• Prep Time: 15 minutes

Number of servings

Crust ingredients

  • 10 sheets graham crackers
  • 1 Sunkist® Navel orange, zested
  • 1 Sunkist® Cara Cara orange, zested
  • 2 Sunkist® lemons, zested
  • .5 cup butter melted

Filling & Garnish ingredients

  • 1 block cream cheese, softened
  • .5 cup sweetened condensed milk
  • .25 cup freshly squeezed Sunkist® Navel orange juice
  • .25 cup freshly squeezed Sunkist® Cara Cara orange juice
  • 2 tablespoons freshly squeezed Sunkist® lemon juice
  • 1 Sunkist® Navel orange, chopped into bite-size pieces
  • 1 Sunkist® Cara Cara orange, chopped into bite-size pieces
  • 1 Sunkist® lemon, chopped into bite-size pieces



  1. Line a mini cupcake tray with papers.
  2. Make fine crumbs by sealing the graham crackers in a plastic bag and crushing them with a rolling pin.
  3. Stir together the crumbs, all of the zests, and butter.
  4. Press 1 tablespoon of the crumb mixture into each mini cupcake paper.
  5. Put the pan in the refrigerator to set while you prepare the filling

Filling & Garnish


  1. Use a mixer to beat the softened cream cheese until it's smooth.
  2. Mix in the sweetened condensed milk and citrus juices until well combined.
  3. Fill the prepared crusts with equal amounts of cheesecake filling.
  4. To garnish your bites, cut off the ends of the citrus to create a stable cutting surface, then use a sharp paring knife to remove the peel and white pith, cutting from top to bottom along the curve of the fruit. Once all peel is removed, cut into pieces and place on top of your bites.
  5. Eat immediately or place in refrigerator overnight for filling to become firm.