Orange Creamsicle No-Bake Cheesecake in a jar – enjoy this fun, light, bright and creamy summer make-ahead dessert great for entertaining!
Do you remember those yummy Orange Creamsicle Popsicle bars that have been around forever? While I was growing up we used to buy them during the summer at the local swimming pool. Dripping wet from the pool we’d sit in the shade wrapped in towels and quickly devour our delicious frozen treats. Orange anything is healthier, right? We didn’t have to worry about the carbs and calories back in those days, we were burning it off playing and swimming for hours and hours, day after day. What a fun memory 🙂 We wanted to recreate that memorable and delicious creamsicle flavor in a cool treat that’s easy to make and pretty enough to serve company.
Everybody loves our Key Lime Icebox Cheesecake and while it’s very easy to make, these little jars of sunshine are even easier!
This whole recipe is designed to be quick and simple with no baking required. While we love how simple it is to make, we also want it to deliver big orange flavor too. For the base we went with Lorna Doone, our favorite store-bought shortbread cookie. The cookies crumble beautifully and are not very sweet making them perfect for this no-bake cheesecake recipe. The cookie crumbs are combined with fresh orange zest and melted butter and divided between six (8-ounce) jars, cups or glasses. Don’t pack the base too tightly; leave it a bit loose to make it easier to scoop out with a spoon. Refrigerate while preparing the filling.
Instead of squeezing fresh oranges to get plenty of orange flavor, we use frozen orange juice concentrate (no sugar added). We don’t want to water down the no-bake cheesecake filling with too much liquid and knew it could support the intense flavor of the concentrated juice. This shortcut adds the flavor we wanted and cuts time in the preparation, a win-win with amazing results!
If you’re serving a crowd, you can double or triple this no-bake cheesecake recipe and serve in clear plastic disposable cups so clean up would be easy too! Just before you’re ready to serve, add a good dollop of whipped cream, a little fresh orange zest and orange wedges. Fun, easy and delicious – another great ending to a fabulous meal.
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Here are a few more of our favorite ‘mostly no-bake treats’ great for summer entertaining and enjoying!
Strawberry Cheesecake Bars – creamy, refreshing, and lightly sweet with an intense strawberry flavor making these deliciously crave-able and perfect for all your summer dessert needs!
Key Lime Icebox Cheesecake – a terrific summer dessert with a light and creamy no-bake filling, a not-too-sweet tart and tangy flavor, and a perfectly crunchy graham cracker crust.
Peach Sherbet – a creamy, delicious, velvety smooth fresh peach dessert – made with only two ingredients right in your blender! Make this sherbet when you have the best fresh, sweet, fragrant peaches you can find. So easy and really fantastic!
Enjoy this fun, light, bright and creamy summer make-ahead dessert great for entertaining!
- 1 cup crushed shortbread cookies, about 17-18 Lorna Doone cookies
- 3 tablespoons unsalted butter, melted
- 1 teaspoon orange zest
- 3/4 cup heavy whipping cream
- 1/3 cup granulated sugar
- 8 ounces cream cheese, room temperature
- 1/2 cup orange juice concentrate, thawed (no sugar added)
- zest from 1 small orange
- Sliced orange wedges
- Whipped cream
- Additional orange zest
- Extra shortbread cookies
- Mix together the crushed cookies, butter and zest. Divide the mixture (about 2 1/2 tablespoons each) between six (8-ounce) jars and press down gently. Refrigerate while preparing the filling.
- Combine the cream and granulated sugar in a medium mixing bowl. Using an electric mixer, beat on medium-high until soft peaks form, about 2-minutes. Cut the cream cheese into small pieces and scatter half over the beaten cream. Blend on medium-low until combined, about 1 minute. Add the remaining cream cheese pieces to the mixture and blend until smooth. Some small pieces may remain - this is okay. Add the orange juice and beat on low until combined. Scrape the bottom and sides of the bowl with a rubber spatula. Beat one more minute on medium-high until the mixture is very smooth. Add the zest and beat on medium-high until smooth, light and airy, about 2 minutes.
- Pour the filling into the prepared jars. Refrigerate until ready to serve. Garnish with dollops of whipped cream, orange slices and additional orange zest. Serve with extra cookies if desired.
The filling is ready to eat once made, but sets up nicely given a few hours to chill.
Here’s a link to some small Weck jars that are great for serving this dessert – and jams too! If at a potluck or event, these 9-ounce disposable/recyclable cups would be perfect too. Click on the photo for more information:
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Here are a few more orange creamsicle recipes you might enjoy: Great for summer parties, check out this pretty Orange Creamsicle Poke Cake from Trish at Mom on Timeout. Love this creative No Fail Orange Creamsicle Fudge from Jocelyn at Inside BruCrew Life. And finally, here’s a quick and easy recipe for frozen Creamy Orange Creamsicle pops from Cheryl at Tidy Mom.