Peaches and Hay Mini Cheesecakes with Honey are a delightful twist on the classic cheesecake, combining the creamy richness of a cheesecake with the sweet, natural flavors of fresh peaches and a touch of honey. The mini portion sizes make them perfect for individual servings, offering a balance of smooth, velvety cheesecake with a burst of juicy, caramelized peaches on top. The “hay” aspect comes from the sweet, crispy, and crunchy biscuit crust that provides a delightful contrast to the smooth filling. This dessert is perfect for any occasion, from casual gatherings to special celebrations.
Ingredients:
For the crust:
- 150g digestive biscuits (or graham crackers)
- 60g unsalted butter, melted
- 2 tbsp honey (optional, for extra sweetness)
For the cheesecake filling:
- 300g cream cheese, softened
- 200g Greek yogurt (or sour cream)
- 100g granulated sugar
- 1 tsp vanilla extract
- 2 large eggs
- 2 tbsp honey (or more to taste)
For the peach topping:
- 2 fresh peaches (or canned peaches, sliced)
- 2 tbsp honey
- 1 tsp cinnamon (optional, for a warm flavor)
Directions:
- Prepare the crust:
Preheat your oven to 175°C (350°F). In a food processor or blender, crush the digestive biscuits into fine crumbs. In a separate bowl, mix the biscuit crumbs with the melted butter and honey (if using) until combined. Press the mixture firmly into the bottom of mini cheesecake pans or a muffin tin lined with cupcake liners. Bake for 8-10 minutes, or until the crust is golden and set. Let it cool. - Prepare the peach topping:
While the crust is cooling, slice the peaches and place them in a small pan. Drizzle the peaches with honey and cook over medium heat for about 5-7 minutes until they soften and caramelize. Optionally, add a pinch of cinnamon for extra flavor. Set aside to cool. - Make the cheesecake filling:
In a mixing bowl, beat the cream cheese, Greek yogurt, sugar, vanilla extract, and honey until smooth and creamy. Add the eggs one at a time, beating well after each addition until fully incorporated. - Assemble the mini cheesecakes:
Pour the cheesecake filling over the cooled crusts, filling each mini cheesecake tin to about 3/4 full. Smooth the tops with a spatula. - Bake the cheesecakes:
Place the filled pans on a baking sheet and bake at 160°C (325°F) for 20-25 minutes, or until the edges are set, and the centers are slightly jiggly. Turn off the oven and let the cheesecakes cool inside for 1 hour with the door slightly open. Then, transfer to the fridge and chill for at least 4 hours, or overnight. - Top with peaches:
Once the cheesecakes are chilled, remove them from the pans and place them on serving plates. Spoon the caramelized peaches over the top of each mini cheesecake and drizzle with extra honey if desired. - Serve:
Serve chilled and enjoy the creamy, fruity, and lightly sweet flavors of these delicious mini cheesecakes!
