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Mini Cheesecakes à la Pêche

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Individual no‑bake peach mini cheesecakes with a buttery crust and creamy filling, topped with fresh peaches and a hint of vanilla.

Ingredients

Scale
  • 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

  1. Line a 12‑cup muffin pan with paper liners and set aside.
  2. Crush graham crackers into fine crumbs. In a bowl, combine crumbs, melted butter, and 2 Tbsp sugar until evenly moistened.
  3. Divide crumb mixture among liners, pressing firmly into the bottom to form crusts. Chill in fridge for 10 minutes.
  4. In a mixing bowl, beat cream cheese and powdered sugar until smooth and creamy.
  5. Add vanilla extract and beat until incorporated.
  6. In a separate bowl, whip heavy cream to soft peaks. Gently fold whipped cream into cream cheese mixture.
  7. Spoon or pipe filling evenly over chilled crusts (about 2 Tbsp each). Smooth tops with spatula.
  8. Top each cheesecake with a spoonful of diced peaches.
  9. If using, warm peach jam, brush lightly over peaches to glaze.
  10. Refrigerate mini cheesecakes for at least 2 hours to set (or overnight).
  11. 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

Find it online: https://recettesenfamille.ukfinda.com/mini-cheesecakes-a-la-peche/