Summer Orange Creamsicle Mini Cheesecakes

Summer Orange Creamsicle Mini Cheesecakes are a refreshing, no-bake dessert inspired by the nostalgic flavors of orange creamsicles. These creamy, citrusy treats combine a buttery graham cracker crust with a velvety orange-infused cheesecake filling, topped with whipped cream and fresh fruit. Perfect for summer gatherings, picnics, or when you want something cool and sweet without turning on the oven.

Why You’ll Love This Recipe

These mini cheesecakes are light, zesty, and wonderfully smooth, with the perfect balance of tangy orange and sweet vanilla cream. Their bite-sized form makes them ideal for parties or individual servings, while the no-bake method keeps things simple and stress-free. They look elegant, taste refreshing, and feel like sunshine in dessert form.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the crust:

• graham cracker crumbs

• granulated sugar

• unsalted butter, melted

For the filling:

• cream cheese, softened

• powdered sugar

• vanilla extract

• orange zest

• orange juice (freshly squeezed recommended)

• heavy whipping cream, cold

For the topping:

• whipped cream

• orange marmalade or glaze (optional)

• fresh orange slices or segments

Directions

1. Make the Crust
   In a bowl, mix together the graham cracker crumbs, granulated sugar, and melted butter until evenly combined. Press the mixture firmly into the bottoms of lined muffin tins or silicone molds to form the crust. Chill in the refrigerator while preparing the filling.

2. Prepare the Filling
   In a large mixing bowl, beat the softened cream cheese until smooth. Add the powdered sugar, vanilla extract, orange zest, and orange juice. Beat until the mixture is fluffy and well combined.
   In a separate bowl, whip the cold heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until smooth and fully incorporated.

3. Assemble the Cheesecakes
   Spoon or pipe the orange cheesecake filling over the prepared crusts, smoothing the tops with a spatula or the back of a spoon. Refrigerate the cheesecakes for at least 4 hours, or until set.

4. Top and Serve
   Before serving, top each mini cheesecake with a dollop of whipped cream. Add a spoonful of orange marmalade or glaze, if using, and garnish with fresh orange slices or segments.

Servings and timing

• Servings: 12 mini cheesecakes

• Prep Time: 20 minutes

• Chill Time: 4 hours

• Total Time: 4 hours 20 minutes

• Calories: Approximately 280–320 kcal per serving

Variations

• Tropical Twist: Add a bit of pineapple juice or mango puree to the filling for a tropical flavor.

• Citrus Medley: Combine lemon and lime zest with orange for a mixed citrus version.

• Chocolate Crust: Use chocolate cookie crumbs instead of graham crackers for a richer base.

• Layered Look: Swirl in a little orange marmalade into the filling before setting for a marbled effect.

• Lighter Version: Use light cream cheese and whipped topping in place of heavy cream.

storage/reheating

Store mini cheesecakes in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze them without toppings for up to 1 month. Thaw in the fridge before serving. These cheesecakes are served cold—no reheating required.

FAQs

Can I make these cheesecakes ahead of time?

Yes, they’re perfect for preparing a day or two in advance. Just add the toppings right before serving.

What’s the best way to remove them from the muffin tin?

Using paper liners or silicone molds makes removal easy. If using a metal tin without liners, lightly grease and chill well before gently loosening the edges.

Can I use bottled orange juice?

Freshly squeezed juice is best for flavor, but bottled juice can be used in a pinch.

Is this recipe suitable for freezing?

Yes, freeze the cheesecakes without toppings for up to a month. Add toppings after thawing.

Can I substitute the heavy cream?

You can use a whipped topping (like Cool Whip) for convenience, though it may slightly alter texture and flavor.

Are these cheesecakes gluten-free?

Use gluten-free graham crackers to make the crust gluten-free.

How long do they take to set?

At least 4 hours of chilling is recommended, but overnight yields the best results.

Can I make this into a full-size cheesecake?

Yes, press the crust into a springform pan and pour the filling over. Increase chill time to at least 6 hours.

What can I use instead of orange marmalade?

Apricot jam or a light citrus glaze makes a great substitute.

Can I use low-fat cream cheese?

Yes, but it may result in a slightly softer texture.

Conclusion

Summer Orange Creamsicle Mini Cheesecakes are the ultimate warm-weather dessert—cool, creamy, and full of bright citrus flavor. With minimal prep and a beautiful presentation, they’re as easy to make as they are delightful to eat. Perfect for brunches, baby showers, or any summer celebration, these mini cheesecakes bring sunshine to the table in every bite.

Summer Orange Creamsicle Mini Cheesecakes

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• Author: Olivia
• Prep Time: 20 minutes
• Total Time: 3 hours 20 minutes
• Yield: 12 mini cheesecakes
• Category: Dessert
• Method: No-Bake
• Cuisine: American
• Diet: Vegetarian

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Description

These Summer Orange Creamsicle Mini Cheesecakes are the ultimate no-bake treat for warm weather! With a buttery graham cracker crust, velvety citrus-kissed cheesecake filling, and a touch of whipped cream and orange zest, they’re refreshing, nostalgic, and perfect for parties, BBQs, or a sunny afternoon indulgence.

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Ingredients

For the Crust:
• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted

For the Filling:
• 2 (8 oz) blocks cream cheese, softened
• 1/2 cup powdered sugar
• 1 tsp vanilla extract
• Zest of 1 orange
• 1/3 cup fresh orange juice
• 1 cup cold heavy whipping cream

For the Topping:
• Whipped cream
• Orange marmalade or glaze (optional)
• Fresh orange slices or segments

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Instructions

• Make the Crust: Combine graham cracker crumbs, sugar, and melted butter. Press mixture firmly into lined muffin tins or silicone molds. Chill while you prepare the filling.

• Prepare the Filling: Beat softened cream cheese until smooth. Add powdered sugar, vanilla extract, orange zest, and juice. Beat until light and fluffy.

• Whip the Cream: In a separate bowl, whip heavy cream to stiff peaks. Gently fold into the cream cheese mixture until fully combined.

• Assemble: Spoon or pipe filling into chilled crusts. Smooth the tops.

• Chill & Garnish: Refrigerate for at least 3–4 hours or until set. Top with whipped cream, a dollop of marmalade (if using), and fresh orange slices before serving.

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Notes

• Use silicone molds for easy removal.

• Try with lemon or lime juice for a citrus twist.

• Best served chilled for a firm texture and bold flavor.