Cheesecake Petit Fours with Creamy Strawberry Glaze

1. 1

   Place cheesecake in freezer until partially frozen, about 3 to 4 hours.

2. 2

   Using your cookie cutters, press out mini cheesecakes and place on a cookie sheet lined with waxed paper.

3. 3

   To smooth the sides of the cheesecake, you may dip a small knife into hot water.

4. 4

   Place cakes in the refrigerator.

5. 5

   In a medium saucepan, heat jam, sugar, cream cheese, and lemon juice over medium heat until sugar is dissolved and ingredients are fully combined.

6. 6

   Once dissolved, whisk ingredients to combine.

7. 7

   Let mixture come to a rapid boil and continue cooking for 5 minutes; the mixture should coat the back of a spoon.

8. 8

   Let cool for 2 to 3 minutes and then strain.

9. 9

   Pour glaze over cheesecakes and let set.

10. 10

    For a professional look, transfer glaze to a squeeze bottle and pipe a star shape over cheesecakes.

11. 11

    Place icing in a large resealable plastic bag fitted with a star tip.

12. 12

    Pipe icing over cheesecakes.

13. 13

    Garnish with strawberries and mint.

* Per serving · 4 servings · Values may vary.

No additional tips available.