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Orange Creamsicle Mini Cheesecakes

Orange Creamsicle Mini Cheesecakes 🧁🍊 are creamy, no-bake desserts with a graham cracker crust and sweet citrus filling — perfect for summer parties or a refreshing treat!
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Prep Time 20 minutes
Total Time 2 hours 20 minutes
Servings: 12 mini cheesecakes
Course: Dessert, Summer
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 1 1/2 cups graham cracker crumbs finely crushed
  • 1/4 cup sugar
  • 6 tbsp unsalted butter melted
Filling
  • 16 oz cream cheese softened
  • 14 oz sweetened condensed milk
  • 1/2 cup fresh orange juice about 2 oranges
  • 1 tsp vanilla extract
  • 1 tbsp orange zest
Topping (optional)
  • 1/2 cup whipped cream for topping
  • 1 tsp orange zest for garnish

Equipment

  • Mixing bowls
  • Whisk or electric mixer
  • Measuring cups and spoons
  • Muffin tin
  • Paper liners or silicone cups
  • Spatula

Method
 

  1. Crush graham crackers into fine crumbs. Mix with sugar and melted butter until combined. Press mixture into the bottom of mini cheesecake cups or a muffin tin lined with paper liners. Chill while preparing filling.
  2. In a large bowl, beat softened cream cheese until smooth. Gradually add sweetened condensed milk, orange juice, orange zest, and vanilla extract until creamy and fully combined.
  3. Spoon the filling over chilled crusts, filling each cup nearly to the top. Smooth the surface with a spatula.
  4. Refrigerate for at least 2–3 hours or until set. For best flavor, chill overnight.
  5. Before serving, top with whipped cream and a sprinkle of orange zest if desired.

Notes

These Orange Creamsicle Mini Cheesecakes are perfect for summer parties, picnics, or as a refreshing dessert. Store in an airtight container in the fridge for up to 4 days. Can freeze for up to a month and thaw in the fridge before serving.