Delicate mini cheesecakes, subtly infused with the warmth of orange and the piquant sweetness of honey mustard, offer a creamy, melt-in-your-mouth experience. Crowned with a vibrant array of fresh berries, these delightful morsels are a perfect balance of tangy, sweet, and rich flavors.

Follow The Directions

01

Step

5 mins

Prepare the Crust: In a medium bowl, combine the crushed vanilla cookies, and melted butter. Mix well until the crumbs are evenly moistened. (5 minutes)

02

Step

15 mins

Press into Molds: Line a 12-cup cupcake or muffin tin with paper liners. Divide the cookie mixture evenly among the liners, pressing firmly into the bottom of each to create a compact crust. (10 minutes)

03

Step

3 mins

Chill the Crust: Place the muffin tin in the refrigerator to chill while you prepare the filling. (15 minutes)

04

Step

5 mins

Prepare the Filling: In a large bowl, whisk together the eggs, sugar, and honey Dijon mustard until smooth and well combined. (5 minutes)

05

Step

35 mins

Combine Ingredients: Add the flour, softened cream cheese, crème fraîche, and orange zest to the egg mixture. Mix on low speed until the batter is smooth, creamy, and free of lumps. Be careful not to overmix. (5 minutes)

06

Step

2 hrs

Fill the Molds: Remove the muffin tin from the refrigerator. Pour the cheesecake filling evenly into each liner, filling them almost to the top. (5 minutes)

07

Step

5 mins

Bake: Preheat the oven to 350°F (175°C). Bake for 30-35 minutes, or until the edges of the cheesecakes are set but the centers still have a slight jiggle. (35 minutes)

08

Step

Cool and Chill: Remove the cheesecakes from the oven and let them cool completely in the muffin tin at room temperature. Once cooled, transfer the tin to the refrigerator and chill for at least 2 hours, or preferably overnight. (120 minutes)

09

Step

Garnish and Serve: Before serving, gently remove the mini cheesecakes from the muffin liners. Garnish with fresh berries and a delicate dusting of powdered sugar, if desired. (5 minutes)

For an extra layer of flavor, consider adding a tablespoon of orange liqueur to the cheesecake filling.
Ensure the cream cheese is fully softened before mixing to prevent lumps in the batter.
To prevent the crust from becoming soggy, you can lightly brush it with melted white chocolate before adding the filling.
For a perfectly smooth cheesecake, bake the cheesecakes in a water bath. Wrap the bottom of the muffin tin in foil and place it in a larger baking pan. Add hot water to the larger pan until it reaches halfway up the sides of the muffin tin. This will help to bake the cheesecakes more evenly and prevent cracking.
These mini cheesecakes can be stored in an airtight container in the refrigerator for up to 3 days.