No-Bake Strawberry Creamsicle Cheesecake Bars
These No-Bake Strawberry Creamsicle Cheesecake Bars combine sweet strawberries, creamy cheesecake, and bright orange flavor for the ultimate summer dessert. Easy to make ahead and perfect for parties, potlucks, and warm-weather gatherings.
- Prep Time: 20 minutes
- Chill Time: 6 Hours
- Total Time: 6 hours 20 minutes
- Yield: 16-20 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
For the Crust
- 2 cups vanilla wafer crumbs
- 6 tablespoons butter, melted
For the Cheesecake Filling
- 16 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon orange zest
- 3 tablespoons fresh orange juice
- 1 cup finely diced strawberries
- 1½ cups heavy whipping cream
For the Strawberry Topping
- 2 cups fresh strawberries, finely diced
- 2 tablespoons orange marmalade
- 1 tablespoon fresh orange juice
- 1 teaspoon orange zest, for garnish
Instructions
- Line a 9×13-inch baking dish with parchment paper.
- Combine the vanilla wafer crumbs and melted butter in a bowl until evenly moistened. Press firmly into the prepared pan and refrigerate while preparing the filling.
- In a large mixing bowl, beat the cream cheese until smooth and fluffy.
- Add powdered sugar, vanilla extract, orange zest, and orange juice. Beat until completely smooth.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Fold the whipped cream into the cream cheese mixture until combined.
- Gently fold in the diced strawberries.
- Spread the cheesecake filling evenly over the chilled crust.
- Cover and refrigerate for at least 6 hours or overnight.
- Before serving, combine the diced strawberries, orange marmalade, and orange juice in a small bowl.
- Spoon the strawberry mixture over the chilled cheesecake.
- Garnish with fresh orange zest.
- Slice into bars and serve cold.
Notes
- For the cleanest slices, chill overnight.
- Pat strawberries dry before using to prevent excess moisture.
- Fresh strawberries work best for texture and flavor.
- Store covered in the refrigerator for up to 4 days.