Orange Creamsicle Mini Cheesecakes (Printable Version)
Soft cheesecake with bright orange notes, layered over graham crust and finished with whipped cream.
# What You'll Need:
→ Crust
01 -
1 1/2 cups graham cracker crumbs
02 -
4 tablespoons unsalted butter, melted
03 -
2 tablespoons granulated sugar
→ Cheesecake Filling
04 -
2 cups cream cheese, softened
05 -
1 cup powdered sugar
06 -
1/2 cup heavy cream
07 -
1 tablespoon orange zest
08 -
1/2 cup fresh orange juice
09 -
1 teaspoon vanilla extract
→ Topping
10 -
1/2 cup whipped cream
11 -
1 tablespoon orange zest
# Step-by-Step Guide:
01 -
Line a standard muffin tin with cupcake liners. In a medium bowl, stir together graham cracker crumbs, melted unsalted butter, and granulated sugar until evenly moistened. Spoon about 1 tablespoon of crust mixture into each liner and press firmly using the back of a spoon. Refrigerate pan while preparing the filling.
02 -
In a large mixing bowl, beat softened cream cheese until smooth and creamy. Add powdered sugar, heavy cream, fresh orange juice, orange zest, and vanilla extract. Continue beating until filling is light and fluffy, scraping down sides as needed to ensure even mixing.
03 -
Spoon cheesecake mixture evenly over each prepared crust, filling cups nearly to the top. Smooth tops with an offset spatula for a clean finish.
04 -
Place the muffin tin in the refrigerator and chill cheesecakes at least 3 hours or until completely set. Alternatively, let chill overnight for best texture.
05 -
Remove cheesecakes from liners. Top with a generous dollop of whipped cream and sprinkle with remaining orange zest before serving.
# Additional Notes:
01 -
For smoothest results, ensure cream cheese is fully at room temperature before mixing.