Girl Scout Cookie Edition of Mini Citrus Cheesecakes

These are a Girl Scout Cookie version of my Mini Citrus Cheesecakes, using Savannah Smiles for the crusts. With those wonderful cookies making their way back into our kitchens, I hope these give you another reason to buy some for yourself. I have a special place in my heart for Girl Scout Cookies because how they try to give back to our US military personnel. These give me just one more reason to buy more cookies, and I hope they give you that reason as well.

 

Girl Scout Cookie Edition of Mini Citrus Cheesecakes
Prep Time
20 mins
Cook Time
35 mins
Refrigeration
6 hrs
Total Time
55 mins
 
These are a Girl Scout Cookie version of my Mini Citrus Cheesecakes, using Savannah Smiles for the crusts. With those wonderful cookies making their way back into our kitchens, I hope these give you another reason to buy some for yourself. I have a special place in my heart for Girl Scout Cookies because how they try to give back to our US military personnel. These give me just one more reason to buy more cookies, and I hope they give you that reason as well.
Course: Dessert
Servings: 12 servings per batch
Ingredients
  • 1 box of Savannah Smile Girl Scout Cookies crushed
  • 1/2 cup finely chopped walnuts or pecans
  • 1/8 tsp. salt
  • 6 Tbsp butter melted
Batter:
  • 24 ounces cream cheese softened
  • 1 cup granulated sugar
  • 3 whole large eggs
  • 1 tsp pure vanilla extract
  • 1 large orange zest only
  • 1 large lemon zest and juice (about 1/4 cup)
  • 1/4 cup heavy cream
  • 3/4 cup all-purpose flour
Instructions
  1. Preheat oven to 350F. Prepare six-4inch spring form pans by place a round of parchment paper in bottom. Combine crust ingredients in a bowl, then press mixture firmly into spring form pan. Place in oven for 10 minutes, or until you smell crust toasting and crust starts browning.
  2. Zest orange and lemon finely, with fine grater or microplaner. Juice the lemon and set aside (and/or use orange juice). Combine cream cheese, orange zest, lemon zest and sugar in stand mixer until smooth, scraping bowl as needed. Mix in flour, until combined. Add salt, heavy cream, and lemon juice. Mix until smooth. Add eggs, mix until just combined.
  3. Pour batter into prepared evenly between the spring form pans containing crusts. Cook about 35-40 minutes at 350F or until edges are set and center is just barely set. Once cool enough to handle, run knife between cheesecakes and edge of the spring form. Allow to cool to room temperature before releasing edge of spring form pans, leaving cheesecakes on pan base. Wrap each cheesecake with plastic wrap and refrigerate overnight (or at least 6 hours). After this, if you want to transfer the cheesecakes to another plate, the parchment paper will help you move it easier.
  4. Serve as is, or topped with homemade whipped cream and additional lemon or orange zest (if desired).
Recipe Notes

Special Equipment: Stand mixer or hand mixer (optional, but way easier), fine grater or micro-planer, six of 4-inch mini spring form pans.



 

 

Interested in other cheesecake recipes or tips? Visit my KFO Cheesecake Tips and Recipe List

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