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
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
Instructions
1. Prepare the Crust
Preheat your oven to 325°F (163°C). Line a 12-cup muffin tin with paper liners or grease with butter.
In a medium bowl, mix graham cracker crumbs, melted butter, sugar, and salt until the mixture holds together when pressed.
Divide evenly among muffin cups, pressing firmly into the bottom. Bake for 5 minutes, then set aside to cool.
2. Make the Orange Cheesecake Filling
Beat cream cheese until smooth and fluffy (about 2 minutes).
Gradually add sugar, beating until incorporated.
Add eggs one at a time, mixing well after each.
Fold in sour cream, orange juice, orange zest, vanilla extract, and salt until just combined. Avoid overmixing.
3. Bake the Mini Cheesecakes
Divide the filling evenly among the prepared crusts, filling each about ¾ full.
Bake for 18–20 minutes, until centers are almost set but still slightly jiggly.
Cool in the pan for 30 minutes, then refrigerate for at least 4 hours or overnight.
4. Garnish and Serve
Optional: Top with whipped cream, extra orange zest, or fresh orange segments before serving.
Notes
Healthy Alternatives
Lower Calories: Use reduced-fat cream cheese and Greek yogurt instead of sour cream; swap sugar with erythritol.
Gluten-Free: Replace graham crackers with gluten-free cookies or almond flour crust.
Dairy-Free: Use dairy-free cream cheese and coconut cream.
Best Practices
Ensure cream cheese is at room temperature for smooth, lump-free batter.
Only zest the bright orange part of the peel; avoid the bitter white pith.
Avoid opening the oven door during baking to prevent cracks.
Common Mistakes
Overmixing after adding eggs leads to cracks.
Skipping chilling time prevents proper set and creamy texture.
Not pre-baking the crust can result in soggy bottoms.
Storage
Refrigerate covered for up to 5 days.
Freeze unserved mini cheesecakes for up to 3 months; thaw overnight in the fridge.
Serving Suggestions
Serve with a dollop of whipped cream and a twist of fresh orange zest.
Drizzle with orange glaze or pair with fresh berries for a festive touch.
Ideal for brunches, dessert tables, baby showers, or individually packed treats.
- Prep Time: 20 minutes
Nutrition
- Calories: 285
- Sugar: 15g
- Sodium: 220mg
- Fat: 22g
- Carbohydrates: 18g
- Protein: 5g