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Orange Creamsicle Cheesecake Bars

These delicious dessert bars taste like summer!

These Orange Creamsicle Cheesecake Bars taste like summer and nostalgia and all things warm, sweet, and sunny! If you’ve ever had a good old fashioned orange creamsicle, then you already know how amazing the cheesecake version is going to be.

I’m a huge fan of orange creamsicles and let me say, this recipe does them justice. In fact, this might be my new favorite way to enjoy the flavors of summer. Check out the video below to see how easy these are to throw together!

Let’s talk about each of these layers. First, there are crushed-up animal crackers. A surprising choice, but their lightly sweetened flavor plays so well with the other stuff we have going on, like creamy orange cheesecake and orange sour cream topping!

The sour cream is another odd ingredient, but it lends itself to the tart, citrusy flavor that’s balanced out by the sugary, decadent cheesecake layer. Add some whipped cream, an orange slice, and a mint leaf for garnish, and you’ll have yourself one impressive dessert!

To make these bars, start by preheating the oven to 350°. Line an 8×8 baking dish with parchment paper. Set aside. Then, place animal crackers and cinnamon in a food processor and pulse until fine crumbs form. Pour into a medium mixing bowl and add melted butter, stirring to combine. Firmly press the crust into the bottom of the prepared baking dish and bake for 10 minutes. Remove crust from oven and reduce oven temperature to 300°F.

For the cheesecake layer, mix together cream cheese and sugar using a stand mixer or electric hand mixer. Add eggs one at a time, followed by orange juice and orange zest. Mix until batter is smooth, then pour on top of baked crust. Bake at 300°F for 30-40 minutes. Remove from oven and cool 20 minutes.

While the cheesecake cools, prepare the final layer by turning the oven up to 325°F. Mix together sour cream, powdered sugar, orange extract, and orange food coloring. Pour onto cooled cheesecake and return to oven for an additional 10 minutes. Allow to cool at room temperature, then store in the fridge until ready to serve.

Before serving, cut into bars and garnish with whipped cream and sliced oranges. Trust me, this recipe is one you’ll make over and over again!

Makes 9 bars

15m prep time

40m cook time

1h inactive

5
Rated 5 out of 5
Rated by 4 reviewers
For the crust:
  • 8 oz animal crackers, crushed
  • 1/2 teaspoon cinnamon
  • 1/2 cup butter unsalted, melted
For the cheesecake:
  • 8 ounces cream cheese, room temperature
  • 1/2 cup sugar
  • 2 eggs, room temperature
  • 2 teaspoons orange zest
  • 1/4 cup orange juice
For the orange sour cream layer:
  • 1 cup sour cream
  • 4 tablespoons powdered sugar
  • 1/2 teaspoon orange extract
  • 2-3 drops orange gel food coloring
Garnish:
  • Whipped cream
  • Orange slices
  • Mint leaves
For the crust:
  1. Preheat oven to 350°. Line an 8x8 baking dish with parchment paper. Set aside.
  2. Place animal crackers and cinnamon in a food processor and pulse until fine crumbs form. Pour into a medium mixing bowl and add melted butter, stirring to combine.
  3. Firmly press the crust into the bottom of the prepared baking dish and bake for 10 minutes. Remove crust from oven and reduce oven temperature to 300°F.
For the cheesecake:
  1. Mix together cream cheese and sugar using a stand mixer or electric hand mixer. Add eggs one at a time, followed by orange juice and orange zest. Mix until batter is smooth, then pour on top of baked crust.
  2. Bake at 300°F for 30-40 minutes. Remove from oven and cool 20 minutes.
For the orange sour cream layer:
  1. While your cheesecake cools, prepare the final layer. Turn oven up to 325°F.
  2. Mix together sour cream, powdered sugar, orange extract, and orange food coloring.
  3. Pour onto cooled cheesecake and return to oven for an additional 10 minutes. Allow to cool at room temperature, then store in the fridge until ready to serve.
  4. Before serving, cut into bars and garnish with whipped cream and sliced oranges.

Recipe adapted from The Soccer Mom Blog.