This pie tastes like sunshine in a slice. It’s silky, citrusy, and takes almost no effort—no oven, no fuss. You get a creamy filling with a fresh orange pop that feels light but still satisfies a sweet tooth.

It’s the kind of dessert you can pull together for a weeknight treat or a last-minute gathering and still look like you planned it. If you love creamsicles, this one will hit all the right notes.

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What Makes This Special

Close-up detail of a freshly sliced No-Bake Orange Cream Pie, silky mousse-like orange filling nestl

This no-bake pie blends sweet citrus with a fluffy, mousse-like texture that sets up beautifully in the fridge. The graham cracker crust adds a buttery crunch that balances the silky filling.

Best of all, it’s quick to make and forgiving—perfect for beginners or busy days. You’ll only need a handful of basic ingredients, and the result tastes like a bakery favorite.

Ingredients

Crust

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
6 tablespoons unsalted butter, melted
Pinch of salt

Filling

1 package (8 oz) cream cheese, softened
1 can (14 oz) sweetened condensed milk
3/4 cup freshly squeezed orange juice (about 3–4 oranges)
2 teaspoons orange zest (plus more for garnish)
1 teaspoon vanilla extract
1 tablespoon fresh lemon juice (for brightness)
1 cup cold heavy whipping cream
2 tablespoons powdered sugar
Pinch of salt

Optional Toppings

Whipped cream
Extra orange zest or thin orange slices
Shaved white chocolate

Instructions

Overhead process shot of the pie just filled and smoothed in a 9-inch pie dish, airy orange-cream fi

Make the crust: Stir graham cracker crumbs, sugar, salt, and melted butter until the crumbs look like wet sand. Press firmly into a 9-inch pie dish, going up the sides.
Chill for 20 minutes to set.
Whip the cream: In a cold bowl, whip the heavy cream with powdered sugar to medium-stiff peaks. Set aside in the fridge.
Blend the base: In another bowl, beat softened cream cheese until smooth and fluffy. Add sweetened condensed milk and mix until silky with no lumps.
Add citrus and flavor: Mix in orange juice, orange zest, lemon juice, vanilla, and a pinch of salt.
Beat until fully combined. The mixture should be smooth and slightly thick.
Fold in whipped cream: Gently fold the whipped cream into the orange mixture in two additions. Keep it light to preserve the airy texture.
Fill and chill: Pour the filling into the chilled crust and smooth the top.
Cover loosely and chill for at least 6 hours, or overnight for the cleanest slices.
Garnish and serve: Top with whipped cream, zest, or thin orange slices. Slice with a warm knife for neat pieces.

How to Store

Cover the pie and keep it in the refrigerator for up to 4 days. For longer storage, freeze slices on a sheet pan, then wrap individually.

Frozen slices keep well for up to 1 month; thaw in the fridge for the best texture. Avoid leaving it out at room temperature for more than 2 hours.

Why This is Good for You

Vitamin C boost: Fresh orange juice and zest add antioxidants and immune-supporting vitamin C.
Lower effort, less stress: No-bake means less heat and fewer dishes, which makes homemade dessert more doable.
Adjustable sweetness: You control the sugar load by using fresh juice and keeping toppings light.

Pitfalls to Watch Out For

Runny filling: Don’t skip whipping the cream or chilling time. Both help the pie set properly.
Watery oranges: Use freshly squeezed juice and measure it.
Too much liquid can soften the filling.
Grainy texture: Fully soften the cream cheese and beat it smooth before adding other ingredients.
Loose crust: Press the crust firmly and chill it so it holds together when sliced.

Variations You Can Try

Orange Creamsicle: Swap half the orange juice for whole milk for a more nostalgic flavor.
Chocolate Twist: Use a chocolate cookie crust and top with shaved dark chocolate.
Tangerine or Blood Orange: Replace some or all of the orange juice for a new flavor and color.
Greek Yogurt Light: Replace 4 ounces of cream cheese with 1/2 cup thick Greek yogurt for a tangier, lighter pie.
Coconut Orange: Add 1/4 teaspoon coconut extract and sprinkle toasted coconut on top.

FAQ

Can I use store-bought orange juice?

Yes, but fresh juice tastes brighter and has better aroma. If using bottled juice, choose one that’s not from concentrate and has no added sugar.

Will it set without gelatin?

Yes. The whipped cream and cream cheese provide structure.

Just be sure to chill it long enough. If you prefer a firmer set, you can add 1 teaspoon powdered gelatin bloomed in 2 tablespoons warm orange juice, then mix it into the filling.

Can I make it ahead?

Absolutely. Make it up to 24 hours in advance.

Add toppings right before serving to keep them fresh.

What if I don’t have a stand mixer?

A hand mixer works great. You can also whip the cream by hand with a whisk, but it will take longer—keep it cold for best results.

How do I get clean slices?

Use a sharp knife warmed under hot water, then dried. Wipe the blade between cuts to keep edges neat.

In Conclusion

This No-Bake Orange Cream Pie is bright, creamy, and refreshingly simple.

With a buttery crust and a smooth citrus filling, it’s a win for both busy weeknights and special occasions. Keep a few oranges on hand, and you’re always just a chill away from a slice of sunshine.