Description
Orange Creamsicle Mini Cheesecakes are a delightful and easy dessert perfect for the summer. With a luscious Oreo cookie base and a fluffy, orange-infused cheesecake filling, these mini treats are a nostalgic twist on a classic favorite.
Ingredients
Units
Scale
For the crust:
- 12 Oreo Cookies
For the cheesecake:
- 16 ounces cream cheese, room temperature
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 1 Orange (zest of one orange)
- 1/2 teaspoon Orange extract
- 2–3 drops of Orange gel food coloring
For garnish:
- Whipped cream, optional
- Orange slices, optional
Instructions
- Place 12 cupcake liners in a muffin tin, add one Oreo to the bottom of each cupcake liner, and set aside
- In a medium bowl, mix cream cheese and powdered sugar until smooth and creamy
- In a separate bowl, whip heavy cream until soft peaks form, add orange extract and mix until stiff peaks form
- Add cream cheese mixture into beaten heavy cream mix on low speed just to combine
- Divide mixture into 2 equal portions in separate bowls
- Spread the first half of the cheesecake mixture over the Oreo bottom
- To the remaining half of the mixture, add orange zest and 2-3 drops of orange gel food coloring and mix on low speed to combine, then gently spread the orange mixture over the cream cheese layer and use a toothpick to swirl the mixture
- Set in the fridge to firm
- Refrigerate for at least 3-4 hours or overnight
- When the mini cheesecake is completely set, garnish with whipped cream on top, an orange slice if desired
To make the orange creamsicle filling:
- Prep Time: 20 mins
- Cook Time: 0 mins
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 290
- Sugar: 18g
- Sodium: 210mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg