Can I make mini orange cheesecake ahead of time?

Absolutely! These mini orange cheesecakes are actually better when made ahead. You can prepare them up to 2 days in advance and store them covered in the refrigerator. The flavors develop and intensify, making them even more delicious. Just add any garnishes right before serving to keep them looking fresh.

What's the best way to remove them from the muffin tin?

The easiest method is to use paper liners – they peel right off after chilling. If you didn't use liners, let them sit at room temperature for about 10 minutes before gently running a thin knife around the edges. They should pop out easily. Silicone muffin cups work wonderfully too and release effortlessly.

Can I use bottled orange juice instead of fresh?

While you can use bottled orange juice in a pinch, fresh orange juice makes a noticeable difference in flavor. Fresh juice has a brighter, more vibrant taste that really shines in these mini cheesecakes . If you must use bottled, choose a high-quality, not-from-concentrate variety for the best results.

Mini Orange Cheesecake: Best Zesty Dessert Bites You'll Love

Name: Mini Orange Cheesecake Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 5 h 10 min
Yield: 8 servings
Cuisine: American
Ingredients: 1 cup graham cracker crumbs; 3 tablespoons melted butter; 2 tablespoons granulated sugar; Pinch of salt; 16 oz cream cheese, softened; ½ cup granulated sugar; 2 large eggs; ⅓ cup sour cream; 2 tablespoons fresh orange juice; 1 tablespoon orange zest; 1 teaspoon vanilla extract; ¼ teaspoon salt; Orange zest; Whipped cream; Orange segments

Description

Bright, creamy, and perfectly portioned, these Mini Orange Cheesecake Bites are a delightful twist on a classic dessert. Each bite combines a crisp graham cracker crust with a luscious orange-infused cheesecake filling, offering a refreshing citrus flavor that’s both elegant and comforting. Perfect for brunches, holiday dessert tables, or casual gatherings, these mini cheesecakes are impressive yet simple to make.

Ingredients

Scale

For the crust:

1 cup graham cracker crumbs

3 tablespoons melted butter

2 tablespoons granulated sugar

Pinch of salt

For the mini orange cheesecake filling:

16 oz cream cheese, softened

½ cup granulated sugar

2 large eggs

⅓ cup sour cream

2 tablespoons fresh orange juice

1 tablespoon orange zest (from about 1 large orange)

1 teaspoon vanilla extract

¼ teaspoon salt

For garnish (optional):

Orange zest

Whipped cream

Orange segments

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Instructions

Prepare the Workspace
Preheat oven to 325°F (163°C). Line a 12-cup muffin tin with liners or grease with butter.

Make the Crust
Mix graham cracker crumbs, melted butter, sugar, and salt until it resembles wet sand. Divide evenly into muffin cups and press firmly into the bottoms. Bake for 5 minutes, then set aside.

Prepare the Filling
Beat cream cheese until smooth and fluffy, about 2 minutes. Gradually add sugar and mix well. Add eggs one at a time, beating after each.

Mix in sour cream, orange juice, orange zest, vanilla, and salt until just combined. Do not overmix.

Bake the Cheesecakes
Fill each crust about ¾ full with filling. Bake for 18–20 minutes, until centers are mostly set but slightly jiggly.

Cool in the pan for 30 minutes, then refrigerate at least 4 hours or overnight until fully set.

Prep Time: 20 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 8 servings
Calories: 285
Sugar: 15g
Sodium: 220mg
Fat: 22g
Carbohydrates: 18g
Protein: 5g