{mini} Chocolate Cheesecake Tart

Fill mini tart molds with brownie batter. Only fill about 1/4 of the way. Bake until done. Let cool. Freeze. Spread with no-bake cheesecake filling. Freeze. Pop out of mold. May top with whipped cream...if you want the full effect! Top with fresh, sliced strawberry. Drizzle with chocolate ganache. Serve and enjoy!

If you aren't making homemade {that would be ME!} I buy the Duncan Hines Chewy Fudge Family size. It is $1.42 at Winco. I wont tell if you don't tell that it does have Partially Hydrogenated oil in it. Just be sure to eat your organic fruits and veggies and Spring Water and you should be just fine. :)

No-Bake Cheesecake Filling:

8 oz. cream cheese, room temp
1/2 cup sugar...scant {just a little less}
1/3 cup Daisy Brand sour cream {no yucky ingredients. Just cream.100% pure&natural!}
1 tsp. pure lemon extract
zest of 1 lemon

Beat cream cheese and sugar until smooth. Add the rest of ingredients. Spread filling on cooled brownie. Be sure to wrap frozen dessert if not serving for awhile to keep freezer odors OUT!

THE BEST GANACHE EVER:

1/2 cup heavy whipping cream
1 cup good quality semisweet chocolate chips
1 tsp. vanilla

Bring whipping cream to boil. Remove from heat. Add chocolate chips and vanilla. Let sit for 5 minutes. Whisk until creamy. Drizzle over desserts. May be kept in fridge and reheated to serve.

This is great served on ice cream, crepes, waffles, put into milk...and there aren't any extra chemicals...which makes all of us mommies very happy!






Shared with: Comfy in the kitchen