All Recipes

Orange Blossom Cheesecake Minis

Prep

15-30 mins

Total

3 HRS 30 MIN

Servings

12 Servings

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

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.

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