Orange Creamsicle Bars Recipe

A slice of orange Creamsicle bars on a white plate topped with a slice of orange.

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Orange Creamsicle Bars Recipe

These no-bake Orange Creamsicle Bars are an easy and delightful dessert. With a buttery Oreo crust, creamy orange filling, and fluffy whipped topping, each bite will be loved by the whole family.

Author: Nikki Lee

Servings: servings

Prep Time 40

Chill 6

Total Time 6 40

Ingredients

▢ 25 Golden Oreos
▢ 6 tablespoons unsalted butter melted
▢ 6 ounce box orange gelatin mix
▢ 2 cups boiling water
▢ ½ cup granulated sugar
▢ 2 teaspoons orange zest
▢ 16 ounces block cream cheese room temperature
▢ 32 ounces frozen whipped topping thawed, divided
▢ Whipped cream and orange pieces optional garnish

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Instructions

Cookie Crust Layer

Crush the Golden Oreo cookies in a food processor until they become crumbs. While the processor runs at low speed, slowly add the melted butter and mix until the crumbs are coated.
Firmly press the cookie crumbs into the bottom of a 9x13 baking dish or pan, and place the crust in the freezer for 15-20 minutes or until it has hardened.

Cheesecake Layer

Pour the orange gelatin and boiling water into a medium bowl and whisk until the gelatin dissolves. Let the mixture cool on the counter for 10 minutes, then place it in the refrigerator for no longer than 15 minutes
In a large bowl, use your fingers to rub the sugar and orange zest together until fragrant. Add the cream cheese and use an electric mixer to mix until smooth. Fold in one of the tubs (8 ounces) of thawed whipped topping until everything is combined. Set aside.

Orange Dreamsicle Layer

Once the gelatin mixture is at room temperature, fold in 2 tubs (16 ounces) of whipped topping until it is well mixed.
Assembly: Spread the cheesecake layer over the cookie crumb crust until it is smooth and even. Then, pour the gelatin and whipped topping mixture over the cheesecake layer, cover it with plastic wrap, and refrigerate for 6 hours, or until the gelatin layer is completely set.

Whipped Topping Layer

Before serving, spread the remaining tub (8 ounces) of whipped topping on top of the dessert, garnish with extra whipped cream and orange pieces, optional, and serve chilled.

Notes

TIPS:

- The cream cheese should be smooth after blending it with the sugar. You don’t want a lumpy cream cheese layer. It's very important for it to be at room temperature before you start whipping it.
- Keep an eye on the gelatin as it cools in the fridge, and take it out after no longer than 15 minutes. You don’t want it to solidify before adding the whipped topping.
- Folding the whipped topping into the gelatin may take a few minutes, but you’ll want to make sure it is well mixed to prevent it from splitting.
- Easy Slicing: Line the pan with parchment paper to lift the bars out and cut them easily. (for more slicing tips see Recipe FAQ's)

See Variations & Substitutions and Recipe FAQs for more great recipe tips!

TO STORE: Refrigerate: Store them in an airtight container or tightly covered with plastic wrap or foil, and refrigerate them for up to four days.

MAKE-AHEAD: Since this recipe is good for 4 days in the refrigerator, feel free to make it ahead and store it in an airtight container or cover it with plastic wrap.

FREEZER: Cover the dessert with both plastic wrap and foil, and freeze for up to 2 months. Thaw overnight in the refrigerator. Please note that the whipped topping may break down in the thawing process.

Nutrition

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