Dreamy Orange Creamsicle Mini Cheesecakes
Take a trip down memory lane with these adorable and delicious mini cheesecakes that capture the nostalgic flavor of an Orange Creamsicle. They're ridiculously easy to make and perfect for any occasion.
Equipment
- 12-count Muffin Tin
- Paper liners
- Small bowl
- Large bowl
- Electric mixer or whisk
- Wire rack
Ingredients
For the Crust
- Graham Cracker Crumbs
- Granulated Sugar
- Unsalted Butter Melted
For the Filling
- Cream Cheese Softened
- Granulated Sugar
- Vanilla Extract
- Orange Zest
- Orange Juice
- Large Eggs Room Temperature
For the Topping and Garnish
- Whipped Topping (like Cool Whip) Thawed, if frozen
- Orange Slices or Zest Optional, for garnish
Instructions
- Step 1: Preheat your oven to 325°F (160°C). Line a 12-count muffin tin with paper liners.
- Step 2: In a small bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Stir until every crumb is coated and mixture resembles wet sand.
- Step 3: Spoon about 1 tablespoon of the crumb mixture into the bottom of each lined muffin cup. Press down firmly with the back of a spoon or small glass.
- Step 4: Bake the crusts in the preheated oven for 5 minutes to help them set. While baking, prepare the filling.
- Step 5: In a large bowl, beat the softened cream cheese with an electric mixer (or whisk) until super smooth and creamy.
- Step 6: Add the sugar, vanilla extract, orange zest, and orange juice to the bowl. Mix until just combined.
- Step 7: Gently beat in the eggs, one at a time, mixing just until each egg is incorporated. Be careful not to overmix.
- Step 8: Spoon or pour the filling over the pre-baked crusts in each muffin cup, filling them about 3/4 of the way.
- Step 9: Carefully place the muffin tin back into the oven. Bake for 18–20 minutes, or until the edges are set and the centers have a slight jiggle.
- Step 10: Take the tin out of the oven and let the cheesecakes cool in the pan for about 10 minutes.
- Step 11: After 10 minutes, carefully remove the mini cheesecakes (in liners) and place them on a wire rack to cool completely to room temperature.
- Step 12: Once completely cool, refrigerate the cheesecakes for at least 2 hours to firm up. They can be made a day or two ahead.
- Step 13: Just before serving, top each chilled cheesecake with a swirl of thawed whipped topping. Garnish with an orange slice or fresh zest if desired. Serve immediately.
Notes
Ensure cream cheese and eggs are at room temperature for a smooth batter and even baking. Don't overmix the filling, especially after adding eggs, to prevent cracks. The centers should still have a slight jiggle when done baking; they will set as they cool. Cool gradually (in the pan, then on a rack) before chilling. Store baked cheesecakes (without topping) in an airtight container in the refrigerator for 3-4 days or freeze for 1-2 months. Add topping just before serving.