Apricot Orange Cheesecake Bars

Apricot Orange Cheesecake Bars. A freezer friendly recipe with the delicious combination of dried apricots in a citrus flavoured cheesecake surrounded by buttery shortbread crumble.

Apricot Orange Cheesecake Bars

These Apricot Orange Cheesecake Bars are the latest in my flavour experiments with one of my favourite freezer-friendly cookie bar recipes.

Dried apricots for Apricot Orange Cheesecake Bars

Apricot and orange is a great flavour combination. Naturally, they go deliciously hand in hand in these buttery cheesecake bars. These are very easy to make and freeze well.

They are always a hit for cookie exchanges, pot luck get togethers and just for enjoying at an afternoon coffee break.

Use seasonal citrus like clementines or tangerines to vary the flavour.

The fact that they are so freezer friendly lets you make them even weeks ahead of time for your Christmas or other Holiday baking.

Apricot Orange Cheesecake Bars

Want more recipes for Holiday baking?

If you are looking for more recipes like this, we have gathered a collection of our Most Popular Christmas Recipes of the past 12 years 

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Apricot Orange Cheesecake Bars

Yield: 24 cookie bars

Prep Time: 20 minutes

Cook Time: 35 minutes

Total Time: 55 minutes

Apricot Orange Cheesecake Bars - a freezer friendly recipe with the delicious combination of dried apricots in a citrus flavored cheesecake surrounded by buttery shortbread crumble.

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Ingredients

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• 1 cup flour
• 1/4 cup sugar
• 1/3 cup + 1 tbsp cold butter
• 1 tsp vanilla extract

FOR THE CHEESECAKE FILLING

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• 1 cup 8 ouncescream cheese
• 1/2 cup sugar
• 1 tsp vanilla extract
• 1 tbsp lemon juice
• 1 large egg
• 2 tsp grated orange zest, finely minced
• 3/4 cup chopped dried apricots

Instructions

1. In a food processor pulse together the flour, vanilla, sugar and butter until crumbly (or simply cut the butter through the flour and sugar with a pastry knife or two butter knives held between your fingers)
2. Save a 1/2 cup of this crumble mixture to sprinkle over the top later.
3. Press the rest of the crumble mixture into the bottom of a greased or parchment lined 9x9 inch square baking pan.
4. Bake at 350 degrees F for 15 minutes. Remove from oven and let cool for a few minutes while preparing the cheesecake filling.
5. Beat together the cream cheese, white sugar, lemon juice and vanilla extract until smooth.
6. Beat in the egg and orange zest.
7. Fold in the chopped apricots.
8. Spread the cheesecake mixture evenly onto the pre-baked cookie base and sprinkle the reserved cookie crumble over the surface.
9. Bake at 325 degrees F for 20 minutes. Let cool completely in the pan before cutting and serving.
10. Refrigerate in airtight containers. Freezes well too.

Recommended Products

Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.

• Cuisinart Nonstick Bakeware 9x9 Inch Square Cake Pan
• 
  HIC Harold Import Mrs. Anderson's Professional Half Sheet Baking and Cooling Rack, Heavyweight Chrome, 16.5-Inch by 11.75-Inch, Silver
• 
  Rock Recipes: The Best Food From My Newfoundland Kitchen

Nutrition Information

Yield

24

Serving Size

24 cookie bars
Amount Per Serving Calories 99Total Fat 4gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 1gCholesterol 18mgSodium 68mgCarbohydrates 13gFiber 0gSugar 9gProtein 3g

The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.

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