No-Bake Orange Creamsicle Pie

Save this recipe on:

Imagine a dessert that captures the joy of biting into a chilled orange creamsicle on a hot summer day, but with the creamy indulgence of a pie. That’s exactly what this No-Bake Orange Creamsicle Pie offers—a refreshing citrus-forward treat wrapped in a smooth, velvety texture. Perfect for gatherings, potlucks, or just a cheerful ending to a weekday dinner, this pie is all about sunshine in every slice.

The base combines crunchy graham cracker crust with a cloud-like cream filling infused with orange flavor. Real mandarin orange pieces pop through the silky filling, giving little bursts of sweet tanginess. Best of all? There’s no oven required, making it the ultimate effortless dessert when you’re short on time but want full-on flavor.

---

Ingredients for this No-Bake Orange Creamsicle Pie

• 1 1/2 cups graham cracker crumbs
• 1/3 cup melted butter
• 2 tbsp granulated sugar (for crust)
• 1 package (8 oz) cream cheese, softened
• 1/2 cup powdered sugar
• 1/2 tsp vanilla extract
• 1 can (11 oz) mandarin oranges, drained
• 1 package (3 oz) orange gelatin (Jell-O)
• 2/3 cup boiling water
• 1/2 cup cold water
• 1 tub (8 oz) whipped topping (like Cool Whip)
• Optional: extra mandarin orange slices and mint leaves for garnish

---

Step 1: Prepare the crust

In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until evenly combined, and the mixture resembles wet sand. Press firmly into the bottom and up the sides of a 9-inch pie dish. Place in the fridge to set while you prepare the filling.

Step 2: Dissolve the gelatin

In a separate bowl, dissolve the orange gelatin in boiling water. Stir until completely dissolved, then add the cold water. Let the mixture cool to room temperature.

Step 3: Create the cream base

Using a hand mixer or stand mixer, beat the softened cream cheese until smooth and creamy. Add powdered sugar and vanilla extract, and mix until well combined.

Step 4: Combine orange and cream

Slowly pour the cooled gelatin mixture into the cream cheese base while mixing on low speed. Blend until the mixture is smooth and uniform.

Step 5: Fold in whipped topping and oranges

Gently fold in the whipped topping until no streaks remain. Then fold in the drained mandarin oranges, being careful not to break them up too much.

Step 6: Chill and set

Pour the filling into the prepared crust. Smooth the top with a spatula and refrigerate for at least 4 hours, or until firm. For best results, chill overnight.

Step 7: Garnish and serve

Before serving, garnish with additional mandarin slices and mint leaves if desired. Slice and enjoy the creamy, dreamy citrus delight!

---

Frequently Asked Questions

How do I make the crust firmer?

If your crust feels too crumbly, add an extra tablespoon of melted butter and press it down firmly using a flat-bottomed glass.

Can I use fresh oranges instead of canned mandarin slices?

Yes, but choose a sweet, seedless variety. Peel and segment carefully, removing any membranes for the best texture.

Is there a substitute for orange gelatin?

If you prefer a more natural alternative, try using unflavored gelatin with fresh orange juice and a bit of honey for sweetness.

Can I make it dairy-free?

Swap the cream cheese with a dairy-free alternative and use coconut whipped topping. Be sure to check the gelatin ingredients, or use agar-agar.

What toppings go well with this pie?

Whipped cream, crushed graham crackers, or even a drizzle of white chocolate pair wonderfully with the citrus profile.

Does it have to chill overnight?

While 4 hours is usually enough for setting, overnight chilling ensures the best texture and flavor infusion.

---

Print

Save this recipe on: