Description
Orange Creamsicle Mini Cheesecakes are a delightful combination of creamy cheesecake and refreshing orange flavor, perfect for a sweet treat.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- 4 tablespoons unsalted butter, melted
- 2 tablespoons sugar
- 2 cups cream cheese, softened
- 1 cup powdered sugar
- ½ cup heavy cream
- 1 tablespoon orange zest
- ½ cup fresh orange juice
- 1 teaspoon vanilla extract
- ½ cup whipped cream
- 1 tablespoon orange zest for topping
Instructions
- Prepare the Crust: Line a muffin tin with cupcake liners. In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Stir until well mixed. Press about 1 tablespoon of the crust mixture into the bottom of each cupcake liner. Use the back of a spoon to press it down firmly. Chill in the fridge while you prepare the filling.
- Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese until smooth. Add the powdered sugar, heavy cream, orange juice, orange zest, and vanilla extract. Continue beating until the mixture is smooth and fluffy. If needed, scrape down the sides of the bowl to make sure everything is well combined.
- Assemble the Mini Cheesecakes: Spoon the cheesecake filling on top of the prepared crusts, filling each cup nearly to the top. Smooth the tops with a spatula for an even finish.
- Chill: Refrigerate the mini cheesecakes for at least 3 hours or until fully set. If you’re short on time, you can chill them overnight.
- Top with Whipped Cream: Once the cheesecakes are set, top each one with a dollop of whipped cream. Sprinkle with additional orange zest for a pop of color and citrusy flair.
- Serve & Enjoy!: Serve the cheesecakes chilled, and enjoy the creamy, citrusy goodness!
Notes
- These mini cheesecakes can be made a day in advance for convenience.
- Feel free to adjust the amount of orange zest based on your preference for citrus flavor.
- Storage: Keep leftovers in the refrigerator for up to 5 days.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Refrigeration
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 200
- Sugar: 12g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg