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Cheesecake desserts

Quick and Easy Blood Orange Mini Cheesecakes

Janice Pattie
Buttery biscuit crumb base covered with a sweet creamy cheesecake and topped with sweet and tangy blood oranges
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Prep Time 1 hr 10 mins
Cook Time 5 mins
Total Time 1 hr 15 mins
Course Dessert
Cuisine British
Servings 6
Calories 264 kcal


  • 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!


Calories: 264kcalCarbohydrates: 35gProtein: 9gFat: 10gSaturated Fat: 5gCholesterol: 25mgSodium: 187mgPotassium: 178mgFiber: 1gSugar: 25gVitamin A: 310IUVitamin C: 13.9mgCalcium: 100mgIron: 0.8mg
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