Orange Grove Mini Cheesecakes

8  Ratings
  • 20 min prep
  • 6 hr 5 min total
  • Makes 12 servings, 1 mini cheesecake each.


Orange Grove Mini Cheesecakes Recipe

Ingredients

  • 24 NILLA Wafers, divided
  • 2 pkg. (8 oz. each) brick cream cheese, softened
  • 1/4 cup sugar
  • 1/2 cup sour cream
  •  Grated peel from 1 large orange (about 1 Tbsp.)
  • 1 tsp. vanilla
  • 2 eggs
  • 2 oz. white baking chocolate, melted
  • 1/4 cup seedless raspberry preserves, heated

Instructions

  • Preheat  oven to 325°F. Place 1 wafer in each of 12 paper-lined medium muffin cups. Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add sour cream, orange peel and vanilla; mix well. Add eggs, 1 at a time, beating on low speed after each addition just until blended. Spoon evenly into prepared muffin cups.
  • Bake  20 to 25 min. or until centers are almost set. Cool. Refrigerate 4 hours or overnight. Meanwhile, drizzle chocolate evenly over remaining 12 wafers. Let stand at room temperature until chocolate is firm.
  • Top  each cheesecake with 1 tsp. preserves and 1 decorated wafer just before serving. Store leftover cheesecakes in refrigerator.

Recipe Tips

SubstitutePrepare as directed, using grated lemon peel.

Size-WiseWith their built-in portion control, these mini cheesecakes make a great treat.

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Nutrition Information

Makes 12 servings, 1 mini cheesecake each.

Nutrition per serving:

    • Calories 260 
    • Total fat 19 g
    • Saturated fat 11 g
    • Cholesterol 85 mg
    • Sodium 200 mg
    • Carbohydrate 19 g
    • Dietary fiber 0 g
    • Total sugars 14 g
    •     Includes added sugars n/a
    • Protein 4 g
    • Vitamin A 10 %DV
    • Vitamin C 2 %DV
    • Vitamin D n/a
    • Calcium 6 %DV
    • Iron 2 %DV
    • Potassium n/a
    • n/a indicates that data is not available

This recipe features:

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