Heat oven to 325F. You'll need 8 small teacups or 8 muffin cups with paper liners.
Crusts- Bake cookies as package directs. COol on rack.
Fit cookies into bottom of each teacup or lined muffin cup.
Filling- Beat cheesecake filling mix and milk on low speed 30 seconds. Beat on medium speed 3 minutes. Stir in zest and vanilla until combined; spoon over cookies. Refridgerate at least 1 hour. Top with whipped cream and orange slices if desired.
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