Mini Orange Cheesecakes with Chocolate Dipped Candied Oranges
These little mini orange cheesecakes are just the right size, with a hint of orange zest and a candied chocolate dipped orange slice on top.
Servings: 12 servings
Calories: 159kcal
Ingredients
Crust
- 3/4 Cup Gingersnap Crushed Cookies Pulse in Processor
- 1/4 Cup Toasted Pecans Pulse in Processor
- 4 Tablespoon Softened Butter Pulse together in processor
- Pinch of salt
Filling
- 8 oz Softened Cream Cheese
- 1/4 Cup Steviva Blend Sugar (Steviva Blend Natural Sugar Substitute) (1/2 Cup if you are using granulated Sugar)
- 1 Large Egg
- 2 Tablespoon Sour Cream
- 2 Tablespoon Orange Juice
- 1 Tablespoon Orange Zest
- 1 teaspoon Vanilla Extract
Instructions
- Preheat the oven to 350 degrees. Place the inserts into the bottom of each of the (12) cavities of a mini cheesecake pan, and spray with cooking spray. Set aside. Pan shown at the bottom of recipe.
- Place the gingersnap crumbs, pecans, and pinch of salt in a small bowl and stir to combine. Add the butter and stir until the mixture is well coated with butter.
- Drop 1 tablespoon plus 1 teaspoon of the mixture into the each of the (12) cavities, and press down firmly with the back of a teaspoon or tamper. Pan and tart tamper shown below.
- Bake on the middle rack of the oven for 8-10 minutes, or until golden brown.
- Cool on a wire rack while you make the filling.
- Beat the cream cheese in a medium bowl until smooth, about 1 minute. Add the sugar, egg, sour cream or yogurt, orange juice, zest, and vanilla, and beat until smooth and well combined.
- Fill each cavity with the filling as evenly as possible, and bake on the middle rack of the oven for 15-20 minutes or until set but slightly wobbly in the center.
- Cool 20 minutes on a wire rack, then using your finger, push up through the hole in the bottom of each cheesecake and remove each one.
- Remove the metal insert and cool completely in the refrigerator for 2 hours or overnight.
- Add chocolate dipped candied oranges to top of mini cheesecakes when cool. I used tangerines to get a smaller size to fit the mini cheesecakes along with a sprig of Mint.
Notes
I used a mini cheesecake pan for this recipe, but you may also use a standard muffin pan with paper liners. The cooking time will be a bit longer, and you will get less than 12 cheesecakes.
Nutrition
Serving: 1cheesecake | Calories: 159kcal | Carbohydrates: 6g | Protein: 2g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 118mg | Potassium: 55mg | Fiber: 1g | Sugar: 3g | Vitamin A: 420IU | Vitamin C: 2mg | Calcium: 27mg | Iron: 1mg