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Orange Creamsicle Mini Cheesecakes

Creamy citrus mini cheesecakes with vanilla notes
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Prep Time 25 minutes
Cook Time 18 minutes
Total Time 2 hours 43 minutes
Servings: 12 mini cheesecakes
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 210

Ingredients
  

Crust
  • 1 cup graham cracker crumbs
  • 3 tbsp granulated sugar
  • 4 tbsp unsalted butter melted
Filling
  • 16 oz cream cheese softened
  • 0.5 cup granulated sugar
  • 2 eggs large
  • 0.25 cup sour cream
  • 0.25 cup orange juice fresh
  • 1 tbsp orange zest
  • 1 tsp vanilla extract
  • 1 tbsp cornstarch
Topping
  • whipped cream optional
  • orange zest optional

Equipment

  • Mixing bowls
  • Muffin tin
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Preheat oven to 325°F (160°C) and line a muffin tin with liners.
  2. Mix graham cracker crumbs, sugar, and melted butter until combined.
  3. Press about 1 tablespoon crust mixture into each liner.
  4. Prebake crusts 5 minutes, then cool slightly.
  5. Beat cream cheese until smooth.
  6. Add sugar and mix until creamy.
  7. Blend in eggs one at a time.
  8. Mix in sour cream, orange juice, zest, vanilla, and cornstarch until smooth.
  9. Fill liners ¾ full with batter.
  10. Bake 16–18 minutes until centers are slightly jiggly.
  11. Cool 30 minutes, then refrigerate at least 2 hours.
  12. Top with whipped cream and orange zest before serving.

Notes

Use room temperature ingredients for smooth batter. Chill thoroughly before serving for best texture.