Mini Peach Cheesecakes regular and gluten free
From peetabear 14 years agoIngredients
- 1 cup finely chopped pecans shopping list
- 2 tablespoons butter or margarine, melted shopping list
- 1 envelope unflavored gelatin shopping list
- 3 cups peeled and sliced Dickey Farms peaches shopping list
- 2 8-oz. packages cream cheese, softened shopping list
- 12 paper liners for regular size muffin tins shopping list
- 3/4 cup skim milk shopping list
- 1/2 cup sugar shopping list
- 1/4 cup cold water shopping list
How to make it
- 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 of 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. Serves 12
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