Go Back
+ servings
No Bake Orange Creamsicle cheesecake 210 H2: Orange cheesecake 720 No bake orange creamsicle cheesecake 210 Orange cheesecake recipe 140 Orange cream cheesecake 140 Easy cheesecake recipe no bake 2400 No bake pumpkin cheesecake recipe 390 add in paragraphs: No bake orange cheesecake 90 No bake cheesecake filling recipe 320 Homemade no bake cheesecake recipe
Print Recipe
5 from 2 votes

No Bake Orange Creamsicle Cheesecake

This No Bake Orange Creamsicle Cheesecake is the perfect no-bake cheesecake for your next gathering.  It's smooth and creamy and has all the orange dreamsicle flavors you love.  It's the perfect dreamsicle dessert!
Prep Time15 mins
setting time1 hr
Total Time1 hr 15 mins
Course: Dessert
Cuisine: American
Servings: 12 people
Calories: 373kcal

Ingredients

Creamsicle Cheesecake Mixture

  • 3 Tbsp Orange Zest
  • ½ Cup Orange Juice
  • 1 Cup Milk Whole or 2% work great
  • 1 Box White Chocolate Pudding (3.4 oz box)
  • 8 oz Cream Cheese Full fat or part-skim work great
  • ½ Cup Powdered Sugar confectioners sugar
  • 1 ½ Cups Whipping Cream Heavy whipping cream
  • 1 tsp Vanilla pure extract
  • 2 tsp Orange Extract

Nilla Wafer Crust

  • 1 ½ Cups Crushed Nilla Wafers (3 cups Nilla Wafers makes 1 ½ cups crushed)
  • Cup Sugar
  • 6 Tbsp Butter

Instructions

For the Cheesecake Mixture

  • In a large mixing bowl (or electric mixing bowl, I like to use my Kitchen Aid or Bosch for this recipe) beat the whipping cream until soft peaks form. 
  • Wash and dry a large orange. Use a zesting tool or fine grater to zest the orange.
  • In a blender, blend together the orange zest and orange juice until the zest is well blended. (this will ensure your cheesecake is nice and creamy and you don't have chunks of orange zest.) Set aside.
  • In a separate bowl, beat the cream cheese with an electric until light, fluffy, and smooth. Add in the milk/pudding mixture. Beat until creamy.
  • Add powdered sugar, vanilla extract, and orange extract.
  • Gently fold the whipped cream into the cream cheese mixture.
  • Pour mixture into the prepared Nilla Wafer Crust. Smooth out the top with the back of a spoon.
  • Refrigerate for a couple of hours or until the pie is set. Serve.

For the Nilla Wafer Crust

  • Use a food processor to mince your Nilla Wafers into crumbs. You will want about 1 ½ cups of Nilla Wafer crumbs for a 9" pan.  (This should be about 3 cups of whole Nilla Wafers).
  •  Add the ⅓ cup of sugar to the Nilla Wafer Crumbs.
  • Melt your butter and add it to the crumb mixture.
  • Toss the mixture with a fork. It does a better job of combining all the ingredients. The mixture should resemble wet sand. When you squeeze some in your hand it should keep its shape but crumble just a little.
  • Use the back of a spoon, the flat bottom of a measuring cup or your hands to press the graham cracker mixture into a 9" springform pan.  Be sure to try and get the sides even first and then press the remaining crumbs into the bottom of the pie plate.
  • To finish the Nilla Wafer crust, to make sure it doesn't crumble and will hold it's shape while being served, bake the crust in a 350-degree oven for 12-14 minutes. You can also freeze the Nilla Wafer crust for about 30 minutes. This method works great too and just firms up the butter. 

Nutrition

Calories: 373kcal | Carbohydrates: 32g | Protein: 3g | Fat: 26g | Saturated Fat: 15g | Cholesterol: 79mg | Sodium: 298mg | Potassium: 111mg | Fiber: 1g | Sugar: 24g | Vitamin A: 928IU | Vitamin C: 7mg | Calcium: 66mg | Iron: 1mg