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.



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