Mini Chocolate-Orange Cheesecakes
Author: Marla Hingley
Prep time: 20 mins
Cook time: 25 mins
Total time: 45 mins
Chocolate and orange are a fantastic flavor combination - then when combined with cheesecake...unbelievable!
  • ⅔ cup finely crushed GF chocolate wafers
  • ¼ cup butter or margarine, melted
  • ½ cup cream cheese
  • ¼ cup sugar
  • ½ orange, zested
  • ¼ tsp orange extract
  • 1 egg
  • 2 Tbsp sugar
  • ½ orange, zested
  • 1 cup whipped cream + 1 Tbsp Grand Marnier, optional
  • Grated chocolate, optional
  1. Blend together the crushed cookies and melted butter, place a heaping teaspoon of mixture into each well of a grease a mini muffin pan. Press down firmly to pack (a wood tart forming tool works great for this).
  2. Using a mixer or food processor, blend together until smooth the cream cheese, sugar, orange zest, extract, and the egg.
  3. Use a tablespoon and fill the muffin pan up with the cream cheese mixture so its about ¾ full. They won’t rise much when baking, so you shouldn’t need to worry about it rising up and spilling.
  4. Bake at 350°F for 20-25 minutes, or until the edges just start to turn golden.
  5. Allow to cool for 30 minutes, then refrigerate for 15 minutes (this will help the cheesecake pull away from the edges).
  6. If necessary run a knife around the edges, then pop out each mini cheesecake. Refrigerate until ready to serve.
  7. For garnish, combine sugar and orange zest. To serve, top each cheesecake a dollop of whipped cream, about ¼ tsp of the sugar mixture, and some shaved chocolate.
Recipe by Gluten Free Club at