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Orange Grove Mini Cheesecakes

  • Prep Time: 20 minutes (6 hours 5 minutes)
  • Serving Size: 12
  • 24 NILLA Wafers, Divided
  • 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, Softened
  • 1/4 Sugar
  • Grated Peel From 1 Large Orange (about 1 Tablespoon)
  • 2 Eggs
  • 1/4 Seedless Raspberry Preserves, Heated
  • 2 squares BAKERS Premium White Baking Chocolate, Melted
  • 1/2 cup BREAKSTONE'S Or KNUDSEN Sour Cream
  • 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.

    KRAFT KITCHENS TIPS

    Size-Wise

    With their built-in portion control, these mini cheesecakes make a great treat.

    Substitute

    Prepare as directed, using grated lemon peel.

    RECIPE COURTESY OF KRAFT FOODS