Orange Jello, cream cheese, whipped cream, and a graham cracker crust combine in this dreamy Orange Creamsicle Cheesecake.
this Recipe
You know those random summer nights where you’re sweaty, slightly sunburnt, and standing in the kitchen staring into the fridge like something magical will appear? That was me last July. I had this craving—like a serious nostalgic craving—for a Creamsicle. You know, those orange and vanilla popsicles that melted all over your fingers when you were a kid? Yeah, those.
But guess what I didn’t have? Creamsicles. What I did have: cream cheese, heavy cream, a box of orange Jello, and a pantry that still somehow had graham crackers (a miracle, considering I live with snack monsters). And just like that, this Orange Creamsicle Cheesecake was born. Half out of desperation, half out of curiosity.
Spoiler alert: it didn’t just hit the spot—it practically sang a nostalgic little jingle and handed me a pool float. My family devoured it. My neighbor still asks about it. And now? You get to make it too.
Why You’ll Love This Orange Creamsicle Cheesecake Recipe?
It’s no-bake. Which means no oven, no sweating, no babysitting. Your house stays cool, and you still win dessert.
It’s got layers of flavor. Not metaphorically—like actual layers of orange jello-whip and tangy cream cheese goodness, swirled together like some kind of citrus cloud.
It’s nostalgic but grown-up. Like your childhood favorite in a glow-up outfit.
It keeps in the fridge and gets better the next day. (If there is a next day.)
Ingredient Notes:
You probably have most of this already. If not, it’s one grocery trip away from a perfect weekend treat.
Orange Jello: The backbone. It’s citrusy, zippy, and gives the whole thing its “creamsicle” identity.
Boiling Water: Just enough to dissolve the jello—don’t skip cooling it down after!
Graham Crackers + Melted Butter + Salt: The crust. Simple. Classic. And oddly satisfying to press into a pan.
Cream Cheese: Go full-fat. Life is short.
Powdered Sugar: Split between the cheese mix and the whipped cream. It sweetens without graininess.
Heavy Whipping Cream: This is not the place for Cool Whip, my friend. Real whipped cream gives it that dreamy texture.
Vanilla Extract: Because what even is a creamsicle without a little vanilla?
Orange Zest (Optional): It’s like hitting the “turbo” button on orange flavor. Totally worth grating your knuckles over.
How To Make Orange Creamsicle Cheesecake?
Step 1: Dissolve the Jello
Orange Jello + boiling water = liquid sunshine. Stir until completely dissolved. Then let it chill on the counter (literally) for about 30 minutes. If you rush this, you’ll regret it. Warm jello and whipped cream do not mix. Trust me.
Step 2: Prep the Pan
Use a 9-inch springform if you’ve got it. Spray it down and line it with parchment—your future self will thank you during cleanup.
Step 3: The Crust
Mix your crushed graham crackers, melted butter, and a pinch of salt until it feels like damp sand. Press that into the pan with the bottom of a glass or your fingers. Freeze it for at least 30 minutes. (No, don’t skip this. Yes, it matters.)
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Step 4: Cream Cheese Mixture
Beat the cream cheese with 1 cup powdered sugar until smooth. It should look like frosting and taste like heaven. Set it aside and resist eating it with a spoon. (Okay, maybe one spoon.)
Step 5: Whipped Cream
Whip the heavy cream, ½ cup powdered sugar, vanilla, and zest until you get soft peaks. Fold half of it into the cream cheese mixture and the other half into the now-cooled jello.
Step 6: Swirl Time
Spoon alternating blobs of jello mix and cream cheese mix into the crust. Swirl them gently with a knife. Not too much—you want that marbled creamsicle look, not orange soup.
Step 7: Chill Out
Cover and refrigerate for at least 6 hours. Overnight is better. Go to sleep knowing tomorrow’s dessert is already made.
Storage Options:
This cheesecake stays dreamy for up to 5 days in the fridge. Just cover it well so it doesn’t pick up fridge weirdness (looking at you, half-eaten onion). Do not freeze it. The texture will go weird and you’ll be sad.
Variations and Substitutions:
Lemon Jello instead of orange? Lemon cheesecake bars, baby!
Add orange extract for an extra punch of flavor.
Use a chocolate crust. Because chocolate + orange = underrated duo.
Swirl in raspberry preserves for a fruity contrast that’ll have people begging for the recipe.
What to Serve with Orange Creamsicle Cheesecake?
Fresh berries
Extra whipped cream (because why stop now?)
A scoop of orange sherbet if you’re really committing
Cold brew coffee or a mimosa—depends on the vibe
Frequently Asked Questions:
Can I make this ahead of time?
Absolutely. In fact, you should. It gets better as it sits.
Can I use low-fat cream cheese?
You can, but why would you? Live your best dessert life.
My cheesecake didn’t set—what happened?
Most likely, your jello wasn’t cooled enough or the fridge time was cut short. Patience pays off with this one.
If a slice of sunshine had a texture, this would be it. This Orange Creamsicle Cheesecake is the kind of dessert that doesn’t just taste good—it makes you feel good. Like barefoot-on-warm-grass, summer-evening good.
So go ahead, grab a fork and dive in. And if someone asks what makes it taste so nostalgic, just smile and say: “It’s got magic in it.”
Now you tell me—what’s your favorite childhood treat you’ve turned into something grown-up and fabulous? Drop it in the comments—I’d love to try it next!
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
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Orange Creamsicle Cheesecake
Prep Time 35 minutes mins
Cook Time 6 hours hrs
A refreshing no-bake dessert featuring orange Jello, cream cheese, and whipped cream layered on a graham cracker crust. A citrusy, creamy treat inspired by the classic orange creamsicle.
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12 Servings
Ingredients
For the Crust:
- 2 cups graham cracker crumbs approximately 14 full sheets
- 6 tablespoons unsalted butter melted
- Pinch of salt
For the Cheesecake Filling:
- 2 8-ounce blocks cream cheese, softened
- 1 ½ cups powdered sugar divided
- 2 cups heavy whipping cream
- ½ teaspoon vanilla extract
- Zest of 1 orange optional
For the Jello Layer:
- 1 3-ounce box orange-flavored gelatin
- 1 cup boiling water
Optional Garnish:
- Fresh orange slices
- Additional whipped cream for piping
Instructions
Prepare the Jello Base:
In a heatproof bowl, combine the orange gelatin powder with boiling water. Whisk until completely dissolved. Set aside to cool to room temperature, approximately 30 minutes.
Line the Pan:
Lightly coat a 9-inch springform pan with nonstick spray. Line the bottom and sides with parchment paper for easier removal.
Form the Crust:
In a mixing bowl, combine graham cracker crumbs, melted butter, and salt. Stir until the mixture resembles wet sand. Press evenly into the base and slightly up the sides of the prepared pan. Transfer to the freezer for a minimum of 30 minutes.
Prepare the Cheesecake Layer:
In a large bowl, use an electric mixer to beat softened cream cheese with 1 cup of powdered sugar until smooth and creamy (about 2 minutes). Set aside.
Whip the Cream:
In a separate bowl, whip the heavy cream with the remaining ½ cup powdered sugar, vanilla extract, and orange zest (if using) until stiff peaks form.
Assemble the Filling:
Gently fold half of the whipped cream into the cream cheese mixture until fully incorporated. Fold the remaining whipped cream into the cooled orange gelatin mixture in a separate bowl.
Layer the Cheesecake:
Alternately spoon the cream cheese mixture and the jello mixture into the chilled crust, creating visible layers. Use a butter knife to gently swirl the two mixtures together for a marbled effect.
Chill Until Set:
Cover the cheesecake with plastic wrap and refrigerate for at least 6 hours or overnight, until completely firm.
To Serve:
Remove the sides of the springform pan. Garnish with additional whipped cream or orange slices, if desired. Slice with a sharp knife and serve chilled.
Notes
To make this recipe gluten-free, simply substitute the graham cracker crumbs with a certified gluten-free graham-style alternative. Ensure that the orange gelatin and all other packaged ingredients are clearly labeled as gluten-free.
Bitty
DID YOU MAKE THIS RECIPE?Let me know! Mention @nodashofgluten or tag #nodashofgluten
Bitty
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
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