Gingered Orange Cheesecake Ball

Serve this dessert-style cheese ball with fruit, cookies, and toasted pound cake. Toast pound cake slices by placing them on a baking sheet and broiling 3 to 4 inches from the heat for 15 to 30 seconds each side or until golden.

  • Makes: 24 servings
  • Prep: 25 mins
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Gingered Orange Cheesecake Ball
8 ounce package reduced-fat cream cheese (Neufchatel)
cup butter (no substitutes)
cup sifted powdered sugar
1 1/2
tablespoon orange juice
teaspoons very finely chopped crystallized ginger
tablespoons toasted coconut
tablespoons finely chopped toasted macadamia nuts
Fresh fruit, such as pear slices, apple slices, pineapple wedges, star fruit slices, strawberries
Toasted pound cake slices and/or shortbread cookies
  1. Combine cream cheese, butter, powdered sugar, orange peel, and orange juice in a medium bowl. Beat with an electric mixer on medium speed about 30 seconds or until combined. Stir in ginger. Line a 1-1/2- to 2-cup mold with plastic wrap. Carefully spoon in cheese mixture, pressing gently; spread top to smooth it. Cover and chill for 3 to 24 hours.
  2. To serve, invert mold onto a serving platter; remove plastic wrap. Top with nuts and coconut. Serve with fruit and pound cake and/or shortbread cookies. Makes 24 servings.
Nutrition Facts (Gingered Orange Cheesecake Ball)
    Per serving:
  • 77 kcal cal.,
  • 7 g fat
  • (4 g sat. fat,
  • 18 mg chol.,
  • 79 mg sodium,
  • 2 g carb.,
  • 0 g fiber,
  • 1 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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