Description
Delightful Mini Easter Cheesecakes with a refreshing hint of orange zest, perfect for spring celebrations.
Ingredients
Scale
- 8 oz cream cheese (full-fat)
- 1/3 cup granulated sugar
- 2 large eggs (room temperature)
- 1/4 cup sour cream (full-fat)
- Zest and juice of 1 fresh orange
- 1 tsp vanilla extract (pure)
- 1 cup graham cracker crumbs
- 1/4 cup unsalted melted butter
- Optional: Chocolate chips, fresh berries, whipped cream
Instructions
- Prepare the crust by mixing graham cracker crumbs and melted butter, then press into muffin tin.
- Make the cheesecake filling by beating cream cheese, adding sugar, eggs, sour cream, vanilla, orange juice, and zest.
- Bake the cheesecakes for 18-20 minutes until edges are set and centers jiggle slightly.
- Cool in the muffin tin for 10 minutes, then transfer to a wire rack to cool completely and chill in the fridge for at least 2 hours.
Notes
- Use room temperature ingredients for better mixing.
- Don’t overbake to avoid a dry texture.
- Chill for at least 2 hours for the best texture.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 18-20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 150
- Sugar: 6 grams
- Fat: 10 grams
- Carbohydrates: 12 grams
- Fiber: 0.5 grams
- Protein: 3 grams