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Slice of no-bake orange cheesecake with a glossy orange topping and biscuit crust lifted onto a plate.

No-Bake Orange Creamsicle Cheesecake

This no-bake orange creamsicle cheesecake is a creamy citrus dessert made with a buttery biscuit crust, smooth vanilla cheesecake filling, and a bright orange topping. It’s an easy no-bake cheesecake recipe that chills into a light, refreshing make-ahead dessert.
Recipe Developer-Estefania
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 minute
Additional time4 hours 30 minutes
Total Time 21 minutes

Ingredients

For the Crust

  • 150 g cookies
  • 40 g butter melted

For the Cheesecake Filling

  • 300 g heavy cream
  • 100 g powder sugar
  • 400 g soft cheese
  • 4 sheets gelatine
  • 80 ml water
  • 1 teaspoon vanilla paste

For the Orange Topping

  • 200 ml orange juice
  • 2 sheets gelatine

Instructions

  • Crush 5 ounces (150 g) of cookie crumbs into fine crumbs. Mix with 3 tablespoon (40 g) melted butter until well combined. Press the mixture firmly into the bottom of a 20 cm cake mold and refrigerate for about 10 minutes.  
  • In a mixing bowl, whip 1¼ cups (300 g) heavy cream for about 1 minute. Add ¾ cup (100 g) powdered sugar and continue whipping for another 2 minutes until light and fluffy. Add 14 ounces (400 g) cream cheese and 1 teaspoon vanilla paste, then beat until smooth and creamy.  
  • Soak 4 sheets of gelatine in cold water for about 5 minutes until soft. In a small saucepan, combine the soaked gelatine with ⅓ cup (80 ml) water and heat gently while stirring until fully dissolved. Let it cool slightly. 
  • Pour the dissolved gelatine into the cheesecake mixture and mix well until fully incorporated.
  • Pour the cheesecake filling over the chilled crust and smooth the top evenly. Place the cheesecake in the refrigerator while preparing the topping.  
  • Soak 2 sheets of gelatine in cold water for 5 minutes until soft.
  • Warm a small amount of the ¾ cup (200 ml) orange juice in a saucepan, then add the soaked gelatine and stir until fully dissolved. Remove from the heat, mix in the remaining orange juice, and blend well.  
  • Pour the orange topping gently over the chilled cheesecake. Refrigerate for at least 1 hour, or until the topping has fully set.  
  • Once set, carefully remove the sides of the cake mold and the plastic.

Notes

Let the Gelatine Cool Slightly: I like to let the gelatine mixture cool for a minute before adding it to the filling so it blends smoothly into the cream mixture. 
Chill Overnight for Clean Slices: I find the cheesecake slices more neatly when it has had plenty of time to chill before adding the topping. 
Pour the Orange Layer Gently: Pouring the topping slowly helps keep the cheesecake layer underneath smooth and even. 

Nutrition

Calories: 503kcal | Carbohydrates: 31g | Protein: 7g | Fat: 40g | Saturated Fat: 23g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 104mg | Sodium: 269mg | Potassium: 172mg | Fiber: 0.3g | Sugar: 22g | Vitamin A: 1416IU | Vitamin C: 13mg | Calcium: 81mg | Iron: 1mg