Mini No Bake Orange Cheesecakes (Print Version)
Creamy citrus mini cheesecakes with crunchy biscuit bases—no oven needed for these refreshing individual treats.
# What You Need:
→ Crust
01 - 4.2 oz digestive biscuits or graham crackers
02 - 2 oz unsalted butter, melted
→ Cheesecake Filling
03 - 8.8 oz cream cheese, at room temperature
04 - 2.1 oz powdered sugar
05 - ½ cup cold heavy cream
06 - 2 tsp orange zest (from 1 large orange)
07 - 2 tbsp fresh orange juice
08 - 1 tsp vanilla extract
→ Topping
09 - Segments from 1 orange
10 - Zest of ½ orange
11 - Fresh mint leaves
# Directions:
01 - Line a standard muffin tin with paper liners or arrange silicone molds on a flat baking sheet.
02 - Pulse the biscuits in a food processor until finely ground. Pour in the melted butter and process until the crumbs are evenly moistened and cling together when pressed.
03 - Divide the crumb mixture evenly among the prepared liners, pressing down firmly with the back of a spoon or a small measuring cup to create a compact, even base. Transfer the tin to the refrigerator to chill while you prepare the filling.
04 - In a medium mixing bowl, beat the cream cheese and powdered sugar together using a hand mixer or stand mixer on medium speed until completely smooth and lump-free.
05 - In a separate chilled bowl, whip the cold heavy cream to stiff peaks using a hand mixer or whisk attachment.
06 - Gently fold the whipped cream into the cream cheese mixture in two additions, being careful not to deflate it. Add the orange zest, fresh orange juice, and vanilla extract, then fold until the filling is smooth, uniform, and well combined.
07 - Spoon or pipe the filling over the chilled crusts, dividing it evenly. Smooth the tops with an offset spatula or the back of a spoon.
08 - Refrigerate the cheesecakes for at least 3 hours, or until the filling is firm and set throughout.
09 - Before serving, top each cheesecake with orange segments, a sprinkle of orange zest, and fresh mint leaves as desired.
# Expert Tips:
01 -
- No oven needed, which means you can make these even in the hottest weather without breaking a sweat.
- The orange flavor is bright and surprising, not heavy like traditional cheesecake.
- They look fancy enough for a dinner party but come together with almost zero effort.
02 -
- Room temperature cream cheese is non negotiable, I once tried rushing it with cold cheese and spent ten minutes chasing lumps around the bowl.
- The cheesecakes need the full three hours to set properly, cutting time short will leave you with a soft soupy center.
- These can be made up to two days ahead and stored covered in the fridge, making them ideal for stress free entertaining.
03 -
- Chill your mixing bowl and beaters in the freezer for ten minutes before whipping the cream, cold equipment makes the cream whip faster and hold its shape better.
- Taste the orange juice before adding it, if your orange is particularly tart you might want to add a tiny bit more powdered sugar to balance the filling.