Mini Easter Orange Cheesecakes (Print Version)
# Ingredients:
→ Base
01 -
Graham cracker crumbs, for crust
02 -
Butter, melted, for crust
→ Filling
03 -
8 oz cream cheese, softened
04 -
1/2 cup granulated sugar
05 -
1/2 teaspoon vanilla extract
06 -
1/4 cup sour cream
07 -
1 large egg
08 -
Zest of 1 orange
09 -
1/4 cup fresh orange juice
→ Garnish (Optional)
10 -
Whipped cream
11 -
Orange slices
# Instructions:
01 -
Preheat your oven to 325°F (160°C) and line a muffin tin with cupcake liners.
02 -
In a bowl, combine graham cracker crumbs with melted butter. Press the mixture into the bottom of each liner to form a crust.
03 -
In a mixing bowl, beat the softened cream cheese until smooth. Add in the sugar, vanilla extract, sour cream, orange zest, and fresh orange juice. Mix until well combined.
04 -
Beat in the egg until just incorporated, being careful not to overmix.
05 -
Pour the cheesecake filling over the crusts in the muffin tin, filling each cup about 3/4 full.
06 -
Bake for 15-20 minutes, or until the centers are set but still slightly jiggly.
07 -
Allow to cool completely at room temperature before refrigerating for at least 2 hours.
08 -
Top with whipped cream and orange slices before serving.
# Notes:
01 -
For the best texture, allow cream cheese to come to room temperature before mixing.
02 -
These mini cheesecakes can be made up to 2 days ahead and stored covered in the refrigerator.