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Mini Peach Cheesecakes



1 cup finely chopped Georgia Pecans

2 tablespoons butter, melted

1 envelope unflavored gelatin

1/4 cup cold water

2 (8 ounce) packages cream cheese, softened

3/4 cup milk

1/2 cup sugar

3 cups sliced Georgia Peaches

12 paper liners for regular size muffin tins



Stir together pecans and butter in a small bowl. Spoon equal amounts of mixture into paper-lined muffin tins, pressing evenly.  Add gelatin to water in a small pan over low heat, stirring until dissolved.


In a large bowl, beat cream cheese, milk, and sugar at medium speed until well blended. Stir in gelatin.  Pour equal amounts into muffin tins, and freeze until firm.


Place peach slices in a food processor and process until smooth. Just before serving, spoon peach puree onto individual plates.


Remove cheesecakes from freezer 10 minutes before serving, peel off paper and invert onto puree.


Makes 12 mini cheesecakes.






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