No Bake Mini Orange Cheesecakes with Cranberry Topping



Makes 30 mini cheesecakes

16 ounces of cream cheese, softened

14 ounce can of sweetened condensed milk

⅓ cup fresh orange juice

Zest of one orange

2 packages of Mini fillo shells (in the freezer section of the grocery store)

Cranberry sauce  

NOTE: Homemade cranberry sauce recipe below


Add softened cream cheese, condensed milk, orange juice and orange zest to a mixing bowl.  Using a hand mixer, beat on high until smooth.  This will take 3-4 minutes.


Using a spoon or piping bag, fill each shell with the mixture. 


Top with a dollop of cranberry sauce.  Refrigerate for 1 hour and serve chilled.






NOTE:

Cranberry Sauce Recipe

1 1/2 lbs. fresh cranberries.  

1 Cup of water

1 Cup sugar

The zest from 1 orange

The juice of 1 orange

Rinse cranberries and discard any damaged ones.  

Zest the orange with a micro plane or small side of a cheese grater.  Grate just the orange part, not the white pith.  Juice the orange.  

Put rinsed cranberries, water, sugar, orange juice and zest into a sauce pan.  Cook uncovered on medium high heat for 5-7 minutes.  Some of the cranberries will pop and some will stay whole.  This will make for a great texture.  Stir frequently.  

Let it cool completely.  Cover with plastic wrap and put into the refrigerator for at least 3-4 hours before using.



Comments

Popular posts from this blog

Roasted Brussels Sprouts with Pomegranate, Pine nuts and Goat Cheese

Layered 4th of July Dip

Lime Tilapia with Avocado and Citrus Salsa