Orange Cranberry Cheesecake Cups
Ingredients
The cheesecake
-
12
pieces
Nilla Wafer cookies
-
8
oz
1/3 less fat cream cheese, softened
-
5.3
oz
fat free vanilla Greek yogurt
-
6
tablespoons
sugar, divided
-
2
tablespoons
orange juice, divided
-
1
teaspoon
vanilla extract
-
1
large
egg
-
1
tablespoon
orange zest
The cranberry topping
-
1 ½
cups
fresh cranberries
-
2
tablespoons
warm water
-
1 ½
teaspoons
cornstarch
Instructions
- Preheat the oven to 375°F and prepare a muffin tin with cupcake liners and place a Nilla Wafer in each.
- Mix cream cheese, yogurt, 5 tablespoons of sugar, 1 tablespoon of orange juice, vanilla, and egg until smooth.
- Stir in orange zest and spoon the mixture into the liners over the Nilla Wafers.
- Bake for 15-16 minutes and let cool.
- In a saucepan, cook cranberries for 5 minutes, then add cornstarch mixed with warm water, remaining orange juice, and sugar.
- Allow the cranberry mixture to thicken, then remove from heat.
- Once the cheesecake cups have cooled, top with cranberry mixture and refrigerate for at least 1 hour before serving.
Nutrition Facts (estimated)
Servings
12
Calories
110
Total fat
5g
Total carbohydrates
12g
Total protein
3g
Sodium
105mg
Cholesterol
20mg
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