Mini Peach Cheesecakes Regular And Gluten Free |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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this is what the owner says about his peaches..Along the main street in Musella, Georgia is the state’s oldest, continuously operating peach packing house. We invite you to come visit us and tour Georgia during peach season months. Read more . After you have tasted a fresh Georgia peach, you will not be satisfied with any other region’s fruit. We always have fresh samples waiting at our retail locations for you to taste. sounds like a great place to visit and buy peaches... Ingredients:
1 cup finely chopped pecans |
2 tablespoons butter or margarine, melted |
1 envelope unflavored gelatin |
3 cups peeled and sliced dickey farms peaches |
2 8-oz. packages cream cheese, softened |
12 paper liners for regular size muffin tins |
3/4 cup skim milk |
1/2 cup sugar |
1/4 cup cold water |
Directions:
1. 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.
2. 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.
3. Place peach slices in food processor or blender; process until smooth.
4. Just before serving, spoon peach puree onto individual plates.
5. 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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