With only six ingredients and just a few steps to follow, these mini peach cheesecakes are always a great choice for dessert.
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The crust is a combination of butter and cookies, while the creamy layer has gelatin along with fresh peaches for the perfect texture and flavor.
Finished off with a fresh peach slice (and some peach jelly or preserves too, if you like) one of these mini peach cheesecakes are like a little bite of heaven! If you’re in a fruit mood instead of a chocolate mood, these little bites are sure to be a hit.
I also love to bake these mini strawberry cheesecakes and mini lemon cheesecakes too, just in case you are interested in other flavors!
Main Ingredients
There aren’t many ingredients in this mini peach cheesecakes recipe but you really don’t need many for an impressive result. If you’re a fan of peaches, you are going to really love this dessert. These are the key ingredients used to make them:
- Peaches: The star of the show. Fresh peaches make this cheesecake a wonderful choice. Peaches are in season during the hottest summer months but you can find them anytime. This isn’t a recipe for canned peaches - nothing beats the flavor of fresh peaches in these mini peach cheesecakes!
- Cookies: For the cheesecake crusts. Use any kind of cookies you like. Graham crackers, pecan Sandies, vanilla wafers, or shortbread cookies would all work.
- Butter: To make the crust. Butter and cookies are the only ingredients in the crust. Melt the butter first. It will set with the cookie crumbs in the refrigerator. You could use margarine instead, but butter tastes so much better.
- Cream cheese: For the filling. Cheesecake is supposed to be rich and creamy and this recipe doesn’t disappoint! You can use any brand of cream cheese you prefer. I like to use the full-fat kind (these are only mini cheesecakes after all so not too sinful!) but you can use reduced-fat if that’s your preference.
- Condensed milk: To add creaminess and sweetness. Condensed milk helps with both the flavor and the texture of this dessert. Don’t use regular milk or evaporated milk - these are absolutely not the same thing!
- Gelatin: To set the filling. A cheesecake should have a firm filling so it holds together well. This recipe calls for gelatin so the filling sets perfectly. Gelatin isn’t vegetarian, so you can use agar-agar if you prefer.
Instructions Overview
This is a quick and easy recipe which you will definitely love. These no-bake cheesecakes make a refreshing dessert during the warmer months and you don’t have to use the oven either.
First, make the crusts by combining cookie crumbs with melted butter and press this mixture into 10 paper-lined muffin cups. You can refrigerate these (so they begin to set) while you prepare the filling.
Put the peaches, condensed milk, and cream cheese in a food processor and mix well. Dissolve the gelatin in a little warm water and add this to the peach mixture, mixing a little more.
Top the crusts with the filling and refrigerate. You can top them with peach preserves and/or a fresh peace slice if liked. I like to add a sprig of fresh mint to mine just before serving.
Common Questions
If your kitchen is quite cool, say 62°F or under, the cheesecakes should be fine left out overnight, but if it's warmer or you won't be eating them soon, just pop them in the refrigerator for the best results.
Freezing peach cheesecake bites before they're set can affect the velvet texture so let it set on the countertop or in the refrigerator. Of course, after that you can freeze them if you wish.
The cream cheese can add a lot of moisture to the dessert so it can take a while to set. I'd recommend leaving it in the refrigerator for longer. If it's still not firm enough leave it refrigerated overnight and this should help firm it up some more. A cheesecake which is slightly too soft is still good to serve. As long as it's chilled the texture should hold together just fine.
This can happen if you compress the cookie crumb mixture too much. In a full-size cheesecake this can make the base hard to cut through when cutting it into slices, while in these mini cheesecakes it can still be hard so, for the best results, press the crumb mixture firmly into the paper liners but not too firmly!
Keep them refrigerated for the best results. They should be fine for up to 5 days.
You can absolutely freeze these. Since the recipe calls for the cheesecakes to be frozen, you can just leave the ones you won’t eat within a few days in the freezer. It’s best to wrap them individually in plastic wrap and then foil if they’re spending more than a day in the freezer, to prevent freezer burn.
Some people like whipped cream with cheesecake, just to add a touch of indulgence! It’s fine served by itself though.
You have to make these ahead, so the answer is definitely! They’re best enjoyed within a couple of days though.
You don’t, but it does make things easier. If you’re not using them, ensure you spritz plenty of cooking spray in the muffin cups so the cupcakes don’t stick.
Chopnotch Tips
- You can’t beat the taste of fresh peaches, especially during the summer when they’re juicy, fresh, and in season. They’re way better than canned here.
- You can decorate these cupcakes however you want. I like to add peach preserves and a slice of peach. Or you can add a new element with a fresh strawberry half.
- Use the back of a teaspoon to press the crumb mixture firmly into the cupcake liners. This helps get it compact (so it sticks together).
Mini peach cheesecakes make an elegant dessert. They’re simple to prepare and the perfect way to use those juicy summer peaches.
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Recipe
How to Make
Mini Peach Cheesecakes
Ingredients
- 7 ounces cookies, crumbled
- 5 tablespoons unsalted butter, melted
- 8 ounces cream cheese
- 1 teaspoon gelatin
- 5 ounces condensed milk
- 2 peaches, chopped
- 3 tablespoons water, warm
Instructions
- Mix cookies and butter in a bowl. Prepare muffin cups and line them with paper liners. Divide the crust among cups and press firmly into the bottom. Refrigerate.
- Add peaches, milk, cream cheese into a food processor and blend until smooth. Mix gelatin with water and add to the peach mixture, mix well.
- Fill each muffin cake with the batter and chill for at least 30 minutes or overnight. Enjoy!
Notes
- You can’t beat the taste of fresh peaches, especially during the summer when they’re juicy, fresh, and in season. They’re way better than canned here.
- You can decorate these cupcakes however you want. I like to add peach preserves and a slice of peach. Or you can add a new element with a fresh strawberry half.
- Use the back of a teaspoon to press the crumb mixture firmly into the cupcake liners. This helps get it compact so it sticks together.
Really good