Orange Creamsicle Cheesecake Bars (Printable Version)
No-bake citrus bars with graham cracker crust and layers of creamy orange filling topped with tangy orange curd.
# Ingredients:
→ Graham Cracker Crust
01 -
1 3/4 cups finely crushed graham crackers
02 -
2 tablespoons light brown sugar
03 -
6 tablespoons melted butter
→ Orange Cheesecake Filling
04 -
3 oz sweetened orange-flavored gelatin
05 -
1/2 cup boiling water
06 -
1/2 cup iced water
07 -
8 oz cream cheese, softened
08 -
1/4 cup sugar
09 -
1 (14 oz) can sweetened condensed milk
10 -
1/4 cup freshly squeezed orange juice
11 -
1 1/2 cups whipped cream
12 -
Orange food coloring (optional)
→ Orange Curd
13 -
3 tablespoons butter
14 -
1/3 cup freshly squeezed orange juice
15 -
1 1/2 teaspoons orange zest
16 -
1/3 cup sugar
17 -
1 egg and 1 egg yolk, slightly whisked
18 -
Orange food coloring (optional)
→ For Serving
19 -
Whipped cream
20 -
Orange wedges
21 -
Mint leaves for garnish
# Steps:
01 -
Line a 9 x 9 x 2 inches pan with aluminum foil or plastic wrap, leaving an overhang on the sides for easy removal. Lightly grease with cooking spray and set aside.
02 -
Stir graham cracker crumbs, brown sugar, and melted butter until evenly moistened. Firmly press the mixture into the bottom of the prepared pan and refrigerate to set.
03 -
Pour boiling water over orange gelatin and stir for about 2 minutes, or until completely dissolved. Add iced water and mix well. Set aside to cool.
04 -
Beat softened cream cheese and sugar until smooth and creamy. Gradually add the sweetened condensed milk and mix well. Slowly pour in orange juice and mix until smooth. Add dissolved gelatin and mix until combined. Optionally add orange food coloring and mix well.
05 -
Whisk in whipped cream and spread the mixture over the prepared crust. Refrigerate for several hours or overnight until set.
06 -
Melt the butter in a small saucepan over medium heat. Remove from heat and whisk in sugar, orange zest, and orange juice. Gradually add the eggs and whisk until smooth. Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon (about 5 minutes). Optionally add orange food coloring. Transfer to a bowl, cover with plastic wrap to prevent a film from forming, and cool to room temperature.
07 -
Once the cheesecake has set, use the foil overhang to lift it out of the pan and transfer to a cutting board. Spread the cooled orange curd on top. Garnish with whipped cream, orange wedges, and mint leaves as desired. Store leftovers in an airtight container in the refrigerator.
# Notes:
01 -
Refrigerating overnight ensures the cheesecake filling sets properly for clean slicing.