Orange Creamsicle Pie {No Bake}

filed under: Dessert · Pies + Tarts on June 15, 2019

Orange Creamsicle Pie is one of the smoothest, creamiest, best-tasting no-bake pies you will ever have! And that flavor! Who doesn’t love Orange Creamsicle? If you love this recipe (and I know you will) be sure to try my Orange Creamsicle Mousse and Lemon Mousse for easy No-Bake Dessert options! (Maybe my Orange Creamsicle Puppy Chow is a fun warm-weather option!)

Orange Creamsicle Pie

Orange Creamsicle Pie

This orange creamsicle pie is super easy. How easy? Only 7 ingredients it pulls together in under 5 minutes!

Let’s talk for a minute about how I achieve that traditional “creamsicle” flavor.  A creamsicle bar that you find at the grocery store typically has a vanilla ice cream base and is coated with flavored orange ice.  Since we are creating a creamsicle pie, I wanted that same flavor combination, but in a light and creamy version.  I attempted to get that same flavor by using a combination of REAL orange juice and orange extract, combined with a powdered sugar and cream cheese base.  The results were dreamy!

No-Bake Creamsicle Pie

How to Make Orange Creamsicle Pie

As I mentioned, making this orange creamsicle pie is really simple.  There are a few key tips to follow that will make this even easier!

Room Temperature Cream Cheese

If you aren’t able to set out your cream cheese for a couple of hours ahead of assembly, here is a fun tip to quickly get it to room temperature. I remove the cream cheese from the box but keep it in the foil packaging. Set the cream cheese in a bowl of hot water and let it warm slowly. This usually takes 10-15 minutes. If you use a metal bowl, you can sometimes cut the time down a bit because they will hold the heat in a little longer. Or you can set it out in the morning and let it warm to room temperature on the counter.

Tools Matter

You will want to make sure your cream cheese is completely lump-free, which means beating it with an electric hand mixer (or in a stand mixer with the paddle attachment) until it is light and fluffy before adding any other ingredients.  This is what gives my creamsicle pie the creamy texture as well as helps to blend the flavors perfectly.

Orange Extract

If you don’t have immediate access to orange extract, (Amazon can deliver it to your door!) you can just substitute additional fresh orange juice. Here is a simple equivalency:

1 tablespoon fresh orange juice = 1/2 teaspoon orange extract

This recipe uses 1 teaspoon of orange extract, so you will need 2 tablespoons of fresh orange juice. If you opt for the fresh orange juice, I do recommend adding about 1/2 tsp. of orange zest to the shortbread crust to maximize the orange flavor.

No Bake Orange Creamsicle Cream Pie

How to Make Shortbread Pie Crust

Grab your shortbread cookies (hopefully homemade shortbread cookies) and a large sealable plastic bag. Start smashing the cookies and get all your aggressions out! Shortbread cookies are naturally delicate so this is an easy job and should not take you more than a minute.

In a medium bowl, add the shortbread crumbs and the melted butter. Using a fork, work the butter into the crumbs until every crumb is coated in butter. Because we are not baking this crust, the butter will act as the glue in the chilled pie. If some crumbs are not coated with butter, they will fall apart when you try to cut the pie.

Now take your pie dish (I used an 8-inch pie dish) and press the shortbread crumbs into the bottom and slightly up the sides. You want an even layer of crumbs, so use a kitchen glass or something with a flat bottom to help create a smooth layer.

Whipped Topping vs. Homemade Topping

I freely admit that I love a big ole bite a cool whip and love how easy it can make recipes. This one in particular benefits from the stability of cool whip IN the creamsicle pie filling. However, I do like to whip up (ha!) a small batch of homemade whipped cream for the topping.

To make whipped topping from scratch you take 1 cup of heavy whipping cream and add 1-2 tablespoons of confectioners sugar. Whip the heavy whipping cream for a couple of minutes with your hand-held mixer until there are soft peaks. Sprinkle the confectioner’s sugar over top and keep mixing on high until there are stiff peaks. I do recommend using a large bowl to avoid splatter.

You can add vanilla extract (about 1/2 teaspoon) or even orange extract for an extra flavor kick!

Orange Creamsicle Pie Recipe

How to Make Individual Orange Creamsicle Pie Servings

Simply crush up shortbread cookies and place them in the bottom of the serving cup instead of a pie pan. After testing we found that a thinner layer was best. (Which also means you can make more servings!) The dishes I used were a bit larger (they hold about 1 1/2 cups of orange mousse) so I was only able to make 3 servings. Plan accordingly if you are feeding a crowd! 🙂

How to Serve Orange Creamsicle Pie

Chilling is an important step in this recipe.  It helps the creamsicle filling firm and creates the velvety texture essential in a no-bake cream pie.  I recommend letting it chill for at least one hour, but you can let it go all the way up to 3 days.  However, if you are letting it sit that long, I do not recommend adding the garnish until just before serving, as fresh orange will not look as pretty after sitting out.

Looking for more No-Bake Dessert Options?

No Bake Strawberry Cheesecake

No Bake Oreo Cheesecake

No Bake Cheesecake (the best!)

No Bake Caramel Shortbread Pie

4.85 from 13 votes
Orange Creamsicle Pie
Orange Creamsicle Pie
Prep Time
10 mins
Chill Time
2 hrs

Orange Creamsicle Pie is one of the smoothest, creamiest, best-tasting no-bake pies you will ever have!

Course: Dessert
Cuisine: American
Keyword: Orange Creamsicle Pie
Servings: 8
Author: Amanda Rettke
Shortbread Pie Crust
  • 6 ounces finely crushed shortbread cookies
  • 2 tablespoons (28g) unsalted butter, melted
Pie Filling
  • 2 packages (16 ounces) cream cheese, softened to room temperature
  • 1 1/3 cup (293g) confectioners sugar
  • 1 (about 1/4 cup) orange, zested (optional) and juiced
  • 1 tablespoon orange extract (start with 2 teaspoons and taste test)
  • pinch kosher salt
  • 2 cups (476 g) whipped topping
  • 1-2 cups whipped topping, for over the creamsicle pie filling
  • 4 wedges orange, for garnish
Shortbread Pie Crust
  1. In a large bowl, combine the shortbread cookie crumbs with the melted butter. Pour into a prepared 8 in pie dish and firmly press to the edges to form a pie crust.

Pie Filling
  1. In a large bowl, beat the cream cheese until it is light and fluffy.

  2. Add in the powdered sugar, orange juice, orange extract, and salt and beat until everything is combined. (If you are adding the zest, add it here.)

  3. Gently fold in the whipped topping.

  4. Pour creamsicle filling into prepared pie crust. Smooth out with a small offset spatula.

  1. Smooth out a layer of whipped topping (about 2 cups, can use more or less depending on preference) over the creamsicle filling.

  2. Refrigerate for at least 1 hour, up to 3 days if covered. Top with an orange wedge. (optional)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  • Ernest McDaniel says:

    Okay I made it twice. The first time I followed the directions. The grandkids said it didn’t look like the picture, and didn’t taste orange enough. The second time I doubled the crust and used a 10 inch pie pan. To the filling I added one drop each of yellow and red food coloring. I also used a full tablespoon plus of orange extract. Grandkids loved it.

  • Marla says:

    You say “This recipe uses 1 teaspoon of orange extract”, then go on to say “1 tablespoon orange extract (start with 2 teaspoons and taste test)” in the printed recipe. Which is right?

  • Mary Ellen Spinar says:

    Okay, made as directed using only 2 tsp orange extract but used the orange juice and zest. Mixture was very stiff, no “pouring” into the pie shell. Could I have beaten it too long? Seems like I got some tastes of pure cream cheese in the final product. Everyone liked it but not as much as my key lime pie which doesn’t use cream cheese.
    I think I’ll add the food coloring also next time and the whole tablespoon of extract.

  • Saban Chick says:

    This is Very confusing! The recipe calls for 2 bars of cream cheese, yet in the comments you say 3? Also what are the measurements for OJ? Just says add zest?

    • Amanda Rettke says:

      Just follow the written recipe if you want to make this pie.

  • Mary Dunaway says:

    Looks delicious will make

  • Linda Potter says:

    I make something like this but I use sugar free jello and 1 cup boiling water. I put cool whip in my pie mix. No sugar. Close to sugar free and my husband who is diabetic loves it. I don’t tell anyone it is sugar free and they don’t even know..

  • Doug says:

    You can don’t bake the crust first

    • Amanda Rettke says:


  • Diane robbins says:

    Quick and easy recipe. I used the whole tablespoon of orange extract, but not the zest. Next time I’ll use the zest too. I also added a teaspoon of vanilla extract and it tasted just like the creamsicle ice cream

  • Patsy J. Creel says:

    Very good

  • Beverly Matello says:

    Where is recipe for Key lime pie?

  • Terry Hodged says:

    Great pie! Thanks

  • Christy Grimm says:

    I made this the other day it was gone in minutes. Yummy!!!

  • Karen says:

    Love this recipe I’ve baked for over 50 years but this has to be one of my favs

  • Bárbara says:

    I can’t wait to make this delicious pie

  • Karen says:

    If you do not have extract, can you use 2T of frozen concentrated orange juice to intensify orange flavor?

  • Mery says:

    Mmm. Se ve rico tengo q hacerlo

  • Cindy Buckley says:

    I made this and it was a big hit! I added more zest and extract than the recipe calls for……turned out great! I’m going to try it with limes next……Thanks for the great summer dessert!!

  • Denize Rockwell says:

    This pie is awesome recomend zest and extra orange extract and extra creamy whipped cream. Tastes just like a creamsicle

  • carmen ruvalcaba says:

    Absolutamente delicioso!😋😋 Muy fácil y lo mejor que no se hornea.. gracias

  • Gail Kinch says:

    I have a healthy version of orange cream sisle pie. 2 – 6oz. containers of orange yogurt, 1 pkg .3 oz. orange sugar free jello, 1 8oz. container of cool whip. Dissolve jello in 1/3 cup of hot water. Add yogurt and cool whip as soon as jello is dissolved. Put in graham cracker crust. Refrigerate for a couple of hours to set. You can make all kinds of flavors: raspberry, strawberry, cherry, etc.

  • Loz says:

    I’ve made it with 1 Tbs of orange extract+1 orange (juice and zest). I liked it very much but my partner said it wasn’t orangey enough. I’ll try again today with more orange extract.

    Also, I didn’t use the topping ’cause there was no space for it…maybe my 8 in pie dish was not shallow enough.

    Very creamy and lovely x

  • Debra Williams says:

    I’m making this for my birthday tomorrow instead of a cake,Can hardly wait!

  • Becky Moles says:

    Great desserts!

  • Michael cocchia says:

    I’m not a cool whip fan can you use freshly made whip cream though out the recipe

  • Pamela Sue Byrns says:

    How many cups of orange juice please?