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Mini Easter Orange Cheesecakes

Mini Easter Orange Cheesecakes

  • Author: Lina
  • Total Time: 3 hours 40 minutes (including chilling time)
  • Yield: 24 mini cheesecakes 1x
  • Diet: Gluten Free

Description

Mini Easter Orange Cheesecakes are delightful bite-sized treats that combine creamy cheesecake with a bright and tangy citrus twist. Perfectly portioned and easy to make with simple ingredients, these festive cheesecakes bring a refreshing orange flavor and charming presentation to your Easter celebrations. Ideal for family gatherings or festive indulging, they offer a balanced flavor profile and versatile customization options.

Ingredients

Scale

Crust Ingredients

  • 1 cup graham cracker crumbs (or gluten-free cookie crumbs for gluten-free option)
  • 5 tablespoons unsalted butter, melted (or dairy-free butter substitute)

Cheesecake Filling Ingredients

  • 16 ounces cream cheese, softened (or plant-based cream cheese for dairy-free version)
  • 2/3 cup granulated sugar
  • 1 tablespoon fresh orange zest
  • 2 tablespoons fresh orange juice
  • 1 teaspoon vanilla extract
  • 2 large eggs

Optional Toppings

  • Candied orange peel
  • Whipped cream
  • Fresh mint leaves
  • Chocolate drizzle
  • Fresh berries (raspberries or blueberries)

Instructions

  1. Prepare the Crust: Crush graham crackers into fine crumbs and combine with melted butter. Press this mixture firmly into the base of mini cupcake liners or a muffin tin to form the crust for each cheesecake.
  2. Mix the Cheesecake Filling: In a large bowl, beat softened cream cheese with granulated sugar until smooth and creamy. Add fresh orange zest, orange juice, and vanilla extract, mixing well. Gradually beat in eggs one at a time until just combined, avoiding overmixing.
  3. Fill the Mini Cups: Pour the cheesecake batter evenly over the prepared crusts, filling each cup almost to the top to create puffy mini cheesecakes after baking.
  4. Bake and Cool: Bake in a preheated oven at 325°F (163°C) for 15-18 minutes, until edges are set but the center remains slightly jiggly. Allow cheesecakes to cool completely at room temperature, then refrigerate for at least 3 hours or overnight to set.
  5. Garnish and Serve: Just before serving, add optional toppings such as candied orange peel, a dollop of whipped cream, or fresh mint leaves to enhance flavor and presentation.

Notes

  • Use room temperature cream cheese to ensure a smooth, lump-free batter.
  • Do not overmix the batter to prevent cracks and dense texture.
  • Chill cheesecakes thoroughly to set properly and enhance flavor.
  • Press the crust mixture firmly and avoid overfilling to keep the crust crisp and prevent sogginess.
  • Use fresh orange zest and juice for the brightest and most natural citrus flavor.
  • To make dairy-free, substitute cream cheese and butter with plant-based alternatives.
  • For a gluten-free version, use gluten-free cookies or almond flour in place of graham crackers.
  • Prep Time: 20 minutes
  • Cook Time: 15-18 minutes
  • Category: Appetizers
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 mini cheesecake
  • Calories: 110
  • Sugar: 8g
  • Sodium: 95mg
  • Fat: 7g
  • Saturated Fat: 4g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 9g
  • Fiber: 0.3g
  • Protein: 2g
  • Cholesterol: 45mg

Keywords: mini cheesecake, orange cheesecake, Easter dessert, bite-sized cheesecake, citrus dessert, gluten free cheesecake, holiday treats

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Find it online: https://dishesbylina.com/mini-easter-orange-cheesecakes/