Taste all the desert. Recipe is adapted from https://www.mybakingaddiction.com/gluten-free-mini-cheesecakes/ but the flavours - flavors, I should say - are all my idea. If you like a sweeter filling, you could add more honey.
Crust
1 cup pecan meal
1/4 cup mesquite flour
3 T melted butter
Filling
16 oz cream cheese
1 T honey
1 t orange blossom water
1 t vanilla essence
2 eggs
1/4 cup mesquite flour
Topping
1/2 T (1/2 envelope) plain gelatin
1/3 cup water
1/3 cup orange or clementine juice
1/3 cup prickly pear juice
Set the oven to 350 F/ 180 C. Set out 12 silicon muffin cups on a baking tray (or use a 12-hole muffin pan.)
Mix the crust ingredients. Divide evenly among the cups and press down with back of spoon, a glass, or fingers. Bake for 10 minutes.
While crust bakes, soften cream cheese until it can be beaten smooth with a whisk. Add the honey, orange blossom water, vanilla, and eggs and beat smooth again. Whisk in the mesquite flour.
Cool the cooked crusts slightly. Divide the filling evenly among the cups and smack the pan to level the filling. Cook for 10 minutes or until no longer jiggly.
Soak the gelatin in the water for a minute. Heat until hot, stir until smooth. Add the juices and let cool. Divide among the cheesecakes - about 1 T each. Optionally decorate with candied orange peel or dried orange. Chill.
