Go Back
If you're looking for a treat that beautifully marries nostalgia with modern dessert trends, then look no further than Orange Creamsicle Mini Cheesecakes. These delightful little desserts capture the essence of warm summer days spent enjoying the classic orange creamsicle popsicle, with its refreshing citrus flavor and creamy vanilla undertones. Imagine a mini cheesecake that brings those childhood memories flooding back, all while being elegantly presented and perfectly portioned for individual enjoyment.

Orange Creamsicle Mini Cheesecakes

Indulge in the nostalgic flavor of summer with these Orange Creamsicle Mini Cheesecakes! This easy recipe brings together a crunchy graham cracker crust and a creamy orange-infused filling that captures the essence of the beloved popsicle. Perfect for parties or a sweet treat, these mini desserts are not only delicious but visually stunning too. Experience the joy of baking while impressing your guests with this delightful dessert!
Print Recipe Pin Recipe

Ingredients
  

For the Crust:

1 cup graham cracker crumbs

1/4 cup granulated sugar

1/2 cup unsalted butter, melted

For the Cheesecake Filling:

16 oz cream cheese, softened

1 cup powdered sugar

1/2 cup sour cream

1/4 cup heavy cream

Zest of 1 orange

1/2 cup fresh orange juice

1 teaspoon vanilla extract

1 teaspoon orange extract

2 large eggs

For the Topping:

Whipped cream

Orange segments (for garnish)

Zest of 1 orange (for garnish)

Instructions
 

Preheat the Oven: Preheat your oven to 325°F (160°C). Line a muffin pan with paper liners.

    Prepare the Crust: In a medium bowl, mix together the graham cracker crumbs, granulated sugar, and melted butter until well combined. Divide the mixture evenly among the muffin cups, pressing it firmly into the bottom to form a crust layer.

      Bake the Crust: Bake the crusts in the preheated oven for about 5-7 minutes until lightly golden. Remove from the oven and let cool slightly.

        Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add in the powdered sugar, beating until well incorporated.

          Add Remaining Ingredients: Add the sour cream, heavy cream, orange zest, fresh orange juice, vanilla extract, and orange extract. Mix until everything is well combined. Finally, add the eggs one at a time, beating lightly after each addition until just combined.

            Fill the Muffin Pan: Pour the cheesecake filling over the cooled crusts, filling each cup almost to the top. Tap the pan gently on the counter to release any air bubbles.

              Bake the Mini Cheesecakes: Bake in the oven for 18-20 minutes, or until the edges are set and the centers have a slight jiggle. Be careful not to overbake.

                Cool and Chill: Remove the cheesecakes from the oven and allow them to cool to room temperature. Once cooled, refrigerate for at least 4 hours, or overnight for the best flavor and texture.

                  Serve: Before serving, top each mini cheesecake with whipped cream, an orange segment, and a sprinkle of orange zest for an extra touch of sweetness and flair.

                    Prep Time: 30 minutes | Total Time: 5 hours | Servings: 12 mini cheesecakes