Mini Orange Cheesecakes

Mini Orange Cheesecakes is a lacto ovo vegetarian recipe with 12 servings. For 54 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. One serving contains 238 calories, 2g of protein, and 19g of fat. 71 person have made this recipe and would make it again. If you have heavy cream, orange, cream cheese, and a few other ingredients on hand, you can make it. It is brought to you by Handle the Heat. From preparation to the plate, this recipe takes about 45 minutes. Overall, this recipe earns a very bad (but still fixable) spoonacular score of 3%. Mini Cranberry Orange Cheesecakes, Orange Grove Mini Cheesecakes, and Vegan Chocolate Orange Mini Protein Cheesecakes are very similar to this recipe.

Servings: 12

 

Ingredients:

Equipment:

Cooking instruction summary:

Thoroughly grease a mini cheesecake pan. Place the graham crackers in the bowl of a food processor and pulse until finely ground. Add in the melted butter and pulse until moistened. Divide the mixture among the cavities of the cheesecake pan, about 1 heaping tablespoon in each. Firmly press into the bottom of each cavity (a shot glass or other small object makes easy work of this). Set aside. In the bowl of an electric mixer, beat the cream cheese and sugar on medium-high speed until creamy and well combined. Add in the cream and zest and continue beating until well combined and thickened. Divide the mixture among each cavity and cover with plastic wrap. Chill until firm, at least 4 hours or overnight. The cheesecake can be stored in the fridge in an airtight container for up to 2 days. Top each cheesecake with a dollop of the marmalade. Garnish each with an orange slice. Serve.

 

Step by step:

1. Thoroughly grease a mini cheesecake pan.

2. Place the graham crackers in the bowl of a food processor and pulse until finely ground.

3. Add in the melted butter and pulse until moistened. Divide the mixture among the cavities of the cheesecake pan, about 1 heaping tablespoon in each. Firmly press into the bottom of each cavity (a shot glass or other small object makes easy work of this). Set aside.

4. In the bowl of an electric mixer, beat the cream cheese and sugar on medium-high speed until creamy and well combined.

5. Add in the cream and zest and continue beating until well combined and thickened. Divide the mixture among each cavity and cover with plastic wrap.

6. Chill until firm, at least 4 hours or overnight. The cheesecake can be stored in the fridge in an airtight container for up to 2 days.

7. Top each cheesecake with a dollop of the marmalade.

8. Garnish each with an orange slice.

9. Serve.

Nutrition Information:

covered percent of daily need