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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

Ingredients
 
 

  • 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

Instructions
 

  • 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.

Notes

If you can't get blood oranges, use other sweet oranges, all that will be missing is the glowing red colour!

Nutrition

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