Peaches and Hay Mini Cheesecakes with Honey Recipe
These Peaches and Hay Mini Cheesecakes with Honey are a delightful twist on classic cheesecake, featuring a sweet peach topping and a playful hay garnish. Perfect for a summer dessert!
- Prep Time: 20 minutes
- Cook Time: 16 minutes
- Total Time: 1 hour 41 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Non-Vegetarian
Ingredients
Units
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Graham Cracker Crust:
- 1 cup graham cracker crumbs
- 2 tablespoons melted butter
Cheesecake Filling:
- 8 oz cream cheese, softened
- 1/3 cup sour cream
- 1/4 cup honey (plus more for drizzling)
- 1/4 cup sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1/2 teaspoon lemon zest
Toppings:
- 1 ripe peach, finely diced
- Edible hay or toasted shredded phyllo (for garnish)
- Mini muffin liners
Instructions
- Preheat Oven: Preheat oven to 325°F (160°C) and line a mini muffin tin with paper liners.
- Prepare Crust: Mix graham cracker crumbs and melted butter, press into each liner, and bake for 5 minutes. Set aside.
- Make Filling: Beat cream cheese until smooth. Add sour cream, honey, sugar, vanilla, and lemon zest; beat until creamy. Add egg and mix until incorporated.
- Fill and Bake: Spoon filling over crusts, bake for 14–16 minutes until set. Cool and chill for at least 1 hour.
- Serve: Top each cheesecake with diced peaches, honey drizzle, and hay or phyllo before serving.
Notes
- Toasted shredded phyllo gives a playful ‘hay’ texture—ideal for summer or harvest-themed parties.
- For extra flavor, toss diced peaches in lemon juice and sugar before topping the cheesecakes.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 180
- Sugar: 12g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0.5g
- Protein: 3g
- Cholesterol: 55mg
