No-Bake Orange Curd Mini Cheesecakes
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.
Servings 12 mini cheesecakes
Ingredients
Graham Cracker Crust
- 3/4 cup graham cracker crumbs
- 1 tablespoon coconut sugar (or brown sugar)
- 3 tablespoons butter, melted
Cheesecake Filling
- 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
Orange Curd
- 2 large egg yolks
- 1/4 cup sugar
- 3 tablespoons orange juice
- 1 tablespoon grated orange zest
- 3 tablespoons butter, softened
Instructions
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.
Cheesecake 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.
Orange Curd
- 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!