Mini Peach Cheesecakes
ingredients / Yields: Serves 12
  • 1 cup Finely chopped pecans
  • 2 tablespoon Butter or margarine, melted
  • 1 Envelope unflavored gelatin
  • 1/4 cup Cold water
  • 2 (8-ounce) packages cream cheese, softened
  • 3/4 cup Skim milk
  • 1/2 cup Sugar
  • 3 cup Peeled and sliced Georgia peaches
  • 12 Paper liners for regular size muffin tins

Stir together pecans and margarine in a small bowl. Spoon equal amounts of mixture into paper-lined muffin tins, pressing evenly. Soften gelatin in water in a small saucepan; stir over low heat until dissolved. In a large bowl, beat cream cheese, milk, and sugar at medium speed with an electric mixer until well blended. Stir in gelatin. Pour equal amounts into muffin tins; freeze until firm. Place peach slices in food processor or blender; process until smooth. Just before serving, spoon peach puree onto individual plates. Remove cheesecakes from freezer 10 minutes before serving; peel off paper. Invert cheesecakes onto top of peach puree on each plate. Garnish with additional peach slices and fresh mint leaves, if desired.

*Hint: Removing cheesecakes from muffin tins is much easier if tins are first sprayed with non-stick vegetable spray.

Leave a comment

10 years ago 2 0 5781

Mini Peach Cheesecakes

You can’t go wrong with cheesecake. Let alone Georgia Peach cheeesecake.