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Orange Creamsicle Pie tastes exactly like the orange and vanilla push pops of childhood, frozen into creamy individual pies with a vanilla cookie crust, and when I made a batch on the *first hot Saturday of summer* Maddie and Lizzie each claimed three before dinner. If you love our mini no bake key lime pies, this citrus cousin belongs in your freezer next.
No oven, no water bath, just five easy steps and the freezer does all the real work.
Orange Creamsicle Pie Quick Look
- 🕒 Prep Time: 25 minutes
- 🌡️ Cook Time: 0 minutes
- ⏳ Total Time: 25 minutes
- 🍽️ Serving: 24 mini pies
- ⚡ Calories: 176kcal
- 🌶️ Flavor Profile: Bright orange and vanilla cream, just like the classic frozen treat
- ✋ Difficulty: Easy, simpler than our no bake raspberry cheesecake bites
Quick Answer
Beat cream cheese until smooth, mix in sweetened condensed milk, fresh orange juice, and vanilla, then fold in whipped topping. Tint a quarter of the filling orange and swirl it back through, divide among 24 silicone baking cups, top with buttered vanilla cookie crumbs, and freeze the Orange Creamsicle Pie cups until set.
Jump to:
- Orange Creamsicle Pie Quick Look
- Quick Answer
- Why This Recipe Works
- Why You’ll Love This Recipe
- Key Ingredients
- Variations and Substitutions
- How to Make Orange Creamsicle Pie
- Recipe Tips & Tricks
- Serving Ideas and Suggestions
- Orange Creamsicle Pie FAQs
- Other Recommended No Bake Dessert Recipes
- Orange Creamsicle Pie
Why This Recipe Works
Click to see the technique science
- Condensed milk in the base. Sweetened condensed milk never freezes rock hard, so the pies stay creamy and sliceable straight from the freezer.
- Fresh squeezed juice. Real orange juice gives bright natural flavor that bottled juice and extracts cannot match.
- A gentle swirl. Folding the tinted portion back in only partway creates that pretty creamsicle marble in every cup.
- Crumbs on top become crust on the bottom. The pies flip out of the silicone cups crumb side down, so the topping becomes a perfect built in crust.
- Silicone cups. Frozen pies pop cleanly out of flexible silicone, no ramekin soaking or muffin tin wrestling required.
Why You’ll Love This Recipe
- They taste exactly like an orange creamsicle from the ice cream truck, in pie form.
- Individual servings mean no slicing and melting drama, the same reason we love our mini cheesecakes for parties.
- The whole batch is make ahead by design, they wait patiently in the freezer until dessert time.
Key Ingredients
Here is a quick look at the simple ingredients that turn into two dozen frozen Orange Creamsicle Pie cups.
- Fresh Orange Juice: Three quarters of a cup of fresh squeezed juice gives the filling real orange flavor, way brighter than the bottled stuff.
- Cream Cheese: The tangy, creamy backbone that makes the filling taste like the ice cream truck classic.
- Sweetened Condensed Milk: Sweetens the filling and keeps it scoopably smooth even when frozen solid.
- Vanilla Sandwich Cookies: Crushed into a buttery crumb layer that stands in for a pie crust on every mini pie.
- Whipped Topping: Folded in for that light, airy texture, the same trick we use in our mini no bake key lime pies.
See recipe card for exact quantities.
Variations and Substitutions
This Orange Creamsicle Pie formula is easy to remix. Here are the versions we make on repeat.
- Other citrus: Swap the orange juice for fresh lemon, lime, or grapefruit juice for a whole new frozen pie.
- Graham or golden crust: Trade the vanilla sandwich cookies for graham crackers or golden sandwich cookies.
- One big pie: Press the crumbs into a 9 inch pie plate, pour in the filling, and freeze it as a single freezer pie.
- Extra creamsicle punch: Add a teaspoon of orange zest or a few drops of orange extract to deepen the flavor.
- More frozen treats: If you love these, our oatmeal cream pie ice cream bars are the next freezer project.
How to Make Orange Creamsicle Pie
- Mix the cookie crumbs with the melted butter and set aside. Beat the cream cheese for 1 minute, mix in the condensed milk, then the orange juice and vanilla on low speed, and fold in the whipped topping. Tint a quarter of the filling orange and swirl it back through once or twice for a marbled effect.
- Evenly divide the filling among 24 silicone baking cups.
- Top each cup with the cookie crumb mixture, pressing gently, right up to the top of the cups.
- Freeze until completely set, up to overnight. Pop the pies out of the cups and serve crumb side down with extra whipped topping.
Recipe Tips & Tricks
- Use room temperature cream cheese. Cold cream cheese leaves lumps that never smooth out once the juice goes in.
- Add the orange juice slowly on low speed. Dumping it in fast can make the mixture look curdled before it comes together.
- Do not overmix the swirl. One or two passes with a spatula keeps the marble effect, more turns it solid orange.
- Freeze overnight for clean release. Fully frozen pies pop out of silicone cups in one piece.
- Run a little warm water over stubborn cups. A few seconds on the outside of the cup releases the pie without melting it.
- Make them weeks ahead. Stored airtight, the pies keep their flavor and texture for up to a month in the freezer.
Serving Ideas and Suggestions
These Orange Creamsicle Pies are built for cookouts and hot afternoons, pull them from the freezer about 5 minutes before serving so the centers soften just slightly.
For a summer dessert table, set them out with our strawberry angel food cake and a batch of sand pudding cups for the kids.
Ice cream lovers, scoop our no churn cookie dough ice cream alongside for a full frozen dessert bar.
Store the pies in an airtight container in the freezer, layered with parchment, for up to 1 month. Let stragglers refreeze quickly, they hold their swirl and texture beautifully.
Orange Creamsicle Pie FAQs
Orange Creamsicle Pie tastes just like the classic orange and vanilla frozen treat from the ice cream truck. The fresh orange juice brings bright citrus flavor while the cream cheese, condensed milk, and whipped topping create that signature vanilla cream base.
Yes. Press the buttered cookie crumbs into a 9 inch pie plate, pour the filling over the crust, and freeze until set, at least 6 hours. Let the whole Orange Creamsicle Pie sit at room temperature for 5 to 10 minutes before slicing.
Fresh squeezed juice gives Orange Creamsicle Pie noticeably brighter flavor, but bottled works in a pinch. Choose a good quality not from concentrate juice and consider adding a little orange zest to boost the citrus punch.
Stored in an airtight container with parchment between layers, these individual Orange Creamsicle Pies keep for up to 1 month. Their flavor is best within the first two weeks.
Silicone baking cups release the frozen pies most cleanly, but you can use a muffin tin lined with paper or foil liners instead. Peel the liners off while the pies are still fully frozen.
The filling is soft by design before freezing, the freezer is what sets it. If it seems overly thin, make sure you used full 8 ounces of cream cheese and folded, not stirred, the whipped topping in last. It will firm up completely once frozen overnight.
Want one more freezer stocked dessert? Our no churn cookie dough ice cream takes 15 minutes of effort.
For another nostalgic freezer treat, my cereal milk ice cream needs no machine at all.
Orange Creamsicle Pie
Ingredients
- 20 vanilla sandwich cookies made into crumbs
- 4 Tbls unsalted butter melted
- 8 oz cream cheese room temp
- 8 oz whipped topping
- 14 oz sweetened condensed milk
- 3/4 Cup orange juice fresh squeezed
- 1 tsp vanilla bean paste or extract
- food coloring optional
Instructions
- Mix the cookie crumbs with the melted butter, set aside.20 vanilla sandwich cookies
- In a large bowl, using a hand mixer cream the cream cheese for 1 minute. Add in the condensed milk and mix to combine. Add in the orange juice and vanilla, very carefully on low speed mix until everything is fully combined. Fold in the whipped topping. Optional: Take about 1/4 of the mixture and place in a separate bowl. Dye a medium orange color.20 vanilla sandwich cookies
- Pour the orange mixture back into the original mix. Very carefully just swirl the orange into the mix, not combining it all the way. This way you will get that pretty gradual orange coloring to the pies, like a marble effect.20 vanilla sandwich cookies
- Evenly divide the mixture among 24 silicone baking cups. Top off with the cookie crumbs mixture just up to the top of the cups. There should be just enough mix and cookies for 24 cups.20 vanilla sandwich cookies
- Place in the freezer until set, this can take up to overnight so prepare ahead of it. Serve with more whipped topping if desired, enjoy!20 vanilla sandwich cookies
Nutrition
Love This Recipe?
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They need to stay in the freezer to stay solid 🙂
Yummy!! 🙂
Just one question: once they are frozen and set, do they have to stay in the freezer, or could they hang out in a refrigerated case for a day or two?
If they are super frozen, I will run them under warm water first. But, if they do set out for a couple of minutes, that should do the trick. I also kind of flip the silicone inside out as I peel it off the pies, if that makes sense.
Made and enjoyed, but they didn’t come out of silicone cups as pretty as yours. Did you let them sit out of the freezer at all before removing?
Dana – these look absolutely delicious! I love not having to share 😉 I picked you as my ROCK STAR for the Creativity Unleashed link party and you’ll be featured tonight! Shout out the party and rally the troops to vote for your recipe 🙂