Diced peaches make everything better! You can use fresh or preserved peaches—they bring a juicy, sweet burst in every bite. These peach mini cheesecakes are creamy, fruity, and perfect for silicone molds, a small cake pan, or a dessert tray. They’re easy to make but look elegant enough for any occasion.
INGREDIENTS
Base
- 8 large round biscuits (digestive, or similar), crushed
- 40 g butter, melted
Cheesecake Filling
- 2 × 250 g cream cheese
- 2–3 tbsp powdered sugar (or adjust with peach juice for sweetness)
- 1 sachet powdered gelatin
- 1 can of peaches, diced (use 2/3)
Topping & Decoration
- Remaining diced peaches (1/3 renaming)
- ½ sachet gelatin (or clear dessert glaze)
- Optional: cream cheese mixed with melted white chocolate for piping
BASE LAYER
Start by crushing the biscuits until they resemble fine crumbs, then mix them with melted butter until fully combined. Press this mixture firmly into the bottom of silicone molds or a small pan, creating a solid base that will hold the cheesecake beautifully. Place the molds in the fridge to chill while you prepare the creamy filling, as this will help the layers set neatly.
CHEESECAKE FILLING
For the cheesecake filling, blend the cream cheese with powdered sugar and diced peaches until smooth and creamy. Sprinkle the gelatin over a few tablespoons of water or peach juice and allow it to bloom for a few minutes before gently heating it until fully dissolved. Add the gelatin to the peach cream cheese mixture and blend until everything is silky and uniform. Pour this luscious filling over the chilled biscuit base, smoothing the top carefully, and let it set in the fridge for at least 2–3 hours.
TOPPING AND DECORATION
Once the cheesecake layer is fully set, arrange the remaining diced peaches on top. Dissolve half a sachet of gelatin or use a clear dessert glaze and pour it gently over the fruit to hold it in place, giving a glossy finish. For a decorative touch, pipe small swirls using cream cheese mixed with melted white chocolate, adding a delicate, creamy accent that makes the mini cheesecakes look irresistible.
SERVING
Carefully remove the mini cheesecakes from the silicone molds and serve chilled. Each bite offers a perfect combination of creamy filling, juicy peaches, and a crunchy biscuit base. They are ideal for summer gatherings, dessert tables, or simply enjoying a little indulgence at home.
To see more recipes and behind the scenes, follow along on Instragram and Tkitok. I’m also now on Pinterest pinning away so stop by and see what’s up.
If you tried this recipe and loved it, drop by down below and let me know how you liked it with a rating and comment! Feel free to also leave a question there about this recipe and I’ll get right back to it.
Do You Like More Recipes Like This? Check Also These!
Peach Mini Cheesecakes
These peach mini cheesecakes are creamy, fruity, and perfect for silicone molds, a small cake pan, or a dessert tray. They’re easy to make but look elegant enough for any occasion.
