Orange Babycake Cheesecake
Delight your taste buds with these irresistible Orange Babycake Cheesecakes—miniature desserts bursting with the fresh, zesty flavor of citrus. Featuring a buttery graham cracker crust and a velvety cream cheese filling infused with fresh orange juice and aromatic zest, these individual cheesecakes are a perfect blend of creamy and tangy. With their quick prep time, easy muffin-tin assembly, and no-fuss portioning, they’re ideal for casual gatherings, elegant dinner parties, or simply indulging in a sweet treat. A sprinkle of powdered sugar and a juicy orange segment garnish take these delicate cakes to the next level, making them as beautiful as they are delicious. Whether you're a cheesecake connoisseur or looking for a unique dessert to share, these orange-flavored gems are sure to impress!
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Ingredients
- 150 grams Graham cracker crumbs
- 65 grams Unsalted butter, melted
- 500 grams Cream cheese, softened
- 100 grams Granulated sugar
- 2 large Eggs
- 60 milliliters Fresh orange juice
- 1 tablespoon Orange zest
- 1 teaspoon Vanilla extract
- 120 grams Sour cream
- 20 grams Powdered sugar (for garnish)
- 6 pieces Orange segments (optional, for garnish)
Directions
Step 1
Preheat your oven to 160°C (320°F) and line a standard 6-cup muffin tin with paper liners.
Step 2
In a medium bowl, combine the graham cracker crumbs and melted butter. Mix thoroughly until the crumbs are evenly coated.
Step 3
Divide the crumb mixture evenly among the muffin cups, pressing it firmly into the bottom to form a compact crust. Use the back of a spoon or a clean glass for even pressure.
Step 4
In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy, using a hand or stand mixer on medium speed.
Step 5
Add the eggs one at a time, beating well after each addition to fully incorporate.
Step 6
Mix in the fresh orange juice, orange zest, and vanilla extract, scraping down the sides of the bowl as needed.
Step 7
Gently fold in the sour cream with a spatula until the batter is smooth and uniform.
Step 8
Pour the cheesecake batter into the prepared muffin cups, filling each nearly to the top.
Step 9
Bake in the preheated oven for 20-25 minutes, or until the centers are just set and slightly jiggly.
Step 10
Remove from the oven and allow to cool at room temperature for 30 minutes, then transfer to the refrigerator to chill for at least 2 hours.
Step 11
Once chilled, carefully remove the cheesecakes from the muffin tin and peel away the paper liners.
Step 12
Dust the tops with powdered sugar, and garnish each with an orange segment, if desired. Serve and enjoy!
Nutrition Facts
| Serving size | 1314.2 grams (1314.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3858 |
| Total Fat 276.90g | 355% |
| Saturated Fat 161.60g | 808% |
| Polyunsaturated Fat 0.00g | |
| Cholesterol 1128mg | 376% |
| Sodium 2752mg | 120% |
| Total Carbohydrate 304.20g | 111% |
| Dietary Fiber 9.80g | 35% |
| Total Sugars 205.10g | |
| Protein 61.40g | 123% |
| Vitamin D 82IU | 410% |
| Calcium 892mg | 69% |
| Iron 9mg | 52% |
| Potassium 1354mg | 29% |
Source of Calories