, or at least 6 hours to chill in the fridge. It won’t be set up if it doesn’t have time to chill.
Ivan Hardamon says
The Creamy Cool Whip works better for pie to set…and add drained mandarin oranges…Delish
Amy Engberson says
You can definitely use Cool Whip. I prefer using heavy cream because it doesn’t have extra ingredients, just cream!
JoAnn says
I tried making this for Easter and, though it was very tasty, it did not solidify. I double-checked all ingredients and froze it overnight. Took out of the freezer about 2 hours before serving and held it in the refrigerator, and it was rather soupy. It definitely was edible, but not firm like your picture. Any tips?
Amy Engberson says
Hmmm! It’s always hard to know exactly what happened without being there. Did you use orange juice concentrate (straight from the can without water added)? That’s the only thing I can think that might have made it runny.
JoAnn says
Yes, I did — Because I really liked the flavor, I will try again! Thanks for responding.
Amy Engberson says
Hmmm. I’m not sure why it wouldn’t have been set up? Let me know how it goes next time.
Ashley | Spoonful of Flavor says
I would love a slice of this for dessert!
Robin says
Heading to the store to get ingredients to make this. Looks
Amy Engberson says
I can’t wait for you to try it!
Ashley @ Big Flavors from a Tiny Kitchen says
What a fun idea to turn this into a pie! Love that it’s no bake, too – perfect for the hot summer weather!
Krista says
I must make this! I love how easy it is!
Jen says
Orange Creamsicles are my favorite summer treat so it’s only fitting that I make this ASAP!!
Stacey @ Bake.Eat.Repeat. says
No bake desserts are the best in the summer! This pie looks amazing – I think my kids would go crazy for it!
Dee says
Summers are horrible here — we couldn’t live without the A/C, but this pie would definitely make us forget the heat!
Patricia @ Grab a Plate says
Win-win!! Delicious! I love these kind of desserts, and I’m an orange fanatic 🙂 I wish our summer evenings in Phoenix cooled down – no such luck!