Orange Creamsicle Mini Cheesecakes Recipe
Introduction
These Orange Creamsicle Mini Cheesecakes are a delightful and easy no-bake dessert perfect for summer. With a crunchy Oreo crust and fluffy orange-infused cheesecake layers, they capture the classic creamsicle flavor in every bite.
Ingredients
- 12 Oreo Cookies
- 16 ounce 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 orange gel food coloring
- Whipped cream, for garnish (optional)
- Orange slices, for garnish (optional)
Instructions
- Step 1: Place 12 cupcake liners in a muffin tin and press one Oreo cookie into the bottom of each liner. Set aside.
- Step 2: In a medium bowl, beat the cream cheese and powdered sugar together until smooth and creamy.
- Step 3: In a separate bowl, whip the heavy cream until soft peaks form. Add the orange extract then continue whipping until stiff peaks form.
- Step 4: Gently fold the cream cheese mixture into the whipped cream on low speed just until combined.
- Step 5: Divide the cheesecake mixture evenly into two separate bowls.
- Step 6: Spread the plain cheesecake mixture over the Oreo crust in each cupcake liner, filling halfway.
- Step 7: To the remaining cheesecake mixture, add the orange zest and orange gel food coloring. Mix gently on low speed until combined.
- Step 8: Carefully spread the orange mixture on top of the plain layer. Use a toothpick to swirl the layers together for a marbled effect.
- Step 9: Refrigerate the mini cheesecakes for at least 3–4 hours or overnight until firm.
- Step 10: Once set, garnish each mini cheesecake with whipped cream and an orange slice if desired. Serve chilled.
Tips & Variations
- For extra citrus flavor, add a teaspoon of fresh orange juice to the cheesecake mixture.
- Use flavored Oreo varieties, such as Golden Oreos, for a slightly different crust taste.
- Try swirling in a bit of melted white chocolate with the orange layer for richness.
- To make these gluten-free, substitute the Oreo crust with gluten-free cookies or a nut crust.
Storage
Store the mini cheesecakes in an airtight container in the refrigerator for up to 3 days. They can also be frozen for up to a month; thaw in the fridge before serving. Reheat is not recommended as these are best served chilled.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular food coloring instead of gel?
Yes, regular liquid food coloring can be used, but a few drops less are recommended because liquid coloring can thin out the mixture slightly.
Do I need to bake these mini cheesecakes?
No, this recipe is no-bake. The cream cheese filling firms up in the refrigerator, making it quick and easy to prepare without any oven time.
PrintOrange Creamsicle Mini Cheesecakes Recipe
These Orange Creamsicle Mini Cheesecakes are a delightful no-bake dessert featuring a crunchy Oreo cookie crust and a creamy, fluffy orange-infused cheesecake filling. Perfect for summer, they combine the classic flavors of orange and cream for a refreshing treat.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 3 hours 15 minutes (includes chilling time)
- Yield: 12 mini cheesecakes 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Ingredients
For crust:
- 12 Oreo Cookies
For the cheesecake:
- 16 ounce 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 orange gel food coloring
For garnish:
- Whipped cream (optional)
- Orange slices (optional)
Instructions
- Prepare cupcake liners and crust: Place 12 cupcake liners in a muffin tin and add one Oreo cookie to the bottom of each liner. Set aside.
- Make cream cheese mixture: In a medium bowl, mix room temperature cream cheese with powdered sugar until smooth and creamy.
- Whip heavy cream: In a separate bowl, whip the heavy cream until soft peaks form, then add orange extract and continue whipping until stiff peaks form.
- Combine cream cheese with whipped cream: Gently fold the cream cheese mixture into the whipped cream on low speed just to combine evenly.
- Divide filling: Divide the combined mixture into two equal portions in separate bowls.
- Layer first half: Spread the first half of the cheesecake mixture over the Oreo cookie base in each cupcake liner.
- Add orange flavor and color to second half: To the remaining half, add orange zest and 2-3 drops of orange gel food coloring. Mix gently on low speed until combined. Spread the orange layer over the cream cheese layer and use a toothpick to swirl the two layers together for a marbled effect.
- Chill: Refrigerate the mini cheesecakes for at least 3-4 hours or overnight to firm up completely.
- Garnish and serve: Before serving, garnish each mini cheesecake with whipped cream and an orange slice if desired.
Notes
- Ensure the cream cheese is at room temperature for a smooth, creamy filling.
- Use gel food coloring sparingly to avoid altering the taste.
- Refrigerate cheesecakes for several hours to allow them to set properly.
- Optional garnishes like whipped cream and fresh orange slices add a decorative and flavorful touch.
- For a firmer crust, you can crush Oreos finely and mix with a little melted butter before pressing into liners, though this recipe uses whole Oreos.
Keywords: Orange Creamsicle Mini Cheesecakes, no bake cheesecake, Oreo crust, orange flavored dessert, summer dessert
