If you could bottle up the flavors of childhood summers—creamy vanilla pops mingled with zesty orange—this Orange Creamsicle Cheesecake would be the result. At once nostalgic and sophisticated, this dreamy dessert blends a luscious cheesecake base with vibrant citrus and those signature creamy notes. Each layer offers something special, from the buttery graham cracker crust to the swirling orange top, all crowned with a billowy cloud of whipped cream. Whether you’re celebrating a special occasion or just chasing a taste of sunshine, this recipe is your ticket to sweet, citrusy bliss.

Orange Creamsicle Cheesecake Recipe - Recipe Image

Ingredients You’ll Need

With a handful of classic ingredients and a couple of clever twists, you’ll recreate that beloved creamsicle flavor in cheesecake form. Each component does its part: adding zing, creamy richness, color, or the perfect cookie crunch.

Graham crackers or vanilla wafers (1 ¾ cups): Either base gives a sweet, crunchy foundation that pairs perfectly with citrus.
Light brown sugar (2 tablespoons): Just a bit deepens the flavor of the crust.
Butter, melted (6 tablespoons): Helps bind the crust and adds satisfying richness.
Orange-flavored gelatin (2 packages, 3 ounces each): Brings that signature orange hue and tang to the dessert.
Boiling water (1 ¾ cups): Essential to dissolve your gelatin perfectly.
Cold water (¾ cup + ¼ cup): Adds body and helps set the gelatin correctly.
Cream cheese, room temperature (4 8-ounce packages): The heart of every great cheesecake—smooth, tangy, and creamy.
Sweetened condensed milk (2 14-ounce cans): Adds sweetness and an ultra-silky texture.
Fresh squeezed orange juice (½ cup): Real juice brightens everything and adds authentic citrus pop.
Heavy cream (2 cups): Whips up light and fluffy, making both layers ultra-creamy.
Powdered sugar (½ cup): Sweetens the whipped cream without grittiness.
Orange zest (1 teaspoon): Intensifies the orange flavor and perfumes the cake.
Orange food coloring (optional): For that dreamy creamsicle appearance—use as little or as much as you like.
Vanilla extract (1 teaspoon): Balances and highlights the orange flavor with creamy undertones.
Unflavored gelatin (2 teaspoons): Helps stabilize the classic cheesecake layer for clean, beautiful slices.
Whipped cream, orange wedges, mint leaves (for topping): These make the presentation irresistibly fresh and inviting.

How to Make Orange Creamsicle Cheesecake

Step 1: Prepare the Crust

First things first: line a 10-inch springform pan with parchment paper and mist it with nonstick spray. Crush your graham crackers (or vanilla wafers) until fine, then stir in brown sugar and melted butter. Press this mixture firmly into your pan’s base using a flat-bottomed glass for a smooth, even surface. This buttery, crunchy layer is the unsung hero that holds it all together.

Step 2: Create the Orange Cream Cheese Layer

Start by dissolving your orange gelatin in boiling water, then add cold water. In a separate bowl, whip your cream cheese until ultra-smooth. Pour in the sweetened condensed milk and fresh orange juice, blending well. Whip your heavy cream to stiff peaks, sweeten with powdered sugar, then gently fold it into the cream cheese mix, along with orange zest and a touch of food coloring if you like a bolder look. Finally, stir in your prepared orange gelatin and smoothly layer this batter over the crust. Chill for 2 hours—patience is key here!

Step 3: Whip Up the Cheesecake Layer

For the classic cheesecake magic, beat room-temperature cream cheese until dreamy and smooth. Gradually add sweetened condensed milk and blend until perfectly combined. Next, whip heavy cream with powdered sugar until thick and fluffy. Bloom unflavored gelatin in cold water, microwave briefly to dissolve, and let cool. Beat in the vanilla and gelatin mixture, then fold in your pristine whipped cream. This layer goes right over the orange cream cheese, bringing irresistible richness and contrasting color. Refrigerate for another 2 hours.

Step 4: Top with the Orange Jello Layer

Dissolve the second package of orange gelatin in boiling water, then stir in cold water and let mixture cool slightly. Gently spoon this mixture over your cheesecake layer—pour gradually to keep the layers neat and distinct. Back in the fridge for one last two-hour chill; the suspense is delicious.

Step 5: Unmold and Decorate

After the final chill, let your Orange Creamsicle Cheesecake rest at room temperature for 5 minutes. Gently remove from the pan and place on a serving platter. Go wild with toppings: swoops of whipped cream, juicy orange wedges, and sprigs of fresh mint transform your cheesecake into a showstopper.

How to Serve Orange Creamsicle Cheesecake

Garnishes

A swirl of whipped cream on top is a must, echoing the playful spirit of the original creamsicle. Orange slices or wedges add an extra splash of sunshine, while a few mint leaves lend sophistication. For a special touch, zest a little more orange right before serving—the aroma is dazzling!

Side Dishes

Because Orange Creamsicle Cheesecake shines as the centerpiece, keep accompaniments light. A platter of mixed berries, tangy lemon curd, or even a crisp green salad balances the creamy dessert without overwhelming its flavors.

Creative Ways to Present

Looking to impress? Try making mini cheesecakes in individual jars for parties. Or, cut the cheesecake into bars and wrap each in parchment for a picnic treat. For themed gatherings, decorate with edible flowers, candied citrus, or colorful sprinkles to make every slice an event.

Make Ahead and Storage

Storing Leftovers

Once you’ve enjoyed the first slices, cover the remaining cheesecake tightly with plastic wrap or store in an airtight container. It’ll keep beautifully in the refrigerator for up to five days—though chances are, it’ll disappear long before then!

Freezing

To freeze, place the Orange Creamsicle Cheesecake (whole or in slices) on a tray until solid, then wrap snugly in layers of plastic and foil. It keeps for up to two months. Thaw overnight in the fridge so every bite stays creamy and delicious.

Reheating

No reheating needed—this cheesecake is at its dreamy best when served chilled! If it’s been frozen, allow a slow thaw in the fridge for the silkiest texture and fullest flavor.

FAQs

Can I use store-bought orange juice instead of fresh?

Absolutely! Fresh-squeezed orange juice has a brightness that wakes up the other flavors, but a high-quality store-bought juice works well in a pinch—just avoid anything labeled “from concentrate” for best results.

What if I don’t have a springform pan?

You can use a deep pie dish or an 8×8-inch baking pan lined with parchment for easy lifting, but unmolding will be a bit trickier. For the cleanest slices and presentation, a springform really is the way to go if you have one.

Can I make Orange Creamsicle Cheesecake gluten-free?

Definitely! Simply substitute your favorite gluten-free graham crackers or vanilla wafers in the crust—rest assured, the rest of the recipe is naturally gluten-free.

Will this recipe work with other citrus flavors?

Absolutely! Lemon, lime, or even blood orange gelatins can be swapped in for a colorful twist. Each will give a different but equally cheerful personality to the cheesecake.

How do I keep the layers neat and distinct?

The secret is patience: allow each layer to fully set in the refrigerator before adding the next. And when pouring the jello topping, use a spoon to gently disperse it and avoid breaking through the creamy layer below.

Final Thoughts

If you’re looking for a dessert that channels pure joy and a hit of nostalgia, this Orange Creamsicle Cheesecake is calling your name. From its vibrant color to its melt-in-your-mouth texture, it has a way of making even ordinary days feel like a celebration. Give it a try—you just might find your new signature treat!