• 1 cup finely chopped Pearson pecans or Pecan Meal
  • 3/4 cup skim milk
  • 1/2 cup sugar
  • 2 tablespoons butter or margarine, melted
  • 1 envelope unflavored gelatin
  • 1/4 cup cold water
  • 3 cups peeled and sliced Pearson peaches
  • 12 paper liners for regular size muffin tins
  • 2 (8 oz) packages cream cheese



Stir together pecan pieces or pecan meal 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 with 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.

Makes 12 servings.
Removing cheesecakes from muffin tins is much easier if tins are first sprayed with non-stick vegetable spray.

From The Kitchen Of:
Georgia Peach Commission

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