Description
These Orange Creamsicle Mini Cheesecakes combine the classic creamy texture of cheesecake with bright citrus flavors, creating a delightful and refreshing dessert that’s perfect for any occasion. Featuring a graham cracker crust and a smooth orange-infused filling, topped with whipped cream and a sprinkle of orange zest, these mini cheesecakes are both elegant and easy to make.
Ingredients
Scale
Crust
- 1 cup graham cracker crumbs
- 3 tablespoons melted butter
- 2 tablespoons granulated sugar
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 (165°C) and line a 12-cup muffin pan with paper liners. In a small bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons granulated sugar. Mix until evenly moistened. Divide the mixture among the muffin cups and press firmly into the bottom to form a crust. Bake for 5 minutes, then remove from oven and set aside to cool.
- Make the filling: In a large bowl, beat the softened cream cheese and 1/2 cup granulated sugar until smooth and creamy. Add the eggs, one at a time, mixing just until incorporated after each addition. Gently mix in the sour cream, vanilla extract, orange zest, orange juice, and orange extract if using, until well combined.
- Assemble and bake: Evenly divide the cheesecake batter over the prepared crusts in the muffin pan. Bake for 16 to 18 minutes, or until the centers are just set but still slightly jiggly. Remove from oven and allow the cheesecakes to cool completely at room temperature.
- Chill: Once cooled, refrigerate the mini cheesecakes for at least 2 hours to set properly and develop flavors.
- Prepare the topping: Whip the heavy cream and powdered sugar together with a mixer until soft peaks form. This will create a light, fluffy topping.
- Serve: Pipe or spoon the whipped cream over each chilled cheesecake. Finish by sprinkling additional orange zest on top for a beautiful presentation and extra citrus aroma.
Notes
- For a stronger citrus flavor, increase the orange zest by an additional teaspoon.
- You can use gluten-free graham crackers to make this recipe gluten-free.
- These mini cheesecakes freeze well; thaw them in the refrigerator before serving.
