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No-Bake Orange Creamsicle Cheesecake

No-bake orange creamsicle cheesecake with a golden Oreo crust and a pale orange, creamy filling folded with stiff whipped cream for an airy set. Chilled until firm, then finished with piped whipped cream and vivid orange zest curls.
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Prep Time 25 minutes
Chill time 6 hours
Total Time 6 hours 25 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 420
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
  • 1 can (14 oz) sweetened condensed milk
  • 1 tbsp fresh orange juice (from 1/3 cup total); add as listed in steps
  • 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
  • 1 whipped cream for topping
  • 1 orange zest for topping zest curls

Equipment

  • 1 stand mixer
  • 1 springform pan

Method
 

Make the crust
  1. Stir the finely crushed Golden Oreos with the melted butter until evenly coated. Press into the bottom of a 9-inch springform pan firmly, then refrigerate for 20 minutes to set.
Make the orange creamsicle filling
  1. Beat the softened cream cheese and powdered sugar until smooth. Add the sweetened condensed milk, orange juice, orange zest, orange extract, vanilla extract, and a drop of orange food coloring if desired, then beat until fully smooth.
Fold and fill
  1. Fold the stiff whipped cream into the cream cheese mixture in 3 additions until the filling looks airy and fully combined.
  2. Spread the filling over the chilled crust and smooth the top evenly.
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 chilled.

Notes

For the smoothest slices, soften the cream cheese fully and scrape down the bowl before adding the condensed milk and citrus. Refrigerate leftovers covered for up to 4 days; freeze is not recommended due to the whipped-cream texture. Dietary swap: use a lactose-free cream cheese and lactose-free condensed milk if you want it dairy-friendly without changing the method.