SUMMER ORANGE CREAMSICLE MINI CHEESECAKES
INGREDIENTS
For the crust:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
For the filling:
2 (8 oz) blocks cream cheese, softened
1/2 cup powdered sugar
1 tsp vanilla extract
Zest of 1 orange
1/3 cup orange juice (freshly squeezed is best)
1 cup heavy whipping cream, cold
For the topping:
Whipped cream
Orange marmalade or glaze (optional)
Fresh orange slices or segments
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INSTRUCTIONS
1. Make the crust:
Mix graham cracker crumbs, sugar, and melted butter in a bowl until well combined. Press into the bottom of lined muffin tins or silicone molds. Chill in the refrigerator while preparing the filling.
2. Prepare the filling:
In a large bowl, beat cream cheese until smooth. Add powdered sugar, vanilla, orange zest, and orange juice. Beat until fluffy and combined. In a separate bowl, whip heavy cream to stiff peaks. Fold whipped cream gently into the cream cheese mixture.
3. Assemble:
Spoon or pipe the filling over the crusts and smooth the tops. Refrigerate for at least 4–6 hours or overnight until firm.
4. Decorate:
Top with piped whipped cream, a spoonful of orange marmalade or glaze if using, and garnish each mini cheesecake with a small fresh orange slice.
