A sweet, creamy delicacy, mini cheesecakes with a hint of orange and honey mustard are topped with fresh berries.
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- 2 cups cream cheese
- ¾ cup sugar
- 2 tablespoons flour
- 3 eggs
- 1 cup creme fraiche
- 2 tablespoons Maille® Honey Dijon Mustard
- Pinch of orange zest
- 2 cups crushed vanilla cookies
- 1 stick butter, melted
- Pinch of orange zest
Instructions
- Mix cookies, orange zest and melted butter. Cover the bottom of cupcake molds with cookie mixture, packing down with back of a spoon. Refrigerate. Whisk eggs, sugar and Maille Honey Dijon mustard. Add flour, cream cheese, creme fraiche and orange zest. Mix well. Fill cupcake molds with mixture, bake at 350 degrees 35 minutes until firm. Chill 2 hours, garnish with fresh berries and serve.
Nutrition Facts
| Calories | 490 kcal |
| Carbohydrate | 37 g |
| Cholesterol | 137 mg |
| Dietary Fiber | 1 g |
| Protein | 7 g |
| Saturated Fat | 20 g |
| Sodium | 315 mg |
| Sugars | 13 g |
| Fat | 36 g |
| Unsaturated Fat | 0 g |
Reviews
I have made this recipe numerous times now with various berries and it has always been a hit. Have also varied the cookie base with graham & chocolate muffin mix in equal parts along with the butter & sugar and Wow! You can do no wrong with this recipe…Thanks so much!
yummmmm…i made these for a bake sale and they were bought out!! it is a very convenient way to serve cheese cake. for all of you not cup to oz conversion wizards, 2 cups is the same as two blocks. 🙂