Orange Creamsicle Cheesecake Bars (Printable Recipe)
Creamy orange cheesecake bars with citrus curd topping and a buttery graham crust.
# Ingredients You'll Need:
→ Graham Cracker Base
01 -
1 3/4 cups finely crushed graham crackers
02 -
2 tablespoons light brown sugar
03 -
6 tablespoons unsalted butter, melted
→ Cheesecake Filling
04 -
1 package (85 g) sweetened orange gelatin
05 -
1/2 cup boiling water
06 -
1/2 cup ice water
07 -
225 g cream cheese, softened
08 -
1/4 cup granulated sugar
09 -
1 can (397 g) sweetened condensed milk
10 -
1/4 cup freshly squeezed orange juice
11 -
1 1/2 cups whipped cream (Cool Whip or homemade)
12 -
Orange food coloring, optional
→ Orange Curd Topping
13 -
3 tablespoons unsalted butter
14 -
1/3 cup freshly squeezed orange juice
15 -
1 1/2 teaspoons orange zest
16 -
1/3 cup granulated sugar
17 -
1 whole egg and 1 egg yolk, lightly beaten
18 -
Orange food coloring, optional
→ Garnish
19 -
Whipped cream
20 -
Fresh orange segments
21 -
Mint leaves
# Steps to Follow:
01 -
Line a 9x9x2-inch pan with foil or plastic wrap, leaving overhang. Lightly grease and set aside.
02 -
Combine graham cracker crumbs, brown sugar, and melted butter. Press into pan base and chill to firm.
03 -
Stir boiling water into orange gelatin until fully dissolved. Add ice water, mix, and set aside to cool.
04 -
Beat softened cream cheese with sugar until smooth. Gradually mix in sweetened condensed milk, orange juice, and gelatin. Add food coloring if using.
05 -
Fold in whipped cream until fully integrated. Spread over crust and refrigerate several hours or overnight.
06 -
Melt butter over medium heat. Off heat, whisk in sugar, zest, juice, and eggs. Return to heat and stir until thickened. Cool with plastic wrap touching surface.
07 -
Lift set cheesecake from pan. Spread orange curd over top and garnish with whipped cream, orange slices, and mint leaves as desired.
# Extra Tips:
01 -
For optimal slicing, chill the bars overnight to fully set the filling.
02 -
Adjust orange flavor intensity by increasing zest in both filling and curd.
03 -
To freeze, omit curd layer and wrap cheesecake tightly before storing up to one month.