They are simple to make and wonderful to eat. Let your imagination run wild and experiment with whatever flavor you like. For now, here's the refreshing Orange & Pistachio Mini CheeseCake!

Ingredients
Makes 4 to 6 mini cheesecakes, depending on size

4-6 ready-made graham-cracker pie shells
1 packet(4 oz) Philadelphia cream cheese
4 tbsp cool whip (or use heavy cream, whipped a lot)
1 cup powdered sugar
1 tsp gelatin
4 tbsp water
6 tbsp orange juice (adjust according to taste)
1 tsp grated orange zest
chopped unsalted pistachios - for garnish

Method
Warm the 4 tbsp water till its almost boiling, then sprinkle the gelating and stir well. Set it aside and allow to bloom for 3-4 mins.

Meanwhile, whip the cream cheese, cool whip, orange juice and sugar in the blender. Whip it all together to form a smooth topping, or whip with a hand-mixer till smooth and creamy. Check for taste; adjust orange flavor and sugar to suit your taste.

Now add the bloomed gelatin to the cream mixture and again mix everything together.

Fill the pie-shells with the cream-cheese mixture and gently tap around to spread evenly.

Allow to refrigerate and chill for at least 1 hour so the gelatin sets the mixture. Insert a toothpick to see if it comes out clean, else leave in the refrigerator for some more time. I'd generally recommend at least 2-3 hours before serving.

When its time to serve, Garnish with some freshly-grated orange zest and finely chopped green unsalted pistachios.

We simply loved these fresh and flavorful mini-cheesecakes! It's such a simple and easy alternative to the traditional recipe, perfect for entertaining guests or whipping up a dessert on very short notice!

Similar Recipes:
Kahlua Cofee Cheesecake
Banana Bread & Cream Cheese Dessert
Marbled Cream-Cheese Brownies