Love My Philly

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Due to the many varieties of oranges and their varied seasonality, oranges can be enjoyed all year long! The same is true for these Orange Grove Mini Cheesecakes! These mini cheesecakes would be a nice treat to bring to your child’s class for an in-class birthday party or celebration. Topped with a white chocolate drizzled NILLA Wafer, these cheesecakes present themselves really well!

Prep Time: 20 min
Total Time: 6 hr 5 min
Makes: 12 servings
Nutritional Information
 
 
 
 
 
 
 
 
 
 
 
 
Ingredients

24 NILLA 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 eggs
2 squares BAKER’S White 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.