Ingredients
Cheesecake Filling
16 oz full-fat brick-style cream cheese, softened
1 cup orange marmalade
1 tsp vanilla extract, optional
1 tbsp fresh orange zest, optional
1 tbsp fresh lemon juice, optionalGraham Cracker Crust
2 cups graham cracker crumbs
6 tbsp unsalted butter, melted
2 tbsp granulated sugarOptional Toppings
Whipped cream
Orange slices
Extra orange zest
Graham cracker crumbsInstructions
1. Line an 8×8-inch baking dish with parchment paper, leaving overhang on the sides.
2. In a bowl, mix graham cracker crumbs, melted butter, and sugar until the texture looks like wet sand.
3. Press the crust firmly into the bottom of the pan.
4. Chill the crust for 20 minutes, or bake at 350°F for 8 minutes for a firmer base. Cool completely.
5. In a large bowl, beat softened cream cheese until smooth and fluffy.
6. Add orange marmalade, vanilla extract, orange zest, and lemon juice if using.
7. Mix until creamy and smooth.
8. Spread the filling evenly over the cooled crust.
9. Cover and refrigerate for at least 6 hours, preferably overnight.
10. Lift from the pan using parchment paper.
11. Slice into 9 or 12 bars.
12. Garnish with whipped cream and orange zest before serving.
Notes
Use full-fat block cream cheese for the best texture.
Do not use whipped cream cheese or spreadable cream cheese.
Soften cream cheese fully before mixing to avoid lumps.
Pulse marmalade briefly if it has large orange peel pieces.
Chill overnight for clean slices.
Wipe the knife between cuts for neat edges.
- Prep Time: 25 minutes
- Cook Time: 6 hour
- Category: Dessert
- Method: No-Bake
- Cuisine: American