Frozen Creamsicle Cake
Indulge in the sweet nostalgia of summer with this Frozen Creamsicle Cake—a no-bake dessert that perfectly captures the tangy, creamy essence of your favorite childhood treat. Built on a buttery graham cracker crust, this effortless cake features a luscious filling made with whipped cream, softened cream cheese, and a burst of citrusy sweetness from orange juice concentrate. The optional addition of orange food coloring adds a vibrant, eye-catching hue that makes every slice sing with color. With just 25 minutes of prep, this frozen delight is an easy make-ahead dessert that’s perfect for warm weather gatherings, birthdays, or anytime your sweet tooth craves a refreshing treat. Freeze overnight, serve chilled, and enjoy a slice of sunshine in every bite!
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Recipe Information
Ingredients
- 2 cups Graham cracker crumbs
- 1 stick Unsalted butter, melted
- 8 ounces Cream cheese, softened
- 14 ounces Sweetened condensed milk
- 1 cup Orange juice concentrate, thawed
- 1 teaspoon Vanilla extract
- 1 cup Heavy whipping cream
- 2 tablespoons Powdered sugar
- 2 drops Orange food coloring (optional)
Instructions
In a medium bowl, mix the graham cracker crumbs and melted butter until the mixture resembles wet sand.
Press the mixture evenly into the bottom of a 9-inch springform pan to form the crust. Place the pan in the freezer to chill while preparing the filling.
In a large mixing bowl, beat the softened cream cheese until smooth and creamy using an electric mixer on medium speed.
Add the sweetened condensed milk, orange juice concentrate, and vanilla extract to the cream cheese. Beat until fully combined and smooth. If desired, mix in the orange food coloring for a vibrant hue.
In a separate bowl, whip the heavy whipping cream and powdered sugar together until stiff peaks form.
Gently fold the whipped cream into the orange filling mixture until evenly incorporated. Be careful not to deflate the whipped cream.
Pour the filling over the chilled graham cracker crust and spread evenly with a spatula.
Cover the pan tightly with plastic wrap or aluminum foil and freeze for at least 6 hours or overnight, until fully set.
Before serving, allow the cake to sit at room temperature for about 5-10 minutes to make slicing easier.
Carefully remove the sides of the springform pan, slice, and serve immediately. Store any leftovers in the freezer.
Nutrition Facts
Calories |
407 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.0 g | 28% | |
| Saturated Fat | 12.3 g | 61% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 64 mg | 21% | |
| Sodium | 256 mg | 11% | |
| Total Carbohydrate | 44.7 g | 16% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 33.4 g | ||
| Protein | 6.3 g | 13% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 140 mg | 11% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 240 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
