Chef Tom Fraker
Peach, Blueberry & Strawberry Mini Cheesecakes
Category
Dessert
Servings
36 pieces
Prep Time
30 minutes
Cook Time
50 minutes
Author:
Chef Tom Fraker
Ingredients
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3 1/2 cups Melissa’s Almond Clean Snax®, crushed
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4 ½ Tbsp. Unsalted Butter, melted
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¾ cup plus 3 tbsp. Granulated Sugar, divided use
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16 oz. Cream Cheese, softened
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12 oz. Mascarpone, softened
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4 oz. Heavy Cream
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1 tsp. Pure Vanilla Extract
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2 (3 oz.) pkgs. Melissa’s Sweetened Dried Strawberries, chopped
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3 Melissa’s Ripe Peaches for Pies; peeled, pitted, chopped (see peeling instructions below)
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3 Eggs
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Fresh Strawberries (to garnish)
Directions
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 and discard the pits and chop the flesh.
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, one at a time, after each is incorporated. Pour an equal amount 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.
Filed in:
Almond Clean Snax,
Almond Clean Snax®,
Blueberry,
Cheesecake,
Clean Snax® - Almond,
Dessert,
Dried Strawberries,
Harry's Berries Strawberries,
Mini,
Peach Blueberry & Strawberry Mini Cheesecakes,
Peaches,
Strawberry
