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.

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.

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.