Fresh organic french style mini peach cheesecakes with a graham cracker crust. 
Made with organic peaches, organic Neufchâtel cheese and gelatin.  Much lighter than a regular cheesecake.  
As with all my goodies these have NO artificial colors or flavors!  

Graham cracker crust for 12 minis in muffin/cupcake pan
2 cups Graham crackers ran through food processor, NOT the artificially flavored ones !!!
1/2 stick organic butter melted
1/2 cup white sugar

Mix together with your hands and press into GREASED muffin tins making crust between 1/8-1/4 inch thick.  Bake at 325 for 7 mins, let cool completely.

Makes 12 minis or  1 pie

8 oz peach puree ( I use fresh organic peaches out through the food processor )

1/8 cup sugar

combination of 2 tablespoons peach, apple or orange juice and 2 tablespoons water

1 tablespoons gelatin/ 1 package

1 tsp vanilla

8 oz organic Neufchâtel cheese cheese/ 1 package

Add the juice water mixture and sugar in saucepan sprinkle with gelatin, let sit 5 mins   NEXT
Heat over low until disolved, stirring NEXT
Beat in egg yolks wish, until thick and lemon colored 2-3 mins
Remove from the heat and add vanilla and grad beat into Neufchâtel cheese until smooth and blended
Stir in peach puree.
In a Separate bowl beat egg whites stiff but not dry and fold into mix.

NEXT spoon into shells and chill at least 3 hrs or put in freezer for and hour garnish, best served very cold.