Hey y'all! If you love that nostalgic orange-and-vanilla creamsicle flavor, this No-Bake Creamsicle Cheesecake (Orange & Vanilla Swirl) is your new summer showstopper. It’s silky, light, and citrusy with a buttery graham crust—and it’s perfect for cookouts, birthdays, potlucks, or whenever you’re craving a cool, creamy treat without turning on the oven. Let’s get cooking!
Prep Time: 25 minutes | Chill Time: 6 hours (overnight best) | Total Time: 6 hours 25 minutes | Yield: One 9-inch cheesecake (12 slices)
Why You'll Love This No-Bake Creamsicle Cheesecake (Orange & Vanilla Swirl)
- No oven needed—cool, creamy cheesecake that sets in the fridge.
- Bright orange zest and vanilla create that classic creamsicle nostalgia.
- Make-ahead friendly for stress-free entertaining.
- Dreamy, mousse-like texture with gorgeous orange-and-vanilla swirls.
- Easy to customize with fun variations and toppings.
Ingredients for No-Bake Creamsicle Cheesecake
Crust
- Graham cracker crumbs: 2 cups (200 g)
- Granulated sugar: 2 tablespoons (25 g)
- Fine sea salt: ⅛ teaspoon
- Unsalted butter, melted: 7 tablespoons (98 g)
- Finely grated orange zest (optional): 1 teaspoon
Filling
- Cold water (for blooming gelatin): ¼ cup (60 ml)
- Unflavored powdered gelatin: 2 ½ teaspoons (about 7 g; 1 envelope)
- Full-fat cream cheese, softened: 24 ounces (680 g)
- Confectioners’ (powdered) sugar: ¾ cup (90 g)
- Fine sea salt: ⅛ teaspoon
- Sour cream: ½ cup (120 g)
- Pure vanilla extract: 1 ½ teaspoons
- Heavy whipping cream, cold: 1 ¼ cups (300 ml)
- Orange juice concentrate, thawed: ⅓ cup (80 ml)
- Finely grated orange zest: 1 tablespoon
- Orange gel food coloring (optional): 2–3 drops
Garnish (optional)
- Lightly sweetened whipped cream: 1 cup (whipped)
- Fresh orange slices, peel curls, or extra zest
How to Make the Orange & Vanilla Swirl Cheesecake (No-Bake)
Step 1: Prep the pan for No-Bake Creamsicle Cheesecake
Line the bottom of a 9-inch springform pan with parchment and lightly grease the sides. For extra-clean edges, wrap the outside with foil to stabilize and place on a sheet pan.
Step 2: Mix and set the graham crust
In a bowl, combine graham crumbs, sugar, and salt. Stir in melted butter and optional zest until the crumbs look like wet sand. Press firmly into the pan bottom (use a flat-bottom glass). Refrigerate 15 minutes to set. Optional: For a firmer crust, bake at 350°F (177°C) for 8 minutes, then cool completely (about 15 minutes) before filling.
Step 3: Bloom and melt the gelatin for no-bake stability
Sprinkle gelatin over ¼ cup cold water; let bloom 5 minutes. Melt gently in a microwave (10–15 seconds) or over low heat until fully dissolved and fluid (about 120–130°F / 49–54°C). Do not boil. Let cool 2–3 minutes until just warm but still liquid.
Step 4: Make the creamy vanilla base
Beat softened cream cheese, powdered sugar, and salt on medium speed until ultra-smooth and fluffy, 2 minutes. Mix in sour cream and vanilla until combined, 30 seconds.
Step 5: Whip the cream and lighten
Whip cold heavy cream to stiff peaks, 1 ½–2 ½ minutes. On low speed, stream the melted gelatin into the cream cheese mixture; mix just to incorporate. Fold in the whipped cream gently with a spatula until silky.
Step 6: Divide and flavor for the orange & vanilla swirl
Divide the filling evenly into two bowls. To one bowl, fold in orange juice concentrate, orange zest, and food coloring (if using) until a vivid creamsicle hue forms. The other bowl remains vanilla.
Step 7: Swirl and set the No-Bake Creamsicle Cheesecake (Orange & Vanilla Swirl)
Dollop alternating scoops of orange and vanilla fillings into the crust. Use a skewer or butter knife to swirl with a few gentle figure-eights; don’t overmix. Smooth the top. Chill uncovered for 30 minutes, then cover and refrigerate at 37–40°F (3–4°C) for at least 6 hours, preferably overnight, until fully set and sliceable.
Step 8: Unmold, garnish, and serve
Run a thin knife around the edge, release the ring, and transfer to a serving plate. Pipe or spoon whipped cream and add orange slices or curls. Slice with a hot, dry knife for clean edges.
Notes for Perfect No-Bake Creamsicle Cheesecake
- Room-temp dairy blends smoother—set cream cheese out 45–60 minutes before starting.
- For a tidy, sturdy crust, see this crumb crust guide from King Arthur Baking: How to master crumb crusts.
- If your gelatin cools too much and thickens, rewarm in 5-second bursts until fluid; never boil.
Variations: Fun Twists on Orange-Vanilla Swirl Cheesecake
- Tropical Creamsicle: Swap half the orange concentrate for pineapple juice concentrate and add toasted coconut to the crust.
- Mandarin Swirl Cheesecake Bars: Use mandarin orange segments and set in a 9×13-inch pan; cut into bars.
- Gluten-Free Creamsicle Cheesecake: Use gluten-free graham crackers or almond cookie crumbs for the crust.
Equipment for No-Bake Creamsicle Cheesecake
- 9-inch springform pan
- Mixing bowls and electric mixer
- Rubber spatula and whisk
- Measuring cups/spoons and kitchen scale (optional but helpful)
- Skewer or thin knife for swirling
- Instant-read thermometer (optional, for gelatin)
Storage & Make-Ahead for Creamsicle Cheesecake
Refrigerate covered for up to 4 days. For food safety, keep chilled at or below 40°F (4°C); see FDA refrigerator guidance: Safe refrigeration tips. To freeze, chill until set, then freeze uncovered until firm, wrap tightly, and store up to 2 months. Thaw overnight in the fridge before serving.
Serving & Pairings for Orange-Vanilla Swirl Cheesecake
- Top with fresh berries, candied orange peel, or a drizzle of vanilla bean sauce.
- Pair with sparkling water, iced tea, or a glass of crisp Prosecco.
- Serve well-chilled for the best creamy-meets-zesty contrast.
Pro Tips for No-Bake Creamsicle Cheesecake Success
- Beat the cream cheese until completely lump-free before adding anything else for the smoothest texture.
- Gelatin basics matter—bloom in cold water, then gently heat just to dissolve; learn more here: Understanding gelatin.
- For picture-perfect swirls, alternate small scoops and swirl just 2–3 times; over-swirling blends the colors.
FAQ: No-Bake Creamsicle Cheesecake (Orange & Vanilla Swirl)
Can I make this without gelatin?
Yes—use 8 ounces (225 g) whipped topping in place of heavy cream and skip the gelatin, or use 1–1 ½ teaspoons agar-agar powder bloomed and simmered per package directions, noting the texture will be slightly firmer.
Why is my cheesecake soft?
Common causes are under-chilling, too much liquid, or gelatin not fully dissolved. Chill at least 6 hours (overnight best) and measure liquids precisely.
Can I use a store-bought crust?
Absolutely. Use two 9-inch ready-made graham crusts (this recipe makes a tall cheesecake); divide the filling and chill as directed.