Mini Orange Cheesecakes

Mini Orange Cheesecakes


Preheat the oven to 350ºF

Place the inserts into the bottom of each of the (12) cavities of a mini cheesecake pan, and spray with cooking spray. Set aside.

Place the gingersnap crumbs, pecans, and pinch of salt in a small bowl and stir to combine. Add the butter and stir until the mixture is well coated with butter.

Drop 1 tablespoon plus 1 teaspoon of the mixture into the each of the (12) cavities, and press down firmly with the back of a teaspoon or tamper.

Bake on the middle rack of the oven for 8-10 minutes, or until golden brown.

Cool on a wire rack while you make the filling.

Beat the cream cheese in a medium bowl until smooth, about 1 minute.

Add the Steviva Blend, egg, sour cream or yogurt, orange juice, zest, and vanilla, and beat until smooth and well combined.

Fill each cavity with the filling as evenly as possible, and bake on the middle rack of the oven for 15-20 minutes or until set but slightly wobbly in the center.

Cool 20 minutes on a wire rack, then using your finger, push up through the hole in the bottom of each cheesecake and remove each one.

Remove the metal insert and cool completely in the refrigerator for 2 hours or overnight.

Add chocolate dipped candied oranges to top of mini cheesecakes when cool. Tangerines can be used to get a smaller size to fit the mini cheesecakes along with a sprig of mint.

Sweetener Notes: For no-added calories, try using: MonkSweet+, Steviva Blend, or SteviaSweet! If you desire a reduced-sugar option, use CocoSweet+ or Fructevia.

Mini Orange Cheesecakes


November 28, 2017

  • Prep: 10 mins
  • Cook: 30 mins
  • Yields: 12 cheesecakes


3/4 cup gingersnap crushed cookies (pulse in processor)

1/4 cup toasted pecans (pulse in processor)

4 tbsp softened butter (pulse together in processor)

1 pinch salt

8 oz. softened cream cheese

1/4 cup steviva blend

1 large egg

2 tbsp sour cream

2 tbsp orange juice

1 tbsp orange zest

1 tsp vanilla extract


Nutrition Facts

Serving Size1 cheesecake
Total Fat16g
Saturated Fat7g
Trans Fat0g
Total Carbohydrates18g
Dietary Fiber<1g
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