Description
Orange Citrus Delight Bars are a luscious no-bake dessert featuring a trio of delightful textures and flavors. The crispy Nilla Wafer crust, combined with a vibrant orange cream layer and a smooth cheesecake layer, makes these bars a perfect summer treat. This layered confection balances tangy citrus notes and creamy sweetness, creating an irresistible dessert option for warm weather gatherings.
Ingredients
- 8 ounces Cool Whip, divided
- Nilla Wafer Crust
- 1 ⅓ cups Nilla Wafer Cookie Crumbs
- 5 tablespoons unsalted butter
- Orange Cream Layer
- 3 ounces orange gelatin
- ¾ cup boiling water
- ¾ cup cold water
- 8 ounces cream cheese, room temperature
- ¼ cup powdered sugar
- 2 teaspoons orange extract
- 8 drops orange Wilton Gel Food Color (optional)
- 2 cups Cool Whip
- Cheesecake Layer
- 8 ounces cream cheese, room temperature
- 1 cup confectioners’ sugar
- 1 teaspoon pure vanilla extract
- 1 cup Cool Whip
Step-by-step Directions
1. Nilla Wafer Crust
Line a 8×8-inch baking pan with parchment paper. Melt the butter, then pulse Nilla Wafers in a food processor to fine crumbs. Mix crumbs with melted butter, press into the pan, and freeze for 30 minutes.
2. Orange Gelatin
Mix the orange gelatin with boiling water until dissolved, add cold water, and refrigerate for about 10 minutes without letting it set.
3. Orange Cream Layer
Beat cream cheese with powdered sugar, orange extract, and food coloring. Gradually add chilled gelatin mix and refrigerate for an hour to thicken.
4. Cheesecake Layer
Beat cream cheese with confectioners’ sugar and vanilla until creamy. Fold in Cool Whip, spoon onto the crust, and spread evenly.
5. Assembling the Layers
Fold the remaining Cool Whip into the orange cream mixture until smooth. Spread this over the cheesecake layer. Refrigerate overnight or at least 6 hours.
Servings & Preparation Time
This recipe prepares one 8×8-inch pan, typically serving 9 large squares or 16 smaller squares. Total preparation time, excluding chilling, is about 50 minutes.
Tips for Storage & Reheating
- Keep the dessert refrigerated and covered to maintain freshness.
- For longer storage, these bars can be frozen in an airtight container for up to a month. Thaw in the refrigerator before serving.
Conclusion
The Orange Citrus Delight Bars offer a splendid mix of creamy, citrusy flavors layered over a crisp crust, which makes them an exquisite choice for a refreshing summer dessert. Each bite delivers a burst of lush orange and velvety cheesecake, sure to satisfy sweet tooth cravings and impress at any gathering.
Print
Orange Citrus Delight Bars
- Total Time: 50 minutes
- Yield: 9 large squares or 16 smaller squares 1x
Description
Orange Citrus Delight Bars are a luscious no-bake dessert featuring a trio of delightful textures and flavors. The crispy Nilla Wafer crust, combined with a vibrant orange cream layer and a smooth cheesecake layer, makes these bars a perfect summer treat. This layered confection balances tangy citrus notes and creamy sweetness, creating an irresistible dessert option for warm weather gatherings.
Ingredients
- 8 ounces Cool Whip, divided
- 1 ⅓ cups Nilla Wafer Cookie Crumbs
- 5 tablespoons unsalted butter
- 3 ounces orange gelatin
- ¾ cup boiling water
- ¾ cup cold water
- 8 ounces cream cheese, room temperature
- ¼ cup powdered sugar
- 2 teaspoons orange extract
- 8 drops orange Wilton Gel Food Color (optional)
- 2 cups Cool Whip
- 8 ounces cream cheese, room temperature
- 1 cup confectioners’ sugar
- 1 teaspoon pure vanilla extract
- 1 cup Cool Whip
Instructions
- Nilla Wafer Crust Line a 8×8-inch baking pan with parchment paper. Melt the butter, then pulse Nilla Wafers in a food processor to fine crumbs. Mix crumbs with melted butter, press into the pan, and freeze for 30 minutes.
- Orange Gelatin Mix the orange gelatin with boiling water until dissolved, add cold water, and refrigerate for about 10 minutes without letting it set.
- Orange Cream Layer Beat cream cheese with powdered sugar, orange extract, and food coloring. Gradually add chilled gelatin mix and refrigerate for an hour to thicken.
- Cheesecake Layer Beat cream cheese with confectioners’ sugar and vanilla until creamy. Fold in Cool Whip, spoon onto the crust, and spread evenly.
- Assembling the Layers Fold the remaining Cool Whip into the orange cream mixture until smooth. Spread this over the cheesecake layer. Refrigerate overnight or at least 6 hours.