Add to Collection
Go to Collections
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
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!