Orange Creamsicle Dream Bars
Delightful no-bake dessert bars featuring a creamy cheesecake layer, vibrant orange jelly, and a buttery graham cracker crust.
Ingredients
For the Crust
- 2 packages graham crackers Crushed into fine crumbs.
- 2 teaspoons plain flour
- 120 grams caster sugar
- 170 grams unsalted butter, melted
For the Cheesecake Layer
- 450 grams cream cheese, softened Should be at room temperature.
- 240 grams powdered sugar
- 2 teaspoons pure vanilla extract
- 480 millilitres whipped topping, thawed
For the Orange Cream Layer
- 170 grams orange jelly powder (2 x 85g boxes)
- 355 millilitres boiling water
- 355 millilitres cold water
- 450 grams cream cheese, softened Should be at room temperature.
- 60 grams powdered sugar
- 4 teaspoons orange extract
- 16 drops orange food coloring
Optional Topping
- Whipped cream For serving.
Instructions
Preparation
- Gather all ingredients and ensure the cream cheese is softened to room temperature.
- Crush the graham crackers in a food processor until they are fine crumbs and mix in plain flour and caster sugar.
- Pour in melted butter and pulse until the mixture resembles wet sand.
- Transfer the mixture to a 23 x 33 cm pan, press firmly into an even layer for the crust.
- In a mixing bowl, beat softened cream cheese, powdered sugar, and vanilla extract until smooth.
- Gently fold in thawed whipped topping to the cheesecake mixture, spreading it evenly over the prepared crust.
Making the Orange Cream Layer
- Bring water to a boil, then whisk in the orange jelly powder until fully dissolved.
- Add cold water to jelly mixture and cool in the fridge for about 10 minutes.
- In a separate bowl, beat softened cream cheese, powdered sugar, orange extract, and food coloring until smooth.
- Gradually pour cooled jelly mixture into orange cream mixture while stirring to combine thoroughly.
- Spread the orange cream mixture over the cheesecake layer in the pan and refrigerate until set.
Notes
Store bars in the refrigerator for up to five days in an airtight container. Can be frozen for up to three months when sliced and stored appropriately.