No-Bake Orange Cheesecake tastes like an old-fashioned orange creamsicle in a pie form! It can be made in about 10 minutes with orange juice concentrate, cream cheese, sweetened condensed milk, and whipped cream in a graham cracker pie crust!
Add sweetened condensed milk and thawed orange juice concentrate. Mix until incorporated. You can also add a teaspoon of vanilla extract if you'd like. Trust me, it's good!
OPTIONAL: Add a few drops of food coloring to make the pie filling a little more orange. I added two drops of yellow and one drop of red. Start with a few and more until the orange cheesecake filling is about the color of a creamsicle.
Gently fold whipped topping into the orange pie filling.
Pour pie filling into the graham cracker crust and spread evenly.
Refrigerate for at least 6 hours or freeze for at least 3 hours. I prefer freezing the pie overnight.
Remove the cheesecake from the freezer about 5 minutes before serving. Slice into wedges. Garnish with whipped cream, chocolate curls, or chocolate sauce. Serve.
Notes
Pie crust:
You can easily make a homemade pie crust if you'd like.
A chocolate pie crust is delicious.
To store the pie:
The cheesecake will stay firmer if it's stored in the freezer. Keep in an airtight container or tightly wrap with foil and it will last up to three months.
Orange cheesecake will keep in the fridge for up to 3-4 days.
Sweetened condensed milk:
This is NOT the same thing as evaporated milk. It comes in a short 14-ounce can. It's thicker than milk because most of the water has been cooked off and sugar has been added.