These little cheesecakes bring sunny flavor to any day. They’re creamy, citrusy, and sized just right for parties, lunchboxes, or a late-night treat. No water bath, no fuss—just a simple crumb crust and a smooth cheesecake filling topped with juicy mandarin segments.

If you love a classic cheesecake but want something lighter and more fun, these cups are the sweet spot. They look impressive and taste even better.

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What Makes This Special

Close-up cooking process: Warm mini cheesecake cups just out of the oven in a 12-cup muffin pan with

Mandarin oranges add a gentle, bright sweetness that balances the rich cream cheese. The single-serve cups bake faster and cool quicker, so you can enjoy them sooner.

They’re also easy to serve—no slicing or cracked tops to worry about. Plus, you can make them ahead, which makes hosting less stressful.

Shopping List

Cream cheese (16 oz, softened)
Granulated sugar (1/2 cup)
Sour cream (1/2 cup)
Large eggs (2)
Vanilla extract (1 teaspoon)
Fresh lemon zest (1 teaspoon) and lemon juice (1 tablespoon)
Mandarin oranges (2 cups segments; canned in juice, well-drained, or fresh if in season)
Graham cracker crumbs (1 1/2 cups)
Unsalted butter (5 tablespoons, melted)
Light brown sugar (2 tablespoons)
Pinch of salt
Optional garnish: whipped cream, extra zest, mint
Tools: 12-cup muffin pan, paper liners, mixing bowls, hand mixer or stand mixer

Instructions

Final dish top view: Overhead shot of Mandarin Orange Cheesecake Cups on a matte white platter, each

Prep the pan: Line a 12-cup muffin tin with paper liners. Heat oven to 325°F (165°C).
Make the crust: Stir graham crumbs, brown sugar, salt, and melted butter until the mixture looks like damp sand.
Portion and press: Divide crust among liners (about 1 heaping tablespoon each).
Press firmly with the bottom of a small glass or spoon.
Par-bake: Bake crusts for 6–7 minutes. Cool while you mix the filling.
Beat the cream cheese: In a bowl, beat softened cream cheese on medium until smooth and fluffy, about 1–2 minutes. Scrape the bowl.
Add sugar: Beat in granulated sugar until silky, 1 minute more.
Mix in the rest: Add sour cream, vanilla, lemon zest, and lemon juice.
Blend on low until combined.
Add eggs: Beat in eggs one at a time on low speed just until incorporated. Do not overmix.
Fill cups: Spoon batter evenly over crusts, almost to the top.
Bake: Bake 15–18 minutes, until edges are set and centers still jiggle slightly. They’ll finish setting as they cool.
Cool and chill: Cool in the pan 20 minutes, then transfer to a rack. Chill at least 2 hours, preferably overnight.
Top and serve: Gently pat mandarin segments dry, then arrange on each cheesecake.
Add a small dollop of whipped cream if you like.

Keeping It Fresh

Store the baked cheesecake cups covered in the fridge for up to 5 days. Add the mandarins just before serving to keep the tops from getting watery. For longer storage, freeze the plain cheesecakes (no fruit) tightly wrapped for up to 2 months.

Thaw in the fridge overnight, then top with oranges.

Why This is Good for You

These cups offer built-in portion control, so it’s easier to enjoy dessert without going overboard. Mandarin oranges bring vitamin C and a refreshing flavor that lets you use slightly less sugar overall. Using sour cream adds tang and a lighter feel without heavy richness.

And baking in cups helps reduce cracks, so you’re not tempted to overbake.

What Not to Do

Don’t overmix the batter after adding eggs—too much air can cause sinking.
Don’t skip chilling. The texture sets and improves in the fridge.
Don’t add wet fruit to the top—always pat mandarins dry first.
Don’t overbake. Slight jiggle is good; firm and dry means they’ll crack and turn grainy.
Don’t use salted butter for the crust unless you reduce the added salt.

Alternatives

Crust swap: Use vanilla wafer crumbs, digestive biscuits, or gluten-free grahams.
Dairy tweaks: Greek yogurt can replace sour cream. For a lighter option, use Neufchâtel (1/3 less fat) cream cheese.
Citrus twist: Try clementines, tangerines, or a mix of orange and lime zest.
Topping ideas: A thin swipe of orange marmalade, a sprinkle of toasted coconut, or chocolate shavings.
No-bake route: Use the same crust (no par-bake), and a filling of cream cheese, powdered sugar, vanilla, and whipped cream; chill until set, then top with mandarins.

FAQ

Can I use canned mandarin oranges?

Yes. Choose mandarins packed in juice, not syrup, and drain them very well.

Pat dry with paper towels before topping.

How do I know when the cheesecakes are done?

The edges will look set, but the centers should still wobble slightly when you nudge the pan. They’ll firm up as they cool and chill.

Can I make these a day ahead?

Absolutely. They taste even better the next day.

Keep them covered in the fridge and add the fruit just before serving.

What if I don’t have a muffin pan?

Use a mini cheesecake pan or ramekins. Baking time may vary—start checking a few minutes earlier for smaller cups and a bit later for larger ones.

Can I reduce the sugar?

Yes. You can drop the filling sugar to 1/3 cup without a big change in texture, especially with the sweetness from the mandarins.

Wrapping Up

Mandarin Orange Cheesecake Cups are bright, creamy, and party-ready.

They’re simple to make, easy to store, and always a hit. Keep a batch chilling in the fridge, and you’ve got a cheerful dessert ready whenever the craving hits. One bite, and you’ll see why these little cups steal the show.