This No Bake Orange Cheesecake is delightfully simple to make and uses just a few everyday ingredients. The orange-flavored cheesecake filling is light, fluffy, and pleasantly tart—an ideal dessert for dinner, brunch, or any celebration.
Orange Marmalade Cheesecake: a simple no-bake dessert
The Orange Marmalade Cheesecake combines a tender orange cake crust with a creamy, thick cheesecake layer for a visually striking and delicious dessert. It’s perfect for serving after a special meal or for sharing at gatherings. The bright citrus notes pair wonderfully with the rich cream cheese for a crowd-pleasing treat.
Key ingredients for Orange Creamsicle Cheesecake
- Orange cake mix – Used to make the crust. Using orange-flavored mix delivers the best citrus base, though other cake mixes can be substituted if needed.
- Orange juice – Adds fresh citrus flavor to the cheesecake batter. Use real orange juice rather than a flavored drink.
- Orange marmalade – Dolloped and swirled into the filling, it gives the cheesecake a bright, jammy finish.
If you can’t find orange cake mix
If orange cake mix isn’t available, use a different cake mix (or vanilla) and enhance the orange flavor with orange extract or extra orange juice. The recipe is adaptable to what you have on hand.
How to make No-Bake Orange Cheesecake
Orange crust
Step 1 – Prep the pan
Line the bottom of a 7-inch springform pan with parchment paper and set aside.
Step 2 – Make the orange cake batter
Combine the orange cake mix, egg, milk, and oil in a mixing bowl on low speed. Increase to high and mix for about a minute, scraping the sides with a spatula to ensure everything is blended.
Step 3 – Bake
Pour the batter into the prepared pan and bake at 350°F (175°C) for about 20 minutes. Insert a toothpick into the center; if it comes out clean, the crust is done. Transfer the pan to a wire rack and cool completely.
Cheesecake filling
Step 1 – Make the batter
In a stand mixer, beat softened cream cheese until smooth. Add vanilla and orange juice and blend. Pour in the heavy cream and beat until the mixture thickens.
Step 2 – Sweeten and thicken
Gradually add powdered sugar, mixing after each addition, until the filling is thick and creamy.
Step 3 – Assemble
Ensure the crust is fully cooled. If still warm, chill the pan in the freezer for 15 minutes. Spread the cheesecake batter over the orange crust evenly.
Spoon several dollops of orange marmalade across the center and use a knife to swirl the marmalade about an inch into the batter and across the top for a marbled effect.
Step 4 – Freeze
For best texture, freeze the cheesecake overnight. This helps the filling set firmly and slices cleanly.
Frosting
Step 1 – Prepare the frosting
Make the frosting just before serving. Beat softened cream cheese and room-temperature butter until smooth and creamy—avoiding microwaving to soften, which alters consistency.
Step 2 – Adjust consistency
Add vanilla and heavy cream, then gradually beat in powdered sugar until the frosting is thick and pipeable.
Step 3 – Frost the cheesecake
Fill a pastry bag fitted with a large tip and pipe dollops of frosting around the edge of the cheesecake.
Step 4 – Garnish and serve
Top frosting dollops with orange slices halved or quartered. Slice the cheesecake into about two-inch pieces and serve chilled.
Mini no-bake orange cheesecakes
You can make mini versions using dessert cups or a muffin tin. Divide ingredients proportionally and monitor baking and chilling times, which may be shorter.
More no-bake cheesecake ideas
- No Bake Peanut Butter Cookies
- Starburst Jello Cheesecake (No Bake)
- No Bake Chocolate Lasagna
- Lucky Charms Cheesecake (No Bake)
No-Bake Orange Cheesecake
Ingredients
For the crust:
- 1 cup orange cake mix
- 1 egg
- 1/4 cup milk
- 1/4 cup oil
For the cheesecake:
- 4 (8 oz) packages cream cheese, softened
- 1 tsp vanilla
- 1 tsp orange juice
- 1 cup heavy cream
- 1 1/2 cups powdered sugar
- 2 heaping tbsp orange marmalade
Frosting:
- 4 oz cream cheese, softened
- 4 tbsp butter, softened
- 1/2 tsp vanilla
- 1 tbsp heavy cream
- 4 cups powdered sugar
To top:
- 1 ripe orange, sliced for garnish
Instructions
- Line the bottom of a 7-inch springform pan with parchment paper and set aside.
- For the crust: Mix orange cake mix, egg, milk, and oil on low, then high for one minute. Pour into the pan and bake at 350°F (175°C) for about 20 minutes or until a toothpick comes out clean. Cool completely on a wire rack.
- For the filling: Beat softened cream cheese until smooth. Add vanilla and orange juice, then heavy cream and beat until thick. Gradually add powdered sugar until thick and creamy.
- If the crust is still warm, chill the pan in the freezer for 15 minutes. Spread the cheesecake batter over the cooled crust.
- Place dollops of orange marmalade across the center and swirl into the batter about an inch deep for a marbled effect.
- Freeze the cheesecake overnight for best results.
- Frosting: Before serving, beat softened cream cheese and butter until smooth. Add vanilla and heavy cream, then gradually beat in powdered sugar until thick and creamy. Pipe dollops of frosting around the edge of the cheesecake and garnish with orange slices.
- Slice into two-inch pieces and serve chilled. Enjoy!
Equipment
- Stand mixer
- Piping bag and large tip
- Springform pan
- Parchment paper
Nutrition
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