Mini Chocolate & Orange Cheescake
Submitted by happyzhangbo
Mini cheesecakes with chocolate cookie crusts, creamy ricotta-cream cheese filling, and fresh orange zest topping. These bite-sized treats bake in a water bath for silky texture.
YIELD
12 servingsPREP
15 minCOOK
25 minREADY
100 minChocolate wafer crusts cradle a light, creamy filling made with ricotta and cream cheese kissed with fresh orange zest.
Baking these mini cheesecakes in a water bath ensures perfectly smooth, crack-free tops.
A sprinkle of orange sugar on top adds a bright citrus punch and sparkle to each little bite.
Pro Tips
- Pack the crust firmly: Press the crumb mixture down hard so it holds together
- Use a water bath: The gentle heat prevents cracking and creates silky texture
- Cool gradually: Let them cool in the pan first, then refrigerate before removing
- Use a small knife: Gently pop them out by running a knife around the edges
- Add topping just before serving: The orange sugar stays fresh and bright
Variations
- Use lemon zest instead of orange for a different citrus flavor
- Top with a tiny dollop of whipped cream and a chocolate chip
- Add a teaspoon of chocolate chips to the filling for chocolate-orange flavor
Ingredients
Directions
Preheat oven to 350℉ (180℃). Coat mini muffin cups with cooking spray.
Combine chocolate wafer crumbs and melted butter.
Place tightly packed teaspoon of wafer mixture into each mini-muffin cup and press down firmly.
In food processor combine ricotta cheese, cream cheese, ¼ cup sugar, half orange zest, and egg. Blend until smooth.
Fill cups with about 1½ tablespoons of cheesecake mixture.
Place mini muffin tin in baking dish and pour enough hot water in baking dish to come halfway up sides of mini muffin tin.
Bake for 25 minutes. Transfer muffin tin to wire rack and let cool for at least half an hour.
Refrigerate for 15 minutes. Use small knife to gently pop cheesecakes out of cups.
Just before serving, combine remaining orange zest with remaining 2 tablespoons of sugar.
Top each mini cheesecake with about ¼ teaspoon orange zest mixture and serve.
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