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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Hi, I was just about to make this recipe but I wanted to clarify how much cream cheese is used. The recipe says 16 oz but the video looks like only one 8 oz block was added?
16 ounces is correct. The blocks of cream cheese are just stacked on top of each other in the video. I hope you enjoy your cheesecake!
How would you mix it by hand? I don’t own beaters or a mixer
It would be a workout to do it by hand. It’s not impossible, but it takes some umph. If you give it a go, mix in a little cream and a time and really try to get it mixed in before adding more. Whip it up as much as you can once all of the cream is added. Alternatively, you can try to just fold in some cool whip instead. It would give you the airy texture without needing as much forearm strength.
Hi how much does a ounce convert to a cup
There are 8 (liquid) ounces in a cup. For mass measurements, it depends on the density of the ingredient.
Creamsicle was a favorite growing up!
It's definitely a classic combo, we still love it!
Such a pretty cheesecake!
Thank you!
Whoa, gorgeous! Pinned this to my desserts board, can't wait to make it.
Yay! Thank you so much! I hope you enjoy it!
Carlee, we love Orange Creamsicle and this cheesecake sounds fantastic. Isn't it true that if you can have it all of the time, it just isn't as good. I love the memories of visiting your grandparents in Florida (wish mine were there now so I could go visit them). Thanks for sharing. I can't wait to try this recipe. Shared and pinned.
Thank you so much, Amy! As much as I love having access to most any food year round, there is something to be said for looking forward to the season of something or having to travel to get it. It definitely adds to the mystique and fun!