Orange Creamsicle Mini Cheesecakes Recipe

Introduction

These Orange Creamsicle Mini Cheesecakes offer a delightful twist on the classic treat, combining zesty orange flavors with creamy cheesecake in a convenient, bite-sized form. Perfect for parties or a refreshing dessert, they balance sweet and tangy notes with a crunchy Oreo base.

Ingredients

• 12 Oreo Cookies
• 16 ounces cream cheese, room temperature
• ½ cup powdered sugar
• 1 teaspoon vanilla extract
• 1 cup heavy whipping cream
• Zest of 1 orange
• ½ teaspoon orange extract
• 2-3 drops orange gel food coloring
• Whipped cream, optional (for garnish)
• Orange slices, optional (for garnish)

Instructions

1. Step 1: Place 12 cupcake liners in a muffin tin and press one Oreo cookie into the bottom of each liner. Set aside.
2. Step 2: In a medium bowl, beat the cream cheese and powdered sugar together until smooth and creamy.
3. Step 3: In a separate bowl, whip the heavy cream until soft peaks form. Add the orange extract and continue whipping until stiff peaks form.
4. Step 4: Gently fold the cream cheese mixture into the whipped cream on low speed just until combined.
5. Step 5: Divide the mixture evenly into two bowls.
6. Step 6: Spread the first half of the cheesecake mixture over the Oreo base in each cupcake liner.
7. Step 7: Add the orange zest and orange gel food coloring to the remaining mixture and gently mix on low speed to combine.
8. Step 8: Spread the orange-infused mixture over the cream cheese layer. Use a toothpick to swirl the two layers together for a marbled effect.
9. Step 9: Refrigerate the mini cheesecakes for at least 3-4 hours or overnight to set completely.
10. Step 10: Before serving, garnish each mini cheesecake with whipped cream and an orange slice, if desired.

Tips & Variations

• Substitute Oreos with graham crackers or vanilla wafer cookies for a different crust flavor.
• For a stronger orange flavor, add a little more orange extract but be careful not to overpower the cheesecake.
• Use natural food coloring alternatives like carrot juice for a healthier option.
• Try adding a sprinkle of cinnamon or nutmeg for a warm spice twist.

Storage

Store the mini cheesecakes in an airtight container in the refrigerator for up to 3 days. For best texture, consume within this time. To reheat, allow them to sit at room temperature for 10-15 minutes before serving; avoid microwaving as it may alter the texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these mini cheesecakes ahead of time?

Yes, these mini cheesecakes can be prepared a day in advance and stored in the fridge. This helps them set properly and makes them a convenient make-ahead dessert.

Can I freeze the mini cheesecakes?

While it’s possible to freeze them, the texture may change slightly after thawing. If you choose to freeze, wrap them well and thaw overnight in the fridge before serving.

Orange Creamsicle Mini Cheesecakes Recipe

Print Recipe

★★★★★

4.5 from 76 reviews

These Orange Creamsicle Mini Cheesecakes are delightful bite-sized treats combining the classic flavors of a creamsicle with the richness of cheesecake. Featuring a crunchy Oreo cookie crust, a creamy vanilla layer, and a vibrant orange-flavored top layer swirled for a beautiful presentation, these no-bake cheesecakes are perfect for parties or a refreshing dessert.

• Author: Lila
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 3 hours 15 minutes
• Yield: 12 mini cheesecakes 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For crust:

• 12 Oreo Cookies

For the cheesecake:

• 16 ounces cream cheese, room temperature
• ½ cup powdered sugar
• 1 teaspoon vanilla extract
• 1 cup heavy whipping cream
• Zest of 1 orange
• ½ teaspoon orange extract
• 2–3 drops orange gel food coloring

For garnish:

• Whipped cream, optional
• Orange slices, optional

Instructions

1. Prepare the crust: Line a muffin tin with 12 cupcake liners. Place one Oreo cookie at the bottom of each liner to form the crust base.
2. Make cream cheese mixture: In a medium bowl, blend the cream cheese and powdered sugar together until smooth and creamy.
3. Whip cream: In a separate bowl, whip the heavy cream until soft peaks form. Add orange extract and continue whipping until stiff peaks form.
4. Combine mixtures: Gently fold the cream cheese mixture into the whipped heavy cream on low speed until just combined.
5. Divide and layer: Split the cheesecake mixture evenly between two bowls. Spread half of the plain mixture over the Oreo crust in each liner.
6. Add orange flavor and color: To the remaining half of the mixture, add orange zest and 2-3 drops of orange gel food coloring. Mix gently on low speed to combine.
7. Top and swirl: Carefully spoon the orange mixture over the plain cheesecake layer in the cupcake liners. Use a toothpick to swirl the two layers together for a marbled effect.
8. Chill and set: Refrigerate the mini cheesecakes for at least 3-4 hours or overnight until firm.
9. Garnish and serve: Once set, garnish with whipped cream and orange slices if desired before serving.

Notes

• Ensure the cream cheese is softened to room temperature for smooth mixing.
• Adjust the amount of orange food coloring to achieve desired vibrancy without overpowering flavor.
• Use gel food coloring as it won’t alter the texture of cheesecake.
• Store leftovers covered in the refrigerator for up to 3 days.
• For a lighter option, substitute heavy cream with whipped coconut cream (note flavor changes).

Keywords: Orange Creamsicle Cheesecake, Mini Cheesecakes, No-Bake Dessert, Oreo Crust, Citrus Cheesecake