These Orange Creamsicle Mini Cheesecakes are the perfect bite-sized treat! With a creamy orange filling and a crunchy crust, they taste just like your favorite summer ice cream!
They’re super fun to make and even better to eat. I like to keep a batch in the fridge for a sweet snack—one (or two) never seems to be enough! 🍊🧁
Key Ingredients & Substitutions
Oreos: These are perfect for the crust, giving it a sweet and chocolaty base. If you prefer, you can substitute with other cookies like chocolate wafers or even graham crackers for a different flavor.
Cream Cheese: Be sure to use full-fat cream cheese for a creamy texture. If you’re looking for a lighter option, Neufchâtel cheese works well too.
Sour Cream: This adds tanginess and creaminess. Greek yogurt can be a good swap if you’re out of sour cream or want a healthier choice.
Heavy Cream: This is crucial for a rich, velvety filling. If you prefer a lighter alternative, you can use half-and-half, but the texture will be less creamy.
Orange Juice and Zest: Freshly squeezed juice and zest really elevate this dessert. If you only have bottled juice, that’s fine, but fresh is always best for flavor.
What’s the Best Way to Ensure My Cheesecakes Bake Perfectly?
Getting the perfect bake for your mini cheesecakes can be tricky. Here’s a simple way to keep them smooth and creamy:
- Start by preheating your oven and preparing the muffin tin. This ensures even baking.
- Don’t overmix the filling after adding the eggs or liquids. This can incorporate too much air and lead to cracks.
- Keep an eye on baking time; the edges should just be set while the center remains a bit jiggly.
- Let them cool at room temperature before refrigerating. This helps them set properly without dramatic temperature changes.
Trust me, following these tips will get you those perfect Orange Creamsicle Mini Cheesecakes every time!
How to Make Orange Creamsicle Mini Cheesecakes
Ingredients You’ll Need:
For The Crust:
- 1 1/2 cups crushed Oreos
- 4 tablespoons unsalted butter, melted
For The Cheesecake Filling:
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 1/2 cup heavy cream
- 1/2 cup powdered sugar
- 1/2 cup orange juice
- Zest of 1 orange
- Orange food coloring (optional, for color)
For Topping:
- Whipped cream
- Orange slices (for garnish)
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare and then you’ll need to bake for 10-18 minutes. After that, let the cheesecakes cool to room temperature and refrigerate for at least 4 hours or overnight to set properly. Altogether, you’re looking at a fun afternoon in the kitchen!
Step-by-Step Instructions:
1. Prepare the Muffin Tin:
Start by preheating your oven to 325°F (163°C). While that heats up, line a muffin tin with paper liners, so we can fill them with our delicious cheesecakes.
2. Make the Oreo Crust:
In a mixing bowl, combine the crushed Oreos and melted butter. Mix everything together until the crumbs are well coated. Now, press this mixture evenly into the bottom of each muffin liner to create a crust. Bake in the oven for about 10 minutes, then set aside to cool.
3. Prepare the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese with granulated sugar and vanilla extract until the mixture is smooth and creamy. Then, add in the sour cream, heavy cream, orange juice, and orange zest. Mix everything together until it’s light and fluffy. If you want your cheesecake to have a vibrant orange color, just add a few drops of orange food coloring and stir again!
4. Bake the Mini Cheesecakes:
Next, pour the orange cheesecake filling over each cooled Oreo crust, filling each cup almost to the top. Bake them in the oven for about 15-18 minutes. Keep an eye on them—the edges should be set, but the centers can still wiggle slightly. Once done, remove them from the oven and let them cool to room temperature. Then, pop them in the fridge for at least 4 hours, or overnight so they can set completely.
5. Add the Final Touches:
When you’re ready to serve, take the mini cheesecakes out of the fridge. Top each one with a dollop of whipped cream and garnish with a lovely slice of orange. And just like that, you’re ready to enjoy your delightful Orange Creamsicle Mini Cheesecakes!
Can I Use a Different Type of Cookie for the Crust?
Absolutely! While Oreos provide a classic flavors, you can substitute them with other cookies like graham crackers, vanilla wafers, or even chocolate chip cookies. Just make sure to crush them finely and adjust the butter quantity if needed to ensure the mixture sticks together well.
How Do I Store Leftover Mini Cheesecakes?
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. This will help keep the cheesecakes fresh and creamy. If you’d like to freeze them, wrap them individually in plastic wrap and place them in a freezer-safe container for up to 2 months. Thaw in the fridge before serving!
Can I Make These Mini Cheesecakes Gluten-Free?
Yes! Simply use gluten-free cookies for the crust. Make sure to check the labels on your cream cheese and other ingredients to ensure they’re gluten-free as well. This way, you can enjoy the same delicious flavors without the gluten!
What Should I Do if My Cheesecakes Are Cracking?
Cracking can happen if the cheesecakes are baked at too high of a temperature or if they bake for too long. To prevent this, ensure your oven is properly calibrated and consider using a water bath. Additionally, letting them cool slowly at room temperature before refrigerating can help minimize cracks.
