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Orange Creamsicle Icebox Cake

Orange creamsicle icebox cake is a no-bake dessert with alternating layers of softened vanilla wafers and pale orange cream. The chilled cake sets up into a sliceable, creamsicle-style texture with bright orange zest in every bite.
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Prep Time 25 minutes
Chilling 6 hours
Total Time 6 hours 25 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Vanilla wafers (Nilla wafers)
  • 48 vanilla wafers Use to build 3 wafer layers in a 9x13 pan.
Heavy cream
  • 2 cup heavy cream Whip to stiff peaks for a light, sliceable filling.
Cream cheese
  • 8 oz cream cheese Soften before mixing so the filling stays smooth.
Powdered sugar
  • 1 cup powdered sugar Sweetens and stabilizes the cream layer.
Orange juice concentrate
  • 0.5 cup frozen orange juice concentrate Thawed for easy mixing and intense creamsicle flavor.
Orange zest
  • 2 tbsp orange zest Added to the cream; plus extra for topping.
Vanilla extract
  • 1 tsp vanilla extract Boosts the vanilla wafer–cream flavor.
Toppings
  • 1 orange slices and zest for topping Add right before serving so the top looks fresh.

Equipment

  • 1 stand mixer

Method
 

Make the orange cream filling
  1. Beat the softened cream cheese until smooth, then mix in powdered sugar, thawed orange juice concentrate, orange zest, and vanilla extract until evenly combined, with the mixture looking pale and creamy.
  2. Taste and adjust by adding a little more orange zest if you want a brighter creamsicle flavor, keeping the texture smooth and lump-free.
Whip and combine
  1. In a separate bowl, whip the heavy cream until stiff peaks form, meaning the peaks stand straight up when you lift the whisk.
  2. Fold the whipped cream into the cream cheese mixture just until no streaks remain, keeping the filling airy and light.
Assemble the icebox cake
  1. Line a 9x13 pan with vanilla wafers in a single layer so the bottom is fully covered.
  2. Spread 1/3 of the orange cream mixture over the wafers in an even layer, leaving no dry wafer spots.
  3. Add a second layer of vanilla wafers and press lightly so they adhere to the cream.
  4. Spread another 1/3 of the orange cream mixture over the second wafer layer until smooth.
  5. Add a third layer of vanilla wafers, then spread the remaining orange cream mixture over the top so it covers completely.
Chill and serve
  1. Refrigerate the cake for at least 6 hours (or overnight), until the wafers soften and the layers slice cleanly.
  2. Right before serving, top with fresh orange zest and orange slices for a bright, fresh finish.

Notes

Pro tip: soften cream cheese fully so the filling blends silky before folding in whipped cream. Store covered in the refrigerator for up to 4 days; the cake can be frozen for up to 1 month, but the wafer texture may soften further after thawing. For a lighter option, use half-and-half in place of heavy cream, but expect a softer set.