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 a touch of orange marmalade that will leave your taste buds wanting more! Topped with fluffy whipped cream and aromatic tangerine segments that resemble delicate flowers, these mini orange cheesecakes are picturesque!
Ingredients
12
European-style cookies for coffee (speculoos cookies), finely crushed (about 1 cup)
1
tbsp
butter, melted
2
pkg
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
Philadelphia
Original Cream Cheese Spread
Instructions
Step 1
Heat oven to 325°F.
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.
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.
Step 4
Spoon reserved plain batter over crusts, top with carrot batter.
Step 5
Bake 18 to 20 min. or until centers of cheesecakes are almost set. Cool completely.
Step 6
Refrigerate 2 hrs.
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.
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.
