Shelly's Recipe

PEACH CHEESECAKE POTS WITH A BISCOTTI CRUMBLE

Category: Desserts

8 ounces cream cheese, softened
3 Tablespoons caster (superfine) sugar
1/4 cup heavy whipping cream, whipped
1 teaspoon vanilla extract
2 medium ripe peaches, peeled and sliced, plus additional slices for garnish
4 biscotti, crumbled

Whip the heavy cream until stiff peaks form. Set aside. Process the cream cheese, sugar and vanilla in a food processor until smooth. Add peach slices and process until slices are in smaller chunks. Put mixture into a bowl. Fold in whipped cream. Pour mixture into 4 (4 ounce) dishes and refrigerate for 1 hour or until firm. Serve with the biscotti crumbles and the additional peach slices. Serves 4.

NOTE: This is also delicious served partly frozen. Freeze for approximately two to three hours before serving. I also like to make it with mixed berries instead of peaches.