Ingredients
Scale
- 1 cup graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 16 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup heavy whipping cream
- 1/2 cup orange juice (freshly squeezed is best)
- Zest of 1 orange
Instructions
- Combine graham cracker crumbs, granulated sugar, and melted butter to form the crust.
- Press the crust mixture into the bottom of each mini cheesecake mold.
- Beat the softened cream cheese, then mix in powdered sugar and vanilla extract.
- Add heavy whipping cream, orange juice, and orange zest, then whip until fluffy.
- Spoon the cheesecake filling into the prepared crusts, leaving space at the top.
- Cover and refrigerate for at least three hours to chill.
- Remove from molds and serve, optionally garnished with orange zest or whipped cream.
Notes
- Freshly squeezed orange juice enhances flavor.
- Chilling time is essential for the best texture.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg