Orange Creamsicle Mini Cheesecakes – The Best No-Bake Summer Dessert

Summer calls for bright, creamy, and refreshing desserts, and these Orange Creamsicle Mini Cheesecakes deliver just that. Bursting with citrus flavor, a smooth creamy filling, and a buttery graham cracker crust, these no-bake mini cheesecakes are perfect for hot summer days, parties, or simply treating yourself.

Not only are they visually stunning and full of flavor, but they’re also easy to make, require no oven, and can be prepared ahead of time. Each bite tastes like a nostalgic creamsicle, making them a hit with both kids and adults alike.

Orange Creamsicle Mini Cheesecakes

Orange Creamsicle Mini Cheesecakes 🧁🍊 are creamy, no-bake desserts with a graham cracker crust and sweet citrus filling — perfect for summer parties or a refreshing treat!

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Prep Time 20 minutes mins

Total Time 2 hours hrs 20 minutes mins

Servings: 12 mini cheesecakes

Course: Dessert, Summer

Cuisine: American

Calories: 220

Ingredients Equipment Method Notes

Ingredients

  

Crust

• 1 1/2 cups graham cracker crumbs finely crushed
• 1/4 cup sugar
• 6 tbsp unsalted butter melted

Filling

• 16 oz cream cheese softened
• 14 oz sweetened condensed milk
• 1/2 cup fresh orange juice about 2 oranges
• 1 tsp vanilla extract
• 1 tbsp orange zest

Topping (optional)

• 1/2 cup whipped cream for topping
• 1 tsp orange zest for garnish

Equipment

• Mixing bowls
• Whisk or electric mixer
• Measuring cups and spoons
• Muffin tin
• Paper liners or silicone cups
• Spatula

Method

 

1. Crush graham crackers into fine crumbs. Mix with sugar and melted butter until combined. Press mixture into the bottom of mini cheesecake cups or a muffin tin lined with paper liners. Chill while preparing filling.
2. In a large bowl, beat softened cream cheese until smooth. Gradually add sweetened condensed milk, orange juice, orange zest, and vanilla extract until creamy and fully combined.
3. Spoon the filling over chilled crusts, filling each cup nearly to the top. Smooth the surface with a spatula.
4. Refrigerate for at least 2–3 hours or until set. For best flavor, chill overnight.
5. Before serving, top with whipped cream and a sprinkle of orange zest if desired.

Notes

These Orange Creamsicle Mini Cheesecakes are perfect for summer parties, picnics, or as a refreshing dessert. Store in an airtight container in the fridge for up to 4 days. Can freeze for up to a month and thaw in the fridge before serving.

Why You’ll Love These Mini Cheesecakes

✅ No-Bake & Easy – No oven needed; prep takes only 20 minutes.
✅ Perfect Portion Sizes – Mini cheesecakes are great for parties and portion control.
✅ Refreshing Flavor – Bright orange and creamy cheesecake filling tastes like a classic creamsicle.
✅ Make Ahead Friendly – Chill in the fridge for hours before serving.
✅ Customizable – Top with whipped cream, orange zest, or sprinkles for extra fun.

Ingredients You’ll Need

Crust:

• Graham crackers – finely crushed for the base.
• Unsalted butter – melted to bind the crumbs.
• Sugar – a touch of sweetness.

Filling:

• Cream cheese – softened for smoothness.
• Sweetened condensed milk – for a creamy, luscious texture.
• Orange juice – freshly squeezed gives bright citrus flavor.
• Orange zest – enhances flavor.
• Vanilla extract – adds depth.

Topping (optional):

• Whipped cream – piped or dolloped.
• Orange zest – for garnish.

Step-by-Step Instructions

1. Prepare the Crust

Crush graham crackers into fine crumbs using a food processor or by placing them in a zip-top bag and rolling with a rolling pin. Mix the crumbs with melted butter and sugar until evenly combined. Press the mixture into the bottom of mini cheesecake cups or a muffin tin lined with paper liners. Chill in the fridge while preparing the filling.

2. Make the Filling

In a large mixing bowl, beat softened cream cheese until smooth. Gradually add sweetened condensed milk, orange juice, orange zest, and vanilla extract, mixing until creamy and fully combined. Taste and adjust for sweetness or citrus intensity.

3. Assemble Mini Cheesecakes

Spoon the filling over the chilled graham cracker crust, filling each cup nearly to the top. Smooth the surface with the back of a spoon or small spatula.

4. Chill

Refrigerate for at least 2–3 hours, or until set. For best results, chill overnight to allow flavors to meld.

5. Add Toppings

Before serving, top with whipped cream and a sprinkle of orange zest for an extra pop of color and flavor.

Tips & Variations

💡 Make it vegan: Use vegan cream cheese and sweetened condensed coconut milk.
💡 Add a chocolate layer: Melt a little chocolate and drizzle over the top before chilling.
💡 Mini or large: Use cupcake liners for minis or a small springform pan for a larger cheesecake.
💡 Extra citrus punch: Add a teaspoon of orange liqueur for an adult-friendly version.

Storage

• Refrigeration: Store in an airtight container for up to 4 days.
• Freezing: Can freeze for up to a month; thaw in the fridge before serving.

FAQs

Q: Can I make these ahead of time?
Absolutely! These cheesecakes are perfect for making the day before your event.

Q: Can I use store-bought orange juice?
Yes, but fresh-squeezed orange juice gives the brightest flavor.

Q: Can I substitute the crust?
Try crushed vanilla wafers or digestive biscuits for a different flavor.

Q: Are these gluten-free?
Use gluten-free graham crackers to make the recipe gluten-free.

Why This Recipe Works

These mini cheesecakes are creamy, tangy, and sweet with a crunchy base, mimicking the classic orange creamsicle flavor. No baking is required, making them perfect for hot weather, and the mini portions are fun, festive, and ideal for serving at summer gatherings or parties.