Mini Orange Cheesecakes

Mini Orange Cheesecakes

RatingDifficultyIntermediate

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Yields12 Servings
Prep Time10 minsCook Time30 minsTotal Time40 mins
 0.75 cup gingersnap crushed cookies
 0.25 cup toasted pecans (pulse in processor)
 4 tbsp softened butter
 1 pinch salt
 8 softened cream cheese
 0.25 cup steviva blend
 1 large egg
 2 tbsp sour cream
 2 tbsp orange juice
 orange zest
 1 tsp vanilla extract
1

Preheat the oven to 350ºF

2

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

3

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.

4

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.

5

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

6

Cool on a wire rack while you make the filling.

7

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

8

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

9

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.

10

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.

11

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

12

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.

Category

Ingredients

 0.75 cup gingersnap crushed cookies
 0.25 cup toasted pecans (pulse in processor)
 4 tbsp softened butter
 1 pinch salt
 8 softened cream cheese
 0.25 cup steviva blend
 1 large egg
 2 tbsp sour cream
 2 tbsp orange juice
 orange zest
 1 tsp vanilla extract

Directions

1

Preheat the oven to 350ºF

2

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

3

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.

4

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.

5

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

6

Cool on a wire rack while you make the filling.

7

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

8

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

9

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.

10

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.

11

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

12

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.

Mini Orange Cheesecakes


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