These creamy orange curd mini cheesecakes are completely no-bake and can be prepped within minutes! A tangy homemade orange curd on top makes them irresistible.
I have never been more excited to share a cheesecake recipe with you guys. Literally SO.freaking.excited about these mini cheesecake beauties it’s slightly ridiculous.
Let me spell out the winning points: Mini. Cheesecake. No-bake. ORANGE CURD. (!!!)
I may honestly just never make an actual baked cheesecake again after testing the waters out with these orange curd mini cheesecakes. They are literally just that insane.
Don’t even get me started yet on the homemade orange curd because, trust me, I’ve got LOTS to say about that later.
Alright so I know these beauties look like a big deal (trust me they are) but NOT in the prep department. There’s basically just 3 components: crust, cheesecake filling, orange curd and I PROMISE each one is easy as heck to pull off.
- Crust: Graham cracker crumbs, melted butter, and a little sugar. Press it in the bottom of foil-lined muffin tin cups and throw it in the freezer. That’s it!
- Filling: While the crust sets up, it’s cheesecake time! The filling is just cream cheese, a little powdered sugar, a little whipped cream, orange juice, and vanilla. It’s creamy, rich, and just a bit lighter and fluffier than your average cheesecake. Divide the filling between your crusts and now let the fridge take care of things for a few hours.
- Orange curd (!!!!) I recently became obsessed with making my own lemon curd so I’ve started experimenting with other kinds. Don’t worry.—it’s SUPER easy to make and I go over it in great detail in the recipe below. It’s citrus-y, tangy, smooth, and honestly you will be mostly inclined to just eat it with a spoon.
Only…it just goes SO amazingly draped on top of these killer cheesecakes. Like they were meant to be. ♥
And gosh, were they ever. The creamy, silky cheesecake filling honestly pairs SO good with smooth, impossibly-citrusy orange curd.
You will also likely eat tons of these because they are mini-sized and that is A-okay. ??
No-Bake Orange Curd Mini Cheesecakes
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Graham Cracker Crust
- 3/4 cup graham cracker crumbs
- 1 tablespoon coconut sugar (or brown sugar)
- 3 tablespoons butter, melted
- 8 oz cream cheese, softened
- 3/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon orange juice
- 1/2 cup whipping cream, whipped to stiff peaks
- 2 large egg yolks
- 1/4 cup sugar
- 3 tablespoons orange juice
- 1 tablespoon grated orange zest
- 3 tablespoons butter, softened
Graham Cracker Crust
- Line each cup of 12-cup muffin tin with aluminum foil, letting a little bit overhang for cup, and lightly grease. In a small bowl, combine all crust ingredients until it is the consistency of wet sand. Press about 1 to 1-1/2 tablespoons crust mixture into the bottom and halfway up the sides of each muffin cup. Transfer muffin tin to freezer and freeze while you prepare the filling.
- Place cream cheese and sugar in a large bowl or stand mixer. With the paddle attachment or a handheld electric mixer, beat on medium speed 1-2 minutes until completely creamy, scraping down sides as necessary. With spatula, gently fold in vanilla, orange juice, and whipped cream.
- Remove crusts from freezer and spoon filling evenly over crust, filling each cup about 3/4 full. Cover cheesecakes and chill overnight or at least 8 hours.
- In the bottom pot of a double-boiler, bring a few inches of water to a boil, then reduce heat to low to keep water at a simmer. Whisk egg yolks, sugar, orange juice, and zest into the top bowl of double boiler and place on top of bottom pot of simmering water.
- Whisk orange curd continuously so the egg yolks don't curdle, Continue whisking orange curd over simmering water until curd becomes smooth and thickened, about 8-10 minutes.
- Remove curd from heat and immediately add butter, 1 tablespoon at a time whisking well after each addition. Pour curd into a smaller bowl and press plastic wrap directly to the surface. Chill at least 2 hours.
- When ready to serve, use the foil sling to remove cheesecakes from pan to a serving plate. Top each cheesecake with about 1 tablespoon orange curd. Serve immediately and enjoy!