Creamy and full of punchy orange flavor, just like the beloved frozen summer treat, minus the artificial colors and flavors. These adorable, individually sized cheesecakes are a hit with kids and grownups alike.
1 cup graham cracker crumbs
3 tablespoons melted butter
1 tablespoon granulated sugar
1 1/2 cups heavy cream
1 cup plus 2 teaspoons confectioner’s sugar
2 (8-ounce) packages cream cheese, softened
1 teaspoon vanilla extract
3/4 cup Orange Tangerine Juicy Juice® 100% juice
Zest of 1/2 navel orange
Thin navel orange slices
In a small bowl, combine graham cracker crumbs, butter and sugar. Stir together until well-mixed. Divide evenly between 6 miniature canning jars or small juice glasses, pressing mixture into bottom of vessels. Set aside.
Combine heavy cream and 2 teaspoons confectioner’s sugar in the bowl of a stand mixer with a whisk attachment, or use a mixing bowl and handheld electric mixer. Start mixer on low speed, gradually increasing speed as cream begins to thicken. When whipped cream is light and fluffy (about 5 to 7 minutes), place in refrigerator.
Clean out bowl of stand mixer or mixing bowl, and combine cream cheese, remaining 1 cup confectioner’s sugar and vanilla extract. Again, using whisk attachment or handheld electric mixer, mix until cream cheese is very smooth and slightly fluffy, about 2 to 3 minutes, scraping down side of bowl several times to ensure that all ingredients are evenly incorporated.
Pour Orange Tangerine Juicy Juice® 100% juice into cream cheese mixture, and add orange zest. Continue mixing until well-combined. Add one-third of chilled whipped cream, mixing just until incorporated.
Spoon cream cheese mixture into serving jars, filling about 3/4 full. Dollop or pipe remaining whipped cream on top. Refrigerate until firm, at least 2 hours, or until ready to serve. Garnish with an orange slice.
Makes 6 to 12 miniature servings, depending upon size of jars
