All Recipes

Orange Blossom Cheesecake Minis

Prep

15-30 mins

Total

3 HRS 30 MIN

Servings

12 Servings

Experience luscious Orange Blossom Cheesecake Minis. These delicate treats boast a spiced cookie crust and a flourishing carrot cheesecake layer with ...

Ingredients

  • 12

    European-style cookies for coffee (speculoos cookies), finely crushed (about 1 cup)

  • 1

    tbsp

    butter, melted

  • 2

    pkg

    (8 oz. each) PHILADELPHIA Cream Cheese, softened

  • 1/2

    cup

    plus 1 Tbsp. sugar, divided

  • 2

    eggs

  • 1/4

    cup

    finely grated carrots

  • 2

    tbsp

    orange marmalade

  • 2

    tsp

    water

  • 1/2

    cup

    heavy whipping cream

  • 3

    tangerines, segmented, cut in half

Instructions

  1. Step 1

    Heat oven to 325°F.

  2. Step 2

    Combine cookie crumbs and butter; press onto bottoms of 12 paper-lined muffin pan cups, adding about 1 Tbsp. crumb mixture to each cup.

  3. Step 3

    Beat cream cheese and 1/2 cup sugar in medium bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Remove 1-1/2 cups batter; reserve for later use. Stir carrots into remaining batter.

  4. Step 4

    Spoon reserved plain batter over crusts, top with carrot batter.

  5. Step 5

    Bake 18 to 20 min. or until centers of cheesecakes are almost set. Cool completely.

  6. Step 6

    Refrigerate 2 hrs.

  7. Step 7

    Mix orange marmalade and water in microwaveable bowl just before serving cheesecakes. Microwave on HIGH 15 sec. or just until warmed; stir. Spread over cheesecakes.

  8. Step 8

    Beat whipping cream and remaining sugar in small bowl with mixer on high speed until soft peaks form; spoon over cheesecakes. Arrange tangerine segments on top of cheesecakes to resemble flowers as shown in photo.

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