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These no-bake orange creamsicle cheesecake bars are the ultimate nostalgic summer treat. With a buttery graham cracker base, silky citrus filling, and a vibrant orange curd topping, each bite offers the perfect balance of creaminess and tang. They’re easy to prepare in advance, store beautifully in the fridge, and can even be frozen. Whether served simply or dressed up with whipped cream and fruit, these bars bring sunshine to any occasion.
Summer afternoons at my grandmother's house always smelled of citrus. Among my fondest memories is sitting in her kitchen while she whipped up refreshing desserts to beat the heat. Those orange popsicles with a creamy center known as creamsicle were my absolute weakness. Years later, when I discovered this cheesecake bar recipe that evokes exactly that nostalgic flavor, I knew I'd found the perfect dessert to keep that family tradition alive.
Since then, these orange cheesecake bars have become my go-to recipe for summer get-togethers. Not only do they transport me back to my childhood with every bite, but I always get compliments when I share them with friends and family.
Without a doubt, one of the greatest advantages of this recipe is its versatility. You can prepare it in advance (in fact, it benefits from an overnight stay in the refrigerator) and customize it to suit the occasion with different decorations.
Ingredients
- Graham Cracker Base: 1¾ cups finely crushed graham crackers
- Light brown sugar: 2 tablespoons
- Melted butter: 6 tablespoons
- Sweetened orange gelatin: 1 package (85 g)
- Boiling water: ½ cup
- Ice water: ½ cup
- Cream cheese: 225g, softened
- Sugar: ¼ cup
- Sweetened condensed milk: 1 can (397 g)
- Freshly squeezed orange juice: ¼ cup
- Whipped cream: 1½ cups (Cool Whip or homemade whipped cream)
- Orange food coloring: Optional
- Butter: 3 tablespoons
- Freshly squeezed orange juice: ⅓ cup
- Orange zest: 1½ teaspoons
- Sugar: ⅓ cup
- Egg and egg yolk: 1 egg and 1 yolk, lightly beaten
- Orange food coloring: Optional
- To serve: Whipped cream, orange segments, mint leaves for decoration
Step by step
- Prepare the pan:
- Line a 9 x 9 x 2-inch pan with aluminum foil or plastic wrap, leaving overhang on the sides for easy removal. Lightly grease with nonstick spray and set aside.
- Make the crust:
- In a bowl, mix the crushed graham crackers, brown sugar, and melted butter until evenly moistened. Press the mixture firmly into the bottom of the prepared pan and refrigerate to firm up while you continue with the next steps.
- Prepare the gelatin:
- Pour the boiling water over the orange gelatin and stir for about 2 minutes, or until completely dissolved. Add the ice water and mix well. Set aside to cool.
- Make the cheese mixture:
- Beat the softened cream cheese and sugar until smooth and creamy. Gradually add the sweetened condensed milk and mix well. Gradually pour in the orange juice and mix until smooth. Add the dissolved gelatin and mix until fully incorporated. Optionally, add orange food coloring and mix well for a deeper hue.
- Finish the filling:
- Fold in the whipped cream and spread the mixture over the prepared biscuit base. Refrigerate for several hours or, ideally, overnight until the cheesecake is completely set.
- Cook the curd:
- Melt the butter in a small saucepan over medium heat. Remove from heat and whisk in the sugar, orange zest, and orange juice. Gradually add the beaten eggs and mix 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 skin from forming on the surface, and let cool to room temperature.
- Finish the dessert:
- Once the cheesecake has set, use the overhanging edges of the foil to lift it out of the pan. Transfer to a cutting board. Spread the cooled orange curd over the top. Garnish with whipped cream, orange segments, and mint leaves as desired. Store leftovers in an airtight container in the refrigerator.
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Serving Suggestions
These orange cheesecake bars are extremely versatile when it comes to serving. For a casual summer dessert, simply cut them into squares and serve them on small plates with a fresh mint leaf. For a more elegant presentation, use a round cookie cutter to create circular slices, decorate each with a rosette of whipped cream, and place a thin candied orange wedge in the center.
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Recipe variations
Tropical version: Replace half of the orange juice with pineapple juice and add 2 tablespoons of toasted shredded coconut to the cookie base. To decorate, sprinkle a little more toasted coconut over the curd layer and garnish with small pieces of fresh pineapple.
Lemon and orange version: Divide the filling into two equal parts. In one half, use gelatin and lemon juice instead of orange juice. Pour the lemon cheesecake layer over the crust first, let it partially set in the refrigerator for 30 minutes, and then add the orange layer on top. This two-tone version is not only visually appealing but also offers an interesting contrast of citrus flavors.
Individual mini cakes: Prepare the recipe in muffin tins lined with paper liners. This presentation is perfect for buffets or snacks where guests can easily serve themselves. Reduces refrigeration time to 4 hours due to the smaller portion size.
Tips for preparing in advance
These cheesecake bars are ideal for preparing ahead of time, making them a great option for planned events. The entire dessert can be prepared up to 2 days before serving, keeping it tightly covered in the refrigerator.
If you want to get even more work done, you can prepare the graham cracker crust up to a week in advance and store it in the refrigerator. The orange curd can also be made up to 3 days in advance and stored in an airtight container in the refrigerator.
To freeze cheesecake bars, it's best to do so without the orange curd layer. Wrap the cheesecake and the base tightly in plastic wrap and then in aluminum foil. It can be stored in the freezer for up to 1 month. To thaw, transfer to the refrigerator overnight and add the fresh orange curd before serving.
Important Notes
Refrigerating overnight ensures that the cheesecake filling sets properly so it can be cut cleanly.
You can adjust the intensity of the orange flavor to your preferences. For a more intense flavor, increase the amount of orange zest in both the filling and the curd.
If you prefer a completely homemade version, you can substitute the commercial orange gelatin with 1 packet of unflavored gelatin mixed with ½ cup of natural orange juice, ⅓ cup of sugar, and 1 teaspoon of orange extract.
To get the most juice from your oranges, let them come to room temperature before using and press them lightly with the palm of your hand on the counter before cutting.
If you don't have orange food coloring, you can mix yellow and red food coloring in a 3:1 ratio to create a custom orange hue.
Frequently Asked Questions
Can I use bottled orange juice instead of freshly squeezed? Although freshly squeezed juice offers the best flavor, you can use 100% bottled orange juice in a pinch. However, avoid juices with added sugar, as they will upset the sweet-acid balance of the recipe.
Is it possible to make this recipe dairy-free? Yes! You can adapt it by using vegan cream cheese alternatives, condensed coconut milk, and whipped cream. Keep in mind that the texture may vary slightly, but the result will still be delicious.
Why is my orange curd lumpy? The temperature was probably too high, or you didn't stir constantly during cooking. If this happens, you can save the curd by passing it through a fine sieve before cooling it.
How long do these bars last in the refrigerator? Stored in an airtight container, these cheesecake bars will keep perfectly for up to 5 days in the refrigerator.
Can I substitute graham crackers for another type of cracker? Absolutely! Digestive biscuits, shortbread, or even vanilla wafers work perfectly as a base. Just make sure to crush them finely before...
Frequently Asked Questions About Recipes
- → Can I use bottled orange juice instead of fresh?
Yes, 100% bottled orange juice works, but avoid added sugars. Fresh juice offers brighter flavor and better balance.
- → Can these be made without dairy?
Yes! Use dairy-free cream cheese, condensed coconut milk, and non-dairy whipped topping. Texture may vary slightly.
- → Why is my orange curd turning lumpy?
This happens when the heat is too high or if you don’t stir constantly. Strain it through a sieve to fix the texture.
- → How long do they last in the fridge?
Stored in an airtight container, they’ll stay fresh in the refrigerator for up to 5 days.
- → Can I swap graham crackers for another crust?
Absolutely. Digestive biscuits, vanilla wafers, or shortbread all work well. Just crush finely before using.
- → Can I freeze these cheesecake bars?
Yes, but it's best to freeze them without the orange curd. Wrap tightly and store up to 1 month. Add topping after thawing.