Peaches and Cream Mini Cheesecakes
Aug 07, 2025 12:35 PM
Aren't these Peaches and Cream Mini Cheesecakes cute? I love making bite-sized and mini-sized desserts. They just taste better!
These peaches and cream mini cheesecakes are super creamy and subtly flavored with peach puree. I topped them with a dab of peach jam and a swirl of whipped cream.
In the summer, you can use fresh peach slices to incorporate in the batter, and when peaches are out of season, you can use unsweetened flash frozen peach slices for these cheesecakes.
I baked these in a mini cheesecake pan that I've had for quite awhile. I know, I know, you're wondering, "why would I need a single use pan?" Okay, you don't r-e-a-l-l-y need this specialty pan. You can actually make these in paper lined muffin tins, so don't fret.
Ingredients:
- 8 ounces of fresh or flash frozen unsweetened peach slices
- 3 tablespoons cornstarch
- One pound full fat cream cheese, room temperature
- 2/3 cup sugar
- 1 tablespoon vanilla extract
- 2 extra large eggs
- 1/2 cup heavy whipping cream
- 1 to 2 drops orange food coloring, optional
- 1 cup heavy whipping cream
- 1 tablespoon sugar
- 1 teaspoon vanilla extract (I used vanilla bean paste)
- 1 teaspoon unflavored granulated gelatin plus 1 tablespoon water
- 3/4 cup peach jam
- One recipe prepared Graham cracker crust
Prep Time:
30 minutes
Cook Time:
20 minutes
Total Time:
230 minutes
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