Orange Creamsicle Bars (Print Version)
Creamy citrus bars with graham crust, layered filling, and a refreshing orange zest finish.
# Ingredients:
Crust
01 -
1 1/2 cups finely ground graham cracker crumbs
02 -
1 tablespoon firmly packed brown sugar
03 -
1 pinch salt
04 -
6 tablespoons unsalted butter, melted
Filling
05 -
1 cup heavy cream, chilled
06 -
3 tablespoons confectioner's sugar
07 -
1 3/4 teaspoons vanilla extract, divided
08 -
1 (0.25 ounce) packet unflavored powdered gelatin
09 -
1/2 cup freshly squeezed orange juice, divided
10 -
2 (8 ounce) packages cream cheese
11 -
1 (14 ounce) can sweetened condensed milk
12 -
1 tablespoon freshly squeezed lemon juice
13 -
1 pinch salt
14 -
1 tablespoon finely grated orange zest
15 -
1/2 teaspoon finely grated lemon zest
16 -
2 drops orange food coloring, optional
# Instructions:
01 -
Line a 9x9-inch square pan with parchment paper overhang. Mix graham cracker crumbs, brown sugar, and salt in a bowl. Stir in melted butter until the mixture resembles wet sand. Press evenly into the bottom of the pan. Freeze until chilled.
02 -
In a large bowl, beat chilled heavy cream, confectioner's sugar, and 1/4 teaspoon vanilla extract with an electric mixer until stiff peaks form. Refrigerate until needed.
03 -
Place gelatin in a microwave-safe bowl and pour 1/4 cup orange juice over it. Let stand for 5 minutes to bloom.
04 -
In a high-speed blender, combine cream cheese, condensed milk, remaining 1/4 cup orange juice, lemon juice, 1 1/2 teaspoons vanilla extract, and salt. Blend until smooth, scraping sides as needed.
05 -
Heat bloomed gelatin in the microwave for about 30 seconds until melted. Stir well, then slowly pour into the blender while running on high speed. Blend for 30 seconds until fully incorporated.
06 -
Remove whipped cream from the refrigerator. Gently fold the cream cheese mixture into the whipped cream until uniformly combined.
07 -
Remove crust from freezer. Pour half of the filling mixture over the crust, smoothing the surface evenly. Freeze for 15 minutes until just set.
08 -
Add orange zest, lemon zest, and orange food coloring to remaining filling. Fold until fully combined.
09 -
Remove pan from freezer, pour orange layer evenly over the cream layer, covering completely. Refrigerate at least 4 hours or overnight until fully set.
10 -
Lift bars from the pan using parchment paper. Peel off parchment and cut into 16 bars. Optionally, top with whipped cream and a small orange slice. Keep refrigerated.
# Notes:
01 -
Ensure the gelatin is fully dissolved to prevent lumps in the filling.
02 -
Chilling each layer adequately promotes clean and distinct layers.