When I think of summer fruits, one of the first ones that comes to mind is peaches. If you’ve been reading here for a while (and I mean like… back before this was called Happily the Hicks – I’m lookin’ at you Brooke!) then you know about my love of peaches. When I first started blogging, I called my blog Peaches and Prayers for that very reason. I thought I was so clever coming up with that name, and even though the blog has evolved quite a bit since then, one thing has remained the same. I still absolutely LOVE peaches.
So when the bag of peaches I bought at the store last week was nice and ripe, I decided to use them in a new recipe. Enter today’s creation: Peaches and Cream Mini Cheesecakes.
Y’all. These mini cheesecakes are SO good. They’re cold. Refreshing. And sweet. But not TOO sweet, making them perfect for those crazy people out there who aren’t huge dessert fans (I’ll never understand you…). Between the crunchy Nilla wafer crust, the peach filled cheesecake layer and the fresh peaches on top, this recipe SCREAMS summer. And right now is the perfect time to give these cheesecake bites a try, because the peaches are ripe, sweet and oh so delicious. Yum, yum, yum!
When making this recipe, I used the cheesecake base from my previous mini cheesecakes post, but threw a little twist in there with some peachcompote (aka a fancy way to say fruit that’s been cooked down with sugar) that brought it to a whole new level. As for the crust, I did something a little different and instead of using graham crackers like before, I crushed up Nilla wafers. I wanted to have a more prominent vanilla flavor in the crust to bring home the “cream” part of the recipe, and they definitely did the trick! By baking the crust before adding the cheesecake layer, I was able to keep it nice and crunchy, which is key for having a good cheesecake in my opinion. The different textures keep things interesting, and trust me… soggy crust is no bueno when it comes to this recipe. I have a failed batch of these peaches and cream mini cheesecakes in my trashcan as evidence!
The best part about this dessert is that it’s easy to make (about 30 minutes total) and a crowd pleaser! Isaac loved these, and I definitely can’t get enough of them. You won’t regret giving them a try!
Preheat oven to 325. Line 12 muffin tins with parchment paper cupcake liners (these work SO much better than the regular paper ones!).
For the crust:
In a small bowl, crush the Nilla wafers until they are small crumbs. I used a mix and chop to do this, but you could also use a food processor. Stir in the coconut oil and vanilla until the mixture is fully coated and slightly sticking together.
Spoon about a tablespoon of the crust mixture into the bottom of each muffin tin (you may have some mixture left over), and gently press it into the bottom to even it out.
Bake for 10 minutes, or until slightly browned. Remove and set aside.
For the compote:
Cut the 2 peaches into small cubes and place in a medium sized sauce pan with the sugar.
Cook on low until the mixture has cooked down, the peaches and sugar have formed a syrup, and it’s nice and thick (about 10 minutes). Stir frequently to avoid burning the mixture!
For the cheesecake:
In a medium sized bowl, beat together the cream cheese and egg. Add the sugar, yogurt and vanilla. Beat until smooth and creamy.
Fold in the warm peach compote with a spatula.
Evenly divide the cheesecake mixture between the 12 muffin tins, filling them up almost all the way.
Bake for 15-20 minutes, or until the cheesecake mixture has set and is no longer jiggly.
Let them cool for 5 minutes in the muffin tin, then carefully remove and finish cooling on a baking rack. Refrigerate for at least 3 hours.
Slice the remaining 2 peaches into small, thin pieces. Remove the cheesecakes from the wrapper and top with the fresh fruit.
Now it’s your turn to talk! Answer one of these questions in the comments below:
What is your favorite summer fruit?
Have you ever tried making cheesecake before?
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