Go Back
–+ servings
Removing slice of no bake cheesecake from pan showing lady finger crust, creamy vanilla center and orange topping.

No Bake Orange Creamsicle Cheesecake

If you are looking for a fun summer dessert, you are in the right place. This no bake cheesecake has layers of vanilla and orange in a pretty lady finger crust. It looks great and tastes even better! 
Prep Time20 minutes
Cook Time15 minutes
Additional Time2 hours
Total Time2 hours 35 minutes
Servings: 12 Servings
Author: Carlee

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

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.
  • 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.

Crust

  • Break each lady finger so that they are about the height of your 8" springform pan.
  • 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.

Cheesecake Filling

  • Beat the cream cheese until smooth. Add the sugar and vanilla and continue beating on high for a couple of minutes.
  • Get the cream from the refrigerator and drizzle in while the mixer is still on high.
  • 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

If you don't want to use the lady fingers, you can make a graham cracker crust. 

Nutrition

Serving: 1Serving | Calories: 358kcal | Carbohydrates: 30g | Protein: 5g | Fat: 24g | Saturated Fat: 15g | Polyunsaturated Fat: 8g | Cholesterol: 96mg | Sodium: 145mg | Sugar: 20g
Tried this recipe?Please consider rating it and saving on Pinterest for later!