Mini Chocolate and Orange Cheescake – a delicious recipe with nonstick cooking spray, chocolate wafer crumbs, orange zest freshly, butter, cream cheese, ricotta cheese. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350F (180C).
2
Coat mini muffin cups with cooking spray.
3
Combine chocolate wafer crumbs and melted butter.
4
Place tightly packed teaspoon of wafer mixture into each mini-muffin cup and press down firmly.
5
In food processor combine ricotta cheese, cream cheese, 1/4 cup sugar, half orange zest, and egg.
6
Blend until smooth.
7
Fill cups with about 1 1/2 tablespoons of cheesecake mixture.
8
Place mini muffin tin in baking dish and pour enough hot water in baking dish to come halfway up sides of mini muffin tin.
9
Bake for 25 minutes.
10
Transfer muffin tin to wire rack and let cool for at least half an hour.
11
Refrigerate for 15 minutes.
12
Use small knife to gently pop cheesecakes out of cups.
13
Just before serving, combine remaining orange zest with remaining 2 tablespoons of sugar.
14
Top each mini cheesecake with about 1/4 teaspoon orange zest mixture and serve.
323
kcal
Calories
19
g
Fat
36
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 x nonstick cooking spray, ⅓ cup chocolate wafer crumbs, 1 each orange zest freshly grated, divided, 2 tablespoons butter melted, and more.
Yes, Mini Chocolate and Orange Cheescake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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