orange cream cheese cookie cups

POINTS value | 1
Servings | 24
Preparation Time | 20 min
Cooking Time | 25 min
Level of Difficulty | Moderate

cakes | Similar to miniature cheesecakes - with a fraction of the calories and fat! For a tarter version, substitute fresh lemon juice and lemon zest for the orange ingredients


8 oz light cream cheese, divided
3 Tbsp fat-free skim milk
2 Tbsp reduced-calorie margarine
1 cup all-purpose flour
1 Tbsp sugar
1/3 cup sugar
1 large egg(s)
1 Tbsp orange juice, fresh
2 tsp orange zest
1 tsp vanilla extract


1.        Preheat oven to 350F. 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.