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)
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.
Notes
- For a richer flavor, roast the diced peaches before folding into the batter.
- Substitute mascarpone for half of the cream cheese for a more delicate texture.
- These are great made a day in advance.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 210
- Sugar: 15g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 45mg
