There’s something magical about the nostalgic flavor of orange creamsicles that instantly transports you back to carefree summer days. These Orange Creamsicle Cheesecake Bars capture that perfect balance of tangy citrus and smooth vanilla cream in a sophisticated dessert that’s sure to impress.
With a buttery graham cracker crust, velvety cheesecake filling, and bright orange flavor, these bars strike the perfect balance between refreshing and indulgent. They’re the ideal make-ahead treat for everything from backyard barbecues to elegant dinner parties.
Why You’ll Love This
- No special equipment needed – just a mixing bowl and a standard 8×8 baking pan
- Make-ahead friendly – actually tastes better after chilling overnight
- Perfect balance of creamy cheesecake and bright citrus flavors
- Easier than traditional cheesecake with no water bath required
- Portable dessert that’s perfect for potlucks and picnics
Ingredients
- 1 3/4 cups finely crushed graham crackers
- 2 tablespoons light brown sugar
- 6 tablespoons melted butter
- 3 oz sweetened orange-flavored gelatin
- 1/2 cup boiling water
- 1/2 cup iced water
- 8 oz cream cheese, softened
- 1/4 cup sugar
- 1 (14 oz) can sweetened condensed milk
- 1/4 cup freshly squeezed orange juice
- 1 1/2 cups whipped cream (Cool Whip or homemade whipped cream)
- Orange food coloring (optional)
- 3 tablespoons butter
- 1/3 cup freshly squeezed orange juice
- 1 1/2 teaspoons orange zest
- 1/3 cup sugar
- 1 egg and 1 egg yolk, slightly whisked
- Orange food coloring (optional)
- Whipped cream
- Orange wedges
- Mint leaves for garnish
Instructions
- 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.
- 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.
- 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.
- 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.
- Whisk in whipped cream and spread the mixture over the prepared crust. Refrigerate for several hours or overnight until set.
- 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.
- 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.
Tips & Variations
- For a more intense orange flavor, add 1/2 teaspoon of orange extract to the filling
- Try a vanilla wafer or shortbread cookie crust instead of graham crackers
- Make a chocolate-orange version by adding 2 tablespoons of cocoa powder to the crust
- For extra decadence, drizzle with white chocolate after chilling
- Ensure all refrigerated ingredients are at room temperature for the smoothest cheesecake texture
- To prevent cracks, avoid overmixing the batter and don’t overbake
Serving Suggestions
These Orange Creamsicle Cheesecake Bars are delicious on their own, but for an extra special presentation, top each bar with a dollop of freshly whipped cream and a small slice of fresh orange or candied orange peel. For a complete dessert spread, serve alongside fresh berries or a scoop of vanilla ice cream.
If you’re hosting a citrus-themed gathering, pair these bars with lemon cookies or key lime tartlets for a delightful variety of citrus flavors that will please every palate.
Notes
- Store bars in an airtight container in the refrigerator for up to 5 days
- Bars can be frozen for up to 3 months; thaw overnight in the refrigerator before serving
- The cheesecake is done when the edges are set but the center still has a slight jiggle
- For clean slices, wipe your knife with a warm, damp cloth between cuts
FAQs
Can I use bottled orange juice instead of fresh?
Yes, but fresh juice provides the best flavor. If using bottled, look for 100% juice with no added sugar.
Why did my cheesecake crack?
Cheesecakes typically crack from overmixing (which incorporates too much air) or overbaking. Next time, mix just until ingredients are combined and remove from the oven while the center is still slightly jiggly.
Can I make these without the marbled effect?
Absolutely! Simply add the orange flavoring to the entire cheesecake mixture instead of separating it for a uniform orange creamsicle flavor throughout.
How do I know when these bars are done baking?
The edges should be set but the center should still have a slight jiggle when you gently shake the pan. They will continue to set as they cool.
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