Quick and Easy Blood Orange Mini Cheesecakes are a brilliant dessert made with very little effort. There’s a buttery crisp biscuit base, light and creamy cheesecake and blood orange topping, all contained in a little glass ramekin.
Have you heard of blood oranges?
The blood orange is a variety of orange with crimson coloured flesh. Apparently the dark coloured flesh develops with low night time temperatures and is high in antioxidant pigments. The flesh and juice is sweet and delicious. However, they are only available in the early months of the year, so if you want to make the Quick and Easy Blood Orange Mini Cheesecakes, you can substitute plain old ‘orange’ oranges.
I was was very impressed by the Deiss Zester and Cheese Grater, it’s super sharp and makes short work of grating orange and lemon zest, garlic and hard cheese.
- 8 digestive biscuits
- 60 g butter
- 450 g Skyr or thick Greek yogurt
- 50 g honey
- 1 orange grated zest
- 2 blood oranges segmented
- 50 g sugar
- 6 small ramekins
- Place the biscuits in a plastic bag and crush with a rolling pin
- Melt the butter and mix with the crushed biscuits
- Divide the biscuit mixture between the ramekins and press down with a teaspoon
- Mix the skyr or Greek yogurt with the honey and orange zest
- Divide the mixture between the ramekins, then chill in the refrigerator for at least an hour.
- Meanwhile peel the blood oranges and cut out the segments and place in a bowl, catch any juice from the oranges and place in a small saucepan, add the sugar and heat gently until melted.
- Bring the sugar syrup to a boil and boil for 4 minutes until syrupy, take off the heat add the orange segments, set aside to cool.
- To serve, remove the ramekins from the fridge and add 2-3 orange segments and a teaspoon of juice on top of the cheesecake.
If you can't get blood oranges, use other sweet oranges, all that will be missing is the glowing red colour!
Here are some great Blood Orange recipes from top UK bloggers:
Kale and Blood Orange Cake – Veggie Desserts
Blood Orange Salad with Avocado, Radish and Dill – Family Friends Food
Pan Fried Hake with Sauce Maltaise & Purple Sprouting Broccoli – Natural Kitchen Adventures
Blood Orange Squash – Tin & Thyme
This looks lush, Janice. I LOVE blood oranges, even popping some in the freezer for a little bit to make a one-ingredient sorbet. This looks almost as easy, and nice mix of sweet and tangy. Yummed, PInned and Flipped 🙂
Thanks Kellie, they are little miracles 🙂
Wow Janice. The colour of those oranges is amazing. The only ones I’ve managed to get hold of this year have been a rather disappointing shade of mostly orange. Your cheesecakes are a great idea, such an easy and delicious dessert. That grater makes short work of zesting.
We seem to have had really good blood oranges this year, so I’ve been making the most of them.
I love the look of these Janice, the colour fromthe blood oranges is so vivid. Your grater looks excellent too. A perfect dessert for the weekend!
Thanks Lucy, I love the deep colour you get with blood oranges.
I’ve been totally obsessed with blood orange this year, so these look just perfect!
Thanks Ceri, me too!
WOW your oranges were REALLY bloody 😛 I mean red! They look fantastic. I love cheesecake and it can only be made better by delicious seasonal citrus!
Thanks Emma, I’ve been buying blood oranges every week this month, just love them!
I only had blood oranges once and they were tart – need to try again.
Oh no, I guess it’s like all oranges, some are delicious and others not so good.
I love blood orange, haven’t had one for ages and your cheesecake makes me want to reach through the screen and snatch one little pot for myself 🙂
Aw thanks, we certainly enjoyed them
Looks devine! I love blood oranges – so sweet and juicy! I do struggle to find them though.
Thanks Danielle. I got my blood oranges at Tesco, they call them ‘red’, some other supermarkets call them ‘blush’ so you may find them if you look for these alternative names!