Nancy’s Recipes

Desserts

No-bake Mini Cheesecakes with Candied Orange and Chocolate Ganache

Featured Product: Nancy’s Cream Cheese

 

Ingredients

Graham Cracker Crust

  • 2 cups Graham Cracker Crumbs
  • ½ cup Butter, melted
  • ¼ cup Cane Sugar

Filling

  • 1 cup Heavy Whipping Cream
  • 2 Tubs Nancy’s Cream Cheese, (8 oz.)
  • 1 cup Powdered Sugar
  • 1 teaspoon Vanilla
  • ½ teaspoon Fresh Orange Juice
  • 2 teaspoons Orange Zest

Chocolate Ganache

  • 8 oz. Dark Chocolate, chopped
  • ½ cup Heavy Cream
  • ¼ cup Butter

Candied Orange Peel

  • 1 Orange
  • ½ cup Sugar

 

Directions

Make the crust and filling:

    1. Prepare a mini muffin tin with paper liners.
    2. Combine graham cracker crumbs, butter and sugar in a small mixing bowl.
    3. Spoon the mixture into the paper cups, pressing to the bottom.
    4. In a small mixing bowl, beat the heavy whipping cream until stiff peaks form.
    5. Separately, combine the cream cheese, powdered sugar, vanilla and orange juice. Beat until smooth.
    6. Gently fold the whipped cream into the cream cheese mixture. Divide the filling into the prepared crust. Chill for 1-2 hours.
    7. To make the ganache, pour the heavy cream into a saucepan over medium-low heat.
    8. Add the butter to the pan and gently whisk until melted. Bring the mixture to a low simmer.
    9. Place the chocolate in a glass bowl and pour the hot milk mixture over top. Allow it to sit and melt for 3-5 minutes before whisking until smooth.
    10. Spoon the ganache on top of the filling and chill the mini cheesecakes for another 30-60 min.
    11. To make the candied orange peel, use a paring knife to remove the peel (avoid removing the pith) from the orange in one long coil. Cut the peel horizontally into 1/8-inch strips.
    12. Place the cut peel in a small saucepan. Cover with water and bring to a simmer over medium heat. Drain and repeat with fresh water. Strain the peel and set aside.
    13. Place the sugar in the saucepan with ½ C. water. Stirring, bring the mixture to a simmer.
    14. Once the sugar is dissolved, reduce the heat to low and cook for about 5 minutes, just until the peel becomes translucent.
    15. Before serving, garnish the mini cheesecakes with candied orange peel.