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Orange Creamsicle No-Bake Cheesecake

Enjoy this fun, light, bright and creamy summer make-ahead dessert great for entertaining!
Prep Time20 mins
Course: Dessert
Servings: 6
Author: Tricia


For the crust:

  • 1 cup crushed shortbread cookies, about 17-18 Lorna Doone cookies
  • 3 tablespoons unsalted butter, melted
  • 1 teaspoon orange zest

For the filling:

  • ¾ cup heavy whipping cream
  • cup granulated sugar
  • 8 ounces cream cheese, room temperature
  • ½ cup orange juice concentrate, thawed (no sugar added)
  • zest from 1 small orange

For serving (optional):

  • Sliced orange wedges
  • Whipped cream
  • Additional orange zest
  • Extra shortbread cookies


To prepare the crust:

  • Mix together the crushed cookies, butter and zest. Divide the mixture (about 2 ½ tablespoons each) between six (8-ounce) jars and press down gently. Refrigerate while preparing the filling.

To prepare the filling:

  • Combine the cream and granulated sugar in a medium mixing bowl. Using an electric mixer, beat on medium-high until soft peaks form, about 2-minutes. Cut the cream cheese into small pieces and scatter half over the beaten cream. Blend on medium-low until combined, about 1 minute. Add the remaining cream cheese pieces to the mixture and blend until smooth. Some small pieces may remain - this is okay. Add the orange juice and beat on low until combined. Scrape the bottom and sides of the bowl with a rubber spatula. Beat one more minute on medium-high until the mixture is very smooth. Add the zest and beat on medium-high until smooth, light and airy, about 2 minutes.
  • Pour the filling into the prepared jars. Refrigerate until ready to serve. Garnish with dollops of whipped cream, orange slices and additional orange zest. Serve with extra cookies if desired.


The filling is ready to eat once made, but sets up nicely given a few hours to chill.