Orange Creamsicle Cheesecake Bars (Print-Friendly Version)

No-bake orange creamsicle cheesecake bars with graham crust and creamy citrus layers.

# What You'll Need:

→ 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 ounces sweetened orange-flavored gelatin
05 - 1/2 cup boiling water
06 - 1/2 cup iced water
07 - 8 ounces cream cheese, softened
08 - 1/4 cup granulated sugar
09 - 14 ounces 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 granulated sugar
17 - 1 large egg and 1 egg yolk, slightly whisked
18 - Orange food coloring, optional

→ For Serving

19 - Whipped cream for garnish
20 - Orange wedges for garnish
21 - Mint leaves for garnish

# How to Make It:

01 - Line a 9 x 9 x 2 inch pan with foil or plastic wrap, leaving overhang for easy removal, and lightly grease with cooking spray.
02 - Combine graham cracker crumbs, brown sugar, and melted butter until evenly moistened. Press firmly into prepared pan and refrigerate to set.
03 - Pour boiling water over orange gelatin and stir for 2 minutes until dissolved. Add iced water, mix well, and let cool.
04 - Beat softened cream cheese and sugar until smooth. Gradually add sweetened condensed milk and orange juice, mixing until combined. Stir in dissolved gelatin and optional food coloring.
05 - Fold whipped cream into the cheesecake mixture and spread over the chilled crust. Refrigerate for several hours or overnight until firm.
06 - In a saucepan, melt butter over medium heat, remove from heat, and whisk in sugar, orange zest, and orange juice. Slowly add whisked eggs, return to heat, and cook, stirring constantly, until thickened. Add optional food coloring, transfer to a bowl, cover, and cool to room temperature.
07 - Lift chilled cheesecake from the pan using foil overhang, transfer to a cutting board, and spread cooled orange curd on top. Garnish with whipped cream, orange wedges, and mint leaves before serving.

# Additional Tips:

01 - Refrigerating overnight ensures the cheesecake layer sets fully, allowing for clean slicing and stable presentation.

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