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Servings: 9

Blood Orange Cheesecake Squares

Prep Time:
20 mins
Cook Time:
1 hr
Total Time:
1 hr 20 mins
Blood Orange Cheesecake Squares - seasonal, citrusy and delicious, perfect for a winter gathering or any party.
blood orange cheesecake bars squares recipe
5 from 9 votes
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For the cheesecake crust:

  • cups cookie crumbs of your choice — (oreo or graham cracker)
  • 3 tbsp melted butter

For the cheesecake layer:

  • 2 8 oz packages cream cheese — , softened at room temperature for 30 minutes
  • ½ cup sugar
  • 1 tbsp flour
  • 2 large eggs at room temperature
  • 2/3 cup sour cream
  • 1/2 tsp vanilla extract
  • 1/2 - 1 tsp blood orange zest

For the blood orange gelee layer:

  • 1/4 cup blood orange juice — (from about 3 small blood oranges)
  • juice from 1 lime
  • 3 tbsp sugar
  • 4 tbsp water
  • 1 1/2 tsp powdered gelatin
  • 9 candied blood orange slices


For the crust:

  1. Preheat oven to 325 F. Line a 8x8 inch baking dish with parchment paper.
  2. In a bowl, combine cookie crumbs and melted butter. Press mixture to the bottom of the baking dish. Bake crust for 8 minutes, then cool completely.
  3. Reduce oven temperature to 300F.

For the cheesecake layer:

  1. In the bowl of a stand mixer, fitted with paddle attachment beat cream cheese for 3 minutes. Scrape the sides of the bowl. Add sugar and flour and beat for 2 more minutes. Scrape down the sides of the bowl.
  2. Add eggs one at a time, beating to incorporate after each addition.
  3. Add sour cream and mix until just combined. Add vanilla and orange zest and mix to combine.
  4. Pour batter over the cooled crust and bake for 50 minutes, until the top is set and starting to lightly brown.
  5. Turn the oven off and let the cheesecake cool down for 20 minutes inside. Remove from the oven and cool at room temperature, then refrigerate for at least 1 hour, before you add the gelee layer.

For the blood orange gelee:

  1. In a small saucepan combine blood orange juice, lime juice, sugar and water. Bring to a boil, then reduce heat to medium-low and cook for 5 minutes. Remove from heat.
  2. Sprinkle gelatin over 1 tbsp cold water. Let it sit for 3-4 minutes, then warm up over a double boiler or in the microwave until it turns liquid.
  3. Add gelatin to the blood orange mixture. Pour over the cheesecake layer and add blood orange slices on top.
  4. Refrigerate for 2 more hours.
  5. Slice into squares and serve.
Course: Dessert
Cuisine: American

Nutrition Information

Calories: 321, Fat: 20g, Saturated Fat: 11g, Cholesterol: 90mg, Sodium: 263mg, Potassium: 126mg, Carbohydrates: 30g, Sugar: 20g, Protein: 5g, Vitamin A: 720%, Vitamin C: 5.1%, Calcium: 69%, Iron: 1%