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No-Bake Orange Creamsicle Cheesecake

No-bake orange creamsicle cheesecake with a buttery golden Oreo crust and a pale orange, creamy filling set until sliceable. Topped with whipped cream and vivid orange zest curls for a classic creamsicle dessert vibe.
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Prep Time 25 minutes
chilling 6 hours
Total Time 6 hours 25 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

For the Golden Oreo crust
  • 24 Golden Oreos finely crushed
  • 5 tbsp butter melted
For the orange creamsicle filling
  • 24 oz cream cheese softened
  • 1 cup powdered sugar
  • 14 oz sweetened condensed milk 1 can
  • 0.333 cup fresh orange juice
  • 2 tbsp orange zest
  • 1 tsp orange extract
  • 1 tsp vanilla extract
  • 1 orange food coloring optional
  • 2 cup heavy whipping cream beaten to stiff peaks
  • whipped cream for topping
  • orange zest for topping

Equipment

  • 1 springform pan

Method
 

Make the crust
  1. Mix the finely crushed Golden Oreos with the melted butter until the crumbs look evenly coated and sandy.
  2. Press the crust mixture firmly into the bottom of a 9-inch springform pan in an even layer.
  3. Refrigerate the crust for 20 minutes until it firms up.
Make the orange creamsicle filling
  1. Beat the softened cream cheese and powdered sugar until completely smooth with no lumps.
  2. Add the sweetened condensed milk, fresh orange juice, orange zest, orange extract, and vanilla extract; beat until smooth.
  3. Beat in a drop of orange food coloring if desired to reach a pale orange color.
  4. Fold the stiff whipped cream into the cream cheese mixture in 3 additions until airy and fully combined.
  5. Spread the filling over the chilled crust and smooth the top with a spatula.
Chill and finish
  1. Refrigerate for at least 6 hours or overnight until the cheesecake is set and sliceable.
  2. Pipe whipped cream around the border, scatter orange zest curls over the top, and serve.

Notes

Pro tip: soften the cream cheese fully so the filling beats silky smooth before folding in the stiff whipped cream. Refrigerate covered for up to 4 days; freeze is not recommended because the whipped-cream texture can weep after thawing. For a lighter option, use reduced-fat cream cheese and replace heavy whipping cream with a whipped topping that holds stiff peaks (texture may be slightly softer).