Mini Peach Cheesecakes
Combine your favorite creamy peach flavor with cheesecake to make the perfect mini dessert bites!
Servings:10 mini 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.
Nutrition
Calories: 286kcal | Carbohydrates: 24g | Protein: 4g | Fat: 20g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 246mg | Potassium: 162mg | Fiber: 1g | Sugar: 14g | Vitamin A: 632IU | Vitamin C: 2mg | Calcium: 73mg | Iron: 1mg