Go Back
–+ servings
Peaches and Cream Mini Cheesecakes

Peaches and Cream Mini Cheesecakes That Scream Summer Joy

Try these Peaches and Cream Mini Cheesecakes for a delightful summer treat that is perfect for any gathering.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Cooling Time 2 hours
Total Time 2 hours 50 minutes
Servings: 12 mini cheesecakes
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cheesecake Filling
  • 2 cups Peach Slices Fresh or flash-frozen
  • 2 tablespoons Cornstarch Or arrowroot as alternative
  • 8 oz Full Fat Cream Cheese May substitute with Neufchâtel
  • ¾ cup Sugar Or coconut sugar/Stevia for lower-calorie option
  • 1 teaspoon Vanilla Extract Vanilla bean paste is a great enhancement
  • 3 large Eggs Use flax eggs for vegan option
  • 1 cup Heavy Whipping Cream Coconut cream is a dairy-free option
  • 1 drop Orange Food Coloring Optional
For the Topping
  • 1 cup Whipped Topping Ingredients Includes heavy cream, sugar, gelatin or Whip It
  • ¼ cup Peach Jam Fruit preserves can be used as substitutes
For the Crust
  • 1 200 Graham Cracker Crust Oat-based or nut-based crust for gluten-free option

Equipment

  • Blender
  • Mixing Bowl
  • cheesecake pans
  • Oven

Method
 

Step-by-Step Instructions for Peaches and Cream Mini Cheesecakes
  1. Preheat your oven to 350°F (or 325°F for mini cheesecake pans). Prepare the cheesecake pans by spraying with oil or lining with parchment paper. Mix graham cracker crumbs with melted butter, press into the bottom of each pan, and pre-bake for 5 minutes.
  2. In a blender, puree fresh or flash-frozen peaches until smooth. Measure out ½ cup puree, combine with cornstarch and set aside.
  3. In a large mixing bowl, beat cream cheese, a portion of sugar and cornstarch until smooth. Gradually add remaining sugar, vanilla extract, eggs, heavy cream, and peach mixture until creamy.
  4. Tap mixing bowl on the counter to release air bubbles. Divide batter among crusts, filling about three-quarters full.
  5. Bake for 15-20 minutes in mini cheesecake pans or 20-30 minutes in muffin tins until the center is set with a slight jiggle.
  6. Allow cheesecakes to cool in the pan for 1 hour. Chill in the refrigerator for at least 2 hours.
  7. While chilling, whip heavy cream with sugar and optional gelatin until soft peaks form for topping.
  8. Once chilled, remove from pans, pipe whipped cream on top, and finish with peach jam or fresh peach slices before serving.

Nutrition

Serving: 1mini cheesecakeCalories: 250kcalCarbohydrates: 20gProtein: 4gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 65mgSodium: 200mgPotassium: 150mgSugar: 12gVitamin A: 400IUVitamin C: 2mgCalcium: 50mgIron: 0.5mg

Notes

Ensure cream cheese is at room temperature before mixing, and avoid overmixing to prevent cracks in the cheesecakes.

Tried this recipe?

Let us know how it was!