Mini Chocolate Orange Cheesecakes

Mini Chocolate Orange Cheesecakes – Mini chocolate cheesecakes infused with orange and topped with a dark chocolate orange ganache!

Here is another mini cheesecake recipe for you! The last ones I made were these scrumptious Chocolate Easter Cheesecakes decorated with Mini Eggs.

I used the same base cheesecake recipe to make this chocolate orange version, and topped them with a deliciously creamy dark chocolate orange ganache. Perfection. I just love the chocolate and orange combination!

The dark chocolate orange ganache is incredibly creamy, rich, and full of flavour. It’s the perfect topping for these mini chocolate orange cheesecakes!

To make these cheesecakes, simply use food processor to pulse the Oreos into fine crumbs.

Add the melted butter, and mix until all the crumbs are moist. Press the mixture into a muffin pan lined with muffin cases. Bake for 8 minutes, then allow to cool whilst preparing the cheesecake mixture.

Beat the cream cheese and sugar together until combined. Beat in the eggs, one at a time, then mix in the cocoa powder, zest and orange juice.

Divide the mixture between the muffin cases, and bake for 20 – 22 minutes, or until the cheesecakes are just set. Allow to cool completely in the pan on a wire rack, then refrigerate for at least 4 hours, or overnight.

For the ganache, place the chocolate and cream into a large microwave-safe bowl, and heat in 30 second intervals, stirring after each one, until melted and smooth. Whisk in the orange juice and allow to cool for 5 minutes.

Pour the ganache over the tops of the cheesecakes, and refrigerate until set.

The printable recipe card with the FULL list of ingredients and instructions can be found at the bottom of this post.

NOTE: For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements.

Cup measurements are simply not accurate enough, and I cannot guarantee the best results if you use them.

How long will these cheesecakes last? These cheesecakes can be covered and stored in the fridge for up to 4 days.

Can I freeze these mini cheesecakes? Yes. They freeze well, covered tightly, for up to 2 months. Thaw overnight in the fridge before glazing and serving.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag me on Instagram and hashtag it #marshasbakingaddiction. I’d love to see!

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Mini Chocolate Orange Cheesecakes

Yield: 12 cheesecakes

Prep Time: 30 minutes

Cook Time: 28 minutes

Total Time: 58 minutes

Mini chocolate cheesecakes infused with orange and topped with a dark chocolate orange ganache!

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Ingredients

For the Crust

• 12 Oreos
• 1/4 cup (56g) unsalted butter, melted

For the Cheesecake

• 2 cups (450g) cream cheese, softened
• 1/2 cup (100g) caster/granulated sugar
• 2 large eggs, room temperature
• 1/4 cup (25g) cocoa powder
• Zest of 1 orange
• 3 tablespoons orange juice

For the Ganache

• 1 cup (175g) dark chocolate, chopped
• 1/2 cup (120ml) heavy cream
• 3 tablespoons orange juice

Instructions

For the Crust

1. Preheat the oven to 180C/350F/Gas 4. Line a 12-cup muffin pan with muffin cases, and set aside.
2. Using a food processor, pulse the Oreos into fine crumbs. Add the melted butter, and mix until all the crumbs are moist.
3. Press the mixture into the prepared muffin cases. Bake for 8 minutes, then allow to cool whilst preparing the cheesecake.

For the Cheesecake

1. Using a handheld or stand mixer fitted with the paddle attachment, beat the cream cheese and sugar until combined.
2. Beat in the eggs, one at a time, then mix in the cocoa powder, zest and orange juice.
3. Divide the mixture between the prepared muffin cases, and bake for 20 - 22 minutes, or until the cheesecakes are just set.
4. Allow to cool completely in the pan on a wire rack, then refrigerate for at least 4 hours, or overnight.

For the Ganache

1. For the ganache, place the chocolate and cream into a large microwave-safe bowl, and heat in 30 second intervals, stirring after each one, until melted and smooth.
2. Whisk in the orange juice and allow to cool for 5 minutes.
3. Pour the ganache over the tops of the cheesecakes, and chill until set.

Notes

Leftover cheesecakes can be covered and stored in the fridge for up to 4 days.

These cheesecakes freeze well, covered tightly, for up to 2 months. Thaw overnight in the fridge before glazing and serving.

Nutrition Information:

Yield: 12 cheesecakes Serving Size: 1 cheesecake
Amount Per Serving: Calories: 420Total Fat: 30gSaturated Fat: 17gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 93mgSodium: 188mgCarbohydrates: 34gFiber: 2gSugar: 25gProtein: 6g

Nutrition information isn’t always accurate.

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