Raspberry-topped mini cheesecakes are big on citrusy flavor when you add the grated zest from a large orange to the mix.
What You Need
Original recipe yields 12 servings
24 vanilla wafers, divided
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/4 cup sugar
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
Grated peel from 1 large orange (about 1 Tbsp.)
1 tsp. vanilla
2 egg s
2 oz. BAKER'S White Chocolate, melted
1/4 cup seedless raspberry preserves, heated
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Let's Make It
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.
With their built-in portion control, these mini cheesecakes make a great treat.
Prepare as directed, using grated lemon peel.
Calories From Fat
% Daily Value*
Total Fat 19g
Saturated Fat 11g
Trans Fat 0g
Total Carbohydrates 19g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
12 servings, 1 mini cheesecake each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.