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.
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!
- 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.
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.
45 min
30 servings
$0.35/serving
45 min30 servings$0.35/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!
- 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.
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.
