# Components:
→ Crust
01 - 3.5 ounces (about 7 sheets) graham crackers, crushed
02 - 3.5 tablespoons unsalted butter, melted
→ Cheesecake Layer
03 - 8 ounces cream cheese, softened
04 - 1/4 cup granulated sugar
05 - 1 teaspoon vanilla extract
06 - 1/2 cup heavy cream
→ Peach Bellini Jello
07 - 1 cup prosecco or sparkling wine
08 - 1 cup peach nectar or juice
09 - 1/3 cup granulated sugar
10 - 2 tablespoons unflavored gelatin powder (about 2 envelopes)
11 - 1 ripe peach, diced (optional, for garnish)
12 - Fresh mint leaves, for garnish (optional)
# Directions:
01 - Combine the crushed graham crackers with melted butter in a mixing bowl until both components are evenly blended. Spoon the mixture into the base of eight small dessert cups or ramekins, pressing gently to form a compact layer.
02 - In a medium bowl, use an electric mixer or whisk to beat cream cheese, granulated sugar, and vanilla extract until the mixture is smooth and creamy. In a separate bowl, whip the heavy cream to stiff peaks. Carefully fold the whipped cream into the cream cheese mixture. Spoon this filling over the prepared crusts, smoothing the tops with a spatula. Chill the assembled cups while preparing the jello.
03 - In a small saucepan, combine peach nectar and granulated sugar. Sprinkle the gelatin powder evenly across the surface and allow it to bloom for 5 minutes.
04 - Gently warm the mixture over low heat, stirring constantly until gelatin is fully dissolved; do not let it boil. Remove from the heat and let the mixture cool for 5 minutes. Gradually add prosecco, stirring gently to minimize foaming.
05 - Pour the cooled peach jello mixture over the cheesecake layers in each cup. Refrigerate the assembled cups for 2 to 3 hours until the jello is completely set.
06 - Prior to serving, top each cup with diced peach and fresh mint leaves, if desired.
