Thursday, July 25, 2013

WHIPPED CREAM CHEESECAKE BARS ON A HERHSEY'S KISS CRUST!

 





1. Press one Pillsbury cookie into each "compartment" of the 12 squre pan pictured above.  Bake 10-13 mins until lightly browned.  Let cool. You could also use a muffin pan with liners!


2.  NO-BAKE WHIPPED CREAM CHEESECAKE FILLING

2 ¼ c. heavy cream

16 oz. cream cheese, softened

2/3 c. sugar

½ tsp. salt

1 c. Oreos, crushed

Instructions:

Beat heavy cream until medium peaks. Set aside. In a different bowl, beat the cream cheese, sugar, salt until well combined and smooth! Add this mixture to the heavy cream and beat until combined. Carefully stir in the Oreos. Place your filling on top of your crust or crusts (depending on pan choice).

Refrigerate 7 hours or even better ....overnight! (STOP YELLING-SORRY!!!!! It will be worth the wait!!)

Once your bars are cut-or popped out of individual pans it's time to add the ganache!!!! I like to pop them in the freezer while making the ganache. In fact, i think these are delish served frozen!!!!

 
GANACHE
2/3 c. dark chocolate chips
2 T. heavy cream
4 T confectioner's sugar
2-3 T. warm water
Instructions:

Place chocolate and heavy cream in a bowl and microwave just 30 seconds or so until melty. Stir to combine. Add the sugar and stir. Add the water slooooowly until you reach a pouring consistency and slowly pour over the tops of your cheesecakes!!! I store mine in the freezer!
 

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