The bake sale is fast approaching and I am still experimenting and trying to decide what I can make that is worthy to be sold in an effort to raise money for No Kid Hungry. I have a folder on my computer labeled “recipes”. Shocker, right? Within that folder there is another folder labeled “Recipes to Try”, which has existed for several years now and just keeps growing and growing. My “recipes to try” folder contains a document with many one-bite dishes. They all live in one document together, instead of their own individual documents, because they are destined for a one-bite dishes dinner party.
These little guys made it out of the document and into the test kitchen for one of our girls nights recently. They were gone almost as soon as they were placed on the table (and there were only four of us that night), and that made me very happy. Classic cheesecake gets brightened up with orange zest and served on a mini chocolate plate to become the perfect addition to any girls night, and perhaps the perfect bake sale item?
I am undecided as to what I will be making for Saturday’s bake sale, but I am so excited to help raise money for such a great cause. Click on the bake sale icon at the bottom of this post for more information and to find a bake sale near you. This is a nationwide event so there is sure to be one in your area, and I will be at the Los Angeles bake sale at LBD Restaurant.
Mini Chocolate-Crusted Orange Cheesecakes
1/2 cup finely crushed chocolate graham crackers
2 tablespoons butter, melted
8 ounces cream cheese, room temperature
2 tablespoons butter, room temperature
1/4 cup sugar
1 teaspoon vanilla extract
1 tablespoon orange zest
1 tablespoon orange zest
1 tablespoon sugar
Preheat oven to 350
1. In a small bowl, combine the crushed chocolate graham crackers and the butter.
2. Tightly pack the crust mixture into a greased mini-muffin pan, about 1 teaspoon per mini muffin cup.
3. Place in the oven for 10 minutes then remove to cool.
1. In a bowl, combine all filling ingredients and mix with an electric mixer until smooth.
2. Pour filling on top of cooled crusts inside the mini muffin pan, almost to the top, about 7/8 full.
3. Bake for 15 minutes, or until centers are no longer jiggly.
4. Cool on a wire rack for 15 minutes, then refrigerate for 15 minutes to overnight. (Cover with plastic wrap if you plan to refrigerate overnight.)
1. Combine the orange zest and sugar and mix well with the tines of a fork.
2. Just before serving, sprinkle each cheesecake with this mixture.