Mini Orange Cheesecakes

Ricotta and cream cheese combine for an extra decadent filling in these citrusy bites.

Ingredients

1 (12 oz.) pkg. gingersnaps
6 Tbs. butter, melted
1 (¼ oz.) pkg. unflavored gelatin
½ cup orange juice
1 (15 oz.) pkg. ricotta cheese
1 (8 oz.) pkg. cream cheese
¾ cup sugar
1 tsp. grated orange zest
¾ cup red currant jelly
Whipped cream, fruit and orange curls (optional)

Instructions

1. Coat 12 mini cheesecake molds with cooking spray. In food processor, pulse cookies until finely ground. Add butter; pulse until mixed. Press mixture into bottoms of molds.
2. In microwave-safe bowl, sprinkle gelatin over juice; let stand until juice is absorbed, 5 min.; microwave until melted. In food processor, pulse ricotta, cream cheese, sugar, zest and gelatin until smooth. Divide among molds. Chill until set, 30 min. In microwave-safe bowl, microwave jelly in 15-sec. intervals until slightly melted; divide among cheesecakes. Chill until firm. Garnish as desired.