Made with rich, airy cheesecake, a classic crust, and topped with a sweet orange glaze, these mini orange ricotta cheesecakes are bite-sized dessert perfection.
Graham Cracker Crust ‣ 1 cup graham cracker crumbs ‣ 1 1/2 teaspoons granulated sugar ‣ 4 tablespoons salted butter, melted Orange Cheesecake ‣ 4 ounces cream cheese, softened ‣ 4 ounces ricotta, excess moisture drained ‣ 1/3 cup granulated sugar ‣ 2 egg, yolks and whites separated ‣ 1/2 teaspoon vanilla extract ‣ 1 teaspoon orange juice ‣ 1/8 teaspoon salt Orange Marmalade Glaze ‣ 1/2 cup orange marmalade ‣ 2 tablespoons water ‣ 1 teaspoon granulated sugar, for garnish, optional ‣ orange slices, for garnish, optional
Prepare the graham cracker crust by mixing together graham cracker crumbles, sugar, and melted butter.
Line a muffin tin with cupcake liners, then add a tablespoon of the crust mixture into each cavity. Press the mixture down into a firm, even layer. Once done, send it off to bake!
While crusts bake and cool, prepare the cheesecake batter. Using a stand mixer (or hand mixer + large bowl), whip together the cream cheese, ricotta, sugar, egg yolks, vanilla, orange juice, and salt until smooth.
In another bowl, whip the egg whites together until stiff peaks form.
Use a spatula to slowly fold in the whipped egg whites with the cheesecake batter until fully incorporated.
Top off each cavity in the muffin tin with the cheesecake mixture, filling them almost all the way full. Once done, bake again!
While cheesecakes bake and cool, prepare the orange glaze. Add marmalade and water to a small saucepan, then cook and whisk until ingredients are incorporated and bubbly. Remove the saucepan from heat and allow the mixture to cool a bit.
Spoon the marmalade glaze on top of each of the mini cheesecakes, leaving a small edge around the sides.
If desired, garnish with orange slices or sprinkle more granulated sugar on top of the glaze (both optional).