Take your taste buds on a tropical getaway with these Refreshing Orange Pineapple Mini Cheesecakes! These creamy, tangy mini desserts combine the sweetness of pineapple and the zing of orange for a flavor-packed treat that’s perfect for summer gatherings or anytime you need a touch of sunshine. Topped with a glossy citrus glaze, they’re not only delicious but also look stunning on any dessert table!
Ingredients
For the Crust:
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 4 tablespoons unsalted butter, melted
For the Cheesecake Filling:
- 12 oz cream cheese, softened
- 1/3 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 cup crushed pineapple, drained
- 1 teaspoon orange zest
- 2 tablespoons orange juice
For the Citrus Glaze (optional):
- 1/4 cup orange juice
- 2 tablespoons pineapple juice
- 2 tablespoons granulated sugar
- 1 teaspoon cornstarch
For Garnish:
- Whipped cream (optional)
- Orange slices and pineapple chunks
Equipment Needed
- Muffin tin
- Cupcake liners
- Mixing bowls
- Whisk or electric mixer
- Small saucepan (for the glaze)
- Spoon or piping bag
Instructions
- Prepare the Crust:
- Preheat your oven to 325°F (163°C).
- Line a muffin tin with cupcake liners.
- In a bowl, mix graham cracker crumbs, sugar, and melted butter until the texture resembles wet sand.
- Press about 1 tablespoon of the mixture firmly into the bottom of each cupcake liner.
- Bake for 5 minutes, then let cool.
- Make the Cheesecake Filling:
- In a large bowl, beat the softened cream cheese and sugar until smooth and creamy.
- Add the egg, vanilla extract, orange juice, and orange zest, mixing until fully combined.
- Gently fold in the drained crushed pineapple.
- Assemble and Bake:
- Divide the cheesecake mixture evenly among the prepared crusts, filling each liner about 3/4 full.
- Bake in the preheated oven for 18–20 minutes, or until the centers are set but still slightly jiggly.
- Let the cheesecakes cool to room temperature, then refrigerate for at least 3 hours.
- Prepare the Citrus Glaze (Optional):
- In a small saucepan, combine orange juice, pineapple juice, sugar, and cornstarch.
- Heat over medium heat, whisking constantly, until the mixture thickens and becomes glossy.
- Allow the glaze to cool before spooning it over the chilled cheesecakes.
- Garnish and Serve:
- Top each mini cheesecake with a dollop of whipped cream, a small orange slice, and a pineapple chunk for a tropical flair.
Tips for Success
- Use fresh orange zest and juice for the brightest flavor.
- For a smoother texture, make sure your cream cheese is completely softened before mixing.
- The citrus glaze is optional but adds a beautiful, glossy finish and an extra burst of tropical flavor!
These Refreshing Orange Pineapple Mini Cheesecakes are the perfect combination of creamy, tangy, and sweet. With their tropical flavors and stunning presentation, they’re sure to be a hit at any occasion. Whether you’re hosting a summer gathering or looking for a quick indulgence, these mini cheesecakes are a delightful way to brighten your day!
Refreshing Orange Pineapple Mini Cheesecakes
These creamy, zesty Orange Pineapple Mini Cheesecakes are the perfect bite-sized dessert! Bursting with tropical flavors and topped with a citrus glaze, they’re refreshing and delightful.
Equipment
- Muffin tin
- Cupcake liners
- Mixing bowls
- Whisk or electric mixer
- Small saucepan (for the glaze)
- Spoon or piping bag
Ingredients
- For the Crust:
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 4 tablespoons unsalted butter melted
- For the Cheesecake Filling:
- 12 oz cream cheese softened
- 1/3 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 cup crushed pineapple drained
- 1 teaspoon orange zest
- 2 tablespoons orange juice
- For the Citrus Glaze optional:
- 1/4 cup orange juice
- 2 tablespoons pineapple juice
- 2 tablespoons granulated sugar
- 1 teaspoon cornstarch
- For Garnish:
- Whipped cream optional
- Orange slices and pineapple chunks
Instructions
- Prepare the Crust:
- Preheat your oven to 325°F (163°C).
- Line a muffin tin with cupcake liners.
- In a bowl, mix graham cracker crumbs, sugar, and melted butter until the texture resembles wet sand.
- Press about 1 tablespoon of the mixture firmly into the bottom of each cupcake liner.
- Bake for 5 minutes, then let cool.
- Make the Cheesecake Filling:
- In a large bowl, beat the softened cream cheese and sugar until smooth and creamy.
- Add the egg, vanilla extract, orange juice, and orange zest, mixing until fully combined.
- Gently fold in the drained crushed pineapple.
- Assemble and Bake:
- Divide the cheesecake mixture evenly among the prepared crusts, filling each liner about 3/4 full.
- Bake in the preheated oven for 18–20 minutes, or until the centers are set but still slightly jiggly.
- Let the cheesecakes cool to room temperature, then refrigerate for at least 3 hours.
- Prepare the Citrus Glaze (Optional):
- In a small saucepan, combine orange juice, pineapple juice, sugar, and cornstarch.
- Heat over medium heat, whisking constantly, until the mixture thickens and becomes glossy.
- Allow the glaze to cool before spooning it over the chilled cheesecakes.
- Garnish and Serve:
- Top each mini cheesecake with a dollop of whipped cream, a small orange slice, and a pineapple chunk for a tropical flair.
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