Mini Peach Cheesecakes

Individual mini peach cheesecakes are the perfect dessert for holidays and special occasions. They are so cute, elegant, fancy, and delicious!

This recipe makes four individual cheesecakes. You could easily double or triple the recipe if you need more than that. They are made in 4-inch oven safe tart pans. There are so many different kinds on Amazon that you can try if you don’t have any. The ones I used are the ones my mother gave me so I’m not sure where it was purchased from. These Gutsdoor Mini Tart Pan 4 Inch with Removable Bottom Quiche Pan Nonstick Round Quiche Pie Pan Set of 6 are only $12. They don’t take up a bunch of storage space which is nice.

I love to make these during the warmer months. They aren’t super heavy or overly sweet. The fresh peach is really the star for the sweetness in these.

Ingredients

• Peaches
• Honey Graham Crackers
• Butter
• Cream Cheese
• Eggs
• Sugar
• Lemon Juice
• Sour Cream

Instructions

• Preheat the oven to 350 degrees.
• Crush the graham crackers until they are a sand like texture. Melt the butter. Combine the graham crackers and butter and stir until well combined.

• Spray the tart pans with nonstick spray. Add 1/4 cup of buttered crushed graham crackers to each tart pan. Use the back of a small measuring cup to press it into the pan to make the crust.

• Bake for 8 minutes. Let cool completely. Reduce oven temperature to 300 degrees.
• To make the cheesecake part, add the softened cream cheese to the mixing bowl and using a hand mixer, beat until nice and creamy and smooth. Add in the sugar, lemon juice, and sour cream. Beat until combined. Add in the eggs. Beat again until combined.

• Peel and chop the peach into small pieces. Fold them into the cheesecake batter.

• Fill each tart pan with the cheesecake batter to the rim. Bake for 25 minutes.

• Let rest for 10 minutes and then refrigerate for at least 2 hours before serving.

• Top with whipped cream and fresh chopped peaches. Serve.