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Desserts
American
36 mini cheesecakes
40 minutes
1 hour
3 1/2 cups Melissa’s Almond Clean Snax® – crushed
4 ½ tablespoons Unsalted Butter – melted
¾ cup plus 3 tablespoons Granulated Sugar – divided use
16 oz. Cream Cheese – softened
12 oz. Mascarpone - softened
4 oz. Heavy Cream
1 teaspoon Pure Vanilla Extract
2 (3 oz.) packages Melissa’s Sweetened Dried Strawberries – chopped
3 Melissa’s Ripe Peaches For Pies - peeled; pitted; chopped (see peeling instructions below)
3 Eggs
To peel the peaches: Bring a pot of water to a gentle boil. Score an “X” on the bottom of the peaches and place them in the pot. Boil them for 20-30 seconds so that the skin begins to peel away. Remove them and place them in ice water. Peel the peaches, remove the pits and chop them.
Preheat the oven to 325ºF.
In a mixing bowl, combine the Clean Snax®, butter and 2 tablespoons of sugar. Press equal amounts of the mixture into 36 paper muffin cups Inserted Into a muffin tin(s). Bake in the oven for 25 minutes, remove them and set aside.
In a standing mixer, beat the rest of the sugar, the cream cheese and the next 5 ingredients together until well combined. Add the eggs, 1 at a time, after each is incorporated. Pour equal amounts into each of the muffin cups.
Place the muffin tin(s) Into a tall sided baking dish and pour water half way up the side of the tin(s). This will be the water bath. Bake, in the preheated oven, for 25-30 minutes or until set.
Cool completely and chill for at least 2 hours.
Garnish with fresh berries, chopped nuts, etc.
