Mandarin Cheesecake Minis

These perfectly portioned cheesecakes have a decadent kick, the zest of mandarin (clementine) orange, and a final drizzle of dark chocolate. This recipe is also made "New York-style" (without the crust) which saves on extra carbs and calories.

Prep Time
10 mins

Cook Time
15 mins

Makes & Serves
6

INGREDIENTS

Coconut oil spray

8 ounces reduced-fat cream cheese, softened

1 large egg, room temperature

1/4 cup sugar

2 teaspoons orange zest

1/2 teaspoon vanilla extract

3 tablespoons chopped dark chocolate or mini chips

DIRECTIONS

Preheat oven to 350°F. Line a 6-cup muffin pan with foil baking cups sprayed with coconut oil spray.

In a mixing bowl or electric mixer, whisk together cream cheese, egg, sugar, orange zest, and vanilla extract until smooth and creamy.

Pour the batter evenly among the 6 prepared baking cups and lightly tap pan on the counter to remove any air bubbles.

Bake 13–15 minutes, just until the centers of the cakes begin to puff up and edges begin to very lightly brown.

Let cool on counter for 1 hour before covering and refrigerating at least 3 hours.

Place chocolate in a small bowl and microwave in 10-second intervals, stirring in between, just until melted. Use a spoon to drizzle over the chilled cakes before serving.

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Mona’s Tips: Any orange zest can be used to flavor these cheesecakes, but mandarin oranges (or clementines) have a flavor that is closer to a tangerine that works particularly well. The smaller segments of the orange also make for a great garnish!

Ingredient Insider: Reduced-fat cream cheese, also known as Neufchatel cheese, is a simple swap that has less calories than regular cream cheese but a much better flavor and texture than fat-free.

Calories per serving: 175 ∙ Fat: 11g ∙ Net Carbs: 14g ∙ Fiber: 0.5g ∙ Sugars: 13.5g ∙ Protein: 4g