These Mini Cheesecakes à la Pêche are the perfect combination of creamy cheesecake, juicy peaches, and a buttery graham cracker crust—all in a convenient, single-serving size. Topped with a sweet cobbler-style crumble, they’re a delightful treat for any occasion.
Why You’ll Love This Recipe
- Perfectly portioned for individual servings
- Easy to make and great for entertaining
- Combines the flavors of peach cobbler and cheesecake
- Can be made ahead and chilled
- Customizable with seasonal fruits
- No water bath required
- Light, fruity, and ideal for summer
- Great for parties, picnics, or potlucks
- Delicious both cold and room temperature
- A visually appealing dessert that’s sure to impress
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the crust
- Graham cracker crumbs
- Granulated sugar
- Melted unsalted butter
For the cheesecake filling
- Cream cheese, softened
- Granulated sugar
- Egg
- Vanilla extract
- Diced peaches (fresh or well-drained canned)
For the cobbler-style topping
- All-purpose flour
- Brown sugar
- Ground cinnamon
- Cold butter, cubed
Directions
- Preheat oven to 325°F (163°C) and line a muffin tin with paper liners.
- Mix graham cracker crumbs, sugar, and melted butter. Press about 1 tablespoon into each liner.
- In a bowl, beat cream cheese and sugar until smooth. Add egg and vanilla; mix until combined. Fold in diced peaches.
- Spoon the cheesecake mixture over each crust, filling about ¾ full.
- Combine flour, brown sugar, and cinnamon. Cut in cold butter to form crumbles and sprinkle over each cheesecake.
- Bake for 20–25 minutes until centers are set and tops are golden.
- Cool in the pan for 10 minutes, transfer to a wire rack, and refrigerate for at least 2 hours before serving.
Servings and timing
- Makes: 12 mini cheesecakes
- Prep time: 15 minutes
- Bake time: 20–25 minutes
- Chill time: 2 hours minimum
Variations
- Swap graham crackers for gingersnaps or vanilla wafers.
- Add a splash of bourbon or almond extract for depth.
- Use nectarines or plums as a peach substitute.
- Top with whipped cream or caramel drizzle for extra indulgence.
- Mix in white chocolate chips for a sweet surprise.
Storage/reheating
- Store in an airtight container in the refrigerator for up to 4 days.
- Freeze in a single layer, then transfer to a container for up to 1 month. Thaw overnight in the fridge.
- No reheating required—serve chilled or at room temperature.
FAQs
How do I keep mini cheesecakes from cracking?
Use room temperature ingredients and avoid overmixing the batter. Let them cool gradually.
Can I use canned peaches?
Yes, just make sure to drain them well and pat dry to prevent excess moisture.
Can I freeze mini cheesecakes?
Absolutely! Freeze after baking and chilling. Wrap individually for best results.
Do I need a water bath?
No, mini cheesecakes bake evenly without one due to their small size.
How do I know when they’re done?
The centers should be set but slightly jiggly. They’ll firm up as they cool.
Can I make them without liners?
Liners are recommended for easy removal, but a silicone muffin pan can work as well.
Can I make them gluten-free?
Yes, use gluten-free graham crackers and check all other ingredients.
How long do they last?
They’re best within 3–4 days when stored in the refrigerator.
Can I use a different fruit?
Yes, berries, apples, or stone fruits like nectarines work well too.
Should I peel the peaches?
Peeling is optional, but it can create a smoother texture in the filling.
Conclusion
Mini Cheesecakes à la Pêche are a delightful and versatile dessert that marry the creamy decadence of cheesecake with the bright sweetness of peaches. Perfect for any gathering or a special treat, they’re easy to make, easy to serve, and always a hit.
PrintMini Cheesecakes à la Pêche
Individual no‑bake peach mini cheesecakes with a buttery crust and creamy filling, topped with fresh peaches and a hint of vanilla.
- Prep Time: 20 minutes
- Cook Time: 0 minutes (chill time only)
- Total Time: 2 hours 20 minutes (including chilling)
- Yield: 12 mini cheesecakes 1x
- Category: Dessert
- Method: No‑bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 12 graham cracker sheets (about 1½ cups crumbs)
- 3 Tbsp unsalted butter, melted
- 2 Tbsp sugar
- 8 oz (225 g) cream cheese, room temperature
- ¼ cup powdered sugar
- ½ tsp pure vanilla extract
- ⅓ cup heavy cream
- 2 ripe peaches, peeled and diced (about 1 cup)
- 1 Tbsp peach jam or preserves (optional, melted for glaze)
Instructions
- Line a 12‑cup muffin pan with paper liners and set aside.
- Crush graham crackers into fine crumbs. In a bowl, combine crumbs, melted butter, and 2 Tbsp sugar until evenly moistened.
- Divide crumb mixture among liners, pressing firmly into the bottom to form crusts. Chill in fridge for 10 minutes.
- In a mixing bowl, beat cream cheese and powdered sugar until smooth and creamy.
- Add vanilla extract and beat until incorporated.
- In a separate bowl, whip heavy cream to soft peaks. Gently fold whipped cream into cream cheese mixture.
- Spoon or pipe filling evenly over chilled crusts (about 2 Tbsp each). Smooth tops with spatula.
- Top each cheesecake with a spoonful of diced peaches.
- If using, warm peach jam, brush lightly over peaches to glaze.
- Refrigerate mini cheesecakes for at least 2 hours to set (or overnight).
- Serve chilled straight from the pan liners.
Notes
- Use low‑fat cream cheese and light whipped cream for a lighter version.
- For firmer texture, add 1 tsp unflavored gelatin dissolved in 2 Tbsp warm water to the cream‑cheese mixture.
- Swap peaches with other stone fruits: nectarines or mango work great.
- Make ahead: store covered in fridge up to 2 days or freeze for up to 1 month (thaw overnight).
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 180 kcal
- Sugar: 14 g
- Sodium: 80 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 40 mg