These Orange Creamsicle Mini Cheesecakes are tiny bites of happiness! With a creamy orange filling and a crunchy crust, they taste just like a classic creamsicle treat.
They are perfect for parties or just a sweet snack at home. I love how easy they are to make—just mix, bake, and chill! Who can say no to dessert this cute? 🍊
Key Ingredients & Substitutions
Oreo Cookie Crumbs: These give a deliciously sweet and chocolatey crust. If you want a different flavor, you can use graham cracker crumbs or even Nilla wafers for a vanilla twist.
Cream Cheese: The base of the cheesecake filling! If you’re looking for a lighter option, try Neufchâtel cheese, which has less fat. Vegan cream cheese also works for a dairy-free version.
Granulated Sugar: Regular sugar gives sweetness, but if you’re cutting down on refined sugar, consider using coconut sugar or a sweetener like Stevia in the same quantity.
Sour Cream: It adds creaminess and a slight tang. If you’re out, plain Greek yogurt is a great substitute and adds protein. You can even skip it if you prefer a simpler filling!
Orange zest and juice: Fresh orange zest adds vibrant flavor. If oranges aren’t in season, bottled orange juice is fine, but zesting a lemon can bring a nice brightness too.
What’s the Best Way to Prevent Cracking in Cheesecakes?
Cracking can be a common issue with cheesecakes, but there’s an easy trick! After baking, leave the mini cheesecakes in the oven with the door slightly ajar for about 10 minutes. This gradual cooling helps prevent sudden temperature changes that cause cracks.
- Ensure you don’t overmix the filling; that can introduce too much air.
- Bake at a low temperature (325°F) for even cooking.
- Make sure the center is still a little jiggly when you take them out.
How to Make Orange Creamsicle Mini Cheesecakes
Ingredients You’ll Need:
For the Crust:
- 1 1/2 cups Oreo cookie crumbs
- 1/4 cup unsalted butter, melted
For the Cheesecake Filling:
- 16 oz cream cheese, softened
- 2/3 cup granulated sugar
- 2 large eggs
- 1/4 cup sour cream
- 1 tsp vanilla extract
- Zest of 1 orange
- 1/2 cup orange juice
- 1/2 tsp orange extract (optional)
- A few drops of orange food coloring (optional)
For the Topping:
- Whipped cream
- Orange slices, for garnish
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare and 18-20 minutes of baking time. After that, you’ll need to chill the cheesecakes for at least 4 hours or overnight in the fridge. So, plan for around 5 hours total before you can enjoy these tasty treats!
Step-by-Step Instructions:
1. Preheat and Prepare:
First, preheat your oven to 325°F (160°C). While it’s heating up, line a muffin tin with cupcake liners so you’re ready to go!
2. Make the Crust:
In a mixing bowl, combine the Oreo cookie crumbs with melted butter. Mix until everything is well combined. Now, take this crumb mixture and press it firmly into the bottom of each lined muffin cup to create a solid crust. Make sure it’s packed nicely!
3. Combine the Filling:
In a larger mixing bowl, beat the softened cream cheese with granulated sugar until it’s nice and smooth. This will be the base of your cheesecake filling. Next, add in the eggs one at a time, making sure to mix well after each addition. Then, stir in the sour cream, vanilla extract, zest of the orange, orange juice, and if you’re using them, the orange extract and food coloring. Mix until everything is fully blended and creamy!
4. Assemble the Cheesecakes:
Now, pour the cheesecake mixture over the crusts in each muffin cup, filling them about 3/4 full. Be careful not to overfill!
5. Bake:
Pop the muffin tin into your preheated oven and bake for about 18-20 minutes. The edges should look set, but the center can still be a little jiggly—that’s perfect!
6. Cool Down:
Once time’s up, turn off the oven but leave the mini cheesecakes in there for an additional 10 minutes. This helps them cool gradually and prevents any cracks from forming on top.
7. Chill:
After the 10 minutes, take them out of the oven and let them cool at room temperature for about 30 minutes. Then transfer them to the fridge to chill for at least 4 hours (or overnight if you can wait!).
8. Serve:
When you’re ready to serve, take them out of the fridge. Top each mini cheesecake with a dollop of whipped cream and a small slice of orange for a pretty touch. It’s like a little sunshine treat!
9. Enjoy!
Dig in and enjoy your delightful Orange Creamsicle Mini Cheesecakes!
Can I Use Different Cookies for the Crust?
Absolutely! If you’re not a fan of Oreo cookies, you can substitute them with graham crackers or even gingersnap cookies for a unique flavor. Just make sure to crush them into fine crumbs and use the same amount as the original recipe calls for.
How Can I Make These Cheesecakes Without Eggs?
You can make a vegan version by substituting the eggs with a mixture of 1/2 cup unsweetened applesauce or 1/4 cup of silken tofu blended until smooth. This will help bind the ingredients without using eggs while still creating a creamy texture.
What’s the Best Way to Store Leftover Mini Cheesecakes?
Store any leftovers in an airtight container in the refrigerator for up to 5 days. To keep them fresh, make sure they are completely cooled before storing. Just add the whipped cream and orange garnish right before serving!
Can I Freeze These Mini Cheesecakes?
Yes, you can freeze them! Once cooled and set, wrap each mini cheesecake in plastic wrap and place them in a freezer-safe container. They can be frozen for up to 2 months. Thaw in the fridge overnight before serving and add the whipped cream topping just before you enjoy them.
