Orange Creamsicle Pie

by Jillian
This Orange Creamsicle Pie consists of a sweet shortbread cookie crust, a layer of smooth no-bake vanilla cheesecake, and a layer of creamy orange filling!

This Orange Creamsicle Pie consists of a sweet shortbread cookie crust, a layer of smooth no-bake vanilla cheesecake, and a layer of creamy orange filling!

I’m sure I’m not the only one who gets a rush of nostalgia when the words, “orange creamsicle”, are mentioned. Not only is it an iconic frozen treat, but the flavor combination NEVER gets old. There’s truly something magical about that collision of sweet orange citrus and creamy vanilla. 

Although I’m definitely not opposed to enjoying this delicious duo of flavors all year round, orange creamsicle seems to be especially refreshing during the spring and summer months. So with May just around the corner, what better time than right now to enjoy this Orange Creamsicle Pie?

With a sweet shortbread cookie crust, a layer of slightly tangy no-bake vanilla cheesecake, and a layer of creamy orange filling, this pie has all of the delicious elements of an orange creamsicle and more!

It’s also no-bake, making it perfect for those warmer months when you don’t feel like turning the oven or stove on. And with the lazy days of summer slowly creeping in, I’m ALL about no-bake recipes right now.

The recipe is incredibly simple! Starting with the crust, you’ll take some shortbread cookies–I used Nilla wafers. Crush them up either in a food processor or in a large ziplock bag with a rolling pin. Toss your crumbs with a little sugar and melted butter, then press it into the bottom and up the sides of a pie plate. 

Now we move on to the fillings! Since the orange and vanilla layer consist of some of the same ingredients, make sure you read the recipe instructions CAREFULLY. First, you’ll make up some fresh whipped cream by beating some heavy cream, powdered sugar, and vanilla together until stiff peaks form. The whipped cream is then transferred to another bowl, so that you can beat some cream cheese and powdered sugar together. Half of the cream cheese mixture is removed from the bowl to be used for the orange layer. 

To finish making the vanilla filling, half of the whipped cream is stirred into the cream cheese mixture that’s still in the mixing bowl. Once it’s combined, the filling goes right into the crust.

Now, I think it’s worth mentioning that I ended up making 3 different orange fillings. Originally, I thought I’d go the more “natural” route by using real orange juice in the orange filling. Well, it turns out that not only do real oranges not taste as great in a pie filling, but their flavor is nowhere near the iconic orange creamsicle flavor I remember. So, I resorted to orange gelatin, which might be more artificial, but at least it achieves the creamsicle flavor we all adore! 

To make the orange filling, the orange gelatin is dissolved in a few tablespoons of boiling water. This mixture is then combined with the remaining half of the cream cheese mixture. Since the gelatin mixture tends to splash up the sides of the bowl and solidify, make sure to scrape down the sides of the bowl between mixings. Once it’s smooth and combined, the rest of the whipped cream is folded in. Smooth this filling over the vanilla filling, and allow the pie to sit in the refrigerator for at least 6 hours so that it’s able to set up properly. I let my pie sit in the refrigerator overnight.

At this point, the pie is ready to slice into. HOWEVER, if you want to add a little more pizazz to your pie, I recommend a border of whipped cream and sprinkles, if you have them! Of course, freshly-grated orange zest would be great too!

I must say that this pie is exquisitely creamy. The vanilla and orange cream layers pretty much melt in your mouth, and the flavor combo reminds me so much of a cool, creamy orange creamsicle.

If you’ve been looking for a dessert that’s quick, easy, and absolutely HEAVENLY, this Orange Creamsicle Pie definitely won’t disappoint!

This Orange Creamsicle Pie consists of a sweet shortbread cookie crust, a layer of smooth no-bake vanilla cheesecake, and a layer of creamy orange filling!

Orange Creamsicle Pie

This Orange Creamsicle Pie consists of a sweet shortbread cookie crust, a layer of smooth no-bake vanilla cheesecake, and a layer of creamy orange filling!
Prep Time 1 hour 15 minutes
Refrigeration Time 6 hours
Total Time 7 hours 15 minutes
Course Dessert
Cuisine American
Servings 8 Servings

Ingredients
  

Crust:

  • 1 ½ cup Nilla wafer crumbs
  • cup granulated sugar
  • 5 Tablespoons butter melted

Vanilla and Orange Filling:

  • 1 cup heavy cream
  • 1 ½ cup powdered sugar divided
  • 1 teaspoon vanilla
  • 12 ounces cream cheese softened
  • 1 3 oz box orange gelatin
  • 5 Tablespoons boiling water

Instructions
 

Make the Crust:

  • Using a fork, toss the cookie crumbs, sugar, and melted butter together in a medium bowl. Press mixture into the bottom and up the sides of a 9-inch pie dish and refrigerate while you make the fillings.

Make the Fillings:

  • In a the chilled bowl of a stand mixer, fitted with a whisk attachment, whip the heavy cream on high until soft peaks form. Add a 1/2 cup powdered sugar and the vanilla and continue beating until stiff peaks form. Transfer whipped cream to another bowl.
  • Return bowl to mixer and replace whisk attachment with paddle attachment. Beat the cream cheese and remaining 1 cup of powdered sugar together until smooth and creamy. Pour half of the cream cheese mixture into a separate bowl; set aside.
  • Add half of the whipped cream to the cream cheese mixture that's still in the mixer, beating until combined. Pour mixture into the crust, smoothing out into an even layer.
  • Add the reserved cream cheese mixture back into the mixing bowl. Combine the orange gelatin and boiling water, stirring until dissolved. Pour gelatin mixture into the cream cheese mixture, beating until smooth and combined. Make sure to scrape down the sides of the bowl between mixings so that the gelatin mixture doesn't solidify along the walls of the bowl.
  • Remove bowl from mixer and fold in the rest of the whipped cream. Pour orange filling on top of the vanilla cream filling, smoothing out with a spatula. Refrigerate for at least 6 hours, or overnight.
  • If desired, add a border of whipped cream and sprinkles to the pie. Slice into pieces, serve, and enjoy!
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