Mini Orange Cheesecakes
User Reviews
5.0
6 reviews
Excellent
Mini Orange Cheesecakes
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How to make easy no-bake Mini Orange Cheesecakes plus tips and inspiration for putting together a delightful Girls’ Night In get together!
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Ingredients
For the crust:
- 1 sleeve (9 crackers, 140 grams) graham crackers
- 4 tablespoons (57 grams) unsalted butter, melted
For the cheesecake:
- 12 ounces (340 grams) cream cheese, at room temperature
- 1/2 cup (100 grams) granulated sugar
- 3/4 cup (180 grams) heavy cream
- Zest of 1 orange
For the topping:
- 1/4 cup orange marmalade
- Orange slices, for garnish
Instructions
For the crust:
- Thoroughly grease a mini cheesecake pan. Place the graham crackers in the bowl of a food processor and pulse until finely ground. Add in the melted butter and pulse until moistened. Divide the mixture among the cavities of the cheesecake pan, about 1 heaping tablespoon in each. Firmly press into the bottom of each cavity (a shot glass or other small object makes easy work of this). Set aside.
For the cheesecake:
- In the bowl of an electric mixer, beat the cream cheese and sugar on medium-high speed until creamy and well combined. Add in the cream and zest and continue beating until well combined and thickened. Divide the mixture among each cavity and cover with plastic wrap.
- Chill until firm, at least 4 hours or overnight. The cheesecake can be stored in the fridge in an airtight container for up to 2 days.
For the topping:
- Top each cheesecake with a dollop of the marmalade. Garnish each with an orange slice. Serve.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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