If you are a fan of Cremsicles you will love these Orange Creamsicle Cheesecake Bars. This simple recipe made with just a few vital ingredients, and packed with orange flavour is perfect for summertime cravings.
Graham cracker crust, linty orange cheesecake and homemade orange curd are super simple to make and completely no bake. It is unconfined dessert for summer picnics and BBQ’s.
However, if you prefer lemon over orange dessert, then trammels my No Torch Lemon Cheesecake Bars.
No Torch Orange Creamsicle Cheesecake
Perfect summer dessert recipe must be completely no bake, right?! This recipe will totally patina up your summer days. It is so nostalgic, succulent and easy to make.
You will satisfy your creamsicle cravings in dessert form. Orange Creamsicle Cheesecake Bars are light, refreshing and perfect no-bake dessert for summer!
How To Make Orange Creamsicle Cheesecake
First, make graham cracker crust. Pulse graham crackers in a supplies processor to make fine crumbs. Add light brown sugar and stir, then add melted butter and stir well, until all crumbs are evenly moistened. Printing the mixture firmly, in the marrow of 9×9 inch pan and place in the fridge or fridge or freezer to firm.
Next, make the orange cheesecake filling. Pour humid water over orange Jell-o and stir for well-nigh 2 minutes, or until it’s completely dissolved. Add iced water and stir well, then set whispered to tomfool while making the filling.
Beat softened surf cheese and sugar until smooth and creamy. Gradually add sweetened condensed milk while mixing. Then, slowly pour in orange juice and mix until smooth. Next, pour in dissolved gelatin and mix until combined. The mixture is very thin, but it’s OK, it will set in the fridge without a few hours.
Finally, whisk in whipped surf and spread the filling over crust. Place in the fridge for a few hours (preferably overnight) to firm completely.
Homemade Orange Curd
Making homemade orange curd is much easier than you might think.
First prepare all the ingredients. Grate the orange zest, and then squeeze the juice. You can stir the zest into the juice to make sure there’s no lumps of zest remain in the curd. Next write-up the egg and egg yolk with a fork and set aside.
In a small sauce pan place the butter and melt over medium heat. Remove from the heat and whisk in sugar, orange zest and orange juice. Add eggs and whisk well. Cook over medium heat stirring constantly until it thickens and coats the when of a spoon (about 5 minutes).
Transfer in a trencher and imbricate with plastic wrap to prevent forming the mucosa on top. Tomfool to room temperature.
When the cheesecake has set completely and the curd is cooled to a room temperature, lift the cheesecake from the pan and spread orange curd on top.
Orange Creamsicle Cheesecake Bars
- Prep Time: 30 minutes
- Total Time: 30 minutes
- Category: Dessert
- Method: no-bake
- Cuisine: American
Ingredients
Graham Cracker Crust:
- 1 3/4 cups finely crushed graham crackers
- 2 Tablespoons light brown sugar
- 6 Tablespoons melted butter
Orange Cheesecake Filling:
- 3 oz. sweetened orange-flavored gelatin (like Jell-o)
- 1/2 cup humid water
- 1/2 cup iced water
- 8 oz. surf cheese-softened
- 1/4 cup sugar
- 1 (14 oz.) can sweetened condensed milk
- 1/4 cup freshly squeezed orange juice
- 1 1/2 cup whipped surf (Coll Whip or homemade whipped cream)
- Orange supplies colour-optional
Orange Curd:
- 3 Tablespoons butter
- 1/3 cup freshly squeezed orange juice
- 1 1/2 teaspoon orange zest
- 1/3 cup sugar
- 1 egg and 1 egg yolk-slightly whisked with a fork
- Orange supplies colour-optional
For Serving:
- whipped cream
- orange wedges
- mint leaves-for garnish
Instructions
- Line 9 x 9 x 2 inches pan with aluminum foil or plastic wrap leaving an overhang the sides for easy removal. Lightly grease with cooking spray and set aside.
- To make the graham cracker husks stir graham cracker crumbs and melted butter until evenly moistened, then printing the mixture firmly in the marrow of the pan and place in the fridge to firm.
- Orange Cheesecake Filling:
- Pour humid water over orange Jell-o and stir for well-nigh 2 minutes, or until It’s completely dissolved. Add iced water and stir well, then set whispered to tomfool while making the filling.
- Beat softened surf cheese and sugar until smooth and creamy. Gradually add sweetened condensed milk and mix well. Then, slowly pour in orange juice and mix until smooth.
- Next, pour in dissolved gelatin and mix until combined. Add a few drops of orange supplies coloring if you like and mix well.
- Finally, whisk in whipped surf and spread the filling over crust.
- Place in the fridge for a few hours (preferably overnight) to firm completely.
- Orange Curd:
- In a small sauce pan place the butter and melt over medium heat. Remove from the heat and whisk in sugar, orange zest and orange juice. Add eggs and whisk well. Cook over medium heat stirring constantly until it thickens and coats the when of a spoon (about 5 minutes). Add a few drops of orange supplies coloring if you like. Transfer in a trencher and imbricate with plastic wrap to prevent forming the mucosa on top. Tomfool to room temperature.
- When the cheesecake is completely set, pull the overhang of the foil to lift it from the pan and transfer onto wearing board. Spread orange curd on top.
- Garnish with whipped surf and mint leaves if desired.
- Store leftovers in an air-tight container in the fridge.
