Description
These Orange Creamsicle Mini Cheesecakes offer a delightful and easy no-bake dessert with a crunchy Oreo cookie crust and a creamy, fluffy cheesecake filling bursting with fresh orange flavor. Perfect for summer treats or any festive occasion.
Ingredients
Scale
For the 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 of Orange gel food coloring
For garnish:
- Whipped cream (optional)
- Orange slices (optional)
Instructions
- Prepare cupcake liners and crust: Line a muffin tin with 12 cupcake liners. Place one Oreo cookie at the bottom of each liner and set aside to form the crust base.
- Make the cream cheese mixture: In a medium bowl, beat the room temperature cream cheese with powdered sugar until smooth and creamy, ensuring there are no lumps.
- Whip the heavy cream: In a separate bowl, whip the heavy cream until soft peaks start to form, then add the orange extract and continue whipping until stiff peaks develop.
- Combine mixtures: Gently fold the cream cheese mixture into the whipped cream on low speed just until combined, making sure not to deflate the whipped cream.
- Divide and flavor the filling: Split the cheesecake mixture evenly into two separate bowls. Leave one plain, and to the second bowl add the orange zest and 2-3 drops of orange gel food coloring. Mix gently on low speed until fully combined.
- Assemble mini cheesecakes: Spread the plain cheesecake mixture evenly over the Oreo cookie crusts in the cupcake liners. Then layer the orange-flavored cheesecake mixture on top, spreading carefully. Use a toothpick to gently swirl the two layers for a marbled effect.
- Chill: Place the mini cheesecakes in the refrigerator and chill for at least 3 to 4 hours, preferably overnight, until set and firm.
- Garnish and serve: Once set, optionally top each mini cheesecake with whipped cream and a fresh orange slice before serving for an attractive presentation and added flavor.
Notes
- Make sure the cream cheese is at room temperature to ensure a smooth filling without lumps.
- Use orange gel food coloring sparingly to avoid overpowering the natural flavor.
- You can substitute Oreos with gluten-free cookies for a gluten-free version.
- For best results, chill the cheesecakes overnight to allow flavors to meld and the filling to firm up nicely.
- Handle the filling gently when folding to maintain the fluffiness from the whipped cream.
- Prep Time: 20 minutes
- Cook Time: 0 minutes (no-bake)
- Category: Desserts
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 250 kcal
- Sugar: 18 g
- Sodium: 110 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 65 mg
Keywords: orange creamsicle mini cheesecakes, no bake cheesecake, summer desserts, orange dessert, Oreo crust cheesecake, easy mini cheesecakes
