There’s something about that creamy, dreamy orange flavor that takes me straight back to summers as a kid, when a creamsicle was the ultimate reward for surviving a hot afternoon.
These no-bake creamsicle cheesecake jars are my grown-up spin on that childhood favorite—only now they’re gluten-free, healthier, and loaded with real ingredients.
I wanted something simple but indulgent, something that’s cool, creamy, and bursting with citrusy freshness.
Plus, since it’s no-bake, you can whip this up without breaking a sweat.
Variations
- Dairy-Free/Vegan: Use dairy-free cream cheese and coconut yogurt.
- Lower Sugar: Swap the powdered sugar for a natural sweetener like stevia or monk fruit.
- Citrus Twist: Try lemon or lime zest and juice instead of orange for a different flavor profile.
Serving Suggestions
Serve these jars cold, straight from the fridge. For a fancy touch, you can add thin slices of candied orange or a sprig of fresh mint on top. These are perfect for summer picnics, potlucks, or whenever you need a refreshing dessert.
No-Bake Creamsicle Cheesecake Jars
- Total Time: 15 minutes
- Yield: 4 jars 1x
- Diet: Gluten Free
Description
These no-bake creamsicle cheesecake jars are a refreshing, gluten-free treat perfect for warm weather. Creamy, citrusy, and easy to make, they’re great for any occasion!
Ingredients
For the crust
- 1 cup gluten-free graham cracker crumbs
- 4 tbsp melted unsalted butter
- 1 tbsp maple syrup (optional for added sweetness)
For the cheesecake filling
- 8 oz cream cheese, softened
- 1 cup plain Greek yogurt (or dairy-free coconut yogurt for a vegan option)
- ½ cup powdered sugar or honey (adjust for desired sweetness)
- 1 tsp pure vanilla extract
- Zest of 1 large orange
- 2 tbsp fresh orange juice
For the topping
- ½ cup whipped cream or whipped coconut cream
- Extra orange zest for garnish
Instructions
- Make the crust:
In a medium bowl, stir together the gluten-free graham cracker crumbs, melted butter, and maple syrup until combined. Press a few spoonfuls of the crust mixture into the bottom of small mason jars or dessert cups. Place them in the fridge to set while you prepare the filling. - Prepare the cheesecake filling:
In a large bowl, beat the softened cream cheese with a hand mixer until smooth. Add the Greek yogurt, powdered sugar, vanilla extract, orange zest, and orange juice. Mix until creamy and well blended. Taste and adjust the sweetness if needed. - Assemble the jars:
Spoon the cheesecake filling over the crust in each jar, filling it about ¾ of the way up. Smooth the tops with the back of a spoon. - Chill:
Cover the jars and refrigerate for at least 2 hours, or until the cheesecake sets and the flavors meld together. - Add the topping:
Just before serving, dollop whipped cream on top of each jar and sprinkle with a bit of extra orange zest for that pop of color and flavor.
Notes
Can be made dairy-free by using vegan alternatives.
- Prep Time: 15 minutes
- Cook Time: 0 minutes (Chill time: 2 hours)
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 jar
- Calories: 320
- Sugar: 18g
- Sodium: 160mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 50mg
