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Orange-Ginger Mini Cheesecakes
Orange-Ginger Mini Cheesecakes

Orange-Ginger Mini Cheesecakes

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Cook Minutes 3 Hr 20 Min
Prep : 30 Min Cook: 2 Hr 50 Min
These Orange-Ginger Mini Cheesecakes are quick, simple and delicious. What more could you ask for from a bite-size cheesecake dessert?
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What do I need ?
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16 Servings
Original recipe yields 16 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
3/4 cup finely crushed gingersnaps
2 Tbsp. butter, melted
1-1/4 cups plus 2 Tbsp. sugar, divided
3 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened
1 Tbsp. ground ginger
1 Tbsp. zest and 1 cup juice from 2 oranges, divided
2 tsp. vanilla
3 eggs
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How do I make it ?
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Step 1
Heat oven to 325°F.
Step 2
Combine gingersnap crumbs, butter and 2 Tbsp. sugar; press evenly onto bottoms of 16 paper-lined muffin pan cups, adding about 2 tsp. crumb mixture to each cup.
Step 3
Beat cream cheese, ginger, orange zest, vanilla and 3/4 cup of the remaining sugar in large bowl with mixer until blended. Add eggs, 1 at a time, beating on low speed after each just until blended. Spoon over crusts.
Step 4
Bake 20 to 25 min. or until centres are almost set.
Step 5
Meanwhile, bring orange juice and remaining sugar to boil in saucepan, stirring frequently. Simmer on medium-low heat 8 to 10 min. or until thickened, stirring frequently. Cool completely.
Step 6
Cool cheesecakes 10 min. Remove from pans to wire racks; cool completely.
Step 7
Refrigerate cheesecakes and orange sauce 2 hours. Remove cheesecakes from paper liners just before serving topped with the orange sauce.
Kraft Kitchen Tips!
Special Extra
Cut 3 (1/2-inch-thick) slices from an additional orange, then cut each slice into 6 wedges. Use to garnish the cheesecakes just before serving.
Substitute 4 tsp. minced gingerroot for the ground ginger.
Size Wise
With their built-in portion control, these mini cheesecakes are perfect as an occasional treat.
Food Facts
You will need to crush about 14 gingersnaps to get the 3/4 cup crumbs needed to prepare this cookie crust.
Calories From Fat
% Daily Value
Fat 17 g
Saturated fat 11 g
55 %
Cholesterol 100 mg
Sodium 240 mg
10 %
Carbohydrate 27 g
Fibre 0 g
Sugars 24 g
Protein 5 g
Vitamin A
2 %
Vitamin C
15 %
0 %
2 %
16 servings, 1 mini cheesecake each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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