Featured Bakeware:

USA Pan Mini Cheesecake Pan

Ingredients

Crust: 2 cups crushed chocolate sandwich cookies 1/2 cup melted butter Filling: 1 cup pureed strawberries (you can use fresh or frozen) 12 ounces softened cream cheese (1 1/2 blocks) 1 cup confectioners sugar 1 1/2 containers of whipped topping (like Cool Whip) Ganache: 2 cups semi sweet chocolate chips 2/3 cups heavy cream

Recipe Instructions

Mix together the cookie crumbs and butter for the crust. Divide equally among the wells of your USA PAN® mini cheesecake pan and press down firmly. Refrigerate this while you assemble and make the filling ingredients. Take your cup of pureed strawberries and simmer for about 10 minutes. They should reduce by about half. You should have about 1/2 cup left. Place the cream cheese in the bowl of your mixer and mix until creamy. Add in the strawberries and mix well. Add in sugar and mix until incorporated. Then, mix in the whipped topping. Divide this among the cups of your cheesecake pan, right on top of the cookie crust. Smooth the tops out and pop back in the refrigerator while you make the topping. Place the chocolate chips in a bowl. Heat the heavy cream until simmered. Once the cream is nice and hot, pour over the chocolate chips. Wait about 1 minute or so and stir until smooth. Pour the chocolate ganache topping over the strawberry filling of your cheesecakes. Refrigerate at least an hour until topping is firm and cheesecakes are set. When ready to serve, pull out of refrigerator and let sit for a few minutes. Push the removable bottoms of the pan up to remove cheesecakes to serve. Garnish with fresh strawberries and whipped cream. ENJOY!!