Orange Creamsicle Mini Cheesecakes

The nostalgic allure of orange creamsicles has captivated dessert enthusiasts for generations. Originating in the early 20th century, creamsicles made their debut as a frozen treat, combining ice cream and fruit-flavored ice in a delightful and refreshing way. The marriage of creamy and fruity flavors became an instant hit, symbolizing the essence of summer for many. The Orange Creamsicle Mini Cheesecake encapsulates this nostalgia, allowing you to enjoy the same beloved flavors in a delightful handheld form.

Discover the joy of summer with these delightful Orange Creamsicle Mini Cheesecakes! This easy recipe combines the creamy richness of cheesecake with the zesty flavor of fresh oranges, creating a nostalgic dessert that’s perfect for any occasion. Ideal for gatherings or simple indulgences at home, these mini treats are visually stunning and bursting with flavor. The article covers ingredients, preparation steps, and serving tips to help you create these delicious cheesecakes effortlessly. Enjoy a taste of summer all year round!

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Ingredients

For the crust:

1 cup graham cracker crumbs

1/4 cup granulated sugar

1/3 cup unsalted butter, melted

For the cheesecake filling:

16 oz cream cheese, softened

1/2 cup granulated sugar

1 teaspoon vanilla extract

2 large eggs

1/3 cup sour cream

Zest of 1 orange

1/2 cup fresh orange juice

For the whipped cream topping:

1 cup heavy whipping cream

1/4 cup powdered sugar

1 teaspoon vanilla extract

Orange zest for garnish

Instructions

Preheat the oven to 325°F (160°C). Line a 12-cup muffin tin with cupcake liners.

Prepare the crust: In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until crumbs are well coated. Press about a tablespoon of the mixture into the bottom of each cupcake liner firmly.

Bake the crusts: Place the muffin tin in the preheated oven and bake for 5-7 minutes until lightly golden. Remove from oven and set aside to cool.

Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Add granulated sugar and vanilla extract, then continue to beat until well combined.

Add the eggs one at a time, mixing on low speed until just incorporated after each addition. Then, add sour cream, orange zest, and fresh orange juice. Mix until the batter is smooth and fluffy.

Pour the filling: Divide the cheesecake batter evenly among the crusts in the muffin tin, filling each liner about 3/4 of the way full.

Bake the cheesecakes: Bake in the oven for 18-22 minutes until the centers are set but still slightly jiggly. Remove from the oven and let them cool in the tin for 10 minutes before transferring to a wire rack to cool completely.

Chill: Once cooled, refrigerate the cheesecakes for at least 2 hours or until completely chilled.

Prepare the whipped cream topping: In a medium bowl, whip the heavy cream with an electric mixer until it starts to thicken. Add powdered sugar and vanilla extract, and continue to whip until soft peaks form.

Top the cheesecakes: Once the mini cheesecakes are chilled, remove from liners and place on a serving plate. Pipe or spoon a generous dollop of whipped cream on top of each cheesecake.

Garnish: Sprinkle a little orange zest on top of the whipped topping for a beautiful finish.

Serve and enjoy! These mini cheesecakes are perfect for any gathering or as a sweet treat for yourself!

Prep Time: 30 minutes | Total Time: 3 hours (including chill time) | Servings: 12