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Mini Mandarin Orange Cheesecakes

Daring Gourmet Recipe by
(4 reviews)
Mini Mandarin Orange Cheesecakes
  • Prep Time 15 min
  • Total Time 15 min
  • Servings 12
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Mini Mandarin Orange Cheesecakes

These mini mandarin cheesecakes get an extra "oomph" of citrus flavor from the tangy orange zest mixed in the batter. The subtle hint of cinnamon from Cinnamon Toast Crunch™ complements the orange nicely.

Ingredients

1
cup crushed Cinnamon Toast Crunch™ cereal (about 2 cups whole)
3
tablespoons unsalted butter, melted
12
ounces cream cheese, at room temperature
1/3
cup sugar
1
large egg + 1 large egg yolk
1/2
teaspoon pure vanilla extract
2
teaspoons finely grated orange zest (about 1 medium naval orange)
1
can mandarin oranges in syrup, drained
Whipped cream

Directions

  • 1 Preheat the oven to 350°F.
  • 2 Combine the Cinnamon Toast Crunch™ crumbs in a bowl with the melted butter. Line a regular-sized muffin tin with 12 cupcake liners. Press a little less than 2 tablespoons of the mixture into the bottom of each cupcake liner. Set aside.
  • 3 Using an electric mixer, beat the cream cheese until smooth with no lumps remaining. Add the sugar and continue to beat beat until combined and fluffy. Add the egg, egg yolk, vanilla extract and orange zest and beat on low just until combined - do not over-beat.
  • 4 Spoon about 3 tablespoons of the cheesecake mixture into each cupcake tin. Bake the cupcakes for 12 minutes then turn off the oven and leave the cheesecakes in for another 10 minutes before removing them. Do not open the oven at any point before that.
  • 5 Let the cheesecakes cool completely. Add some whipped cream to the top of each cheesecake and place a mandarin orange on top. Serve immediately.
See Step By Step

Step By Step  

Mini Mandarin orange cheesecakes: Small enough to eat one, or two... or three, or four...

As prepared by Daring Gourmet,

Cheesecake. Mini. That means your very own. Personal. Cheesecake. 

I don't think I've ever met anyone who doesn't like cheesecake. Have you? Cheesecake has been popular for eons. Literally. Cheesecake in one form or the other dates clear back to Ancient Greece. In fact, around 5 BC Greek physician Aeqimus even wrote a cookbook on the art of making cheesecakes. Seriously! You don't believe me, do you? It's true. Here's the name of the book:

 πλακουντοποιικόν σύγγραμμα

Okay, I know most of you don't speak Greek as fluently as I do, so here's the Western phonetic pronunciation: Plakountopoiikon Suggramma.

That loosely translates to "A Treatise On The Art of Making Cheesecake."

You still don't believe me. *Sigh* Okay, I was just kidding about speaking Greek. But the part about the cookbook is true! Look it up.

Okay, back to the recipe at hand. These mini Mandarin cheesecakes get an extra "oomph" of citrus flavor from the tangy orange zest mixed in the batter. The subtle hint of cinnamon from Cinnamon Toast Crunch complements the orange flavor nicely. You'll love 'em!

 

Mini Mandarin Orange Cheesecakes

The ingredients. To get started, preheat the oven to 350ºF.

 

Mini Mandarin Orange Cheesecakes

Combine the Cinnamon Toast Crunch crumbs with the melted butter in a bowl.

 

Mini Mandarin Orange Cheesecakes

Line a regular-sized muffin tin with cupcake liners. Press a little less than two tablespoons of the Cinnamon Toast Crunch mixture into the bottom of each cupcake liner. Set aside.

 

Mini Mandarin Orange Cheesecakes

Beat the cream cheese until smooth and no lumps remain. Make sure it's at room temperature!  Add the sugar and continue to beat until combined and fluffy, another couple of minutes.

 

Mini Mandarin Orange Cheesecakes

Add the egg, egg yolk, vanilla extract and orange zest and beat on low just until combined. Be careful not to over-beat or the cheesecakes will crack and sink! That's the part Aeqimus was working on just before he died. Fortunately, future bakers picked up from where he left off and discovered this ever-important key to successful cheesecake baking.

 

Mini Mandarin Orange Cheesecakes

Spoon about three tablespoons of the cheesecake mixture into each cupcake liner. Bake for 12 minutes, then turn off the oven and let the cheesecakes remain inside the oven for another 10 minutes. Don't open the oven at any point or the cheesecakes will sink in the middle! That was Aeqimus' final breakthrough discovery before his untimely death.

 

Mini Mandarin Orange Cheesecakes

Add some whipped cream on top of the cheesecakes and top with a mandarin orange. 

 

Mini Mandarin Orange Cheesecakes

Enjoy!

 

Mini Mandarin Orange Cheesecakes

P.S. Remember, it was a physician who wrote the first cookbook on cheesecakes! That's gotta be a good sign.

 

Oh, and this ancient Greek physician also wrote the first book on the human pulse. His legacy: Pulse and Cheesecake. Pulse and Cheesecake. The thought of cheesecake increases my pulse rate – the man was onto something!

Kimberly is aspiring to fluency in ancient Greek. She's concurrently applying for funding for a research design on the correlation between cardio health and cheesecake consumption. Feel free to make a donation to further this scientific study at her food blog, The Daring Gourmet.

See Recipe
Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
181.0
Daily Value
Total Fat
13.4g
21%
(
Saturated Fat
7.5g
37%
)
Cholesterol
54.3mg
18%
Sodium
130.2mg
5%
Total Carbohydrate
13.6g
4%
(
Dietary Fiber
0.8g
3%
,
Sugars
10.8g
)
Protein
2.7g
Daily Value*:
Vitamin C
15.40%
15%
Calcium
5.80%
6%
Iron
5.20%
5%
*Percent Daily Values are based on a 2,000 calorie diet.
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