The best delicious Mini Almond Cheesecakes recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Mini Almond Cheesecakes recipe today!
Hello my friends, this Mini Almond Cheesecakes recipe will not disappoint, I promise! Made with simple ingredients, our Mini Almond Cheesecakes is amazingly delicious, and addictive, everyone will be asking for more Mini Almond Cheesecakes.
What Makes This Mini Almond Cheesecakes Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Mini Almond Cheesecakes.
Ready to make this Mini Almond Cheesecakes Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
-Karen Thackeray
3/4 c Almonds; ground
1 tb Margarine; melted
1 Envelope unflavored gelatin
1/4 c Cold water
12 oz Light cream cheese
3/4 c Skim milk
1/2 c Sugar; OR 12 pkgs sugar sub.
1/4 ts Almond extract
3 c Fresh peach slices;peeled
Stir together almonds and margarine in small bowl. Press mixture
evenly onto bottoms of 12 paper-lined baking cups (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 baking cups; freeze until firm.
Place peaches in food processor or blender container; process until
smooth. Spoon peach puree onto individual plates.
Remove cheesecakes from freezer 10 minutes before serving. Peel off
paper. Invert cheesecakes onto plates. Garnish with additional peach
slices, raspberries and fresh mint leaves, if desired.
Note: For a sweeter peach puree, add sugar to taste.
Calories: 175
Yields
12 Servings
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