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Orange Grove Mini Cheesecakes

Prep time

20 min

Total time

6 hr 5 min

Servings

Makes 12 servings
1 mini cheesecake each.

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    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
Preparation
  • 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.

75980

Nutrition Information

Nutrition per serving

  • Calories

    260

  • Total fat

    19g

  • Saturated fat

    11g

  • Cholesterol

    85mg

  • Sodium

    200mg

  • Carbohydrate

    19g

  • Dietary fiber

    0g

  • Total sugars

    14g

  • Protein

    4g

  • Vitamin A

    10%DV

  • Vitamin C

    2%DV

  • Calcium

    6%DV

  • Iron

    2%DV

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