Can I make Mini Orange Cheesecakes without a mini cheesecake pan?

Absolutely! If you don’t have a mini cheesecake pan, you can use a standard muffin tin lined with paper cupcake liners. This not only helps with easy removal but also makes cleanup a breeze. You’ll get slightly larger cheesecakes, and they’ll still hold their shape beautifully.

Do Mini Orange Cheesecakes need to be refrigerated?

Yes, since the recipe includes dairy and a curd topping, these cheesecakes must be stored in the refrigerator. Keep them in an airtight container for up to 3 days. You can also store the orange curd separately for up to 5 days and assemble right before serving for the best texture.

Can I freeze these cheesecakes?

You can freeze the cheesecakes without the orange curd topping . Wrap each one tightly in plastic wrap, then store in a freezer-safe container for up to 1 month. When ready to serve, thaw in the refrigerator overnight and top with freshly made or thawed orange curd just before serving

Mini Orange Cheesecakes – Best Citrus Dessert Recipe

Name: Mini Orange Cheesecakes
Prep time: 35 min
Cook time: 36 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 8 oz (227g) gingersnaps: for a crunchy, spiced crust; 2 tablespoons (28g) granulated sugar (for crust): adds sweetness to crust; 5 tablespoons (72g) unsalted butter, melted: binds the crust; 32 oz (908g) cream cheese, at room temperature: base for creamy cheesecake; 1½ cups (300g) granulated sugar (for filling): sweetens the cheesecake; Zest of 1 orange: adds fresh citrus aroma; 3 tablespoons (42g) milk: smooths the batter; 2 tablespoons (20g) all-purpose flour: provides structure; 1 tablespoon (13g) vanilla extract: enhances flavor; ½ cup (107g) granulated sugar (for curd): sweetens the curd; Zest of 1 orange (for curd): intensifies citrus flavor; 4 large egg yolks: thickens the curd; 1 teaspoon cornstarch: stabilizes the curd; ½ cup (116g) fresh orange juice: base of citrus flavor; 1 tablespoon fresh lemon juice: adds tartness to curd; ¼ cup (57g) unsalted butter, at room temperature and cubed: enriches the curd

Description

Mini Orange Cheesecakes are creamy, citrus-packed individual desserts made with a spiced gingersnap crust, smooth orange-zested cheesecake filling, and topped with vibrant homemade orange curd. Perfect for holidays, parties, or anytime you crave a fresh, tangy twist on classic cheesecake.

Ingredients

Scale

8 oz (227g) gingersnaps: for a crunchy, spiced crust
2 tablespoons (28g) granulated sugar (for crust): adds sweetness to crust
5 tablespoons (72g) unsalted butter, melted: binds the crust
32 oz (908g) cream cheese, at room temperature: base for creamy cheesecake
1½ cups (300g) granulated sugar (for filling): sweetens the cheesecake
Zest of 1 orange: adds fresh citrus aroma
3 tablespoons (42g) milk: smooths the batter
2 tablespoons (20g) all-purpose flour: provides structure
1 tablespoon (13g) vanilla extract: enhances flavor
½ cup (107g) granulated sugar (for curd): sweetens the curd
Zest of 1 orange (for curd): intensifies citrus flavor
4 large egg yolks: thickens the curd
1 teaspoon cornstarch: stabilizes the curd
½ cup (116g) fresh orange juice: base of citrus flavor
1 tablespoon fresh lemon juice: adds tartness to curd
¼ cup (57g) unsalted butter, at room temperature and cubed: enriches the curd

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Instructions

Preheat oven to 350°F (177°C). Grease two 12-count mini cheesecake pans or line a muffin tin with cupcake liners.
Make the crust: In a food processor, pulse gingersnaps into fine crumbs. Add 2 tbsp sugar and melted butter, pulsing until combined.
Press 1 tbsp of crust mixture into each cavity and bake for 7–8 minutes. Set aside to cool.
Prepare the orange curd: In a saucepan, rub ½ cup sugar with orange zest to release oils. Add egg yolks, cornstarch, orange juice, and lemon juice. Whisk together.
Cook curd over low heat, stirring constantly, until thick enough to coat the back of a spoon (about 10 minutes). Strain, then stir in butter until melted. Cover with plastic wrap and chill at least 2 hours.
Make cheesecake filling: Beat cream cheese until smooth. Combine 1½ cups sugar and orange zest, rub together, then mix into cream cheese. Add milk, flour, and vanilla. Mix until just combined.
Pipe filling into prepared crusts, filling ¾ full. Bake for 16–18 minutes until puffed and set. Cool at room temperature, then chill in fridge at least 3 hours.
Once fully chilled, remove cheesecakes from pans and top each with a spoonful of orange curd. Serve and enjoy!

Notes

Ensure cream cheese is at room temperature to avoid lumps.
Don’t overmix the filling to maintain a creamy texture.
Orange curd can be made ahead and stored for up to 5 days.
Cheesecakes can be frozen without curd topping for up to 1 month.
Use cupcake liners for easy removal if you don’t have a mini cheesecake pan.

Prep Time: 35 minutes
Cook Time: 36 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 mini cheesecake
Calories: 210
Sugar: 16g
Sodium: 125mg
Fat: 14g
Saturated Fat: 8g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 0.4g
Protein: 3g
Cholesterol: 55mg