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Mini Orange Cheesecakes
5 from 4 votes

Mini Orange Cheesecakes

How to make easy no-bake Mini Orange Cheesecakes plus tips and inspiration for putting together a delightful Girls’ Night In get together!

Prep Time
20 mins
Additional Time
4 hrs
Total Time
4 hrs 20 mins
Servings: 12 mini
Course: Dessert
Cuisine: American

Ingredients

For the crust:
  • 1 graham crackers sleeve (9 crackers, 140 grams
  • 4 tablespoons unsalted butter melted, 57 grams
For the cheesecake:
  • 12 ounces cream cheese at room temperature, 340 grams
  • 1/2 cup granulated sugar 100 grams
  • 3/4 cup heavy cream 180 grams
  • orange zest of 1
For the topping:
  • 1/4 cup orange marmalade
  • orange slices, for garnish

Instructions

For the crust:
    Cup of Yum
  1. 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:
  1. 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.
  2. 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:
  1. Top each cheesecake with a dollop of the marmalade. Garnish each with an orange slice. Serve.