This no-bake dessert is creamy, citrusy, and genuinely easy to pull off, whether you're a first-time baker or someone who just wants a reliable, crowd-pleasing dessert with medium effort.
This cheesecake relies on condensed milk, cream cheese and whipped topping for structure, so the texture stays creamy without gelatin. Fresh orange zest gives the dessert most of its citrus flavor, while freezing it briefly and then chilling it overnight helps it set cleanly and taste even better.
Vintage cheesecake
If you like old-fashioned refrigerator desserts, this orange cheesecake is hard to beat.
It has a buttery graham cracker crust, a creamy citrus filling and enough orange flavor to stand out without being overpowering. And the oven stays off.
The great thing about no-bake desserts like this one is that they can be made ahead; in this case, the freezer is where it's kept, just like this strawberry pie.
The texture is light and smooth, and the orange flavor keeps it fresh and bright. Just watch people come back for seconds and ask you to make this creamy cheesecake again.
Testing notes
Paula's baking tips that can make a difference.
Respect the temperatures of the ingredients: this is important.
Don't skip or skimp on the fresh orange zest. Once chilled, orange juice alone can taste muted, while the zest keeps the citrus flavor bright and fresh.
I advocate for fresh orange juice, which gives the cleanest flavor. But if bottled juice is the only option, go ahead, though depending on the brand, it can sometimes taste flat or slightly bitter in creamy desserts. Don't add too much orange juice or the filling can become too soft. The balance between citrus and cream cheese is what helps the cheesecake set properly.
Taste the filling before adding powdered sugar. Sweetened condensed milk already adds plenty of sweetness.
Fold the whipped topping with a spatula. Do so gently to keep the filling light and airy instead of dense. Don't use an electric mixer for this step. It's great to whip the cream cheese and sugar, but that's it.
Respect freezing and refrigeration times so the cheesecake firms up well before cutting. Don't let it fully set in the freezer; we're just helping it firm up faster. It does need to be refrigerated after that for a creamy texture and to avoid an icy bite.
Should you bake or not the graham crust? This is a no-bake dessert, so just chilling it makes sense, and it works. However, if you want a firmer crust, bake it for 10 minutes at 325°F (170°C), let it cool completely and then fill it.
Mini no-bake citrus cheesecakes: it's a great idea for gatherings when you need to feed a larger crowd. Use the mini no-bake cheesecakes as a guide. The yield might vary.
Steps to make no-bake cheesecake
Mix
If starting with whole graham crackers, use the food processor to grind them and mix in the melted butter. Pulse until it's like wet sand.
Press
Make sure the crumbs are well-ground so they can be firmly pressed. You can simply chill it (for a 100% no-bake dessert), or bake it for 5-10 minutes to make it firmer.
Filling
Make sure to use room-temperature cream cheese. Though we use an electric mixer, you should be able to stir and mix the filling ingredients by hand if necessary, and end up without lumps.
Cool Whip + orange
Though I tend to favor homemade whipped cream, this recipe benefits from the store-bought topping, which is more stabilized, thus allowing us to not use thickening agents like gelatin.
The orange flavor should be noticeable, and fresh zest is necessary for that.
Chill
Spread the cheesecake batter carefully in the prepared pan. Since this cheesecake is only chilled, the form will not change. So if it's messy, it'll stay messy, and vice versa.
Make sure you freeze it first for a few hours and then transfer it to the fridge until ready to serve.
Decorate
Homemade whipped cream or Cool Whip both work for the decoration.
Pipe rosettes or other patterns along the edges and place orange slices, quarters or segments in between. Sprinkle orange zest on top.
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Old Fashioned Orange Cheesecake (no-bake, no gelatin)
Ingredients
Graham cracker crust:
- 1 ½ cups graham cracker crumbs, about 11 whole graham crackers
- ¼ cup light brown sugar
- 6 tablespoons unsalted butter, melted
Orange cheesecake filling:
- 16 ounces full-fat cream cheese, softened, 2 packages
- 14 ounces sweetened condensed milk, 1 can
- 1 teaspoon vanilla extract
- ¼ cup fresh orange juice
- 1 to 1 ½ tablespoons orange zest
- 8 ounces Cool Whip, 1 container, thawed
Optional:
- 2 to 3 tablespoons powdered sugar, if you prefer a sweeter filling
Topping
- ¾ cup whipped cream, see Notes below, or extra Cool Whip
- orange wedges or segments
- fresh orange zest
Instructions
- Grease a 9-inch springform pan and set aside.
Make the crumb crust:
- If using 1 ½ cups graham cracker crumbs, mix them in a medium bowl with ¼ cup light brown sugar and then add 6 tablespoons unsalted butter, melted. Stir to incorporate completely until the mixture resembles wet sand. If starting with whole graham crackers, place them in a food processor and process until fine crumbs form. Add the brown sugar and melted butter and pulse until the mixture resembles wet sand and starts to clump together.
- Transfer the mixture to the prepared pan and press firmly onto the bottom and about 1 inch up the sides. Freeze while you make the filling.
Make the orange filling:
- In a large bowl, beat 16 ounces full-fat cream cheese with an electric mixer until smooth and creamy.
- Add 14 ounces sweetened condensed milk, 1 teaspoon vanilla extract, ¼ cup fresh orange juice, and 1 to 1 ½ tablespoons orange zest and beat until fully combined and silky smooth, about 2 to 3 minutes. Taste the filling. If you want it sweeter, add 2 to 3 tablespoons powdered sugar and mix again.
- Fold in the 8 ounces Cool Whip, thawed, gently with a spatula until no streaks remain. Don't use an electric mixer for this step.
- Spread the filling evenly over the chilled crust. Cover and freeze for 2 to 3 hours, just until firm enough to set. Don't let it solidify completely. We're just helping it set initially, so it holds well.
- Cover the pan with plastic wrap or gently press freezer sheets on top, and transfer to the refrigerator to chill for at least 4 more hours or overnight for the best creamy texture.
- Before serving, top with ¾ cup whipped cream, orange wedges or segments, and extra fresh orange zest.
Eliz says
Looks amazing 👏
Jen Herold says
Could I use key limes instead? My husband loves key lime pie and this would be perfect for Father’s Day. Thank you.
Paula Montenegro says
Yes Jen! Limes and lemons would work very well.