Orange Creamsicle Mini Cheesecakes
A refreshing, portion-controlled dessert that combines the classic zesty flavor of orange with creamy cheesecake, all sitting on an easy Oreo cookie base.
Equipment
- 12-cup muffin tin
- Electric Mixer
- Mixing Bowls
Ingredients
Base
- 12 Oreo cookies
Cheesecake Filling
- 16 oz cream cheese softened to room temperature
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy whipping cream
- 1 fresh orange zested
- 1/2 tsp orange extract
- 2-3 drops orange gel food coloring optional
Instructions
- Line a 12-cup muffin tin with paper liners and place one Oreo cookie at the bottom of each cup.
- In a medium bowl, beat the softened cream cheese, vanilla, and powdered sugar together until smooth and creamy.
- In a separate bowl, whip the heavy cream until soft peaks form, then add the orange extract and continue whipping until stiff peaks form.
- Gently blend the cream cheese mixture into the whipped cream on low speed until just combined.
- Evenly split the mixture into two separate bowls.
- Spoon the plain white cheesecake mixture over the Oreo bases, smoothing it into an even layer.
- Gently fold the fresh orange zest and orange food coloring into the remaining half of the mixture.
- Layer the orange mixture over the white cream cheese layer, then run a toothpick through them to create a swirl.
- Chill in the refrigerator for at least 3 to 4 hours to set.
Notes
Nutritional Information (per serving):
Calories: 273 kcal, Total Carbs: 18g, Net Carbs: 17.5g, Fats: 21g, Protein: 3g. Garnish with fresh orange slices and light whipped cream if desired.
Calories: 273 kcal, Total Carbs: 18g, Net Carbs: 17.5g, Fats: 21g, Protein: 3g. Garnish with fresh orange slices and light whipped cream if desired.
