This orange creamsicle no bake cheesecake is the perfect creamy mix of vanilla and orange citrus in a fun creamy cheesecake package. This is the perfect summertime dessert!
Just imagine it: lady fingers with a kick of orange juice, creamy vanilla cheesecake and a homemade orange pudding coming together in one delicious dessert. Imagine no more and run to the kitchen to make one.
This no bake cheesecake has a few steps, but it’s really easy to make. The flavors are absolutely amazing together and the texture is perfect. It’s perfect for a celebration or a summer get together.
The flavors of orange and vanilla are a match made in heaven. And (not so) shockingly I am not the only one who thinks so.
The combination always reminds me of childhood trips to Florida and getting a orange and vanilla twist cone at the roadside citrus stands. Dreamsicles are one of my dad’s favorite treats as well.
I thought it would be fun to make a cheesecake that celebrated those same flavors. Seeing as it is a summer flavor combination, a no bake cheesecake recipe was definitely the way to go.
This cheesecake has a perfectly fluffy and fun texture and the layers worked so well together. Even the non-cheesecake lovers in the family went nuts over it.
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Tips and Tricks:
You may want to place your springform pan on a plate or another pan while it sets up. If there is extra orange juice in your lady fingers, it may try to run out.
So if your springform pan isn’t 100% leak proof, you’ll want something to catch the drips. It’s much easier to clean a plate than the fridge!
If you want distinct layers, be gentle while pouring the orange mixture over the cheesecake mixture. The dip in the center of the cheesecake in the photos was caused by overexuberant pouring.
Give yourself plenty of time to let your cheesecake set up. It is too pretty to have it be a mess. Though it will certainly be delicious either way.
This is best served cold. So get yourself a nice big slice and enjoy!
No Bake Orange Creamsicle Cheesecake
Ingredients
Orange Pudding
- 2 Tablespoons cornstarch
- ½ cup granulated sugar
- 1¾ cup whole milk
- 4 Tablespoons frozen orange juice concentrate
- 2 Tablespoons butter
Ladyfinger Crust
- 7 oz ladyfinger cookies the crunchy kind
- 2 cups orange juice
No Bake Cheesecake
- 16 ounces cream cheese softened
- ½ cup granulated sugar
- 1 Tablespoon vanilla extract
- 2 cups heavy cream cold
Instructions
Orange Pudding
- In a large (preferably heavy bottomed) saucepan, whisk together the sugar and corn starch. Add a tablespoon or two of cold milk and whisk until smooth. Slowly add milk, whisking as you go so that there aren't any lumps.2 Tablespoons cornstarch, ½ cup granulated sugar, 1¾ cup whole milk
- Bring to boil over medium heat, stirring constantly. Continue stirring for a minute or two. The pudding should be thick enough to coat the back of a spoon.
- Stir in the orange juice concentrate and butter. Allow to cool for about 20 minutes, then refrigerate until ready to use.4 Tablespoons frozen orange juice concentrate, 2 Tablespoons butter
Crust
- Break each lady finger so that they are about the height of your 8" springform pan.7 oz ladyfinger cookies
- Dip each piece of lady finger into orange juice. Place the lady finger, sugar side out around the springform pan. Use the short pieces to hold them up. It's ok if the bottom isn't a solid crust, just do your best to spread it out evenly and make the outside sturdy and spread out the rest.2 cups orange juice
Cheesecake Filling
- Beat the cream cheese until smooth. Add the sugar and vanilla and continue beating on high for a couple of minutes.16 ounces cream cheese, ½ cup granulated sugar, 1 Tablespoon vanilla extract
- Get the cream from the refrigerator and drizzle in while the mixer is still on high.2 cups heavy cream
- Once the cream is completely added, beat until smooth, creamy, airy and stiff enough to hold a peak.
Assembly
- Spoon cream cheese mixture into crust and spread smooth. Be sure to leave room for the pudding.
- Spread cooled pudding over cream cheese mixture and place in the refrigerator.
- Chill for at least an hour, but preferably several hours, before serving.
- Serve cold.
Notes
Video
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Looks so pretty and sure it's tasty too!
It really is! Thanks, Caroline!
I'm such a fan of no-bake cheesecakes! And I loooooooove creamsicles. Can't wait to make this!
Yay! This sounds perfect for you then! I hope you love it!
This looks amazing!! Definitely on the to make list.
Thank you so much!
Carlee, this is the best! I love these 2 flavors together, brings back the happy days of childhood! And not having to heat up the oven for hours on end during the summer heat, so excited to try this.
Thank you, Nikki! And it seems like it would be easy enough to make it gluten free. Just some sort of different crust and you'd be in business!
this is so gorgeous! I love the orange flavor!
Thank you!
This is probably the first time EVER that I read a recipe three times. I'm a useless cook but I soooo want to try make this cheesecake. It sounds absolutely divine Carlee. Just in case I'm going to wait until my daughter has a gap in her swimming schedule so we can make it together. Okay to be honest she'll make it for me and I'll wash the dishes afterwards to say thank you. Thank you Carlee, it really does sound divine
Thank you so much, Michelle! There are a few steps, but it really isn't too hard! I hope you give it a go.
This looks like so much fun! My kids loved watching your new rapid recipe video to go with the recipe and asked right away when we can make 🙂
Yay! You'll have to let me know how you like it if you try it!
This is a gorgeous cheesecake! My dad always loved creamsicles and as a child we always had them in our freezer. This would be the perfect cake to serve up this summer for him!
This would be perfect then!! I hope you both love it!
Great minds Carlee…I do have to admit that your cheesecake is much more beautiful than my martini.
There is just something so delicious about creamsicles… and to be honest, I could really go for one of your martinis right about now!
This looks fantastic! Do you put the ladyfingers in the bottom of the springform pan and also around the edge? And how did you get that perfect indentation in the center where the orange pudding settled?