Ingredients
For the Crust:
1 cup graham cracker crumbs
2 tablespoons granulated sugar
4 tablespoons unsalted butter, melted
For the Cheesecake Filling:
8 oz cream cheese, softened
1/4 cup granulated sugar
1 large egg
1/2 teaspoon vanilla extract
1/4 cup sour cream
For the Peach Topping:
1 cup fresh or canned peaches, diced
2 tablespoons granulated sugar
1 teaspoon lemon juice
1/2 teaspoon cornstarch mixed with 1 teaspoon water (optional, for thickening)
Instructions
Prepare the Oven: Preheat your oven to 325°F (160°C). Line a muffin tin with cupcake liners.
Make the Crust: In a small bowl, combine graham cracker crumbs, sugar, and melted butter. Press about 1 tablespoon of the mixture into the bottom of each cupcake liner to form the crust. Bake for 5 minutes, then let cool.
Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese and sugar until smooth. Add the egg, vanilla extract, and sour cream, mixing until well combined.
Assemble the Cheesecakes: Spoon the cheesecake filling over each crust, filling each cup about 3/4 full.
Bake: Bake for 18-20 minutes, or until the centers are set. Allow the mini cheesecakes to cool completely in the muffin tin, then refrigerate for at least 1 hour.
Prepare the Peach Topping: In a small saucepan, combine the diced peaches, sugar, and lemon juice over medium heat. Bring to a simmer and cook for 5-7 minutes, until the peaches soften. If you want a thicker topping, add the cornstarch mixture and cook for another 1-2 minutes until the sauce thickens. Let cool.
Top and Serve: Spoon the peach topping over each chilled mini cheesecake before serving.
Additional Details
Prep Time: 15 minutes
Cook Time: 20 minutes
Chill Time: 1 hour
Total Time: 1 hour 35 minutes
Yield: 12 mini cheesecakes
Calories per Cheesecake: Approximately 150 calories
These Mini Peach Cheesecakes are creamy, fruity, and perfect for individual servings, making them a delightful dessert for any occasion!
