Mini Easter Orange Cheesecakes (Print version)
Creamy mini orange cheesecakes with buttery graham crusts, fresh citrus, whipped cream, and cheerful Easter toppings.
# Ingredients:
For the crust
01 -
1 cup (115 g) graham cracker crumbs
02 -
2 tablespoons granulated sugar
03 -
1/8 teaspoon fine salt
04 -
4 tablespoons (56 g) unsalted butter, melted
For the orange cheesecake filling
05 -
16 oz (450 g) brick-style cream cheese, softened
06 -
1/2 cup (100 g) granulated sugar
07 -
1/4 cup (60 g) sour cream, room temperature
08 -
1 tablespoon fresh orange zest
09 -
2 tablespoons fresh orange juice
10 -
1 teaspoon vanilla extract
11 -
2 large eggs, room temperature
For topping
12 -
1/2 cup (120 ml) whipped cream
13 -
Orange curls or thin orange slices
14 -
Pastel candy eggs, optional
# Instructions:
01 -
Preheat the oven to 325°F (160°C). Line a standard 12-cup muffin tin with paper liners.
02 -
Stir graham cracker crumbs, sugar, salt, and melted butter until evenly moistened. Divide among the liners and press firmly into the bottom of each cup.
03 -
Beat the softened cream cheese and sugar until smooth and creamy. Mix in sour cream, orange zest, orange juice, and vanilla until combined.
04 -
Add the eggs one at a time, mixing on low speed just until each egg disappears into the batter. Scrape the bowl once.
05 -
Divide the filling over the crusts. Bake for 18-20 minutes, until the edges are set and the centers still have a slight wobble.
06 -
Cool in the pan for 30 minutes, then transfer to the refrigerator and chill for at least 2 hours.
07 -
Top each chilled cheesecake with whipped cream, orange curls or slices, and candy eggs if using. Serve cold.
# Good to know:
01 -
Chill at least 2 hours before serving for the cleanest texture.
02 -
Best made the day before and decorated right before serving.