Name: Peaches and Hay Mini Cheesecakes with Honey Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: American
Ingredients: 1 cup graham cracker crumbs; 2 tablespoons brown sugar; 4 tablespoons unsalted butter, melted; 8 oz cream cheese, softened; 1/3 cup Greek yogurt (plain or vanilla); 1/4 cup honey (plus more for drizzling); 1/4 cup granulated sugar; 1 teaspoon vanilla extract; 1 large egg; 1 ripe peach, peeled and finely diced; Fresh thyme or edible hay garnish (optional)

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If summer had a flavor, it might just be captured in these irresistible Peaches and Hay Mini Cheesecakes with Honey. Imagine individual cheesecakes with a buttery graham cracker crust, a tangy-yet-silky cheesecake filling swirled with sweet peaches, all crowned with a generous drizzle of honey. They’re as gorgeous as they are delicious, and totally portion-perfect for parties or indulgent weeknight desserts. Whether you’re looking to impress guests or treat yourself, this recipe hits that delicate note between rustic charm and a little kitchen magic.

Ingredients You’ll Need

The beauty of Peaches and Hay Mini Cheesecakes with Honey lies in its handful of pantry staples and a couple of fresh flavors. Every ingredient plays its part, balancing sweet and tangy, creamy and crunchy, for a final treat you won’t soon forget.

Graham cracker crumbs: The golden, crisp base that gives each mini cheesecake a comforting crunch and caramel flavor.
Brown sugar: Adds depth and just a hint of molasses to the crust—so much warmer than plain sugar.
Unsalted butter, melted: Brings the crumbs together and imparts that classic buttery richness in every bite.
Cream cheese, softened: The star of the show—ensure it’s fully softened for the silkiest, smoothest filling imaginable.
Greek yogurt (plain or vanilla): A spoonful lightens the texture and adds a lovely creamy tang.
Honey (plus more for drizzling): This natural sweetener ties everything together and makes the cheesecakes truly shine.
Granulated sugar: Rounds out the cheesecake’s sweetness without upstaging the honey or peaches.
Vanilla extract: A little goes a long way in lifting and uniting all the flavors.
Large egg: Binds the batter, giving the cheesecakes their classic, custardy body.
Ripe peach, peeled and finely diced: Fresh peach brings a bright, juicy burst—don’t skip it!
Fresh thyme or edible hay (optional garnish): For a whimsical, earthy finishing touch that pairs beautifully with the fruit and honey.

How to Make Peaches and Hay Mini Cheesecakes with Honey

Step 1: Prep the Pan and Preheat the Oven

Start by preheating your oven to 325°F (160°C) and lining a standard muffin tin with twelve paper liners. This ensures effortless cheesecake release and gives every mini cheesecake that signature bakery look.

Step 2: Create the Buttery Graham Cracker Crust

In a mixing bowl, stir together the graham cracker crumbs, brown sugar, and melted butter until everything is evenly moistened and the mixture resembles the texture of wet sand. Scoop a heaping tablespoon into each muffin liner and press down firmly using the back of a spoon or your fingers to form an even crust. Pop the tin in the oven for 5 minutes—just enough to set the base and concentrate those lovely toasty flavors.

Step 3: Mix Up the Creamy Cheesecake Filling

While the crusts cool slightly, beat the softened cream cheese using an electric mixer until luxuriously smooth and lump-free. Add in the Greek yogurt, honey, granulated sugar, and vanilla extract, mixing until everything is glossy and fully combined. Crack in the egg and beat on low only until it’s just incorporated—overbeating can make mini cheesecakes puff and crack, so go gently here.

Step 4: Add the Peaches and Fill the Cups

Next, gently fold the diced peaches into the cheesecake batter, being careful not to overmix. Spoon the filling evenly into the prepared crusts, filling each almost to the top. The generous peachy bits will peek through, promising a juicy surprise in every bite.

Step 5: Bake and Chill

Bake for 18 to 20 minutes, or until the cheesecakes are set at the edges but still have a bit of a jiggle at the center—that’s your cue that they’ll be creamy, not dry. Let them cool completely at room temperature, then pop them in the fridge for at least two hours to chill. This step is crucial for that perfect, velvety texture.

Step 6: Finish with Honey and Garnish

Right before serving, drizzle a little extra honey over each mini cheesecake. For a playful and elegant touch, add a small sprig of fresh thyme or a dash of edible hay. This little detail elevates these Peaches and Hay Mini Cheesecakes with Honey to showstopper status!

How to Serve Peaches and Hay Mini Cheesecakes with Honey

Garnishes

A lovely drizzle of golden honey makes your mini cheesecakes glisten, while a sprig of thyme or an artful tuft of edible hay plays off the fresh peach and honey notes. If you want to jazz things up even more, a few extra diced peaches on top add a pop of color and freshness.

Side Dishes

These Peaches and Hay Mini Cheesecakes with Honey are the perfect finish to a backyard barbecue or summer brunch. They pair beautifully with a fresh fruit salad, a crisp glass of rosé, or a platter of cheese and nuts for a rustic dessert board. Keep things light and seasonal!

Creative Ways to Present

Try serving these mini cheesecakes in clear glass jars for a picnic-ready dessert, or nestle them on a wooden board with edible flowers and sprigs of herbs for that farmhouse chic vibe. If you’re feeling playful, add tiny honey sticks on the side—you’ll have everyone swooning over Peaches and Hay Mini Cheesecakes with Honey!

Make Ahead and Storage

Storing Leftovers

Store leftover Peaches and Hay Mini Cheesecakes with Honey in an airtight container in the refrigerator. They’ll keep beautifully for up to four days without losing their creamy texture, making them an ideal make-ahead treat for gatherings or late-night cravings.

Freezing

If you want to save some for later, you can freeze them after chilling. Wrap each cheesecake well in plastic wrap and place in a freezer-safe bag or container. Thaw overnight in the refrigerator for a sweet, fuss-free dessert whenever the craving strikes.

Reheating

Since these cheesecakes are best enjoyed chilled, there’s no need to reheat. Simply remove them from the fridge about 10 minutes before serving so they soften just a touch and the flavors shine. If frozen, thaw as above and enjoy straight from the fridge.

FAQs

Can I use canned peaches instead of fresh?

Absolutely! If you can’t get your hands on fresh peaches, drained and chopped canned peaches work well. Just pat them dry with a paper towel to prevent excess moisture from making the cheesecakes soggy.

What’s edible hay, and where do I get it?

Edible hay is a whimsical garnish used in modern desserts, often made from toasted phyllo or herbal hay blends found at specialty stores. If you can’t find it, fresh thyme or a little extra graham crumb crumbled on top works just as well!

Can I make Peaches and Hay Mini Cheesecakes with Honey gluten free?

Definitely—just swap in your favorite gluten free graham crackers for the crust. Everything else in the recipe is already gluten free, so you won’t lose any flavor or texture.

Can I double the recipe for a crowd?

Yes, you can easily double all the ingredients and use two muffin pans. Just be sure to rotate them halfway through baking for even results, and you’ll have enough Peaches and Hay Mini Cheesecakes with Honey to keep everyone happy!

What’s the best way to get ultra-smooth cheesecake batter?

Start with fully softened cream cheese and beat it well before adding anything else. Don’t overbeat after the egg goes in—just mix until combined. This helps avoid cracks and ensures a creamy, luscious filling every time.

Final Thoughts

From the buttery crust to the dreamy, peach-streaked filling and that final flourish of honey, Peaches and Hay Mini Cheesecakes with Honey are a dessert worth savoring. Whether you’re sharing with friends or sneaking an extra one for yourself, I promise this recipe will earn a bright spot in your summer baking rotation. Give them a try—you might just discover your new favorite sweet!

Peaches and Hay Mini Cheesecakes with Honey Recipe

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4.7 from 21 reviews

Author: admin
Total Time: 40 minutes (plus chilling)
Yield: 12 mini cheesecakes 1x
Diet: Non-Vegetarian

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Description

Indulge in these delightful Peaches and Hay Mini Cheesecakes with Honey for a taste of summer in every bite. Creamy, sweet, and with a hint of freshness from ripe peaches, these mini cheesecakes are perfect for any dessert lover.

Ingredients

Scale

Cheesecake Crust:

1 cup graham cracker crumbs
2 tablespoons brown sugar
4 tablespoons unsalted butter, melted

Cheesecake Filling:

8 oz cream cheese, softened
1/3 cup Greek yogurt (plain or vanilla)
1/4 cup honey (plus more for drizzling)
1/4 cup granulated sugar
1 teaspoon vanilla extract
1 large egg
1 ripe peach, peeled and finely diced
Fresh thyme or edible hay garnish (optional)

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Instructions

Preheat and Prepare: Preheat the oven to 325°F (160°C) and line a muffin tin with paper liners. Mix graham cracker crumbs, brown sugar, and melted butter. Press into muffin liners and bake.
Mix Cheesecake Filling: Beat cream cheese until smooth. Add Greek yogurt, honey, sugar, and vanilla. Beat in the egg and fold in diced peaches.
Fill and Bake: Divide batter among crusts and bake until set. Cool and refrigerate for at least 2 hours.
Serve: Drizzle with honey and garnish with thyme or hay before serving.