No-Bake Orange-Vanilla Cheesecake Bars Are A Cool Summer Dessert

Ree Drummond
·2 min read
pioneer woman no bake orange vanilla cheesecake bars
How To Make No-Bake Orange-Vanilla Cheesecake BarsDavid Malosh

Yields: 20 servings

Prep Time: 40 mins

Total Time: 6 hours 40 mins

  • 16graham crackers

  • 2 tbsp.granulated sugar

  • 1stick salted butter, melted

  • 38-ounce packages cream cheese, at room temperature

  • 1 1/2 c.powdered sugar

  • 1 1/2 c.heavy cream

  • 2 tsp.grated orange zest

  • 1 tbsp.fresh orange juice

  • 1/2 tsp.orange extract

  • 1drop each red and yellow food coloring

  • 1/2 tsp.vanilla extract

  1. Line a 9-by-13-inch baking dish with parchment paper, leaving an overhang. Put the graham crackers and granulated sugar in a food processor and process until finely ground. With the motor running, slowly pour in the melted butter and process until the mixture is the texture of coarse sand. Transfer to the baking dish. Using a measuring cup, press the crumbs into the bottom of the pan in an even layer. Place in the freezer for 20 minutes.

  2. Beat the cream cheese in a stand mixer fitted with the paddle attachment until smooth. Scrape down the sides of the bowl, then add the powdered sugar and beat until very smooth, scraping the sides and bottom of the bowl as needed. Transfer to a large bowl.

  3. Add the heavy cream to the empty mixer bowl. Beat with the whisk attachment on medium-high speed until stiff peaks form, 3 to 4 minutes. Add one-third of the whipped cream to the cream cheese mixture and gently fold with a rubber spatula until completely combined. Add the remaining whipped cream and continue to gently fold until completely combined.

  4. Transfer half of the cheesecake mixture to a separate bowl. Add the orange zest, juice and extract and the food coloring to one bowl. Stir gently until just combined. Add the vanilla extract to the other bowl and stir gently to combine.

  5. Remove the crust from the freezer and add the vanilla cheesecake batter. Top with the orange cheesecake batter and gently smooth into an even layer. Swirl with a toothpick or skewer. Cover with plastic wrap and refrigerate until set, at least 6 hours or up to overnight. Loosen the cheesecake from the pan and cut into squares.

You Might Also Like