There’s nothing better than Orange Creamsicle Mini Cheesecakes—creamy, citrusy, and bursting with nostalgic orange-vanilla flavor. These bite-sized cheesecakes bring together the bright tang of fresh oranges with the smooth sweetness of vanilla, all on a buttery graham cracker crust. Perfect for summer parties, holidays, or anytime you crave a refreshing dessert!
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Why You’ll Love These Orange Creamsicle Mini Cheesecakes
Bright & Citrusy – Fresh orange juice and zest add the perfect zing.
Mini & Portable – Perfect for parties and portion control.
Nostalgic Creamsicle Flavor – A dreamy blend of orange and vanilla.
No Water Bath Needed – Simple and foolproof cheesecake!
Ingredients for Orange Creamsicle Mini Cheesecakes
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 5 tablespoons unsalted butter, melted
For the Cheesecake Filling:
- 16 oz cream cheese, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- Zest of 1 orange
- ⅓ cup fresh orange juice
- ½ cup sour cream
- 1 tablespoon cornstarch (for stability)
- A few drops orange food coloring (optional, for a vibrant look)
For the Whipped Topping (Optional):
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
- Orange zest, for garnish
Tools You’ll Need
- Muffin tin
- Cupcake liners
- Mixing bowls
- Hand or stand mixer
- Spatula
How to Make Orange Creamsicle Mini Cheesecakes
Step 1: Prepare the Crust
- Preheat oven to 325°F (160°C). Line a muffin tin with cupcake liners.
- In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined.
- Divide evenly among the liners, pressing firmly into the bottom.
- Bake for 5 minutes, then set aside to cool.
Step 2: Make the Cheesecake Filling
- In a mixing bowl, beat cream cheese and sugar until smooth.
- Add eggs, one at a time, mixing just until combined.
- Stir in vanilla extract, orange zest, orange juice, sour cream, and cornstarch until smooth.
- If desired, add a few drops of orange food coloring for a bright orange hue.
Step 3: Assemble & Bake
- Spoon the cheesecake batter evenly over the cooled crusts.
- Bake for 18-20 minutes, until the centers are set but slightly jiggly.
- Turn off the oven and let cheesecakes cool inside for 10 minutes.
- Transfer to the refrigerator and chill for at least 3 hours (or overnight).
Step 4: Make the Whipped Topping
- In a bowl, beat heavy cream, powdered sugar, and vanilla extract until soft peaks form.
Step 5: Decorate & Serve
- Pipe or spoon whipped topping onto the chilled cheesecakes.
- Garnish with extra orange zest and serve chilled!
Serving Suggestions
With Fresh Orange Slices – Enhances the citrusy goodness.
With a Scoop of Vanilla Ice Cream – The ultimate creamsicle experience.
With White Chocolate Drizzle – A decadent touch.
Tips for the Best Orange Creamsicle Mini Cheesecakes
🔸 Use Fresh Orange Juice & Zest – Maximizes the bright citrus flavor.
🔸 Don’t Overmix the Batter – Keeps the cheesecake light and creamy.
🔸 Chill Overnight for Best Flavor – Allows the flavors to fully develop.
🔸 For a Fun Twist – Try a vanilla wafer crust instead of graham crackers!
Storage Instructions
❄️ Refrigerate: Store in an airtight container for up to 5 days.
❄️ Freeze: Freeze without whipped topping for up to 2 months. Thaw in the fridge before serving.
Frequently Asked Questions (FAQ)
Q1: Can I use bottled orange juice?
Fresh orange juice is best for flavor, but bottled can work in a pinch.
Q2: Can I make these cheesecakes ahead of time?
Yes! They taste even better after chilling overnight.
Q3: Can I make this recipe gluten-free?
Absolutely! Use gluten-free graham crackers for the crust.
A Creamy, Citrusy, and Absolutely Irresistible Treat!
These Orange Creamsicle Mini Cheesecakes bring all the refreshing, creamy flavors of a classic creamsicle into a luscious, bite-sized cheesecake. Whether you’re serving them at a party or indulging in a sweet treat, they’re guaranteed to be a hit!
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Preparation Time: 10 minutes
Baking Time: 20 minutes
Chilling Time: 3 hours
Total Time: 3 hours 30 minutes
Nutritional Information (Per Mini Cheesecake – 1 of 12 Servings)
- Calories: 230
- Protein: 4g
- Carbohydrates: 22g
- Fat: 14g
- Fiber: 1g
Enjoy every creamy, citrusy, and refreshing bite of these Orange Creamsicle Mini Cheesecakes!
Print
Orange Creamsicle Mini Cheesecakes
- Total Time: 30 minutes
Description
There’s nothing better than Orange Creamsicle Mini Cheesecakes—creamy, citrusy, and bursting with nostalgic orange-vanilla flavor. These bite-sized cheesecakes bring together the bright tang of fresh oranges with the smooth sweetness of vanilla, all on a buttery graham cracker crust. Perfect for summer parties, holidays, or anytime you crave a refreshing dessert!
Subscribe to our newsletter to get this recipe delivered straight to your inbox and never miss out on delicious updates!
Ingredients
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 5 tablespoons unsalted butter, melted
For the Cheesecake Filling:
- 16 oz cream cheese, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- Zest of 1 orange
- ⅓ cup fresh orange juice
- ½ cup sour cream
- 1 tablespoon cornstarch (for stability)
- A few drops orange food coloring (optional, for a vibrant look)
For the Whipped Topping (Optional):
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
- Orange zest, for garnish
Instructions
Step 1: Prepare the Crust
- Preheat oven to 325°F (160°C). Line a muffin tin with cupcake liners.
- In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined.
- Divide evenly among the liners, pressing firmly into the bottom.
- Bake for 5 minutes, then set aside to cool.
Step 2: Make the Cheesecake Filling
- In a mixing bowl, beat cream cheese and sugar until smooth.
- Add eggs, one at a time, mixing just until combined.
- Stir in vanilla extract, orange zest, orange juice, sour cream, and cornstarch until smooth.
- If desired, add a few drops of orange food coloring for a bright orange hue.
Step 3: Assemble & Bake
- Spoon the cheesecake batter evenly over the cooled crusts.
- Bake for 18-20 minutes, until the centers are set but slightly jiggly.
- Turn off the oven and let cheesecakes cool inside for 10 minutes.
- Transfer to the refrigerator and chill for at least 3 hours (or overnight).
Step 4: Make the Whipped Topping
- In a bowl, beat heavy cream, powdered sugar, and vanilla extract until soft peaks form.
Step 5: Decorate & Serve
- Pipe or spoon whipped topping onto the chilled cheesecakes.
- Garnish with extra orange zest and serve chilled!
Notes
Use Fresh Orange Juice & Zest – Maximizes the bright citrus flavor.
Don’t Overmix the Batter – Keeps the cheesecake light and creamy.
Chill Overnight for Best Flavor – Allows the flavors to fully develop.
For a Fun Twist – Try a vanilla wafer crust instead of graham crackers!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Cuisine: American
