Apricot Orange Cheesecake Bars
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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.
These Apricot Orange Cheesecake Bars are the latest in my flavour experiments with one of my favourite freezer-friendly cookie bar recipes.
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.
The fact that they are so freezer friendly lets you make them even weeks ahead of time for your Christmas or other Holiday baking.
Want more recipes for Holiday baking?
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Apricot Orange Cheesecake Bars
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.
Ingredients
- 1 cup flour
- ¼ cup sugar
- ⅓ cup + 1 tablespoon cold butter
- 1 teaspoon vanilla extract
FOR THE CHEESECAKE FILLING
- 1 cup 8 ouncescream cheese
- ½ cup sugar
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1 large egg
- 2 teaspoon grated orange zest, finely minced
- ¾ cup chopped dried apricots
Instructions
- 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)
- Save a ½ cup of this crumble mixture to sprinkle over the top later.
- Press the rest of the crumble mixture into the bottom of a greased or parchment lined 9x9 inch square baking pan.
- Bake at 350 degrees F for 15 minutes. Remove from oven and let cool for a few minutes while preparing the cheesecake filling.
- Beat together the cream cheese, white sugar, lemon juice and vanilla extract until smooth.
- Beat in the egg and orange zest.
- Fold in the chopped apricots.
- Spread the cheesecake mixture evenly onto the pre-baked cookie base and sprinkle the reserved cookie crumble over the surface.
- Bake at 325 degrees F for 20 minutes. Let cool completely in the pan before cutting and serving.
- 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.
Nutrition Information
Yield
24Serving Size
24 cookie barsAmount 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.
How long this cookies will last in the freezer? Thanks
A few weeks in a sealed container.
Thank you for the nice recipe.
Will this recipe work with fresh apricots? Thanks
Too much moisture there I think,
I rate your apricot orange cheesecake bar as excellent. I have baked this recipe
twice and my friends ask me for the recipe. I have printed out some of your recipes
and I will try them. Thank you for your recipes.