Description
These Orange Creamsicle Mini Cheesecakes combine the tangy brightness of fresh orange zest and juice with the rich creaminess of classic cheesecake, all nestled on a buttery graham cracker crust. Perfectly portioned as bite-sized treats, they’re topped with fluffy whipped cream and a touch of extra orange zest for a refreshing citrus dessert that’s ideal for any occasion.
Ingredients
Scale
Crust
- 1 cup graham cracker crumbs
- 3 tablespoons melted butter
- 2 tablespoons granulated sugar
Cheesecake Filling
- 16 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 2 teaspoons orange zest
- 3 tablespoons orange juice
- 1/2 teaspoon orange extract (optional)
Topping
- 1/2 cup heavy cream
- 2 tablespoons powdered sugar
- Additional orange zest for topping
Instructions
- Prepare the crust: Preheat the oven to 325°F and line a 12-cup muffin pan with paper liners. In a small bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons of granulated sugar until the mixture is evenly moistened. Divide this mixture among the muffin cups and press firmly into the bottoms to form the crust.
- Bake the crust: Bake the crusts for 5 minutes in the preheated oven. Once baked, remove from the oven and set aside to cool slightly.
- Make the cheesecake filling: In a large bowl, beat the softened cream cheese and 1/2 cup granulated sugar together until smooth and creamy. Add the eggs one at a time, mixing just until combined after each addition to prevent overbeating.
- Add flavorings: Stir in the sour cream, vanilla extract, orange zest, orange juice, and orange extract if using, mixing until just combined to maintain a smooth texture.
- Fill the muffin cups: Evenly divide the cheesecake batter over the prepared crusts in the muffin pan, filling each about three-quarters full.
- Bake the cheesecakes: Bake for 16 to 18 minutes, or until the centers are just set but still slightly jiggly. Avoid overbaking to keep the texture creamy.
- Cool and chill: Allow the mini cheesecakes to cool completely at room temperature. Then refrigerate for at least two hours to firm up and develop flavor.
- Prepare whipped cream topping: Whip the heavy cream and powdered sugar together until soft peaks form. This will add a light, fluffy contrast to the dense cheesecake.
- Serve: Pipe or spoon the whipped cream onto each chilled mini cheesecake. Garnish with a sprinkle of additional orange zest for a bright, decorative finish.
Notes
- For a stronger citrus flavor, increase the orange zest by an additional teaspoon.
- Use gluten-free graham crackers to make this recipe gluten-free.
- These mini cheesecakes freeze well; thaw them in the refrigerator before serving to retain texture and flavor.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
