MINI NO-BAKE ORANGE CHEESECAKES

Directions

For Orange Curd: 

1. In a small bowl, mix cornstarch and water until a smooth paste forms. 

2. Add cornstarch mixture, butter, sugar, orange juice, orange zest, condensed milk, a splash of Vainilla Molina and food coloring (if using) to a medium saucepan. 

3. Cook over low-medium heat, whisking constantly. 

4. After about 5-8 minutes, mixture should thicken into a curd.  

5. Transfer curd to a heatproof bowl or jar and allow it to cool completely. 

6. Refrigerate or leave at room temp until cooled. Stir well before using. If curd becomes too thick, whisk in a little orange juice to loosen it. 

For Orange Cheesecake: 

1. Lightly grease an 8-cavity silicone mold or push-up cookie cup tin with a little oil. 

2. Process graham crackers into fine crumbs. Add melted butter and mix until evenly combined. 

3. Press about 1 1/2 tbsp of crumb mixture into each cavity, compacting firmly with a spoon or your fingers. 

4. Refrigerate while preparing filling. 

5. In a mixing bowl, beat cream cheese until smooth. 

6. In a separate bowl, whip whipping cream with powdered sugar until soft peaks form. 

7. Fold whipped cream into cream cheese, then add orange curd and a splash of Vainilla Molina and mix until smooth. Combine gelatin powder and water in a heatproof bowl. Let stand for 5 minutes to bloom, then microwave for about 30 seconds until fully dissolved. 

8. Gradually pour melted gelatin into cheesecake mixture, stirring continuously until fully incorporated. 

9. Divide mixture evenly into molds. 

10. Tap molds gently on counter to release any trapped air bubbles. Optional: Swirl a little extra orange curd on top of each cheesecake. 

11. Refrigerate overnight, or for at least 2-3 hours, until set.  

Unmolding: 

1. Once set, place mold in freezer for 2 hours to firm up cheesecakes, then remove from molds. 

2. Spread desiccated coconut onto a plate and gently roll sides of each cheesecake in coconut until coated. 

Tip: Coat cheesecakes while they are still cold and firm to prevent them from losing their shape. 

For Decoration: 

1. Whip heavy cream, orange curd, a splash of Vainilla Molina and food coloring (if using) until medium-stiff peaks form. 

2. Transfer to a piping bag and pipe a swirl on top of each cheesecake. 

3. Fill center of swirl with orange curd. 

4. Finish with a sprinkle of desiccated coconut and a fresh orange slice. 

5. Serve chilled and enjoy.