How to Make Mini Easter Orange Cheesecakes

Perfect Crust Compression

Create a firm yet tender base by applying even pressure when forming the crust.

Optimal Orange Infusion

Balance fresh zest and juice quantities for bright flavor without excess moisture.

Precise Baking Timing

Master the subtle indicators of doneness for creamy texture without cracks.

Artistic Easter Decoration

Apply festive elements for maximum visual impact while maintaining flavor harmony.

Baking Tips

Ensure all refrigerated ingredients are at room temperature for the smoothest cheesecake texture.

Do not overmix the batter after adding the eggs, as this can incorporate too much air and cause cracking.

For maximum orange flavor, choose fresh, aromatic oranges for zesting. Valencia or Navel oranges work well.

A water bath is not necessary for these mini cheesecakes, but place a pan of water on the lower rack for humidity if desired.

To create perfect swirls on top, let the cheesecakes firm up slightly in the refrigerator before adding decorations.

Make ahead and freeze for up to 1 month. Thaw overnight in the refrigerator before decorating.

For a lighter version, use light cream cheese and Greek yogurt instead of sour cream.

Mini Easter Orange Cheesecakes

Name: Mini Easter Orange Cheesecakes
Prep time: 30 min
Cook time: 25 min
Total time: 3 h 55 min
Yield: 12 mini cheesecakes
Cuisine: American, Holiday
Ingredients: For the graham cracker crust:; 1 1/2 cups graham cracker crumbs (about 10 full sheets); 3 tablespoons granulated sugar; 1/4 teaspoon salt; 5 tablespoons unsalted butter, melted; For the orange cheesecake filling:; 16 ounces (2 blocks) cream cheese, softened to room temperature; 2/3 cup granulated sugar; 2 large eggs, at room temperature; 1/4 cup sour cream, at room temperature; 1 tablespoon fresh orange zest (from 2 medium oranges); 1/4 cup fresh orange juice; 1 teaspoon vanilla extract; 1 tablespoon all-purpose flour; 2-3 drops orange food coloring (optional, for enhanced color); For the orange glaze (optional):; 1 cup powdered sugar; 2-3 tablespoons fresh orange juice; 1/2 teaspoon orange zest; For Easter decorations:; 1/2 cup white chocolate, melted; Pastel-colored sprinkles; Mini chocolate eggs; Sugar flowers; Edible grass decorations

These delightful mini cheesecakes feature a vibrant orange flavor with a hint of vanilla, nestled on a buttery graham cracker crust and topped with festive Easter decorations. Perfect for spring celebrations, these individual treats offer a bright citrus twist on classic cheesecake in an adorable, portion-controlled format.

Prep Time

30 Minutes

Cook Time

25 Minutes

Total Time

3H55 Minutes

Chef

JUE

Ingredients

Custard Cream

For the graham cracker crust:

1 1/2 cups graham cracker crumbs (about 10 full sheets)

3 tablespoons granulated sugar

1/4 teaspoon salt

5 tablespoons unsalted butter, melted

For the orange cheesecake filling:

16 ounces (2 blocks) cream cheese, softened to room temperature

2/3 cup granulated sugar

2 large eggs, at room temperature

1/4 cup sour cream, at room temperature

1 tablespoon fresh orange zest (from 2 medium oranges)

1/4 cup fresh orange juice

1 teaspoon vanilla extract

1 tablespoon all-purpose flour

2-3 drops orange food coloring (optional, for enhanced color)

For the orange glaze (optional):

1 cup powdered sugar

2-3 tablespoons fresh orange juice

1/2 teaspoon orange zest

For Easter decorations:

1/2 cup white chocolate, melted

Pastel-colored sprinkles

Mini chocolate eggs

Sugar flowers

Edible grass decorations

Instructions

Preheat oven to 325°F (165°C). Line a standard 12-cup muffin tin with cupcake liners.

For the crust: In a medium bowl, combine graham cracker crumbs, sugar, and salt. Add melted butter and stir until the mixture resembles wet sand.

Divide the crust mixture evenly among the cupcake liners (about 1 tablespoon each). Press firmly into the bottom using the back of a measuring spoon or small glass. Bake for 5 minutes, then remove from oven and let cool while preparing the filling.

For the filling: In a large bowl, beat the softened cream cheese with an electric mixer until completely smooth and free of lumps, about 2 minutes. Add sugar and beat until combined, about 1 minute more.

Beat in eggs one at a time on low speed, mixing just until incorporated after each addition. Scrape down the sides of the bowl as needed.

Add sour cream, orange zest, orange juice, and vanilla extract. Mix on low speed until combined. Add flour and mix just until incorporated. If using food coloring, add a few drops now and mix until the color is uniform.

Divide the filling evenly among the muffin cups, filling each about 3/4 full. Tap the pan gently on the counter to remove air bubbles.

Bake for 18-22 minutes, or until the centers are just set and only slightly jiggly. Do not overbake.

Allow cheesecakes to cool completely in the pan at room temperature, about 1 hour. Then refrigerate for at least 2 hours or preferably overnight.

For the orange glaze (if using): Whisk together powdered sugar, orange juice, and zest until smooth. The consistency should be pourable but not too thin. Adjust with more powdered sugar or juice as needed.

To decorate: Carefully remove chilled cheesecakes from the liners. If using glaze, spoon a small amount over each cheesecake, allowing it to drip slightly over the edges.

Pipe melted white chocolate in decorative patterns, or use to secure mini chocolate eggs, sprinkles, or sugar flowers on top of each cheesecake. Add edible grass decorations for a festive Easter nest effect.

Refrigerate until ready to serve. For best flavor, remove from refrigerator 15 minutes before serving.

Mini Easter Orange Cheesecakes

JUE

Essential Ingredients Selection

Creating Your Masterpiece

How to Make Mini Easter Orange Cheesecakes

Mini Easter Orange Cheesecakes

Ingredients

Instructions