2

Orange Cream Cheese Cookie Cups

Total Time
45 min
Prep
20 min
Cook
25 min
Serves
24
Difficulty
Moderate
Similar to miniature cheesecakes — with a fraction of the calories and fat!
Ingredients

low fat cream cheese

8 oz, divided

fat free skim milk

3 Tbsp

reduced-calorie margarine

2 Tbsp

all-purpose flour

1 cup(s)

sugar

1 Tbsp

sugar

cup(s)

egg(s)

1 large

unsweetened orange juice

1 Tbsp, fresh

orange zest

2 tsp

vanilla extract

1 tsp

Instructions

  1. Preheat oven to 350ºF. Coat two 12-cup miniature muffin pans with cooking spray; set aside.
  2. To prepare cookie dough, in a large mixing bowl combine 2 ounces cream cheese, milk and margarine. Beat on low speed until blended.
  3. In a small bowl, combine flour and 1 tablespoon sugar. Beat flour mixture into cream cheese mixture on low speed until blended.
  4. Transfer cookie dough to a lightly floured surface and knead gently 4 times. Divide dough into 24 equal portions and press each portion into bottom and up sides of prepared muffin pans; set aside.
  5. To prepare filling, in a food processor or large bowl combine remaining 6 ounces cream cheese, 1/3 cup sugar, egg, orange juice, zest and vanilla. Blend until smooth.
  6. Spoon 2 teaspoons filling into prepared cookie cups. Bake until filling is set and edges are golden, 20 to 25 minutes. Cool on wire racks. Yields one cookie cup per serving.
Notes
For a tarter version, substitute fresh lemon juice and lemon zest for the orange ingredients.

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