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A no-bake orange creamsicle cheesecake on a white pedestal cake stand, with a golden graham cracker crust and creamy white filling swirled with orange curd, topped with whipped cream rosettes and orange slices, with a slice removed revealing the orange swirl interior.

No-Bake Orange Creamsicle Cheesecake

A no-bake orange creamsicle cheesecake with a buttery graham cracker crust, a light cream cheese and orange zest filling, and a vivid orange curd swirl across the top. Set overnight for a clean slice and a stunning marble pattern. Topped with whipped cream rosettes and fresh orange slices.
Print Recipe Pin Recipe
Prep Time 35 minutes
Cook Time 0 minutes
Chilling Time 6 hours
Total Time 6 hours 35 minutes
Servings: 10 people
Course: Dessert
Cuisine: American
Calories: 395
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 cups graham cracker crumbs Finely crushed for a tight sliceable crust
  • 6 tablespoon unsalted butter, melted Cooled slightly before mixing with crumbs
  • 2 tablespoon granulated sugar For the crust
  • 500 g cream cheese (Philadelphia style), softened Full-fat, fully softened before beating
  • 0.5 cup powdered sugar Sifted to avoid lumps in the filling
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream, cold Must be very cold for stiff peaks
  • 1 large orange, zested Zested directly over the bowl
  • 0.5 cup orange curd, store-bought or homemade Added to the chilled surface for the swirl
  • extra whipped cream for piping rosettes Added just before serving
  • 3 fresh orange slices for garnish Fanned across the top of the cheesecake

Equipment

  • 1 9-inch springform pan For clean unmolding and straight sides
  • 1 food processor or rolling pin and zip-lock bag For crushing the graham crackers
  • 1 Large mixing bowl For the cream cheese filling
  • 1 Stand mixer or hand mixer For beating the cream cheese and whipping the cream
  • 1 separate chilled bowl For whipping the cold heavy cream
  • 1 wide rubber spatula For folding without deflating the whipped cream
  • 1 Offset spatula For smoothing the filling surface level
  • 1 thin skewer, toothpick, or butter knife For creating the orange swirl pattern
  • 1 piping bag and star tip For the whipped cream rosettes on top
  • 1 Plastic wrap For covering during chilling

Method
 

  1. Combine the graham cracker crumbs, melted butter, and granulated sugar in a medium bowl and stir until the mixture resembles damp sand and holds its shape when pressed between two fingers.
  2. Press the crust mixture firmly and evenly into the base of a 9-inch springform pan using the flat bottom of a measuring cup, building a slightly raised edge around the perimeter for clean slices.
  3. Refrigerate the crust for 20 minutes until it feels firm when you press the center lightly with one finger before adding the filling.
  4. Beat the softened cream cheese and powdered sugar together on medium speed until completely smooth with no visible lumps, scraping down the sides of the bowl once halfway through.
  5. Add the vanilla extract and orange zest and beat for 30 more seconds until fully incorporated and the zest is evenly distributed throughout the filling.
  6. Whip the cold heavy cream in a chilled bowl on medium-high speed until stiff peaks form and the cream holds its shape firmly when the beater is lifted.
  7. Fold the whipped cream into the cream cheese mixture in three additions using a wide rubber spatula in slow strokes from the bottom until smooth, streak-free, and light in texture.
  8. Pour the filling into the chilled crust, spread level with an offset spatula, tap the pan on the counter twice to release air bubbles, then refrigerate for 15 minutes until the surface is slightly firm to the touch.
  9. Spoon the orange curd over the chilled filling surface in random dollops placed roughly 1 inch apart so the swirl will reach across the entire top when pulled.
  10. Drag a thin skewer or butter knife through the orange dollops in long continuous sweeping S-shaped strokes across the entire surface to create the fluid marbled pattern visible in the image.
  11. Cover the pan tightly with plastic wrap and refrigerate for at least 6 hours or overnight until fully set and the cheesecake holds a clean straight edge when the springform ring is released.
  12. Release the springform ring, pipe whipped cream rosettes evenly spaced around the top edge, fan the fresh orange slices across the center, and serve cold for the cleanest slices.

Notes

Chill the filling for 15 minutes before adding the orange swirl so the curd stays on the surface rather than sinking. Use a long continuous stroke with a thin skewer for the most fluid marble pattern. Refrigerate overnight for the cleanest slices.