Golden Raisin Ambrosia Cheesecake Poppers

  • Yield 16 pieces
  • Prep 24 minutes
  • Cook 5 to 6 minutes

Ever-popular cheesecake is served in a new style -- a small indulgent bite.

A buttery crunchy streusel crust with a touch of salty pretzels encloses raisin ambrosia melt-away cheesecake inside. There’s nothing like a yummy surprise!


8 ounces cream cheese
3 tablespoons orange or citrus marmalade
1 tablespoon pineapple preserves
1/2 teaspoon vanilla
1/4 teaspoon cinnamon
1/2 cup California golden raisins
Streusel Crust:
1/4 cup all-purpose flour
1/4 cup granulated sugar
2 tablespoons unsalted butter
1/4 cup sliced almonds
1/4 cup flaked coconut
2 tablespoons finely crushed salted pretzels


  1. In a mixing bowl, beat cream cheese to soften. Mix in orange marmalade, pineapple preserves, vanilla and cinnamon. Stir in raisins. Place in medium bowl; chill in refrigerator to firm mixture.
  2. Preheat oven to 400F.
  3.  Combine flour, sugar and butter to form crumb mixture. Stir in almonds and coconut; spread crumbs evenly into lightly greased 16 x 11-inch baking sheet.
  4. Bake 5 to 6 minutes, stirring after 2 or 3 minutes, until golden brown or light toasted.
  5. Remove from oven. Place into 16 x 11 inch cold pan. Let cool 5 to 10 minutes. Break up any large streusel pieces; stir in finely crushed pretzels.
  6. For each popper, using a rounded 1 tablespoon scoop, lightly roll cheese mixture into balls; roll in crumb mixture to coat. Place on plate to chill in refrigerator to firm,  20 to 30 minutes. Store in refrigerator until serving.
  7. Before serving, insert a fancy toothpick in center of each cheesecake popper.




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