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Blood Orange Cheesecake Bars

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By Britney Brown-Chamberlain
Updated Jan 4, 2024
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Indulge in the irresistible allure of our Blood Orange Cheesecake Bars—a sublime fusion of velvety cheesecake and the citrusy zing of sweet blood oranges. Each bite is a tantalizing dance between creamy richness and the vibrant, sun-kissed essence of citrus, creating a symphony of flavors that will leave your taste buds singing. The buttery, crumbly crust adds the perfect texture to this decadent treat, while the swirls of tangy blood orange elevate it to a level of sophistication that's simply unforgettable. Treat yourself to a slice of luxury and let the harmonious blend of flavors redefine your dessert experience.

Frequently Asked Questions

Is there a substitute for blood oranges?

If you’re unable to find blood oranges, use navel oranges instead!

How do you recommend making the curd more red?

Add a few drops of red food color to the blood orange curd to bring out the deep red hues.

How long does it take for the bars to set?

The cream cheese filling is no bake, meaning it needs to set in the refrigerator. Be sure to allot at least 4 hours for the filling to set!

Blood Orange Cheesecake Bars

  • Prep Time 1 hr 30 min
  • Total 6 hr 0 min
  • Servings 9
  • Ingredients 14
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Ingredients

Crust and Topping

Blood Orange Curd

  • 1/2 cup blood orange juice
  • 1/3 cup granulated sugar
  • 3 egg yolks
  • 1 tablespoon cornstarch
  • 4 tablespoons unsalted butter
  • 1 to 2 drops red gel food color from 1 box Betty Crocker™ Classic Gel Food Color, optional

Filling

  • 2 packages (8 oz each) cream cheese, room temperature
  • 1/2 cup powdered sugar
  • 1 tablespoon blood orange zest
  • 2 teaspoons vanilla extract
  • 1/2 cup heavy cream, cold

Instructions

  • Step 
    1
    Preheat the oven to 350°F. Line a 9-inch square baking pan with parchment paper. Set aside.
  • Step 
    2
    Add cookie mix and 1/2 cup cold butter to a mixing bowl. Pinch together until the butter is fully incorporated into the mix. Add 2 tablespoons of water and mix together. Add an additional tablespoon if the dough doesn’t come together. Dough should be crumbly.
  • Step 
    3
    Press 2/3 of the dough into the pan. For the remaining 1/3 of the dough, crumble it into pieces and place onto a baking sheet. Bake both the crust and streusel for 12 to 15 minutes, until puffy and slightly golden brown. Allow both to cool completely.
  • Step 
    4
    While the crust is cooling, make the Blood Orange Curd. Combine blood orange juice, 1/3 cup granulated sugar, egg yolks and cornstarch in a heatproof bowl. Whisk together. Fill a small saucepan with 1 to 2 inches of water. Bring water to a simmer and set the heatproof bowl on top, constantly whisking together until the mixture begins to thicken, about 10 to 15 minutes.
  • Step 
    5
    Once the curd has thickened, add 4 tablespoons butter and whisk until the butter is melted. Remove from heat and allow it to cool completely, at least an hour. Add red food coloring if you’d like.
  • Step 
    6
    Make the Filling by adding cream cheese to a mixing bowl with 1/2 cup powdered sugar, blood orange zest and vanilla extract. Using a hand mixer, mix until combined. Place in the refrigerator. Add heavy cream to a separate bowl and mix until stiff peaks form. Fold the whipped cream into the cream cheese mixture and place on top of the sugar cookie crust.
  • Step 
    7
    Dollop the Blood Orange Curd on top of the cheesecake filling and use a toothpick to create swirls in the filling. Top with the crumbled cookie streusel; place in the refrigerator for at least 4 hours, until set.

Nutrition

Nutrition Facts are not available for this recipe
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