No Bake Cranberry Orange Cheesecakes

By 1For_Him

Ingredients

• For the Crust:
• 6 ounces crispy gingersnap cookies
• 1/2 teaspoon homemade pumpkin pie spice
• 3 tablespoons salted Challenge Butter, melted
• For the Cheesecake:
• 2 8-ounce packages Challenge Cream Cheese, room temperature
• 1 1/2 cups confectioners' sugar, sifted
• 2 teaspoons orange zest
• 2 teaspoons pure vanilla extract
• For the Topping:
• 1 cup homemade cranberry sauce (see other recipe)

Details

Adapted from mybakingaddiction.com

Preparation

Step 1

1. In a food processor or blender, combine the gingersnap cookies and pumpkin pie spice. Pulse the machine until the cookies form crumbs. In a small bowl, combine cookie crumbs and butter, mix until combined. Press crumbs onto the bottoms of individual serving dishes - about 2 heaping tablespoons per dish.

2. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer on medium speed, beat together cream cheese, confectioners' sugar and orange zest for about 3 minutes. Add in vanilla extract and beat an additional minute. Pipe or spoon cheesecake filling into individual serving dishes, directly onto the prepared crust layers.

3. Cover cheesecakes and refrigerate for at least 2 hours. Before serving, top with cranberry sauce.