Description
Delightful individual cheesecakes with a creamy texture and refreshing citrus notes, perfect for Easter celebrations.
Ingredients
Scale
- 8 oz cream cheese, softened
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
- 1/4 cup orange juice
- Zest of 1 orange
- 2 large eggs
- 1 cup graham cracker crumbs (for crust)
- 4 tablespoons butter (for crust)
- Optional garnishes: whipped cream and orange slices
Instructions
- Preheat the oven to 325°F (163°C).
- In a bowl, mix graham cracker crumbs with melted butter. Press mixture into the bottom of cupcake liners in a muffin tin.
- In a separate bowl, beat softened cream cheese, sugar, and vanilla extract until smooth.
- Add sour cream, fresh orange juice, and orange zest. Mix until combined.
- Add eggs one at a time, mixing gently after each addition until just blended.
- Pour filling over crust in cupcake liners, filling about 3/4 full.
- Bake for 20-25 minutes until centers are set but still jiggle slightly.
- Cool at room temperature, then refrigerate for at least 2 hours before serving.
- Top with whipped cream and orange slices before serving.
Notes
Use room temperature ingredients for a smooth batter. These can be made ahead and stored in the refrigerator for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake
- Calories: 190
- Sugar: 15g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg