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