I fell in love with these No-Bake Orange Creamsicle Dream Bars the first time I made them on a hot July afternoon — they taste like a creamsicle in bar form, bright orange and luxuriously creamy. They set in the fridge (no oven needed) and slice into clean, satisfying squares that feel special but are easy to make. If you want a summer dessert that’s fresh, fast, and crowd-pleasing, this is it — and I’ve tested the recipe until the texture and balance were just right. Orange Creamsicle Dream Bars
Why Make This Recipe
- Bright, nostalgic flavor: the citrus-forward filling tastes like a classic creamsicle without the artificial over-sweetness.
- No oven, low effort: the bars set in the fridge, making this ideal for hot days or when you don’t want to heat the kitchen.
- Crowd-friendly and portable: they hold their shape well for picnics, potlucks, or after-dinner treats.
- Adaptable: easy to make gluten-free or lighter with few ingredient swaps. I love this recipe because it gives a bakery-style finish with minimal fuss and one pan. summer desserts
Recipe Overview
Prep time: 25 minutes active, plus 4 hours chilling
Cook time: 0 minutes (no-bake)
Total time: 4 hours 25 minutes (includes chilling)
Servings: 9–12 bars (9×9-inch pan)
Difficulty: Easy — basic mixing and folding skills required
Method: Press a graham-cracker crust into a 9×9-inch pan, whip a cream-cheese–orange filling, fold in whipped cream, pour over crust, and chill until firm. For more no-bake inspiration, see no-bake desserts.
My Experience Making This Recipe
I tested this version several times, adjusting orange juice and zest so the bars brighten without becoming runny. The biggest discovery: blooming a small amount of gelatin (or using a stabilizer) keeps the filling scoopable and neat when sliced. I also found that chilling at least 4 hours gives the best slices.
How to Make No-Bake Orange Creamsicle Dream Bars
You’ll combine a buttery graham cracker crust with a silky orange-cream filling and chill until set. Key techniques are properly softening the cream cheese, whipping heavy cream to medium-stiff peaks, and folding gently to preserve air for a light texture. Expect to spend 20–30 minutes assembling and then a few hours waiting for the bars to firm in the refrigerator.
Ingredients (9×9-inch pan)
- Crust: 2 cups (200 g) graham cracker crumbs (about 12 full sheets), 6 tbsp (85 g) unsalted butter melted, 2 tbsp granulated sugar, pinch kosher salt.
- Filling: 8 oz (225 g) cream cheese, room temperature; 1 (14 oz/396 g) can sweetened condensed milk; 1/2 cup (120 ml) fresh orange juice (about 2 medium oranges); 1 tbsp finely grated orange zest; 1 tsp pure vanilla extract; 1 1/2 tsp unflavored gelatin (1 packet) + 2 tbsp cold water; 1 1/2 cups (360 ml) heavy cream, cold.
- Optional topping: thinly sliced oranges or 1/3 cup orange curd.
Directions (tested)
- Line a 9×9-inch pan with parchment paper, leaving an overhang for easy removal. Preheat nothing — this is no-bake.
- Make crust: combine graham crumbs, sugar, salt, and melted butter. Press firmly into the pan with the bottom of a measuring cup or glass to form an even layer. Chill 10–15 minutes to set.
- Bloom gelatin: sprinkle gelatin over 2 tbsp cold water and let sit 5 minutes. Gently warm (microwave 5–8 seconds or over a small pan) until dissolved — liquid should be about 120°F; do not boil. Stir into orange juice.
- Beat softened cream cheese (8 oz) with sweetened condensed milk until smooth, about 1–2 minutes with a hand mixer. Mix in orange juice + dissolved gelatin, orange zest, and vanilla until homogeneous.
- Whip heavy cream (1 1/2 cups) to medium–stiff peaks using a stand or hand mixer. Fold one-third of whipped cream into the cream-cheese mixture to lighten it, then fold in the remaining cream gently until no streaks remain.
- Pour filling over chilled crust, smooth the top with an offset spatula, and top with orange slices or curd if using. Cover and chill at least 4 hours, preferably overnight, until firm.
- Use the parchment overhang to lift the slab from the pan, slice with a sharp knife dipped in hot water and wiped between cuts for clean edges.
Expert Tips for Success
- Soften cream cheese to room temperature (20–25 minutes) for a lump-free filling; cold cream cheese yields small curds.
- Bloom gelatin properly: sprinkle over cold water, wait 5 minutes, then dissolve gently — overheating kills its setting ability.
- Whip cream to medium–stiff peaks; over-whipping makes it grainy and under-whipping prevents lift. Chill the bowl and beaters for best results.
- Press crust evenly and firmly (about 2–3 tbsp pressure) so bars don’t crumble when sliced. A flat-bottomed measuring cup works great.
- Use fresh orange juice and grated zest for brightness; bottled juice lacks the bright aromatics that make creamsicles sing.
How to Serve No-Bake Orange Creamsicle Dream Bars
- Chill until just removed from the fridge, then slice and serve with a dollop of lightly whipped cream and extra orange zest.
- Pair with coffee for brunch or a light sparkling wine for a summer evening treat.
- Cut into smaller squares and serve on a dessert platter for potlucks or baby showers. For a themed dessert table, contrast with chocolate bites or fruit tarts — I like juxtaposing these bars with nutty or floral sweets from my collection like sweet treats.
Storage and Reheating Guide
- Refrigerate: store in an airtight container or wrapped tightly in plastic wrap for up to 4 days. Keep temperature steady (35–40°F / 2–4°C) to maintain texture.
- Freeze: cut into squares and freeze in a single layer on a tray for 1–2 hours, then stack with parchment between layers in a freezer-safe container for up to 2 months. Thaw in the refrigerator 4–6 hours before serving.
- Reheating: do not heat — these bars are best served chilled. If slightly icy after thawing, let sit at room temperature 15–20 minutes to soften before serving.
Recipe Variations
- Gluten-free: use gluten-free graham crumbs or crushed gluten-free shortbread in the crust.
- Dairy-free: swap cream cheese for a thickened dairy-free cream cheese and use coconut cream whipped (chilled coconut cream) in place of heavy cream; use a dairy-free sweetened condensed milk alternative.
- Extra orange pop: fold in 1/3 cup of drained crushed mandarin segments for texture and bursts of juice.
- Lighter version: replace sweetened condensed milk with 1 cup plain Greek yogurt + 1/3 cup honey (note: texture will be softer; add 1 1/2 tsp gelatin for stability).
Nutritional Highlights
- Citrus boost: fresh orange juice and zest provide vitamin C and a bright flavor with minimal calories.
- Moderate portioning: each bar is rich (cream cheese + condensed milk), so cut into 9–12 servings to keep portions sensible.
- Allergen information: contains dairy, gluten (unless crust is swapped), and eggs are not used. If you need to avoid gelatin, substitute 1 tbsp agar-agar (see packaging for setting instructions).
Troubleshooting Common Issues
- Filling is too soft and won’t set: you likely underbloomed the gelatin or used too much liquid; dissolve gelatin fully in hot liquid (about 120°F) and use at least 1 1/2 tsp for a 9×9 pan.
- Lumpy filling: cream cheese was too cold; remove from fridge 20–30 minutes before using and beat until smooth.
- Crust crumbles when cut: press the crust more firmly and chill longer before adding filling; when slicing, run the knife under hot water and dry it between cuts for clean edges.
Frequently Asked Questions
Q: Can I omit gelatin and still get firm bars?
A: You can omit gelatin by increasing sweetened condensed milk and chilling longer, but texture will be softer and more like a mousse. For reliable slices that travel well, I recommend using 1 1/2 tsp unflavored gelatin.
Q: Can I use instant orange pudding mix instead of fresh orange juice?
A: Instant pudding will add orange flavor and thicken the filling quickly, but it changes the texture to a denser pudding-like consistency. If you use pudding, reduce or omit gelatin and taste for sweetness before adding more sugar.
Q: How long ahead can I make these for a party?
A: Make them up to 2 days ahead and keep refrigerated; for longer storage, freeze the uncut slab (up to 2 months) and thaw in the refrigerator overnight.
Q: What’s the best knife to slice clean bars?
A: Use a large chef’s knife or a long serrated knife. Dip the blade in hot water, wipe dry, and make firm, single strokes to cut through cleanly. Repeat between cuts.
Conclusion
For an alternate take and more step-by-step photos, check this tested Creamsicle Dream Bars Recipe (No-Bake!) | The Kitchn, which inspired some of my technique choices and plating ideas.
Print
No-Bake Orange Creamsicle Dream Bars
- Total Time: 265 minutes
- Yield: 9–12 servings 1x
- Diet: Vegetarian
Description
These bars capture the nostalgic flavor of a creamsicle in a creamy, citrus-forward treat that requires no baking. Perfect for summer picnics or potlucks.
Ingredients
- Crust: 2 cups (200 g) graham cracker crumbs (about 12 full sheets)
- 6 tbsp (85 g) unsalted butter, melted
- 2 tbsp granulated sugar
- Pinch kosher salt
- Filling: 8 oz (225 g) cream cheese, room temperature
- 1 (14 oz/396 g) can sweetened condensed milk
- 1/2 cup (120 ml) fresh orange juice (about 2 medium oranges)
- 1 tbsp finely grated orange zest
- 1 tsp pure vanilla extract
- 1 1/2 tsp unflavored gelatin (1 packet) + 2 tbsp cold water
- 1 1/2 cups (360 ml) heavy cream, cold
- Optional topping: thinly sliced oranges or 1/3 cup orange curd
Instructions
- Line a 9×9-inch pan with parchment paper, leaving an overhang for easy removal.
- Make crust: combine graham crumbs, sugar, salt, and melted butter. Press firmly into the pan and chill for 10–15 minutes.
- Bloom gelatin by sprinkling over 2 tbsp cold water and letting sit for 5 minutes. Warm until dissolved.
- Beat softened cream cheese and sweetened condensed milk until smooth. Mix in orange juice with dissolved gelatin, orange zest, and vanilla.
- Whip heavy cream to medium–stiff peaks and fold into the cream-cheese mixture until no streaks remain.
- Pour filling over chilled crust and smooth the top. Top with orange slices or curd if using.
- Cover and chill for at least 4 hours until firm. Use parchment to lift the slab from the pan and slice for serving.
Notes
For best results, ensure cream cheese is softened to room temperature, and chill for at least 4 hours for clean slicing.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg