No Bake Mini Strawberry Cheesecakes

• Condiments

  • 1/2 cup Strawberry jam, seedless

• Baking & Spices

  • 1/2 cup Granulated sugar
  • 1/4 tsp Salt
  • 4 oz Semi-sweet or dark chocolate
  • 1/2 tsp Vanilla extract

• Snacks

  • 10 Chocolate oreos, original

• Dairy

  • 2 tbsp Butter, unsalted
  • 8 oz Cream cheese
  • 1 cup Heavy cream

• Desserts

  • 1 tsp Gelatin, plain

• Liquids

  • 2 tbsp Water

• Other

  • 1 drop Americolor super red, optional

Found on bakedbyrachel.com

Description

Ingredients

• 10 original chocolate Oreos
• 2 Tbsp unsalted butter, melted
• 1 tsp plain gelatin
• 2 Tbsp water
• 1/2C seedless strawberry jam
• 8oz cream cheese, softened
• 1/2C granulated sugar
• 1/2 tsp vanilla extract
• 1/4 tsp salt
• 1 drop Americolor super red, optional
• 1/2C heavy cream
• 1/2C heavy cream
• 4oz semi-sweet or dark chocolate

Directions

• Preheat oven to 350°F. Grease a 12 cavity mini cheesecake pan with baking spray. In a small food processor, blend cookies into fine crumbs. Process with butter until combined. Divide between prepared cheesecake cavities, adding 1 small cookie scoop each. Press down firmly into an even layer. Bake for 5 minutes. Set aside and allow crust to cool. Dissolve gelatin in water, let sit for 5 minutes. Microwave jam for 30-45 seconds or until warm. Whisk until smooth. Whisk in gelatin mixture until dissolved and broken down. Cool to room temperature. Meanwhile, in a large bowl or stand mixer, beat cream cheese until smooth. Mix in sugar, vanilla and salt until smooth. Add jam mixture and 1 drop of red food coloring, mixing until combined. In a separate large bowl, beat 1/2 cup heavy cream to stiff peaks. Fold whipped cream into cream cheese mixture until no streaks remain. Transfer batter to a large piping bag or plastic bag with the end snipped off. Fill cheesecake pan cavities roughly 2/3 full. Transfer pan to refrigerator to chill for 6-12 hours or overnight. When cheesecakes are set, carefully remove from pan. Remove cheesecake pan bottom from each crust. Meanwhile, heat 1/2 cup heavy cream in a small saucepan until steaming. Remove from heat, gently stir in 4 ounces chopped chocolate until smooth. Allow ganache to sit for 10-15 minutes or until nearly room temperature. Place cheesecakes on a wire rack over a baking sheet. Slowly pour ganache over cheesecakes. Transfer to refrigerator to set for several hours.