Boozy Orange Cheesecake Bars (No Bake)

It’s hot outside, and the last thing I want to do is turn on the oven. Are you with me? Is it hot where you live? Especially when it comes to entertaining, easy recipes that can be made in advance (and don’t require an oven) are some of the best recipes. These Boozy Orange Cheesecake Bars taste just like an orange dreamsicle! Plus, they’re boozy – yea!

Orange Cheesecake Bars

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Boozy Orange Cheesecake Bars

These no bake cheesecake bars are super simple to make. They use Jackson Morgan Southern Cream in their Whipped Orange flavor, but the nifty thing is that you can switch out the flavors to make a whole variety of cheesecake bars for summer. Peaches & Cream? Yep. Banana Pudding Cream? Oh yes! This time, I made the orange and love it for summer parties, citrus is always a hit.

Jackson Morgan Orange Cheesecake Bars

If you’re new around here, you probably don’t know about my obsession with Jackson Morgan yet, but it’s real. They’re based out of my husband’s hometown – Fayetteville, TN – and the Jackson Morgan family is sweet as pie! I’ve created lots of recipes with Jackson Morgan, you can find a few below…

No Bake Orange Cheesecake Bars

No Bake Cheesecake Bar Tips

Let’s chat about how to make these boozy bars, shall we? The base is crushed up vanilla wafers, but you could also use graham crackers or even chocolate cookies! I find the best way to crush them up is with my food processor, but if you’re feeling aggressive, roll and crush them to crumbs while they’re safely sealed in a plastic bag! Either way will do the trick, ha! I found that one box of vanilla wafers made about 2 1/2 cups of crumbs (so you could reserve some cookies back for other uses) as you’ll just need 2 cups.

You’ll mix the crumbs with melted butter and firmly press into the bottom of an 8″x8″ baking pan that has been lined with either aluminum foil or parchment paper. You can use the back of a spoon or bottom of a glass to press it down firmly. This will help it stay into a “crust” form when you cut the bars. I spritz the bottom with baking spray just so the bars will easily release when cutting them.

For the actual filling, it’s a combination of cream cheese, powdered sugar, whipped topping and of course – Jackson Morgan Southern Cream in Whipped Orange! You want to follow the ratio carefully so that it will freeze well as alcohol can make things tricky. So pour yourself a glass to sip while making these bars, but be sure to only use 1/2 cup in the recipe so they’ll freeze perfectly! You can also add chopped fruit in the mix if you wish.

Orange Cheesecake Bars - No Bake

Make these bars the day before you’re ready to serve them! I actually love this requirement because it means you can get one recipe for a party out of the way before the day-of madness. Recipes that require being prepped and served immediately can mean a wild few hours before your party, not ideal! So I encourage you to try these out for your next summer party!

Jackson Morgan Southern Cream

No Bake Boozy Orange Cheesecake Bars

Orange Cheesecake Bars

These boozy orange cheesecake bars are creamy, delicious, and full of creamy, whipped orange flavor! They’re absolutely perfect for summer entertaining and parties, just keep them refrigerated until ready to serve. Cut into squares, place on a tray, garnish with a few orange slices and mint, and ta-da! Your guests will LOVE them! Obviously, these bars need to only be shared with those over 21. ;)

Orange Cheesecake Bars

Orange Cheesecake Bars

Delicious no bake orange cheesecake bars made "boozy" with orange whiskey cream!
SERVINGS 10 bars
Prep Time 15 minutes
Freezing Time 4 hours
Total Time 4 hours 15 minutes


  • 2 cups cookie crumbs - (vanilla wafers, graham crackers, etc)
  • 1/2 cup butter - (melted)
  • 16 ounces cream cheese - (2 8 oz. packages)
  • 2/3 cup powdered sugar
  • 1/2 cup Jackson Morgan Southern Cream, Whipped Orange
  • 1 cup whipped topping


  • Stir together melted butter and cookie crumbs until combined. Press cookie mixture down into the bottom of a parchment or aluminum-lined 8x8" baking pan. Press cookie crust down firmly with back of spoon or bottom of glass. Freeze while prepping the filling.
  • Whisk together cream cheese (softened), powdered sugar, and Jackson Morgan Southern Cream until smooth and no lumps remain. Fold in whipped topping and combine gently with a spoon or spatula. Spread filling into pan on top of cookie crust.
  • Freeze for at least 4 hours (overnight is ideal but 4 hours is minimum). Cut into bars and serve!


To cut perfect squares, use a knife dipped in hot water (and wiped clean) between cuts for smooth edges to your cheesecake bars! 


Calories: 385kcalCarbohydrates: 25gProtein: 4gFat: 31gSaturated Fat: 17gCholesterol: 78mgSodium: 337mgPotassium: 90mgFiber: 1gSugar: 14gVitamin A: 915IUCalcium: 60mgIron: 0.7mg
Tried this recipe?Let us know how it was!

This post is sponsored by Jackson Morgan Southern Cream. Please Sip Responsibly.


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  1. These will be my new “must have” desserts for my FL retirement.

  2. JP Braley says:

    Wondering when you say ‘1 cup whipped topping’… are you referring to heavy cream, heavy ‘whipping’ cream that’s been whipped, or store-bought ‘Cool Whip’?
    Look forward to ‘whipping-up’ a batch ;)
    Thank you!

    1. Hi JP, I used store-bought whipped topping but if you wanted to whip heavy whipping cream until stiff peaks, then it would also work just as well!

      1. JP Braley says:

        Thank you — running with the ‘assumption’ you were referring to store-bought whipped topping, I made them yesterday for Father’s Day. I added fresh-grated orange zest & they turned out great. They were as refreshing as they are beautiful. We too are huge JACKSON MORGAN fans and supporters. Thank you for the boozy summer treat and a recipe that turns out as ‘pictured and purported’.

        1. So glad to hear this, JP! :)

  3. Do you just keep in freezer until ready to serve or take out and thaw? Not sure I’m understanding this. Thanks in advance for the answer! I want to make these tomorrow for an event on Thursday and want to ensure I know EXACTLY what to do :-).

    1. Courtney Whitmore says:

      Yes, keep in the freezer until ready to serve.

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