Makes 6 mini no-bake cheesecakes that are made in a muffin tin. These individual cheesecakes are served on a bed of peach puree and can be garnished with additional peach slices or drizzled with melted chocolate for an added touch.
Instructions
- Stir together the almonds and melted margarine in a small bowl
- Press the mixture into the bottoms of 6 paper-lined muffin tins
- Soften gelatin in water in small saucepan; stir over low heat until dissolved
- Beat cream cheese, milk, sugar and almond extract in large mixing bowl at medium speed with electric mixer until well blended
- Stir in gelatin
- Pour into muffin tins; freeze until firm
- Place peaches in food processor or blender; process until smooth
- Spoon peach puree onto 6 individual small serving plates
- Remove cheesecakes from freezer and peel off paper
- Invert cheesecakes on to plates
- Garnish with additional peach slices
- Can drizzle melted chocolate over cheesecakes for added touch
- For a sweeter puree, add sugar to taste