Description
Delight in these Orange Creamsicle Mini Cheesecakes, a perfect bite-sized dessert that combines the creamy richness of cheesecake with bright citrus flavors. Featuring a buttery graham cracker crust and a smooth orange-infused filling, these cheesecakes are topped with whipped cream and fresh orange slices for a refreshing finish. Ideal for summer gatherings or anytime you crave a no-fuss, nostalgic treat.
Ingredients
Scale
Crust
- 1 cup graham cracker crumbs
- 2 tablespoons sugar
- 4 tablespoons melted butter
Filling
- 8 ounces cream cheese, softened
- 1/4 cup sour cream
- 1/3 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 cup orange juice
- 1 teaspoon orange zest
- Orange food coloring (optional)
Topping
- Whipped cream
- Orange slices
Instructions
- Prepare the crust. Preheat your oven to 325°F (163°C) and line a 12-cup muffin tin with paper liners. In a small bowl, combine the graham cracker crumbs, sugar, and melted butter until the mixture is evenly moistened. Press approximately 1 tablespoon of the crust mixture firmly into the bottom of each muffin liner to form an even layer.
- Bake and cool crust. Place the tin in the oven and bake the crusts for 5 minutes to set them. Once baked, remove from the oven and allow the crusts to cool completely while you prepare the filling.
- Make the filling. In a medium bowl, beat the softened cream cheese until smooth and creamy using a mixer. Add the sour cream, sugar, egg, vanilla extract, orange juice, and orange zest. Continue beating until all ingredients are fully incorporated and the mixture is smooth. If desired, add a drop or two of orange food coloring and mix gently for a vibrant color.
- Assemble cheesecakes. Divide the cheesecake filling evenly among the muffin cups, spreading it gently over the cooled crusts to fill each liner almost to the top.
- Bake cheesecakes. Return the muffin tin to the oven and bake for 15 to 18 minutes, or until the centers are just set and slightly jiggly but not liquid. Avoid overbaking to keep the filling creamy.
- Cool and chill. Remove the cheesecakes from the oven and let them cool to room temperature on a wire rack. Once cooled, refrigerate the cheesecakes for at least 2 hours to fully chill and set the texture.
- Add toppings and serve. Before serving, top each mini cheesecake with a dollop of whipped cream and garnish with a fresh orange slice for a bright and enticing presentation.
Notes
- For an extra citrus punch, add a splash of orange extract to the filling.
- These mini cheesecakes can be prepared up to two days ahead and stored in the refrigerator.
- Use a mini muffin tin if you want smaller bite-sized versions; adjust baking time to about 10–12 minutes accordingly.
