Easy No-Bake Orange Creamsicle Pie Ready in 30 Minutes

Did You Know 72% of Home Bakers Avoid No-Bake Desserts Because They Think They’re “Too Simple”?

I used to be part of that statistic—until I discovered the magic of this No-Bake Orange Creamsicle Pie. There’s a quiet rebellion in this dessert, a whisper that says, “You don’t need an oven to create something extraordinary.” The first time I made it, my kitchen smelled like a sunlit grove of oranges, and the creamy filling melted on my tongue like a childhood memory. It’s the kind of recipe that makes you question why we ever believed effortless couldn’t also be exquisite.

This pie is my love letter to lazy summer afternoons, to the sticky-fingered joy of creamsicle popsicles devoured on the porch. But here’s the secret: it’s even better frozen into a silken, citrus-kissed dream. The graham cracker crust crumbles just right against the velvety orange-vanilla filling, and when you taste it, you’ll understand why no-bake desserts deserve a standing ovation.

What makes this No-Bake Orange Creamsicle Pie truly special? It’s the way the tang of fresh orange zest dances with rich cream cheese, how five simple ingredients transform into something that feels like a celebration. No sweating over a hot oven, no fussy techniques—just pure, unfiltered delight. And yet, when you slide that first slice onto a plate, watch how everyone leans in, eyes wide. They’ll never guess it took you 15 minutes to make.

Print

No-Bake Orange Creamsicle Pie: A Slice of Sunshine

There’s something magical about the nostalgic combination of orange and vanilla—creamy, citrusy, and utterly dreamy. This No-Bake Orange Creamsicle Pie is like a spoonful of childhood summers, but with a grown-up twist. Best of all? No oven required, making it the perfect dessert for warm days when you crave something cool and effortless.

Ingredients You’ll Need

• 1 ½ cups graham cracker crumbs – The buttery, slightly sweet base that holds everything together. If you’re feeling fancy, try using vanilla wafers for an extra layer of flavor.
• 6 tablespoons melted butter – Unsalted is best here, so you can control the saltiness. Plus, that rich, toasty flavor is everything.
• 1 (14 oz) can sweetened condensed milk – The secret to that luscious, creamy texture. Don’t skip this—it’s the glue (and the sweetness) of the pie!
• 1 (8 oz) package cream cheese, softened – Full-fat is the way to go for maximum silkiness. Let it sit at room temp for at least 30 minutes—trust me, blending will be so much smoother.
• ⅓ cup freshly squeezed orange juice – Bright, tangy, and essential for that true creamsicle taste. Bottled juice just won’t give you the same zing.
• 1 tablespoon orange zest – This little pop of zest makes all the difference, adding a fragrant citrus punch.
• 1 teaspoon vanilla extract – Pure vanilla, please! It balances the orange beautifully.
• 1 (8 oz) tub whipped topping, thawed – Light and fluffy, it gives the filling that airy creamsicle texture. You could also whip your own cream if you prefer.
• Orange slices or zest curls, for garnish – Because pretty food tastes even better.

Let’s Make This Dreamy Pie

Step 1: The Crust

In a medium bowl, mix the graham cracker crumbs and melted butter until it resembles wet sand. Press this mixture firmly into a 9-inch pie dish, making sure to pack it evenly along the bottom and up the sides. Pop it in the fridge for at least 15 minutes to set—this keeps your crust from crumbling when you add the filling later.

Step 2: The Creamy Filling

In a large bowl, beat the softened cream cheese until it’s smooth and lump-free. This is where patience pays off—scrape down the sides of the bowl to make sure everything gets incorporated. Slowly add the sweetened condensed milk, blending until it’s silky and fully combined.

Step 3: Citrus Magic

Now, stir in the orange juice, zest, and vanilla extract. The mixture might look a little thin at first, but don’t worry—the whipped topping will fluff it right up. Gently fold in the whipped topping until no streaks remain, and you’re left with a cloud-like, dreamy filling.

Step 4: Assemble & Chill

Pour the filling into your chilled crust, smoothing the top with a spatula. Cover loosely with plastic wrap and let it set in the fridge for at least 4 hours (though overnight is ideal). The waiting is the hardest part, but it’s worth it—this pie needs time to firm up into that perfect, sliceable texture.

Conclusion

This No-Bake Orange Creamsicle Pie is the perfect dessert for those warm, lazy days when you crave something sweet but don’t want to turn on the oven. With its creamy, citrusy filling and buttery graham cracker crust, it’s a nostalgic treat that’s as easy to make as it is delicious. Whether you’re serving it at a summer barbecue or just indulging in a slice for yourself, this pie is sure to bring smiles all around.

Ready to give it a try? Whip up this dreamy dessert and let us know how it turns out in the comments below! And if you loved this recipe, be sure to check out our other no-bake treats—like our No-Bake Lemon Cheesecake or Easy Strawberry Icebox Cake—for more fuss-free sweetness.

FAQs

Can I use store-bought whipped topping instead of making my own?

Absolutely! If you’re short on time, a 12-ounce container of whipped topping (like Cool Whip) will work just fine. Fold it into the cream cheese mixture gently to keep the filling light and fluffy.

How long does this pie need to set in the fridge?

For the best results, let the pie chill for at least 4 hours—or overnight if possible. This ensures the filling firms up nicely and slices cleanly.

Can I use a different crust?

Of course! While graham cracker crust is classic for creamsicle pie, you could swap it for a vanilla wafer crust or even a gluten-free alternative if needed. Just make sure it’s pre-baked or no-bake-friendly.

Can I make this pie ahead of time?

Yes! This pie actually tastes even better the next day as the flavors meld together. Store it covered in the fridge for up to 3 days.

What if I don’t have fresh oranges?

No worries—you can substitute 2 tablespoons of orange juice concentrate or even 1 teaspoon of orange extract in a pinch. Adjust to taste, as extracts can be more potent.