Mini Orange Cheesecakes

Spiced gingersnap crust, creamy cheesecake, and vibrant orange curd come together to create these Mini Orange Cheesecakes. This combo of fresh orange and gingersnap cookies adds a refreshing twist to the classic cheesecake.

A crunchy, buttery gingersnap crust perfectly compliments the creamy cheesecake filling that’s hinted with orange zest. The cheesecakes are topped with a bright and citrusy orange curd for the perfect fusion of spiced, sweet, and tart flavors. Citrus and cheesecake pair so well together and the gingersnap cookies add another whole layer of flavor. This would be delicious with lemon curd too!

Gingersnap Cookie Crust

The crust for the cheesecakes is made with crunchy gingersnap cookies. These are ground up into fine crumbs using a food processor then sugar is added for a bit more sweetness and melted butter is added to bind it all together. The crust is pressed into the tins of a mini cheesecake pan and baked for about 8 minutes.

Orange Cheesecake Filling

Next comes the creamy cheesecake filling which starts by combining sugar and orange zest. Rubbing these together between your fingers helps the zest release its oil, for an even stronger flavor. The sugar mixture is combined with cream cheese, then milk, flour, and vanilla are added. The key is to have your cream cheese at room temperature to get a nice smooth lump-free filling. The cheesecakes bake for about 16-18 minutes and get chilled in the fridge for at least 3 hours before unmolding and serving.

Fresh Orange Curd

Zesty, citrusy orange curd is the perfect topping for these cheesecakes. This orange curd is very similar to lemon curd and even has a bit of lemon juice added to bump up the tartness. Orange zest is massaged into sugar and then combined in a saucepan with egg yolks, cornstarch, and orange, and lemon juices. This mixture is whisked together and cooked over low heat until it thickens. It then gets strained and butter is stirred in until melted. After the orange curd has cooled completely in the fridge, finish off each cheesecake with a dollop of this sweet, citrusy curd. See my post all about Orange Curd for more tips and tricks!

Mini Cheesecake FAQs

What Can I Use Instead of a Mini Cheesecake Can? 

A mini cheesecake pan with removable bases is handy for this recipe but not required. If you’d prefer not to purchase a special pan just for this, you can easily use a muffin tin with cupcake liners instead. A mini muffin pan would be great for tiny servings or use a standard muffin tin for slightly larger cheesecakes. The liners will make them super easy to remove from the pan! 

How Do I Get The Cheesecakes Out of The Pan?

With the mini cheesecake pan, there is a small hole in the base of the pan that you push up to release the cheesecake. The metal base will still be on the bottom of the cheesecake crust but it should easily slide off once the cheesecake is out of the pan. If you have trouble removing the cheesecakes from the pan, rub a warm, damp towel around the exterior sides of each tin right before pushing up the base. Also, be sure your cheesecakes are completely cool and chilled before attempting to remove them. This is what will give you nice clean sides.

How Are The Cheesecakes Stored?

The finished cheesecakes should be stored in an airtight container in the fridge, for up to 3 days. Leftover orange curd can be stored in a glass airtight container in the refrigerator for up to 5 days.

Can The Cheesecakes Be Made In Advance?

Yes! The orange curd and cheesecakes can be made up to a few days in advance. When ready to serve, just top the cheesecakes with orange curd and enjoy!

Baking Tip: Weigh Your Ingredients!

I highly recommend using a kitchen scale to weigh your ingredients rather than using measuring cups because it is the most accurate way to bake. Weighing your ingredients will give you more consistent results with your recipes and a better success rate, every time. Using a scale also saves you dishes which means easier cleanup! I provide gram measurements in all my recipes and this is the scale I love to use.

More Cheesecake Recipes You’ll Love

If you make this recipe and love it, be sure to leave a comment below. Happy baking!

Mini Orange Cheesecakes

Spiced gingersnap crust, creamy cheesecake, and vibrant orange curd come together to create these Mini Orange Cheesecakes. This combo of fresh orange and gingersnap cookies adds a refreshing twist to the classic cheesecake.
Author: Rachel
Prep Time 35 minutes
Cook Time 36 minutes
Total Time 1 hour 10 minutes
Yield 24 mini cheesecakes


For the Orange Curd

  • ½ cup (107g) granulated sugar
  • zest of 1 orange
  • 4 large egg yolks
  • 1 teaspoon cornstarch
  • ½ cup (116g) fresh orange juice
  • 1 Tablespoon fresh lemon juice
  • ¼ cup (57g) unsalted butter, at room temperature and cut into cubes

For the Gingersnap Crust

  • 8 oz (227g) gingersnaps
  • 2 Tablespoons (28g) granulated sugar
  • 5 Tablespoons (72g) butter, melted

For the Cheesecake Filling

  • 32 oz (4 blocks or 908g) cream cheese, at room temperature
  • cups (300g) granulated sugar
  • zest of 1 orange
  • 3 Tablespoons (42g) milk
  • 2 Tablespoons (20g) all-purpose flour
  • 1 Tablespoons (13g) vanilla


  • Orange Curd: Combine sugar and orange zest, rubbing the mixture between your fingers to help release the oils. Whisk together the sugar mixture with the egg yolks, cornstarch, orange juice, and lemon juice in a medium saucepan. Place the mixture on the stove over low heat. Stir constantly with a heat-safe spatula and cook on low until the mixture thickens enough to coat the back of a spoon, about 10 minutes.
  • Once the orange curd has thickened, remove from heat and strain with a fine mesh sieve. Stir in the butter until melted. Place plastic wrap directly on top of the curd and refrigerate for at least 2 hours, or until completely chilled.
  • Gingersnap Crust: In a food processor, add the gingersnaps and pulse to fine crumbs. Add in the sugar and melted butter and pulse until the mixture is fully combined.
  • Preheat oven to 350°F. Lightly coat two 12-count mini cheesecake pans with cooking spray. Add about 1 Tablespoon of the crust mixture to the bottom of each cheesecake tin and press firmly to compact it in the bottom. Bake the crust for about 7-8 minutes. Set aside to cool while you make the filling.
  • Cheesecake Filling: In the bowl of a stand mixer fitted with a paddle attachment, beat the cream cheese until smooth. Combine sugar and orange zest and rub the mixture between your fingers to help release the oils. Add the sugar to the cream cheese and mix on low until combined. Add the milk, flour, and vanilla then mix just until the ingredients are incorporated, being careful not to overmix.
  • Use a large piping bag to fill each cavity of the prepared cheesecake pans about 3/4 full. Bake for 16-18 minutes, until the cheesecakes have started to puff up and the center is set.
  • Allow the cheesecakes to cool at room temperature then chill in the fridge for at least 3 hours. Once chilled, remove them from the tins by gently pushing the cheesecakes up and out from the bottom, then remove the metal base. Top each cheesecake with orange curd, then serve and enjoy!
Did you make this recipe?Be sure to tag @sweetkitchencravings on Instagram!


I’m Rachel

I’m the dessert lover, recipe developer, and content creator behind Sweet Kitchen Cravings. Here you’ll find classic yet special recipes that are sure to impress your loved ones!

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating