Mini Orange, Vanilla, Lillet Cheesecakes


For:  24 portions
  • 200g cookies or biscuits (Oreo crumbs pictured)
  • 80g butter, melted
  • 3 packages (250g each) cream cheese, room temperature
  • 175g sugar
  • 2 tbsp Lillet
  • 1 tbsp vanilla
  • 3 eggs
  • zest of one orange



Recipe Author


  1. Preheat oven 300ºF.
  2. Line two muffin tins with cupcake papers.
  3. In a food processor, pulse cookies until fine crumbs – pulse while adding melted butter until wet and clumpy – measure one tablespoon cookie crumbs into each cupcake paper – press into liners with fingers – refrigerate.
  4. Beat cream cheese and sugar in a stand mixer on medium speed until fluffy, about 6 minutes – scrape down sides of bowl – add Lillet and vanilla – mix well – scrape down sides of bowl – add one egg – mix well – repeat until all three eggs are mixed in – fold in orange zest by hand.
  5. Fill cupcake liners 3/4 full with cream cheese mixture – bake 20 minutes until set – cool 10 minutes in tin then remove to cool on a rack – once cool, refrigerate.