Peaches and Cream Mini Cheesecakes

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. 

However, I also have used the pan for cookies such as espresso chocolate chip sablés and these spiced pumpkin sablés. Plus, you need to try mini cheesecakes with salted caramel....  pan justified! 

Ingredients in These Mini Cheesecakes:

Peaches: You can use fresh or frozen unsweetened peaches. 

From the Pantry: Cornstarch, sugar, and vanilla extract. 

From the Fridge: Cream cheese (full fat), eggs, and whipping cream. 

Peach Jam: For topping the mini cheesecakes. 

Graham Cracker Crust Recipe: I used the same one that I used for the caramel topped mini cheesecakes. 

To Stabilize the Whipped Cream Topping: To stabilize the whipped cream topping, I mixed it with a product called Whip it. You can also use a teaspoon of unflavored gelatin dissolved in a teaspoon of water, and add it after adding the sugar and vanilla, just as soft peaks begin to form. 

To Make These Peaches and Cream Cheesecakes: 

First, prepare the Graham cracker crust and pre-bake it for about five minutes. 

Next, puree the peaches, blending some of the mixture with cornstarch. Set the mixture aside. 

After that, begin beating the cream cheese with some of the sugar, more cornstarch, and vanilla. Add the eggs, some heavy cream, and finally the peach puree. Divide the mixture among the cavities in the pan and bake the mini cheesecakes for 15 to 20 minutes. Let the cheesecakes cool for an hour and then refrigerate them.

Finally, prepare the whipped cream topping and top each cheesecake with a spoonful of peach jam and a swirl of the whipped topping. 

Note: If you are using the special pan, it has 12 cavities and this recipe makes 18 of the mini cheesecakes. You can either bake the cheesecakes in two batches or make about 3 to 4 muffin-sized cheesecakes with the extra batter. Or... you could buy two of the pans.... 

If you have any leftover cheesecakes, you can wrap them individually and freeze them for up to a month. 

Notes on this Recipe: 

Some of the feedback I got from my taste testers was that this cheesecake was pretty light in texture. I noticed that too. Perfect for summer, right? 

I wish the sides of these were smoother, like these mini cheesecakes. I suspect the difference is that I refrigerated the cheesecakes in the pan without removing them, or maybe not... next time, I will cool them, remove them from the pan, and then refrigerate them to see if that makes a difference. 

The center of these cheesecakes will sink a bit after baking. Don't be alarmed. The topping will hide the evidence.

More "Mini" Treats You May Also Enjoy:

Blueberry Mini Pies

Olive and Oregano Mini Loaves

Mini Raspberry Cheesecakes

Bacon, Leek, and Cheddar Mini Quiches

Mini Chicken Tostadas

Mini Spinach Frittatas

Mini Orange Creamsicle Shots

Sunday Funday Recipes! 

This week, the Sunday Funday group is celebrating National Peach Month! 

• A Day in the life on the Farm: Fresh Peach Salsa 
• Food Lust People Love: Homemade Peach Preserves 
• Sneha's Recipe: Keto Peach Iced Tea 
• Karen's Kitchen Stories: Peaches and Cream Mini Cheesecakes 
• Our Good Life: Peach and Prosciutto Flatbread 
• Mayuri's Jikoni: Peach Baked Oatmeal 
• Culinary Cam: Roasted Peach-Tomato Gazpacho with Crème Fraîche

Peaches and Cream Mini Cheesecakes

Yield: 18 mini cheesecakes

Author: Karen Kerr

Prep time: 30 MinCook time: 20 MinInactive time: 3 HourTotal time: 3 H & 50 M

These peaches and cream mini cheesecakes are super creamy and subtly flavored with peach puree. 

Ingredients

• 8 ounces of fresh or flash frozen unsweetened peach slices, drained well.
• 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, or one envelope Whip it (see note above)
• 3/4 cup peach jam
• One recipe prepared Graham cracker crust. I recommend this one.

Instructions

1. Preheat the oven to 350 degrees F.
2. Spray the the mini cheesecake pans with spray oil, or line the muffin tins with paper cupcake liners, and prepare them with the Graham cracker crust. Bake for 5 minutes. After baking the crusts, set the pans aside on a wire rack. Reduce the oven temperature to 325 degrees F. if you are using the mini cheesecake pans. If you are using the muffin tin, leave the temperature at 350 degrees F.
3. Puree the peaches in a mini food processor or blender until smooth. Measure out 1/2 cup of the puree and stir in 1 tablespoon of the cornstarch. Set aside.
4. In a large bowl or the bowl of a stand mixer, add 8 ounces of the cream cheese, 1/3 cup of the sugar, and the rest of the cornstarch. Beat with a mixer on low for about 3 minutes. Add the rest of the cream cheese and beat until combined. Increase the speed to to medium, and add the rest of the sugar and the vanilla.
5. While the mixer is running, add the eggs, one at a time, beating well until each one is incorporated. Beat in the cream until it's just incorporated. Fold in the peach purée. Add the food coloring if you prefer to use it. Tap the mixing bowl on the counter several times to remove any excess air.
6. Divide the batter among the cavities of the pans (18 for the mini cheesecake pan, 13 for the muffin tins) already prepared with pre-baked Graham cracker crusts.
7. Bake the cheesecakes for 15 to 20 minute for the mini cheesecake pan, and 20 to 30 minutes for the muffin pans. The cheese cakes are ready when the middles are barely jiggly. Keep a close eye on these.
8. Remove from the oven and let cool in the pan on a wire rack for an hour. If you baked the cheesecakes in a paper lined muffin tin, cover the pan and refrigerate for at least 2 hours. If you used the cheesecake pan, remove the cheesecakes from the pan, place them on a quarter sheet pan, cover with cling wrap, and refrigerate for at least two hours. You can also place the cheesecakes in the freezer for one hour to chill.
9. In the meantime, prepare the whipped cream topping. If using the gelatin, dissolve it in the water for about a minute in a small heat proof glass cup or bowl. Microwave for 30 seconds on high, until clear and completely melted. If you are using the Whip it, add it to the cream prior to beating.
10. In a medium bowl, whip the cream with an electric hand mixer on high until it develops peaks. Beat in the sugar and vanilla. Beat in the gelatin mixture (if using). Do not over beat. Cover the bowl and refrigerate for 30 to 45 minutes.
11. Remove the cheesecakes from the refrigerator. Fill the middle of the cheesecakes with about a half teaspoon of peach jam.
12. Fill a pastry bag fitted with a star tip with the whipped cream mixture, and pipe in a swirl over the jam. Refrigerate until ready to serve. (You will have plenty of leftover whipped cream. Keep it in the fridge for your morning coffee or chocolate sundaes).
13. Wrap any leftover cheesecakes in plastic wrap and freeze for up to one month.

Nutrition Facts

Calories

260

Fat (grams)

19 g

Sat. Fat (grams)

10 g

Carbs (grams)

20 g

Fiber (grams)

1 g

Net carbs

19 g

Sugar (grams)

13 g

Protein (grams)

4 g

Cholesterol (grams)

71 mg

https://www.karenskitchenstories.com/2017/06/peaches-and-cream-mini-cheesecakes.html

Karen's Kitchen Stories

cheesecake, peach

dessert

American

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Recipe adapted from Junior's Cheesecake Cookbook: 50 To Die For Recipes of New York Style Cheesecake (2009).