Go Back

Orange Creamsicle Mini Cheesecakes - Bright, Creamy, and Perfectly Portable

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • Graham crackers (or digestive biscuits)
  • Unsalted butter
  • Granulated sugar
  • Fine sea salt
  • Cream cheese (full-fat, brick style)
  • Sour cream (or full-fat Greek yogurt)
  • Large eggs
  • Pure vanilla extract
  • Fresh oranges (for zest and juice)
  • Orange extract (optional, for extra creamsicle flavor)
  • Heavy whipping cream (for topping)
  • Powdered sugar (for whipped cream)

Method
 

  1. Prep the pan: Line a 12-cup muffin tin with paper liners. Heat oven to 325°F (163°C).
  2. Make the crust: Pulse 1 cup graham cracker crumbs with 2 tablespoons sugar and a pinch of salt. Stir in 4 tablespoons melted butter until the mixture looks like wet sand.
  3. Press and pre-bake: Divide crust among cups (about 1 heaping tablespoon each). Press firmly with the bottom of a measuring spoon. Bake 5–6 minutes, then cool while you make the filling.
  4. Beat the cream cheese: In a bowl, beat 16 ounces softened cream cheese on medium until smooth and fluffy, about 2 minutes. Scrape the bowl.
  5. Add sugar and flavor: Beat in 1/2 cup granulated sugar, 1 teaspoon vanilla, 1–2 teaspoons finely grated orange zest, and a small pinch of salt until smooth.
  6. Mix in sour cream and juice: Add 1/3 cup sour cream and 2–3 tablespoons fresh orange juice. If using, add 1/4 teaspoon orange extract. Mix on low just to combine.
  7. Add eggs gently: Beat in 2 large eggs, one at a time, on low speed. Mix only until just blended to avoid incorporating too much air.
  8. Fill the cups: Divide batter evenly among liners, filling about 3/4 full.
  9. Bake: Bake 16–19 minutes, until edges are set and centers still jiggle slightly. They will finish setting as they cool.
  10. Cool gradually: Turn off the oven, crack the door, and let cheesecakes sit 5 minutes. Transfer pan to a rack and cool to room temperature, about 45 minutes.
  11. Chill to set: Refrigerate at least 3 hours, preferably overnight, for the best texture and flavor.
  12. Whipped cream: Beat 3/4 cup cold heavy cream with 2 tablespoons powdered sugar and a splash of vanilla to soft peaks. Pipe or dollop on top before serving. Garnish with extra zest if you like.