Description

Description: These Orange Creamsicle Mini Cheesecakes are a fun and refreshing dessert that combines the classic flavors of creamy cheesecake and tangy orange. With a buttery graham cracker crust and a smooth, orange-infused filling, these mini cheesecakes are perfect for any occasion. The fresh citrus flavor adds a burst of brightness, while the creamy texture makes every bite irresistible.

Ingredients

Scale

For the Crust:

1 ½ cups graham cracker crumbs (or gluten-free crumbs)
¼ cup granulated sugar
¼ cup unsalted butter, melted

For the Filling:

16 oz cream cheese, softened
½ cup powdered sugar
1 teaspoon vanilla extract
½ cup fresh orange juice
Zest of 1 orange
1 cup heavy cream, whipped to stiff peaks
1 teaspoon orange extract (optional, for extra citrus flavor)

For the Topping (optional):

Whipped cream
Orange slices
Shredded coconut

Instructions

Prepare the Crust:
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter.
- Press the mixture into the bottom of muffin tin liners, creating a firm crust at the bottom.
- Bake for 5-7 minutes or until golden. Remove and let cool.
Prepare the Filling:
- In a large bowl, beat the softened cream cheese and powdered sugar until smooth and fluffy.
- Add the vanilla extract, fresh orange juice, and orange zest. Beat again until well combined.
- Gently fold in the whipped heavy cream until smooth and creamy. Optionally, add orange extract for more citrus flavor.
Assemble the Mini Cheesecakes:
- Spoon the orange cheesecake filling over the cooled crusts, smoothing the tops with a spatula.
- Refrigerate for at least 4 hours, or overnight, to let them set.

Serve and Garnish:
- Top with whipped cream, fresh orange slices, or shredded coconut for added flair.
- Serve chilled and enjoy!

Notes

For a dairy-free version, you can substitute the cream cheese with a dairy-free alternative and use coconut cream instead of heavy cream.
These mini cheesecakes can be made in advance and stored in the fridge for up to 5 days.
If you prefer a sweeter crust, you can add a tablespoon of honey or maple syrup to the graham cracker crumb mixture.

Prep Time: 20 minutes
Cook Time: 5-7 minutes (for the crust)
Category: Dessert
Method: No Baking
Cuisine: American