Description
If you love the nostalgic flavor of an orange creamsicle, these Orange Creamsicle Mini Cheesecakes are a dream come true! Creamy, citrusy, and bursting with vanilla-orange flavor, these little cheesecakes are the perfect no-fuss dessert for any occasion. Plus, they’re made in muffin tins for easy serving!
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Ingredients
For the Crust:
- Graham Cracker Crumbs (1 cup)
- Butter (4 tbsp, melted)
- Sugar (2 tbsp)
For the Cheesecake Filling:
- Cream Cheese (8 oz, softened)
- Sugar (½ cup)
- Orange Zest (1 tbsp)
- Fresh Orange Juice (2 tbsp)
- Vanilla Extract (1 tsp)
- Egg (1 large)
- Heavy Cream (¼ cup)
For the Topping:
- Whipped Cream (for garnish)
- Orange Zest or Slices (for decoration)
Instructions
Step 1: Prepare the Crust
- Preheat the oven to 325°F (163°C). Line a muffin tin with paper liners.
- In a bowl, mix graham cracker crumbs, melted butter, and sugar until combined.
- Press about 1 tablespoon of the mixture into each muffin cup, pressing firmly.
- Bake for 5 minutes, then let cool.
Step 2: Make the Cheesecake Filling
- In a large bowl, beat cream cheese and sugar until smooth.
- Mix in orange zest, orange juice, vanilla extract, and heavy cream.
- Add the egg and mix just until combined.
Step 3: Fill & Bake
- Spoon the cheesecake mixture over the crusts, filling each cup about ¾ full.
- Bake for 15–18 minutes until the centers are set but slightly jiggly.
- Let cool at room temperature, then refrigerate for at least 2 hours.
Step 4: Garnish & Serve
- Top with whipped cream, extra orange zest, or a small orange slice before serving.
Notes
- Don’t Overmix the Batter – Overmixing can create air bubbles and cracks.
- Use Room Temperature Ingredients – This ensures a smooth, lump-free filling.
- Chill Completely – Refrigerate for at least 2 hours for the best texture.