I’m so happy to share two fantastic orange creamsicle cheesecake recipes with you today. If you’re a fan of that bright, classic orange and vanilla combination, these desserts are for you. I’ve got options for both a full-sized no-bake cake and individual mini cheesecakes, so there’s something perfect for any occasion.
Making these treats is simpler than you might think, and the payoff is a wonderfully refreshing dessert that everyone will love. Let’s get baking (or not baking!).
Jump to Recipe:
No Bake Orange Creamsicle Cheesecake Recipe
This creamy dessert brings all the nostalgic flavor of an orange creamsicle to your table. It’s so simple to make, perfect for any time you want a sweet treat without turning on the oven.
Key Ingredients & Tips
- Cream Cheese Temperature: Make sure your cream cheese is at room temperature. This helps you get a super smooth, lump-free cheesecake filling.
- Orange Zest for Flavor: Don’t skip the orange zest! It adds a bright, fresh orange taste that really makes the creamsicle flavor pop.
What You Need
- 1 ½ cups graham cracker crumbs
- ⅓ cup melted unsalted butter
- 2 (8-ounce) packages cream cheese, softened
- 1 cup powdered sugar
- ½ cup fresh orange juice
- 1 teaspoon orange zest
- 1 (8-ounce) container frozen whipped topping, thawed
⏱️ Time: 25 minutes prep + 4 hours chilling🍽️ Yields: 8-10 servings
How to Make It
Step 1: Prepare the Crust
Mix the graham cracker crumbs and melted butter in a medium bowl until they are well combined. Press this mixture firmly into the bottom of a 9-inch pie plate or a springform pan.
Step 2: Make the Filling
In a large bowl, beat the softened cream cheese and powdered sugar until the mixture is smooth and creamy. Stir in the fresh orange juice and orange zest. Gently fold in the thawed whipped topping until everything is fully combined.
Step 3: Chill and Serve
Pour the orange creamsicle filling over the graham cracker crust. Spread it out evenly. Cover the cheesecake and refrigerate for at least 4 hours, or until it is firm enough to slice. Garnish with an orange slice before serving.
📝 Final Note
You can store this cheesecake in the refrigerator for up to 3 days, making it a great make-ahead dessert.
Orange Creamsicle Mini Cheesecakes for Parties
These individual mini cheesecakes are absolutely charming and so easy to serve. They pack all that delicious creamsicle flavor into a perfect bite-sized dessert, great for any gathering.
Key Ingredients & Tips
- Muffin Liners: Use paper muffin liners to make it super easy to remove the mini cheesecakes from the pan. It also helps with cleanup!
- Chilling Time is Key: Don’t rush the chilling! These mini cheesecakes need enough time in the fridge to set properly so they hold their shape.
What You Need
- 1 ½ cups graham cracker crumbs
- ⅓ cup melted unsalted butter
- 1 (8-ounce) package cream cheese, softened
- ½ cup powdered sugar
- ¼ cup fresh orange juice
- ½ teaspoon orange zest
- 1 cup heavy whipping cream, whipped
⏱️ Time: 20 minutes prep + 2 hours chilling🍽️ Yields: 12 mini cheesecakes
How to Make It
Step 1: Create the Mini Crusts
Line a 12-cup muffin tin with paper liners. Mix the graham cracker crumbs and melted butter. Spoon about one tablespoon of the mixture into each liner and press it down gently to form the base of your mini cheesecakes.
Step 2: Prepare the Orange Filling
In a medium bowl, beat the softened cream cheese and powdered sugar together until smooth. Stir in the orange juice and orange zest. In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture.
Step 3: Assemble and Chill
Spoon the orange creamsicle filling evenly over each graham cracker crust in the muffin tin. Smooth the tops with a spoon. Refrigerate the mini cheesecakes for at least 2 hours, or until they are firm. Gently remove them from the muffin tin before serving.
📝 Final Note
For an extra pretty touch, top each mini cheesecake with a small dollop of whipped cream and a tiny orange segment before serving.