Orange Creamsicle Mini Cheesecakes

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These Orange Creamsicle Mini Cheesecakes are sunshine in bite-sized form. With a creamy citrus-infused filling sitting atop a crunchy graham cracker crust, they strike the perfect balance between sweet, tangy, and nostalgic. Whether you remember chasing the ice cream truck as a kid or just love citrusy desserts, this is one treat that delivers a taste of summer with every bite.

Perfect for potlucks, brunches, or simply snacking straight from the fridge, these mini cheesecakes come together with ease and can be made ahead of time. The orange flavor shines through naturally without being overpowering, making each one a light and refreshing dessert option.

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What Kind of Cream Cheese Should I Use?

For the smoothest texture, always opt for full-fat brick cream cheese. Avoid spreadable versions in tubs—they contain more moisture and stabilizers, which can affect both texture and flavor. Let it soften at room temperature to ensure a silky batter.

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Ingredients for the Orange Creamsicle Mini Cheesecakes

• 1 cup graham cracker crumbs
• 2 tablespoons granulated sugar
• 4 tablespoons unsalted butter, melted
• 16 oz full-fat cream cheese, softened
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• Zest of 1 orange
• 1/4 cup fresh orange juice
• 2 large eggs
• 1/2 cup sour cream
• Optional: whipped cream and orange slices for topping

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How To Make the Orange Creamsicle Mini Cheesecakes

Step 1: Prep the Crust

Preheat the oven to 325°F and line a 12-count muffin tin with paper liners. Mix graham cracker crumbs, sugar, and melted butter in a bowl. Press about 1 tablespoon of mixture into each liner to form the crust. Bake for 5 minutes and let cool.

Step 2: Make the Filling

In a large bowl, beat the cream cheese and sugar until smooth. Mix in vanilla, orange zest, and juice until well blended. Add eggs one at a time, beating just until combined. Stir in sour cream until the batter is smooth and creamy.

Step 3: Fill and Bake

Divide the filling evenly among the crust-lined muffin cups. Bake for 16–18 minutes, or until the centers are just set and slightly jiggly. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Chill in the fridge for at least 2 hours before serving.

Step 4: Garnish and Serve

Top each mini cheesecake with a dollop of whipped cream and a small orange slice or zest curl, if desired.

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How to Serve and Store These Cheesecakes

Serve these chilled for the best flavor and texture. They make for elegant individual servings at gatherings, and their size makes them easy to grab and go. Store them in an airtight container in the refrigerator for up to 5 days.

To freeze, place them (ungarnished) on a baking sheet until firm, then transfer to a zip-top bag or airtight container. They can be frozen for up to 2 months. Thaw overnight in the fridge before serving.

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Frequently Asked Questions

How do I know when mini cheesecakes are done?

They’re ready when the centers jiggle slightly but aren’t wet. They’ll finish setting as they cool.

Can I use bottled orange juice?

Fresh juice is recommended for the brightest flavor, but bottled will work in a pinch.

Can I make them ahead?

Absolutely! These can be made up to 2 days in advance and stored in the fridge.

What if I don’t have a muffin tin?

You can use silicone muffin molds on a baking tray or even make a full-size cheesecake using the same batter and crust.

Can I use a different citrus fruit?

Yes! Lemon, lime, or even grapefruit would work beautifully in this recipe.

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Want More Cheesecake Dessert Ideas?

If you love these citrusy minis, check out these other cheesecake-inspired creations:

• Cherry Chocolate Cheesecake with a rich fruity swirl.
• Sopapilla Cheesecake Bars for a flaky, cinnamon-kissed bite.
• Pistachio Cheesecake Brownies if you’re craving creamy meets fudgy.
• Delightful Clothespin Cookies with a cheesecake-style filling.
• Nutella French Toast Casserole for a creamy twist on brunch classics.

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Save This Pin + Share Your Results

📌 Save this recipe to your Pinterest dessert board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you top with whipped cream or go plain? Try a different citrus twist?

I love seeing how you make these recipes your own. Drop your tips and variations—let’s inspire each other!

Find more daily sweet ideas on my Pinterest: Nina Dishes.

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