The Dreamiest No Bake Orange Creamsicle Cheesecake Ever
Ladies you're going to flip over this recipe. My No Bake Orange Creamsicle Cheesecake is like summer sunshine on a plate. It's got this amazing buttery graham cracker crust topped with the most incredible creamy orange filling and a cloud of whipped cream on top. The best part? No oven needed which makes it perfect for those hot days when you're craving something sweet and refreshing.
Why This Recipe Is Pure Magic
If you're looking for the perfect summer dessert this is it. Every bite takes you right back to those orange creamsicle pops we all loved as kids but in a totally grown up way. I love that I can whip this up without turning on my oven and it always gets rave reviews at parties. Plus it's so pretty everyone thinks you spent hours making it.
Let's Gather Our Ingredients
- For That Perfect Base: Graham cracker crumbs make the most amazing crust you'll love.
- The Butter Situation: Melted butter to hold that crust together just right.
- Creamy Dreams: Make sure your cream cheese is nice and soft this is super important.
- Sweet Touch: Regular granulated sugar keeps everything balanced.
- Orange Magic: I use mandarin oranges they're perfect every time.
- Extra Yum: A splash of vanilla makes everything taste better.
- Cloud Like Finish: Whipped cream both in the filling and on top makes it so heavenly.
Here's How We Make It
- First The Crust
- Grab your springform pan give it a quick spray then mix those graham crumbs with melted butter press it in and pop it in the fridge for about an hour.
- Time For The Filling
- Beat your cream cheese until it's super smooth add your sugar mandarins and vanilla then fold in that whipped cream until it's light and fluffy.
- Put It All Together
- Pour all that creamy goodness over your chilled crust and smooth out the top.
- The Waiting Game
- Pop it in the freezer for at least 4 hours I know it's hard to wait but so worth it.
- The Big Reveal
- Take it out let it hang in the fridge for 30 minutes then add your pretty toppings and slice it up.
My Best Tips For Success
Trust me on this one room temperature cream cheese is a must for getting that silky smooth texture. Don't go crazy with the mixing once you add the whipped cream you want to keep things light and airy. A springform pan makes life easier but if you don't have one just line your pan with parchment paper.
Making It Extra Special
I love adding a swirl of whipped cream on top with some fresh mandarin slices it makes it look so pretty. Serve it alongside some iced tea or lemonade for the perfect summer dessert spread. It's always the star of my BBQs and picnics.
Keeping It Fresh
This beauty will stay perfect in your fridge for about 3 days if it lasts that long. Want to make it way ahead? Wrap it up tight and freeze it for up to 2 months. Just remember to let it thaw in the fridge when you're ready to serve it'll keep that amazing creamy texture.
Frequently Asked Questions
- Why does the cheesecake need to be frozen?
Freezing helps the cheesecake set firmly since it's no-bake. It also makes cutting clean slices easier and gives a texture similar to a frozen creamsicle.
- Can I use fresh oranges instead of mandarin?
While fresh oranges work, mandarin oranges in light syrup provide consistent sweetness and texture. If using fresh, you might need to adjust the sugar.
- Why room temperature cream cheese?
Room temperature cream cheese blends more smoothly, preventing lumps in your filling. Cold cream cheese can leave chunks in the mixture.
- Can I make this ahead?
Yes! This cheesecake can stay frozen for up to a month if wrapped well. Just thaw in the fridge for 30 minutes before serving.
- What if I don't have a springform pan?
Line a regular cake pan with foil or parchment, leaving overhang on the sides. Use this to lift the cheesecake out when ready to serve.