No-Bake Orange Creamsicle Cheesecake Cups

Orange creamsicle cheesecake cups are made by layering vanilla cookie crumbs, creamy orange cheesecake, and vanilla whipped cream without baking. They are served cold, directly from individual dessert cups. These no-bake orange cheesecake cups require no oven or unmolding.

The filling’s taste comes from orange zest and a little concentrated orange juice, which keep it from becoming runny. Assemble the cups, refrigerate until the filling is firm enough to spoon, and then top with whipped cream before serving.

What Gives These Cheesecake Cups Their Creamsicle Flavor?

Orange and vanilla are the two components of the creamsicle promise. The pale-orange interior contains citrus zest and concentrated juice, while the unique white topping includes vanilla cream. These orange vanilla cheesecake cups are chilled desserts, not frozen ice pops.

The filling remains soft enough to scoop from the cup. Mini Cranberry Orange Cheesecakes are a baked orange-flavored delicacy that can be peeled from its liner.

No-Bake Orange Creamsicle Cheesecake Cups

Eight orange creamsicle cheesecake cups with vanilla wafer crumbs, pale-orange cheesecake filling, and a separate white vanilla whipped-cream topping.

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Prep Time 25 minutes mins

Additional time 4 hours hrs

Total Time 4 hours hrs 25 minutes mins

Servings: 8 dessert cups

Course: Dessert

Cuisine: American

Calories: 385

Ingredients Equipment Method Notes

Ingredients

  

Vanilla Cookie Base

• 1 cup fine vanilla wafer crumbs about 110 g
• 2 tablespoons unsalted butter melted; 28 g
• 1 pinch fine salt optional

Orange Cheesecake Filling

• 16 ounces full-fat block cream cheese softened; 454 g
• 1/2 cup powdered sugar 60 g
• 2 teaspoons finely grated orange zest
• 1/4 cup unsweetened frozen orange juice concentrate thawed; 60 ml; do not dilute
• 1 teaspoon vanilla extract
• 3/4 cup heavy whipping cream cold; 180 ml
• 1/8 teaspoon fine salt

Vanilla Whipped Cream Finish

• 1/2 cup heavy whipping cream cold; 120 ml
• 1 tablespoon powdered sugar
• 1/2 teaspoon vanilla extract

Optional Garnish

• finely grated orange zest optional
• small vanilla-wafer pieces optional

Equipment

• eight clear 5–6 oz dessert cups
• mixing bowls
• electric mixer
• rubber spatula
• fine grater
• measuring cups and spoons
• tray
• plastic wrap or cup lids

Method

 

1. Set out eight clear 5–6 oz dessert cups. Mix 1 cup fine vanilla wafer crumbs with 2 tablespoons melted butter and the optional pinch of salt. Divide about 2 tablespoons of the buttered mixture into each cup and press lightly with the back of a spoon. Refrigerate while preparing the filling; do not pack the base into a hard crust.
2. Beat 16 ounces softened full-fat block cream cheese until smooth, scraping the bowl. Beat in 1/2 cup powdered sugar, 2 teaspoons finely grated orange zest, 1/4 cup thawed unsweetened frozen orange juice concentrate, 1 teaspoon vanilla and 1/8 teaspoon salt. Measure concentrate straight from the package without adding water. Mix until no white cheese lumps remain.
3. In a separate bowl, whip 3/4 cup cold heavy whipping cream to stiff peaks: the peak should stand when the beaters are lifted. Fold one third into the orange cheese base to lighten it, then gently fold in the rest with a spatula until evenly pale orange. Stop when white streaks disappear; do not beat the folded filling.
4. Divide the filling evenly, starting with a scant 1/2 cup per cup and distributing any remainder. Smooth the tops and leave at least 1/2 inch below the rim for the vanilla finish. Cover the cups without touching the filling and refrigerate for at least 4 hours. The chilled filling should hold a soft spoonful while remaining creamy; serve in the cups.
5. Just before serving, whip a separate 1/2 cup cold heavy whipping cream with 1 tablespoon powdered sugar and 1/2 teaspoon vanilla to medium-stiff peaks. Spoon or pipe about 2 tablespoons onto each chilled cup, keeping the white topping visibly separate. Add optional fine orange zest or a small vanilla-wafer piece and serve cold.

Notes

• Assemble the crumb base and orange filling up to 24 hours ahead. Cover each cup with a lid or plastic wrap held above the filling and refrigerate at 40°F (4°C) or colder. Prepare and add vanilla whipped cream and garnish just before serving. Keep covered cups refrigerated and enjoy within 24 hours for best texture.
• Refrigerate rather than freeze for the intended soft, spoonable texture.
• Serve cold directly from the cups; no reheating.

Ingredients for Orange Creamsicle Cheesecake Cups

These no-bake cheesecake cups have four simple parts: a buttery vanilla cookie base, a creamy orange filling, a fluffy whipped-cream topping, and an optional garnish.

Vanilla Cookie Base

• 1 cup fine vanilla wafer crumbs – Creates a sweet, crunchy base.
• 2 tablespoons melted butter – Helps hold the crumbs together.
• Pinch of salt (optional) – Balances the sweetness.

Press the crumbs lightly into each cup so they’re easy to scoop.

Orange Cheesecake Filling

• 16 ounces full-fat block cream cheese, softened – Gives the filling its rich, creamy texture.
• ½ cup powdered sugar – Adds smooth sweetness.
• 2 teaspoons orange zest – Brings fresh citrus flavor.
• ¼ cup frozen orange juice concentrate, thawed – Adds bold orange flavor without excess liquid.
• 1 teaspoon vanilla extract – Creates the classic creamsicle taste.
• ¾ cup cold heavy cream – Makes the filling light and fluffy.
• ⅛ teaspoon salt – Balances the flavors.

For the best orange juice concentrate cheesecake filling, use thawed concentrate without adding water. It provides more orange flavor with less liquid than regular juice, as shown in Saving Room for Dessert’s orange cheesecake recipe.

Whip the heavy cream separately, then gently fold it into the cream cheese mixture.

Vanilla Whipped-Cream Topping

• ½ cup cold heavy cream – Creates a fluffy topping.
• 1 tablespoon powdered sugar – Adds a touch of sweetness.
• ½ teaspoon vanilla extract – Enhances the vanilla flavor.

Whip these ingredients separately just before serving to create a distinct white layer over the orange filling.

Optional Garnish

• Fresh orange zest – Adds a bright citrus finish.
• Crushed or broken vanilla wafers – Add a little crunch.

Add the garnish just before serving to keep the topping fresh.

How to Make No-Bake Orange Cheesecake Cups

For these orange cheesecake dessert cups, use eight clear cups with a 5–6 oz capacity and enough space for the white finish. If making no-bake orange cheesecake in jars, choose eight wide-mouth jars of the same capacity; keep the same portions and serve with spoons. Narrow-neck jars are difficult to fill and eat from.

Save These Creamsicle Cheesecake Cups

Save this orange-and-vanilla dessert for your next make-ahead gathering.