Dessert: Orange Cream Mini-Cheesecakes
Ingredients
8 piece refrigerated mini–sugar cookie dough from a 16 1 ⁄2-oz pkg (we used Nestlé Tollhouse Mini Sugar Cookies)
1 package no-bake cheesecake dessert mix (we used Jell-O)
1 1/2 c. milk
2 tbsp. grated orange zest
1 tsp. vanilla extract
Garnish: sweetened whipped cream or whipped topping, orange slices
Instructions
Heat oven to 325 °F. You'll need 8 small teacups or 8 muffin cups with paper liners.
Bake cookies as package directs. Cool on rack.
Fit a cookie into bottom of each teacup or lined muffin cup.
Beat cheesecake filling mix and milk on low speed 30 seconds. (Reserve crust mix for another use.) on medium speed 3 minutes. Stir in zest and vanilla until combined; spoon over cookies. Refrigerate at least 1 hour. Top with whipped cream and orange slices.
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Nutrition Facts
Serving Size: 8
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
