1. In food processor, pulse graham crackers until small crumbs remain. In medium bowl, combine graham cracker crumbs and butter; press into bottom of 4 (9-ounce) stemless wine glasses.
2. In medium bowl, with mixer on low speed, beat cheese, sugar, orange juice and orange zest 2 minutes or until light and fluffy; fold in ½ cup whipped topping. Makes about 1¼ cups
3. Divide cheese mixture into glasses; cover and refrigerate 1 hour.
4. Serve cheesecakes topped with remaining 1/3 cup whipped topping and orange zest, if desired.
- 16 g Total fat
- 10 g Saturated fat
- 39 mg Cholesterol
- 191 mg Sodium
- 23 g Carbohydrates
- 1 g Fiber
- 14 g Sugars
- 12 g Added sugars
- 4 g Protein
Shop Ingredients
Nutritional Information
- 16 g Total fat
- 10 g Saturated fat
- 39 mg Cholesterol
- 191 mg Sodium
- 23 g Carbohydrates
- 1 g Fiber
- 14 g Sugars
- 12 g Added sugars
- 4 g Protein
Directions
1. In food processor, pulse graham crackers until small crumbs remain. In medium bowl, combine graham cracker crumbs and butter; press into bottom of 4 (9-ounce) stemless wine glasses.
2. In medium bowl, with mixer on low speed, beat cheese, sugar, orange juice and orange zest 2 minutes or until light and fluffy; fold in ½ cup whipped topping. Makes about 1¼ cups
3. Divide cheese mixture into glasses; cover and refrigerate 1 hour.
4. Serve cheesecakes topped with remaining 1/3 cup whipped topping and orange zest, if desired.