Description
Delight in these Orange Creamsicle Mini Cheesecakes, a perfect handheld dessert that combines creamy, tangy cheesecake with a zesty orange flavor, reminiscent of the classic creamsicle treat. Each mini cheesecake features a buttery graham cracker crust and a luscious orange-infused filling, topped with whipped cream and garnished with fresh orange slices or zest, making it an ideal treat for summer parties or any dessert craving.
Ingredients
Scale
Crust
- 1 cup graham cracker crumbs
- 3 tablespoons melted butter
- 2 tablespoons granulated sugar
Filling
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1/4 cup sour cream
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- 1 tablespoon orange zest
- 2 tablespoons orange juice
- Orange gel food coloring (optional)
Toppings and Garnish
- Whipped cream for topping
- Orange slices or additional orange zest for garnish
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (163°C) and line a 12-cup muffin pan with paper liners to ensure easy removal of the mini cheesecakes.
- Make the Crust: In a bowl, mix the graham cracker crumbs, melted butter, and 2 tablespoons of sugar until the mixture has the texture of wet sand. Press about 1 tablespoon of this mixture into the bottom of each muffin liner to form an even crust layer. Bake the crusts for 5 minutes, then remove from oven and allow to cool slightly.
- Prepare the Filling: Using a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add 1/2 cup sugar and continue beating until fully combined. Add eggs one at a time, mixing well after each addition to maintain a smooth batter.
- Add Cream and Flavorings: Stir in the sour cream, heavy cream, vanilla extract, orange zest, and orange juice until the mixture is smooth and creamy. To achieve a classic orange creamsicle color, optionally add a drop of orange gel food coloring and mix gently.
- Fill Muffin Cups: Pour the cheesecake batter evenly into the prepared muffin liners, filling each almost to the top but without overflowing.
- Bake the Cheesecakes: Place the muffin pan in the oven and bake for 18 to 20 minutes, or until the cheesecake centers are set yet still slightly jiggly to the touch, ensuring a creamy texture.
- Cool and Chill: Remove the pan from the oven and allow the cheesecakes to cool completely at room temperature. After cooling, transfer the pan to the refrigerator and chill for at least 2 hours to allow the cheesecakes to fully set and flavors to meld.
- Garnish and Serve: Before serving, top each mini cheesecake with a dollop of whipped cream. Garnish with fresh orange slices or extra orange zest to enhance flavor and presentation.
Notes
- For a more intense orange flavor, add 1/4 teaspoon of orange extract to the filling mixture.
- These cheesecakes can be made a day ahead and stored in the refrigerator, making them perfect for advance preparation.
- Using a piping bag for the whipped cream topping can create a neater and more decorative finish.
