Blood Orange Cheesecake Bars
These Blood Orange Cheesecake Bars are just so pretty. And they hit that sweet spot where the richness is balanced with the refreshing citrus flavors. The blood orange is a little unexpected and adds fun with their deep color and tangy notes, making this a really memorable dish.
They cut cleanly like classic dessert bars but look far more elegant with slices of striking candied blood orange on top. They can work on a fancy dinner party dessert table or really impresses as a summer dessert at a barbecue.
If you’re looking for fancy desserts that are simple to pull off, this one hits the mark.
Let’s make some cheesecake squares!
Ingredients
Graham Cracker Crust
Cheesecake Layer
Blood Orange Gelée
Steps to make Blood Orange Cheesecake Bars
Graham Cracker Crust
1. Preheat oven to 350°F. Line a 9×9 baking pan with parchment paper.
2. In a medium bowl, combine graham cracker crumbs and melted butter until mixture resembles wet sand.
3. Press mixture firmly into the bottom of the prepared pan.
4. Bake for 10 minutes. Remove and cool completely before adding cheesecake layer.
Cheesecake Layer
1. In the bowl of a stand mixer, combine softened cream cheese, sugar, and flour. Beat until smooth, scraping down sides frequently.
2. Add eggs and mix well.
3. Add sour cream, vanilla, and blood orange zest. Mix thoroughly, scraping sides often.
4. Pour batter over cooled crust and spread evenly.
5. Bake at 350°F for 40-50 minutes, until top is set and just beginning to brown.
6. Turn off oven but leave cheesecake inside for an additional 20 minutes.
7. Remove from oven and cool to room temperature (about 1 hour).
8. Refrigerate for 2 hours to set.
Blood Orange Gelée
1. In a small bowl, sprinkle gelatin over 2 tablespoons cold water. Let stand for 5 minutes to bloom.
2. In a small saucepan, combine blood orange juice, lime juice, sugar, and remaining water. Heat over medium-low, stirring until sugar dissolves.
3. Add bloomed gelatin and stir until completely melted.
4. Pour gelée over chilled cheesecake layer.
5. Arrange 9 candied blood orange slices on top (one per future square).
6. Refrigerate for at least 2 hours until fully set.
7. Slice into 9 squares and serve.
Storage
Store in an airtight container in the refrigerator for up to 3 days.
Blood Orange Cheesecake Bars
Tangy-sweet Blood Orange Cheesecake Bars with a creamy filling and citrus swirl—perfect for a vibrant dessert or special occasion!
Ingredients
Graham Cracker Crust
- 1½ cups graham cracker crumbs
- 4 tablespoons unsalted butter, melted
Cheesecake Layer
- 16 oz cream cheese, softened
- ½ cup sugar
- 1 tablespoon flour
- 2 eggs
- ¾ cup sour cream
- 1 teaspoon vanilla
- 1 tablespoon blood orange zest
Blood Orange Gelée
- ½ cup blood orange juice
- Juice from 1 lime
- ¼ cup sugar
- ¼ cup water, divided
- 3 teaspoons unflavored gelatin
- 9 candied blood orange slices (from Candied Blood Oranges recipe)
Instructions
Graham Cracker Crust
- Preheat oven to 350°F. Line a 9×9 baking pan with parchment paper.
- In a medium bowl, combine graham cracker crumbs and melted butter until mixture resembles wet sand.
- Press mixture firmly into the bottom of the prepared pan.
- Bake for 10 minutes. Remove and cool completely before adding cheesecake layer.
Cheesecake Layer
- In the bowl of a stand mixer, combine softened cream cheese, sugar, and flour. Beat until smooth, scraping down sides frequently.
- Add eggs and mix well.
- Add sour cream, vanilla, and blood orange zest. Mix thoroughly, scraping sides often.
- Pour batter over cooled crust and spread evenly.
- Bake at 350°F for 40-50 minutes, until top is set and just beginning to brown.
- Turn off oven but leave cheesecake inside for an additional 20 minutes.
- Remove from oven and cool to room temperature (about 1 hour).
- Refrigerate for 2 hours to set.
Blood Orange Gelée
- In a small bowl, sprinkle gelatin over 2 tablespoons cold water. Let stand for 5 minutes to bloom.
- In a small saucepan, combine blood orange juice, lime juice, sugar, and remaining water. Heat over medium-low, stirring until sugar dissolves.
- Add bloomed gelatin and stir until completely melted.
- Pour gelée over chilled cheesecake layer.
- Arrange 9 candied blood orange slices on top (one per future square).
- Refrigerate for at least 2 hours until fully set.
- Slice into 9 squares and serve.
Notes
Store in an airtight container in the refrigerator for up to 3 days.
