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Orange Grove Mini Cheesecakes


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  • 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


Servings 12


Step 1

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.

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