Mini Almond Cheesecakes

These individual cheesecakes are set by freezing, not baking, which gives them a texture closer to frozen mousse than traditional cheesecake. A ground almond crust sits at the bottom of each muffin cup, topped with almond extract-scented cream cheese filling that firms up in the freezer.

Reduced-fat cream cheese and skim milk keep these lighter than you’d expect from a cheesecake. The almond extract ties the filling to the ground almond crust, and gelatin gives the filling enough structure to hold its shape when you peel off the paper liner and flip each one onto a plate.

The fresh peach puree sauce underneath is what pulls this dessert together. Blended peaches pooled on the plate, with the little cheesecake inverted on top, creates a plated dessert that looks like it came from a restaurant kitchen. Let them sit at room temperature for 10 minutes before serving so the filling softens from frozen to creamy.

Kitchen Tips

• Grind the almonds in short pulses. Over-processing turns them into almond butter, and you need a dry, sandy texture to press into the cups.
• Dissolve the gelatin completely over low heat. Even one undissolved granule creates a gritty spot in the otherwise smooth filling.
• Use ripe, fragrant peaches for the puree. Underripe peaches lack sweetness and give you a bland, pale sauce. Add sugar only if needed.
• Paper liners peel off cleanly from frozen cheesecakes. If they stick, let them sit 1 more minute.

Variations

• Replace peach puree with fresh raspberry puree for a sharper, more tart sauce.
• Swap almond extract for vanilla and top with fresh strawberry slices for a classic combination.
• Add a tablespoon of amaretto to the filling for a boozy adult version.