Description
Delicious mini cheesecakes with a creamy orange flavor reminiscent of a classic creamsicle.
Ingredients
Scale
- 1 cup graham cracker crumbs
- 3 tablespoons granulated sugar
- 4 tablespoons unsalted butter, melted
- 16 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 1/4 cup orange juice
- 1 tablespoon orange zest
- 1/2 teaspoon orange extract
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 325°F (163°C). Line a muffin tin with paper liners.
- In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined.
- Press about 1 tablespoon of the crumb mixture into the bottom of each muffin liner to form the crust. Bake for 5 minutes, then remove from the oven and let cool.
- In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add powdered sugar and continue to beat until well combined.
- Add vanilla extract, orange juice, orange zest, orange extract, and salt to the cream cheese mixture. Beat until fully incorporated.
- In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until combined.
- Spoon the cheesecake filling over the cooled crusts in the muffin tin, filling each liner almost to the top.
- Refrigerate the mini cheesecakes for at least 4 hours, or until set.
- Before serving, garnish with additional orange zest or whipped cream if desired.
Notes
- For a chocolate twist, add 2 tablespoons of cocoa powder to the cream cheese mixture.
- Substitute the orange juice and zest with lemon for a refreshing lemon creamsicle flavor.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Baking and Refrigerating
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 220
- Sugar: 10g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 60mg