Gingered Orange Cheesecake Ball

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  • 1 (8 ounce) package reduced-fat cream cheese (Neufchatel)
  • 1/2 cup butter (no substitutes)
  • 1/3 cup sifted confectioners' sugar
  • 1 1/2 teaspoons finely shredded orange peel
  • 1 tablespoon orange juice
  • 2 teaspoons very finely chopped crystallized ginger
  • 3 tablespoons toasted coconut
  • 3 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.
  2. Stir in ginger.
  3. Line a 1 1/2- to 2-cup mold with plastic wrap.
  4. Carefully spoon in cheese mixture, pressing gently; spread top to smooth it.
  5. Cover and chill for 3 to 24 hours.
  6. To serve, invert mold onto a serving platter; remove plastic wrap.
  7. Top with nuts and coconut.
  8. Serve with fruit and pound cake and/or shortbread cookies.

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