Peach Cream Cups

For the crust:
Put the butter in a medium sized bowl. Melt the butter in the microwave for about 25 to 30 seconds. Add the graham crumbs and combine them with the butter, mixing well. Pour into mini cups or into non stick sprayed mini cheesecake pans (recipe makes roughly 12 mini cheesecakes). I tamp mine down with the blunt end of a honey dripper. Yes a honey dripper has a blunt end. Set aside.

For the filling:
Pop your peaches in a blender or food processor and pulse until they are liquidy and smooth.

Using a mixer combine your Cool Whip, pureed peaches and Marshmallow Fluff, mixing until creamy. Pour into the cups or pan over top of the crust. Use a spatula to smooth the tops. Tap the pans on the counter lightly to get rid of any air pockets. Pop them in the fridge for about 2 hours. You can also choose to freeze them for an ice cream treat.

Remove the cold treats from the fridge or freezer. If in a cheesecake pan remove them gently and plate them. Garnish any which way you like!

Serve with a big old peachy smile!

Recipe adapted from Tales of an Overtime Cook.