Mini Peach Cheesecakes
Combine your favorite creamy peach flavor with cheesecake to make the perfect mini dessert bites!
Prep Time:20 minutes mins
Cook Time:10 minutes mins
Total Time:30 minutes mins
Servings:10 mini cheesecakes
- 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
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!
- 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.
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