A quick and easy no bake recipe for orange creamsicle cheesecake bars that taste like your favorite creamsicles or dreamsicles! The graham cracker crust is buttery and a little salty, the perfect complement to the orange vanilla creamsicle filling. You’ll love this orange cream cheese dessert on a warm day when you don’t want to turn on your oven.
You might also love this strawberry orange cream pie, orange pistachio layer cake, and homemade strawberry orange creamsicles.
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Why You’ll Love This Recipe
Quick and Easy to Make. With no bake recipes for both the crust and the filling, you’ll have this orange dreamsicle dessert whipped up in no time and ready to chill.
So Smooth and Creamy. I’ve based the no bake orange creamsicle cheesecake filling on my original no bake vanilla bean cheesecake. The filling is silky, smooth and luscious.
Reminiscent of Childhood. If you grew up eating orange vanilla creamsicles, orange vanilla sherbet or creamsicle ice cream on hot days, then you’ll love the retro flavor of these summery dessert bars.
See the recipe card at the end of the post for the full ingredients list and instructions.
Ingredients
Crust
- Graham Crackers. The graham crackers are crisp and crunchy, with hints of honey and cinnamon. When crushed, they’re perfect for soaking up melted butter to form the base of the cheesecake.
- Sugar. A little extra sweetness. You can use either white granulated sugar or light brown sugar.
- Coarse Kosher Salt. A salted graham cracker crust is best, as the salt enhances the flavor and balances the sweetness.
- Unsalted Butter. Melted butter moistens the crushed graham crackers and binds the crust together.
Filling
- Orange Juice + Orange Zest + Orange Extract. Adds plenty of orange flavor to these bars.
- Gelatin. You’ll need unflavored powdered gelatin to thicken and set the filling as it chills.
- Cream Cheese. Use full-fat bricks of cream cheese for the best texture and flavor in these orange creamsicle cheesecake bars.
- Sweetened Condensed Milk. Adds a smooth, creamy texture as well as sweetens the filling. There’s no need for any more sugar, since the sweetened condensed milk contains plenty of sugar for this recipe.
- Sour Cream. Adds a hint of tangyness and balances the sweetness.
- Vanilla Extract. Vanilla and orange is a classic flavor pairing.
- Canned Mandarin Oranges. I love how each cheesecake square looks topped with a mandarin orange segment.
Instructions
Crust
- Finely crush the graham crackers, then combine with the brown sugar and salt. Add the melted butter and stir until moistened.
- Firmly press the graham cracker crumbs against the bottom of an 8 or 9 inch baking pan.
Filling
- Pour the orange juice into a microwaveable dish or measuring cup and stir in the gelatin. Let stand for several minutes, then microwave on high for 30-45 seconds to dissolve the gelatin. Set aside.
- Place the cream cheese in a large bowl. With an electric mixer, beat the cream cheese for several minutes until smooth.
- Beat in the sweetened condensed milk, sour cream, orange zest, orange extract and vanilla extract until smooth, scraping the bowl down several times.
- Add the orange juice/gelatin mixture, and use a whisk to whisk everything together.
- Pour the filling over the crust.
- Refrigerate the cheesecake for at least 6 hours, or overnight, until set.
- Cut into squares, decorating the top of each with a mandarin orange slice. If you like, add a sprinkling of chopped candied orange peel to the top, too.
TIP: If using canned mandarin orange slices, pat the oranges dry with paper towels before placing on top of the cheesecake.
Be sure to read all of my BAKING FAQs where I discuss ingredients, substitutions and common baking questions, so that you can be successful in your own baking!
Frequently Asked Questions
Can I use low fat cream cheese or a tub of whipped cream cheese?
I don’t recommend either of those in this recipe. Brick style, full fat cream cheese is best. You could substitute mascarpone cheese, which would work well, too.
Can I make this without the sweetened condensed milk?
Yes, you definitely can. If you don’t have sweetened condensed milk, replace it with 1 cup of cold heavy whipping cream and 1/2 cup powdered sugar, and mix the filling as instructed.
Will this work with orange gelatin?
No, I wouldn’t use that, as it will give these orange creamsicle cheesecake bars an artificial orange flavor and color. Use the unflavored powdered gelatin for the best results.
How should I store these?
Leftover cheesecake bars should be stored in an airtight container in the refrigerator for up to 3 days.
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No Bake Orange Creamsicle Cheesecake Bars
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
- 9 inch baking pan
- Electric Mixer (Stand or Hand-Held)
Ingredients
Crust
- 1 ½ cups finely crushed graham crackers
- 2 tbsp light brown sugar
- ¼ tsp coarse Kosher salt (if using table salt, use half the amount)
- 6 tbsp unsalted butter, melted
Filling
- ½ cup orange juice
- 1 envelope (1/4 oz) unflavored powdered gelatin
- 12 oz full-fat cream cheese, softened to room temperature
- 1 can (14 oz) sweetened condensed milk
- ¼ cup full-fat sour cream
- 1 tsp freshly grated orange zest
- 1 tsp orange extract
- 1 tsp vanilla extract
- 16 segments canned mandarin oranges, patted dry
Instructions
Crust
- Finely crush the graham crackers, then combine with the brown sugar and salt. Add the melted butter and stir until moistened.
- Firmly press the graham cracker crumbs against the bottom of an 8 or 9 inch baking pan.
Filling
- Pour the orange juice into a microwaveable dish or measuring cup and stir in the gelatin. Let stand for several minutes, then microwave on high for 30-45 seconds to dissolve the gelatin. Set aside.
- Place the cream cheese in a large bowl. With an electric mixer, beat the cream cheese for several minutes until smooth.
- Beat in the sweetened condensed milk, sour cream, orange zest, orange extract and vanilla extract until smooth, scraping the bowl down several times.
- Add the orange juice/gelatin mixture, and use a whisk to whisk everything together.
- Pour the filling over the crust.
- Refrigerate the cheesecake for at least 6 hours, or overnight, until set.
- Cut into squares, decorating the top of each with a mandarin orange slice. If you like, add a sprinkling of chopped candied orange peel to the top, too.
Curious if it would work with a vegan jel. I’ll let you know if I try! Looks delicious!