Save
If you crave those classic orange and vanilla popsicles, these chilled Orange Creamsicle Cheesecake Bars bring those throwback flavors together in one creamy square. Tangy citrus mixes with smooth, sweet cream cheese for a dreamy, cool treat that'll remind you of running through sprinklers as a kid.
The first time I made these was for a family get-together—the AC was busted and it was blazing hot out. These bars saved the day because I didn't mess with the oven. Big hit, and now everyone's always asking for them in the summertime.
Ingredients List
- Melted butter: Makes the crust stick and gives it a deep, buttery flavor
- Light brown sugar: Brings in a nice caramel-y taste to the base
- Graham crackers: Classic crunch on the bottom with a hint of honey
- Whipped cream: Gives the filling that cloud-like, creamy bite
- Fresh orange juice: Real juicy orange zing all the way through
- Sweetened condensed milk: Sweet and super smooth, it locks in that perfect cheesecake feel
- Cream cheese: This is your main layer—use the full-fat kind for extra creaminess
- Sweetened orange gelatin: Sets everything and brings that signature creamsicle moment
- Orange food coloring: Totally optional, but gives the bars a fun, extra-pop look
- Eggs: Help thicken up the curd for that lush texture
- Fresh orange juice and zest: Packs in real orange flavor
- Butter: Makes the curd smooth and velvety
Easy-To-Follow Directions
- Finish and Serve:
- Lift your set bars out with the foil, then spoon the cooled orange curd right on top. For clean slices, heat your knife in hot water and wipe it dry after each cut. A little whipped cream and some mint make the perfect final touch.
- Get the Orange Curd Going:
- Over medium heat, melt your butter, then take it off and stir in sugar, orange zest, and squeezed juice until smooth. Whisk in those eggs quickly so they don’t scramble. Pop it back on the heat and keep stirring for about 5 minutes, until it thickens up. Let it sit and cool all the way before using.
- Mix and Chill:
- Pour your not-yet-set-but-cool gelatin into the creamy mix and stir everything together. If you want that bright orange look, drop in a couple dabs of orange food coloring. Gently fold the whipped cream in last—don’t stir hard or you’ll flatten it. Scrape it onto your chilled crust and even it out with a spatula. Let the whole thing set up in the fridge for a good 4 hours (overnight is even better).
- Make It Creamy:
- Beat together the softened cream cheese and sugar—go until you can’t see any lumps. Pour in the sweetened condensed milk slowly and keep mixing till silky. Add in the orange juice bit by bit, mixing after each pour.
- Gelatin Time:
- Dissolve the orange gelatin in boiling water, stirring fast for 2 minutes. Stir in the ice water, mix well. Let it cool down so it doesn’t set, but it’s not hot anymore.
- Crust First:
- Blend graham cracker crumbs, brown sugar, and melted butter until all the crumbs are moist. Push the mix tightly into your lined pan (a measuring cup works great). Cool it in the fridge while you work on the filling.
- Prep Your Pan:
- Line a 9x9 dish with foil or plastic wrap, let the edges hang over so you can grab them later. Spray lightly with cooking oil so nothing sticks.
Save
I always reach for real oranges to juice for these bars. It’s way brighter and fresher than store-bought, especially for the curd where the taste really shines. My grandma would roll the oranges back and forth on the counter first—she said it got out every last drop!
Prep and Storing Info
They’re actually better the next day, since the flavors mix and meld in the fridge. Stick the bars in a container with a lid and they’ll keep in your fridge up to 5 days, though the crust might get a little softer along the way.
For max flavor and smooth texture, don’t serve them ice-cold. Take them out about 10 minutes before you eat, let them warm up just a bit.
Swap It Your Way
If you need gluten free, swap in GF cookies or almond flour mixed with butter for the crust. Easy to make it work for you.
Want ’em lighter? Neufchâtel cheese goes great instead of the regular cream cheese and a low-cal whipped topping swaps right in. For less sugar, go with sugar free gelatin and a sugar substitute in both the bar layer and the orange curd, just know the feel might be a little different.
How To Serve Them
These bold, citrusy bars steal the show at showers, brunches, or any summer get-together. Lay ’em out on a bright white tray and toss some orange wedges and mint leaves up top for an extra pop.
If you want to go all out, add a scoop of real vanilla ice cream or spoonful of mascarpone whipped cream next to your bar. Sipping Earl Grey alongside really ties it all together—the tea makes the orange sing.
Save
Recipe FAQs
- → Can I use store-bought juice instead of fresh oranges?
Absolutely, using store-bought juice is fine, but fresh oranges will make the flavor even better.
- → How long should these bars stay in the fridge before eating?
They need to chill for a few hours, but leaving them overnight gives the best results.
- → Can I swap whipped cream for something else as a topping?
Sure! Try homemade whipped cream, Cool Whip, or even plain yogurt for a twist.
- → Do I really need orange food coloring?
Nope, it’s entirely optional. It just adds a little extra pop of color to the dessert.
- → What’s the best way to store the leftovers?
Pop them in an air-tight container and keep them in the fridge. They’ll stay fresh for about 3-4 days.
- → Can I make a gluten-free version?
Yep, just grab some gluten-free graham crackers for the crust, and you’re good to go.