Mini cheesecakes with a touch of orange and honey mustard are a sweet, creamy treat topped with fresh berries.
Original recipe makes 12 servings
Ingredients
Cake:
2 cups cream cheese
3/4 cup sugar
2 tablespoons flour
3 eggs
1 cup creme fraiche
2 tablespoons Maille® Honey Dijon Mustard
Pinch of orange zest
Crust:
2 cups crushed vanilla cookies
1 stick butter, melted
Pinch of orange zest
Directions
- 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
Calories: 484 kcal
Carbohydrates: 36.6 g
Cholesterol: 143 mg
Fat: 35.7 g
Fiber: 0.6 g
Protein: 6.7 g
Sodium: 285 mg