CHEESECAKE:
RUM GANACHE:
For over 27 years, Epicure has helped busy families put dinner on the table fast. We make it easy and affordable to cook delicious family favourites in 20 minutes or less. Our products are 100% gluten- and nut-free, and sugar and sodium-conscious—but they don't taste that way! Packed with flavour, on-trend, and featuring global faves, they make cooking dinner the easiest part of your day!
CHEESECAKE:
- Preheat oven to 325°F (160°C).
- Prepare cheesecake mix for filling as per package instructions.
- Place Perfect Petites on Sheet Pan. Using a basting brush, lightly brush with oil.
- Prepare crust by combining gingersnap crumbs with butter. Place 1 tsp of crust mixture into each Perfect Petites section, press lightly.
- Using a piping bag or a ziplock bag with the corner cut off, top with cheesecake filling.
- Bake for 20–25 minutes. Cool completely before flipping Perfect Petites onto Sheet Pan and twisting to pop out cheesecake bars.
- Repeat steps 4 through 6 for a second batch.
RUM GANACHE:
- Place chocolate chips and cream in a microwaveable dish.
- Microwave for 45 seconds and stir until chocolate is melted and smooth.
- Stir in rum.
- Drizzle ganache over cheesecake.
Freeze half your batch of cheesecake bars so you can use them all the way through the holiday season.
Per serving: Calories 60, Fat 4.5 g (Saturated 2.5 g, Trans 0.1 g), Cholesterol 30 mg, Sodium 40 mg, Carbohydrate 5 g (Fibre 0 g, Sugars 4 g), Protein 1 g.
30 min
60 servings
$0.20/serving
CHEESECAKE:
RUM GANACHE:
30 min60 servings$0.20/servingFor over 27 years, Epicure has helped busy families put dinner on the table fast. We make it easy and affordable to cook delicious family favourites in 20 minutes or less. Our products are 100% gluten- and nut-free, and sugar and sodium-conscious—but they don't taste that way! Packed with flavour, on-trend, and featuring global faves, they make cooking dinner the easiest part of your day!
CHEESECAKE:
- Preheat oven to 325°F (160°C).
- Prepare cheesecake mix for filling as per package instructions.
- Place Perfect Petites on Sheet Pan. Using a basting brush, lightly brush with oil.
- Prepare crust by combining gingersnap crumbs with butter. Place 1 tsp of crust mixture into each Perfect Petites section, press lightly.
- Using a piping bag or a ziplock bag with the corner cut off, top with cheesecake filling.
- Bake for 20–25 minutes. Cool completely before flipping Perfect Petites onto Sheet Pan and twisting to pop out cheesecake bars.
- Repeat steps 4 through 6 for a second batch.
RUM GANACHE:
- Place chocolate chips and cream in a microwaveable dish.
- Microwave for 45 seconds and stir until chocolate is melted and smooth.
- Stir in rum.
- Drizzle ganache over cheesecake.
Freeze half your batch of cheesecake bars so you can use them all the way through the holiday season.
Per serving: Calories 60, Fat 4.5 g (Saturated 2.5 g, Trans 0.1 g), Cholesterol 30 mg, Sodium 40 mg, Carbohydrate 5 g (Fibre 0 g, Sugars 4 g), Protein 1 g.
