Ganache Cheesecake Bars
Skip the rum balls this season and opt for these two-bite cheesecakes with a drizzle of rum-infused ganache. It’s boozy bliss without the alcohol (but you can always swap 1⁄2 tbsp of rum for the extract). Not a fan of rum? Try orange or peppermint extract instead.
Ingredients
1 brick (8 oz/250 g) cream cheese, room temperature
2 eggs
1⁄2 cup plain 2% Greek yogurt
1⁄2 cup graham cracker crumbs
1 tbsp melted butter
1⁄4 cup semi-sweet chocolate chips
2 tbsp heavy cream
1⁄4 tsp rum extract
Preparation
- Preheat oven to 325° F. Place Perfect Petites on Sheet Pan. Lightly oil wells.
- Using a stand mixer or hand mixer, beat cream cheese with mix on medium-high until smooth. Scrape the sides of the bowl. Beat in eggs one at a time. Add yogurt and beat until smooth.
- In a bowl, combine crumbs with butter. Place 1 tsp of crust mixture into each Perfect Petites cavity and press lightly.
- Using a piping bag or Ziploc bag with the corner cut off, top crumb crusts with cheesecake filling.
- Bake for 24–26 minutes. Cool 10 min before unmolding onto Cooling Racks.
- Place chocolate chips and cream in a microwaveable dish. Microwave on high 30–40 sec, or until chocolate is melted and smooth. Stir in rum extract.
- Place Cooling Racks with cheesecake bars onto Sheet Pan. Drizzle ganache over bars.
Nutritional Information
Per serving (1 bar): Calories 70, Fat 4.5 g (Saturated 2.5 g, Trans 0 g), Cholesterol 25 mg, Sodium 50 mg, Carbohydrate 6 g (Fibre 0 g, Sugars 4 g), Protein 1 g.
Shop This Recipe
Berry Swirl No-Bake Cheesecake Mix (Pack of 2)
61 Reviews
Sheet Pan
15 Reviews
Perfect Petites
33 Reviews
Cooling Rack (Set of 2)
17 Reviews