Go Back
–+ servings
Peaches and Cream Mini Cheesecakes

Peaches and Cream Mini Cheesecakes: Your Summer Bliss Treat

Indulge in Peaches and Cream Mini Cheesecakes, a delightful summer dessert that combines juicy peaches with creamy cheesecake in mini form.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Chilling Time 2 hours
Total Time 3 hours
Servings: 12 mini cheesecakes
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cheesecake Filling
  • 2 cups Fresh or Flash Frozen Peach Slices Opt for in-season fresh slices for best taste!
  • 1 tablespoon Cornstarch Thickening agent for cheesecake filling.
  • 16 ounces Full Fat Cream Cheese Make sure it's at room temperature.
  • 1/2 cup Sugar Sweeten to taste.
  • 1 teaspoon Vanilla Extract Or substitute with vanilla bean paste.
  • 3 large Eggs Using extra-large eggs helps the rise.
  • 1 cup Heavy Whipping Cream Gives creaminess to the filling.
For the Topping
  • 1 cup Whipped Cream Stabilize with gelatin if desired.
  • 1/4 cup Peach Jam Use for topping.
For the Crust
  • 1 package Graham Cracker Crust Prepare according to standard recipes.
Optional Add-ins
  • a few drops Orange Food Coloring For enhancing peach hue.

Equipment

  • mini cheesecake pans
  • food processor or blender
  • Mixing Bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare mini cheesecake pans by spraying or lining them with cupcake liners.
  2. Prepare the Graham cracker crust by pressing crumbs into the bottom of the pans. Bake for about 5 minutes until lightly golden, then cool slightly.
  3. Blend fresh or frozen peach slices in a food processor until smooth. Stir in cornstarch and set aside.
  4. In a mixing bowl, beat cream cheese until creamy. Gradually add sugar, cornstarch, and eggs. Mix in heavy whipping cream and peach puree.
  5. Divide the cheesecake mixture among the crusts and bake for 15-20 minutes until edges are set but centers are slightly jiggly.
  6. Cool cheesecakes in pans for 1 hour, then refrigerate for at least 2 hours to set completely.
  7. Prepare whipped cream by beating heavy whipping cream with sugar and vanilla. Optionally, fold in gelatin for stability.
  8. Top each cheesecake with peach jam and pipe the whipped cream on top. Chill again briefly before serving.

Nutrition

Serving: 1mini cheesecakeCalories: 250kcalCarbohydrates: 20gProtein: 3gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 7gCholesterol: 60mgSodium: 100mgPotassium: 120mgFiber: 1gSugar: 12gVitamin A: 500IUVitamin C: 2mgCalcium: 50mgIron: 0.5mg

Notes

For best results, use room temperature cream cheese and avoid overbaking to maintain the smooth texture of the cheesecakes.

Tried this recipe?

Let us know how it was!