Orange Creamsicle Mini Cheesecakes

🛒 Ingredients (Check Off As You Measure)

• 1 ½ cups graham cracker crumbs
• ¼ cup granulated sugar
• 6 tablespoons unsalted butter, melted
• 16 oz cream cheese, softened
• ½ cup granulated sugar
• 2 large eggs
• ½ cup sour cream
• 2 tablespoons orange zest (from about 2 oranges)
• 2 tablespoons fresh orange juice
• 1 teaspoon vanilla extract

🍳 Step-by-Step Instructions

1. Preheat your oven to 325°F (160°C) and line a 12-cup muffin tin with paper liners. In a small bowl, mix the graham cracker crumbs, ¼ cup sugar, and melted butter until combined. Press about 1 ½ tablespoons of the mixture into the bottom of each liner, then bake for 5 minutes. Let cool slightly.
2. In a large bowl, beat the softened cream cheese and ½ cup sugar until smooth and creamy. Add the eggs one at a time, beating well after each addition, then mix in the sour cream, orange zest, orange juice, and vanilla until just combined.
3. Pour the filling over the crusts, filling each liner almost to the top. Tap the pan gently on the counter to release any air bubbles.
4. Bake for 20–25 minutes, or until the edges are set and the centers are slightly jiggly. Turn off the oven, crack the door, and let the cheesecakes cool inside for 15 minutes to prevent cracking.
5. Remove from the oven and cool to room temperature, then refrigerate for at least 2 hours (or overnight) before serving. Garnish with extra orange zest or a dollop of whipped cream if you like.