These Orange Creamsicle Mini Cheesecakes are like little bites of sunshine! With a creamy orange filling and a crunchy crust, they remind you of summer days.
They’re easy to make and look so cute on a plate! I love serving them at parties and watching everyone smile. Who can resist a mini cheesecake? 🌞
Key Ingredients & Substitutions
Oreo Cookies: These cookies make a great crust for the mini cheesecakes. If you’re looking for a change, graham crackers or digestive biscuits work well too. Just crush them up and follow the same steps for the crust!
Cream Cheese: It’s essential for a rich texture. You can try using Neufchâtel cheese for a lighter option. Vegan cream cheese can also replace it if you’re avoiding dairy!
Sour Cream: This gives a nice tang. If you don’t have sour cream, plain Greek yogurt is a fantastic substitute. It will still keep that creamy texture.
Orange Juice & Zest: Freshly squeezed orange juice and zest bring bright flavor. If oranges aren’t available, you could use another citrus like lemon or lime. Just note the flavor will change!
Gelatin Powder: This helps set the cheesecake. If you’re looking for a vegetarian version, agar-agar is a great alternative. You’ll need to adjust the quantity, as it sets differently than gelatin.
How Do You Get Cream Cheese to Smooth Out Perfectly?
To make your cheesecake creamy and smooth, your cream cheese needs to be noticeably softened. Cold cream cheese can create lumps in your mixture, which you want to avoid.
- Let the cream cheese sit at room temperature for at least 30 minutes.
- Beat it alone for a minute or two before adding sugar, so it gets fluffy.
- Mix at lower speed after adding other ingredients to prevent incorporating too much air.
Taking these steps will help achieve that luscious texture you want in your mini cheesecakes!
How to Make Orange Creamsicle Mini Cheesecakes
Ingredients You’ll Need:
For the Crust:
- 1 package (14.3 oz) Oreo cookies
- 5 tablespoons unsalted butter, melted
For the Cheesecake Filling:
- 16 oz cream cheese, softened
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup sour cream
- ½ cup heavy cream
- 1 cup orange juice
- 1 tablespoon orange zest
- 1 tablespoon gelatin powder
- ¼ cup water
For Topping:
- Whipped cream
- Fresh orange slices, for garnish
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, and then you’ll need to bake for about 30 minutes. Don’t forget the chilling time—at least 4 hours in the fridge to get those mini cheesecakes perfectly cold and set! Altogether, you’ll be ready to enjoy them in roughly 5 hours and 45 minutes.
Step-by-Step Instructions:
1. Preheat and Prepare the Muffin Tin:
Start by preheating your oven to 325°F (163°C). While it’s warming up, line a muffin tin with paper liners to hold your mini cheesecakes.
2. Make the Oreo Crust:
In a food processor, crush the Oreo cookies until they are finely ground. Pour in the melted butter and mix until everything is well combined. Now, take about 1 tablespoon of this mixture and press it firmly into the bottom of each muffin liner to create a crust. Bake for about 10 minutes, then remove them from the oven and let them cool.
3. Prepare the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth. Add in the vanilla extract and keep mixing. In a separate bowl, combine the sour cream, heavy cream, orange juice, and orange zest. Stir until nice and smooth.
4. Bloom and Melt the Gelatin:
In a small bowl, sprinkle the gelatin powder over the water and let it sit for about 5 minutes to bloom. After it’s bloomed, gently heat it until it melts, then add it to the orange mixture and mix well.
5. Combine Mixtures:
Now, gradually pour the orange mixture into the cream cheese mixture. Mix everything together until it is fully combined and smooth. Make sure all the ingredients are well incorporated!
6. Fill the Muffin Liners:
Carefully pour the orange cheesecake batter on top of each cooled Oreo crust, filling the liners almost to the top. You want plenty of that delicious filling!
7. Bake and Chill:
Bake your mini cheesecakes in the oven for about 20-25 minutes, or until they are set. After baking, remove them from the oven and let them cool in the pan for a bit. Once they’ve cooled down, put them in the refrigerator for at least 4 hours until they are fully chilled and ready to serve.
8. Serve with Toppings:
When it’s time to serve, take each mini cheesecake out of the fridge and top them with a generous dollop of whipped cream. Finish with a fresh slice of orange on each one for a lovely garnish. Enjoy your delightful Orange Creamsicle Mini Cheesecakes!
Can I Use a Different Type of Cookie for the Crust?
Absolutely! While Oreos provide a delicious chocolatey contrast, you can use other types of cookies, like graham crackers or any vanilla-flavored cookies. Just crush them the same way and mix with melted butter for the crust.
Can I Omit the Gelatin from the Recipe?
You can omit the gelatin, but this will result in a softer cheesecake that may not hold its shape as well. If you’re looking for a firmer texture, consider using a vegetarian gelatin substitute, such as agar-agar, following the package instructions for preparation.
How Do I Store Leftover Cheesecakes?
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. If you want to preserve their freshness longer, you can freeze them—just make sure they are well-wrapped to prevent freezer burn.
Can I Make These Mini Cheesecakes in Advance?
Yes, these mini cheesecakes can be made up to 2 days in advance! Just ensure they are properly refrigerated until you’re ready to serve. Add whipped cream and orange slices just before serving for the best presentation.
