Creamy Orange Cheesecake Squares (Printable Version)
Creamy orange squares with a chilled filling and graham cracker crust. Great for warm-weather snacking or desserts.
# Ingredients:
→ Graham Cracker Crust
01 -
6 tablespoons butter, melted
02 -
1 3/4 cups graham crackers, finely crushed
03 -
2 tablespoons brown sugar, lightly packed
→ Orange Cheesecake Filling
04 -
1/4 cup freshly squeezed orange juice
05 -
8 oz block cream cheese, softened
06 -
1 1/2 cups whipped cream (store-bought or homemade)
07 -
1/4 cup granulated sugar
08 -
1 (14 oz) can sweetened condensed milk
09 -
3 oz orange-flavored gelatin mix, sweetened
10 -
1/2 cup boiling water
11 -
1/2 cup cold water
12 -
A few drops of orange food color (if desired)
→ Orange Curd
13 -
1/3 cup freshly squeezed orange juice
14 -
Orange zest from about 1 1/2 oranges
15 -
1/3 cup sugar
16 -
1 whole egg and 1 additional egg yolk, lightly beaten
17 -
3 tablespoons butter
18 -
Small amount of orange food coloring (optional)
→ For Serving
19 -
Sprigs of mint
20 -
Orange slices
21 -
Additional whipped cream for finishing
# Steps:
01 -
Cover the inside of a 9-inch square pan with foil or wrap, leaving extra on the sides to help remove the dessert later. Add a light coating of spray oil, and set it aside for now.
02 -
Mix up the graham crumbs, melted butter, and sugar in a bowl until evenly mixed. Press the mixture firmly into the bottom of the prepped pan. Pop the pan into the fridge to chill and set.
03 -
Mix the gelatin powder with boiling water and stir for a couple minutes until every granule has dissolved. Stir in the cold water, then let the mixture cool for a bit.
04 -
Use a mixer to beat the softened cream cheese and sugar until it’s smooth. Slowly add the condensed milk while mixing. Pour in the orange juice little by little, blending each time. Add in the cooled gelatin and mix until everything’s combined before stirring in food coloring if using.
05 -
Gently fold the whipped cream into the cheesecake mix. Spread this over the crust and put it in the fridge for a few hours, or overnight, to fully firm up.
06 -
Heat butter in a small pot on medium. After it melts, take it off the stove and mix in sugar, juice, and zest. Gradually add the eggs, whisking as you go. Return the pot to medium heat and stir constantly until the curd is thickened and coats the back of a spoon, which takes about 5 minutes. Let it cool completely after transferring it to a bowl.
07 -
Once the cheesecake layer is firm, use the foil edges to lift it out of the pan and onto a board. Spread the curd evenly on top. Add whipped cream, orange slices, and mint leaves for a pretty presentation. Keep any leftovers sealed in the fridge.
# Notes:
01 -
Chilling the dessert overnight ensures it slices cleanly and holds its shape.