We all remember that classic taste of an orange creamsicle on a hot summer’s day—that wonderful mix of bright, zesty orange and smooth, creamy vanilla. It’s a flavour that instantly takes us back to happy, sun-filled afternoons. What if we told you that we’ve captured that cherished memory in a sophisticated dessert that doesn’t even require an oven? Allow us to introduce you to a true Summer no-bake dessert: our sensational No Bake Orange Creamsicle Cheesecake.

This recipe is your ideal companion for beating the heat. It provides all the rich, decadent texture of a traditional cheesecake but with an uplifting citrus note that is wonderfully refreshing. You can forget about complex baking methods and waiting for things to cool in a warm kitchen. We have crafted this recipe to be as straightforward and enjoyable as possible, making it virtually foolproof. Get ready to delight your loved ones with a dessert that looks professionally made but is actually simple to create at home.

Why You’ll Adore This Recipe

• No Oven Needed: A fantastic benefit of this recipe is that it keeps your kitchen blissfully cool. The entire dessert sets beautifully in the refrigerator, making it the ideal pudding for warmer months or any time you fancy a hassle-free treat.
• A Taste of Nostalgia: We’ve carefully crafted the filling to perfectly mirror the beloved creamsicle flavour. Every mouthful offers a delightful balance of tangy citrus and sweet vanilla, transporting you right back to your childhood.
• Luxuriously Smooth Texture: By using full-fat cream cheese and rich double cream, we ensure this cheesecake has an exceptionally smooth, velvety texture that is utterly divine. It’s a truly indulgent creamy dessert.
• Visually Stunning: With its lovely, soft orange colour and elegant presentation, this cheesecake is guaranteed to impress. It serves as a beautiful centrepiece for any gathering, from a casual garden party to a more formal dinner.
• Wonderfully Versatile: This recipe is a brilliant base for your own culinary experiments. You could add a little ginger to the biscuit base for warmth or perhaps a delicate white chocolate curl on top. We encourage you to get creative!

Ingredients

• digestive biscuits
• unsalted butter
• full-fat cream cheese
• icing sugar
• vanilla extract
• orange zest
• fresh orange juice
• double cream
• leaf gelatine
• boiling water
• orange food colouring
• whipped cream
• candied orange peel

Step-by-Step Guide to Your Perfect No Bake Orange Creamsicle Cheesecake

Creating this wonderful cheesecake is a straightforward affair, broken down into three simple stages: making the base, preparing the filling, and letting it chill to perfection. Let’s walk through it together.

1. Preparing the Buttery Biscuit Base

1. Crush the Biscuits: To get a fine, even crumb, a food processor is your best friend. Alternatively, pop the biscuits into a sealed bag and have some fun crushing them with a rolling pin until they resemble fine breadcrumbs.
2. Mix with Butter: Transfer the crumbs to a mixing bowl and pour in the melted unsalted butter. Stir until all the crumbs are evenly moistened and the texture is like damp sand. This is key to a firm base. For a salty contrast, some people like a pretzel base, as seen in these Pretzel Bottom Caramel Brownies, which could be an interesting twist here.
3. Press into the Tin: Spoon the buttery crumb mixture into a 20cm (8-inch) springform tin. Use the back of a spoon or a flat-bottomed glass to press it down firmly and create an even layer. Ensure it’s compact right to the edges. Place the tin in the fridge to set while you prepare the filling.

2. Crafting the Creamy Orange Filling

For the smoothest possible filling, the most important tip is to use cream cheese that’s at room temperature. This simple step helps avoid any lumps and guarantees a silky finish.

1. Prepare the Gelatine: If you’re using leaf gelatine, submerge the sheets in a small bowl of cold water for around 5 minutes until they become pliable. For powdered gelatine, sprinkle it over 2 tablespoons of cold orange juice and leave it to ‘bloom’ for 5 minutes. If you’re new to using gelatine, this guide from BBC Good Food is a fantastic resource.
2. Whip the Cream: In a separate, chilled bowl, whip the cold double cream until it holds soft, gentle peaks. Take care not to over-whip, as you want to maintain a light texture. Set this aside for a moment.
3. Beat the Cream Cheese: In another large bowl, use an electric mixer to beat the room temperature cream cheese until it is completely smooth. Sift the icing sugar into the bowl and mix again until fully incorporated.
4. Add the Flavour: Now, gently mix in the vanilla extract, fresh orange zest, and the rest of the orange juice on a low speed, just until everything is combined.
5. Incorporate the Gelatine: Squeeze any excess water from the softened gelatine leaves and dissolve them in 2 tablespoons of boiling water. If using bloomed powder, a quick 5-10 second burst in the microwave will turn it to liquid. Allow it to cool for a moment before slowly pouring it into the cream cheese mixture while the mixer is on low. If you’re using food colouring for a more vibrant shade, now is the time to add it.
6. Fold it All Together: Finally, take your whipped cream and gently fold it into the orange cream cheese mixture with a large spatula. Use careful, sweeping motions to keep as much air as possible in the mix for a wonderfully light cheesecake.

3. Assembling and Chilling Your Masterpiece

This is where the real transformation happens. Your patience during this chilling stage will be richly rewarded!

1. Pour and Smooth: Take the chilled biscuit base out of the fridge. Carefully pour the luscious orange filling on top. An offset spatula or the back of a spoon is perfect for spreading it into a smooth, even layer.
2. Chill, Chill, Chill: Cover the tin loosely with cling film, avoiding contact with the surface. Let it set in the fridge for a minimum of 6-8 hours, although we find that leaving it overnight yields the best results. This gives the flavours time to mingle and the cheesecake to set perfectly.
3. Serve and Enjoy: Once it’s fully firm, carefully glide a palette knife around the inner edge of the tin before you release the springform clip. Move it to a cake stand or plate, add your finishing touches, and serve straight from the fridge.

Tips for a Flawless Citrus Cheesecake

We’re keen for you to achieve the most perfect citrus cheesecake. Here are a few of our favourite tips to ensure a flawless result every time:

• Full-Fat is a Must: For that rich flavour and a reliable set, it’s crucial to use full-fat cream cheese and double cream. Low-fat alternatives won’t provide the necessary structure or the decadent taste that makes this Orange flavored cheesecake so special.
• Room Temperature is Key: We can’t say it enough: your cream cheese must be at room temperature! Starting with cold cream cheese is the number one cause of a lumpy filling. We recommend taking it out of the fridge an hour before you start.
• The Hot Knife Trick: To achieve those clean, professional-looking slices, here’s a simple trick. Dip a long, sharp knife into a jug of hot water, then wipe it dry before making each cut. Repeat for every slice.
• Garnish with Flair: A little decoration goes a long way. We think simple piped rosettes of whipped cream, a scattering of fresh orange zest, or some elegant candied orange slices look wonderful added just before serving.

FAQ

A Taste of Sunshine, No Oven Required

And there you have our guide to a truly spectacular No Bake Orange Creamsicle Cheesecake. It’s the ideal combination of creamy, tangy, and sweet, perfectly bottling the feeling of a warm summer’s day. It’s proof that you can make something truly memorable and delicious without ever needing to preheat the oven.

We do hope you feel inspired to try this recipe. It’s more than just a pudding; it’s a delightful experience to make and share. If you do whip it up, we’d be thrilled to hear how you got on! Feel free to leave a comment below or tag us in a photo of your beautiful creation on social media. Happy no-baking!

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Prep: 25 mins
Chill Time: 6-8 hours
Serves: 8-10

Ingredients

• For the Base:
• 250g digestive biscuits
• 100g unsalted butter, melted
• For the Filling:
• 600g full-fat cream cheese, at room temperature
• 150g icing sugar, sifted
• 1 tsp vanilla extract
• Zest and juice of 1 large orange (approx. 80ml juice)
• 300ml double cream
• 4 sheets of leaf gelatine
• 2 tbsp boiling water
• A few drops of orange food colouring (optional)
• For Decoration (optional):
• Whipped cream and candied orange peel

Instructions

1. Make the Base: Crush the digestive biscuits into fine crumbs using a food processor or a rolling pin. Mix with the melted butter until fully combined. Press firmly into the base of a 20cm (8-inch) springform tin and place in the fridge to chill.
2. Prepare Gelatine & Cream: Soak the gelatine leaves in a bowl of cold water for 5 minutes until soft. In a separate, chilled bowl, whip the double cream until it holds soft peaks, then set aside.
3. Create the Filling: In a large bowl, beat the room-temperature cream cheese with an electric mixer until completely smooth. Sift in the icing sugar and mix until incorporated. Add the vanilla extract, orange zest, and orange juice, mixing on a low speed until just combined.
4. Incorporate the Gelatine: Squeeze the excess water from the softened gelatine leaves and dissolve them in 2 tablespoons of boiling water. Let it cool for a minute, then slowly pour the liquid gelatine into the cream cheese mixture while mixing on a low speed. Add the orange food colouring at this stage, if using.
5. Fold and Combine: Gently fold the whipped cream into the orange cream cheese mixture with a large spatula. Use light, sweeping motions to keep the mixture airy.
6. Assemble and Chill: Pour the filling over the chilled biscuit base and use a spatula to smooth the top. Cover loosely and refrigerate for at least 6-8 hours, or preferably overnight, until firm.
7. Serve: Once fully set, run a palette knife around the inside of the tin before releasing the springform clip. Decorate with piped whipped cream and candied orange peel before slicing and serving.

Nutrition (per serving, estimate):
Calories: 590 kcal,
Carbs: 38 g,
Protein: 6 g,
Fat: 45 g