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Photo of Orange cream cheese cookie cups by WW

Orange cream cheese cookie cups

3
Points® value
Total Time
50 min
Prep
30 min
Cook
20 min
Serves
24
Difficulty
Easy
These adorable orange cookie cups are similar to miniature cheesecakes—with a fraction of the calories and fat! For a tarter version, substitute fresh lemon juice and lemon zest for the orange ingredients. The cookie dough is easy to make and is chock full of flavor thanks to the cream cheese, milk, and sugar, while the filling comes together quickly in the food processor. It's the perfect party-ready dessert that all your guests will fawn over (and most likely steal one for the road!).

Ingredients

Light cream cheese

8 oz, divided

Unsalted butter

2 tbsp(s), softened

1% low fat milk

3 tbsp(s)

Whole wheat pastry flour

¼ cup(s)

Table salt

⅛ tsp(s)

Confectioners' sugar

1 tsp(s)

Cooking spray

5 spray(s)

Raspberries

24 item(s)

All-purpose flour

¾ cup(s)

Turbinado sugar

1 tbsp(s)

Turbinado sugar

⅓ cup(s)

Raw egg

1 large

Unsweetened orange juice

1 tbsp(s), fresh

Orange zest

2 tsp(s)

Vanilla extract

1 tsp(s)

Instructions

  1. Preheat oven to 350°F. Coat two 12-cup miniature muffin pans with cooking spray; set aside.
  2. To make cookie dough, combine 60 ml (1⁄4 cup) cream cheese and butter in medium bowl; beat with electric mixer on medium speed until smooth. Add milk and 15 ml (1 Tbsp) granulated sugar; beat until blended. Add all‐purpose flour, pastry flour, and salt, stirring until moist clumps form. Knead dough in bowl 4 times to form ball.
  3. Divide dough into 24 pieces (about 5 ml [1 heaping tsp] each). Roll 1 piece of dough into ball and use fingers to shape into 5‐cm (2‐in) round. Press into bottom and against side of prepared muffin cup. Repeat with remaining pieces of dough.
  4. To prepare filling, combine remaining cream cheese, remaining 75 ml (1⁄3 cup) granulated sugar, egg, orange zest and juice, and vanilla in food processor; pulse until smooth.
  5. Spoon 10 ml (2 tsp) filling into each dough cup. Bake until filling is set and edges of crust are golden, 18–20 minutes. With tip of small knife or with narrow metal spatula, lift out each cookie cup and let cool completely on wire rack. Top each cup with a raspberry. Place icing sugar in small sieve and sprinkle over cookies.
  6. Per serving: 1 cookie cup

Notes

Shopping tip: Look for whole‐wheat pastry flour in larger supermarkets or in health‐food stores. Keep in an airtight container up to 3 months, or freeze it up to 6 months.

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