If you love the nostalgic flavor of a classic orange creamsicle, these Orange Creamsicle Mini Cheesecakes are about to become your new favorite dessert! Creamy, dreamy, and bursting with citrus flavor, these no-bake mini cheesecakes combine the best of cheesecake and a refreshing summer treat—without ever turning on the oven.
Each mini cheesecake starts with a simple Oreo cookie crust, topped with a light and fluffy cheesecake filling swirled with orange. They’re perfectly portioned for parties, picnics, or anytime you need a sweet, shareable treat.
Why You’ll Love These Mini Cheesecakes
- No-Bake & Stress-Free – Perfect for summer when you don’t want to heat up the kitchen.
- Creamy & Refreshing – A fluffy cheesecake filling with a hint of citrus.
- Perfectly Portion-Controlled – Ideal for parties, potlucks, or freezer-friendly treats.
- Childhood Nostalgia in Every Bite – Creamsicle meets cheesecake in the most delicious way.
Ingredients You’ll Need
For the Crust:
- 12 Oreo cookies (one per mini cheesecake)
For the Cheesecake Filling:
- 16 oz cream cheese, softened
- ½ cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy whipping cream
- ½ tsp orange extract
- Zest of 1 orange
- 2–3 drops orange gel food coloring (optional for that vibrant swirl)
Optional Garnish:
- Whipped cream
- Fresh orange slices
How to Make Orange Creamsicle Mini Cheesecakes
1. Prepare the Base
Line a 12-cup muffin tin with cupcake liners. Place an Oreo cookie in the bottom of each liner to create a simple crust.
2. Make the Creamy Filling
- In a medium bowl, beat the cream cheese and powdered sugar until smooth and fluffy.
- In a separate bowl, whip the heavy cream until soft peaks form. Add the orange extract and continue beating until stiff peaks form.
- Gently fold the cream cheese mixture into the whipped cream until well combined.
3. Create the Creamsicle Layers
- Divide the cheesecake mixture into two bowls.
- Spread half of the white cheesecake mixture evenly over the Oreo bases.
- To the remaining half, stir in the orange zest and a few drops of orange gel coloring. Spread gently on top of the first layer and swirl with a toothpick for a marbled effect.
4. Chill Until Set
Refrigerate the mini cheesecakes for at least 3–4 hours or overnight until firm.
5. Garnish & Serve
Top each mini cheesecake with a dollop of whipped cream and a fresh orange slice for a picture-perfect presentation.
Serving & Storage Tips
- Serve Cold: These cheesecakes are best enjoyed chilled for maximum creaminess.
- Make Ahead: Prepare a day in advance for parties or events.
- Store in the Fridge: Keep in an airtight container for up to 5 days.
- Freeze for Later: Wrap each mini cheesecake in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the refrigerator.
Why This Recipe Works
No-bake cheesecakes are a lifesaver in the summer, and these mini versions are fun, easy, and mess-free. They’re packed with bright citrus flavor and a smooth, creamy texture that tastes like sunshine in every bite!
Whether for a pool party, backyard BBQ, or just a sweet treat to keep in the fridge, these Orange Creamsicle Mini Cheesecakes are the ultimate summer dessert.