peaches & cream cheesecake bites

a recipe by
Teresa G.
Here, KY

Our peach trees did amazingly well this year, so I'm trying to use their fruit in new ways. These delightfully sweet and creamy little dessert bites, topped with peaches were a hit!

serves Makes 18
prep time 40 Min
cook time 20 Min
method Bake

Ingredients For peaches & cream cheesecake bites

  • FOR CHEESECAKE LAYER:
  • 18
    gingersnap cookies
  • 16 oz
    cream cheese, softened (2 bricks)
  • 1 c
    sugar
  • 1 tsp
    vanilla extract
  • 1/4 tsp
    lemon juice
  • 2 lg
    eggs
  • FOR THE PEACH TOPPING:
  • 1 1/2 c
    diced fresh peaches
  • 1 1/2 Tbsp
    sugar
  • 1 1/2 Tbsp
    cornstarch
  • FOR THE DRIZZLE:
  • 1/2 c
    powdered sugar
  • 1/2 Tbsp
    water or milk
  • 1/4 tsp
    almond extract (or vanilla)

How To Make peaches & cream cheesecake bites

  • Some of the ingredients for cheesecake bites.
    1
    1. Gather ingredients. Let cream cheese soften on the counter for an hour or 2, or use the following quick tip: **QUICK TIP: Remove cream cheese from boxes, leaving cheese wrapped in foil only. Soak a clean kitchen towel in very hot tap water; quickly squeeze out excess water and place towel on counter. Quickly wrap cheese in towel, then place a large bowl or skillet over top to trap the heat. Cheese should be softened in 10 minutes.
  • 2
    Preheat oven to 350°F. Place a paper cupcake liner in each of the 18 cups of 2 muffin pans.
  • Muffin pan with cupcake liners and gingersnaps.
    3
    Place a gingersnap, flat side down, in each muffin cup. Set aside.
  • 4
    Beat softened cream cheese with electric mixer until fluffy (about 2-3 minutes.)
  • Beaten cream cheese with sugar and vanilla.
    5
    Add sugar, vanilla and 1/4 teaspoon lemon juice, beating well.
  • 6
    Add eggs, one at a time, beating well after each.
  • Batter poured into cupcake liners in muffin tin.
    7
    Spoon cream cheese mixture into prepared muffin cups, filling liners to within about 1/4 inch from the top.
  • 8
    Bake at 350°F for 20 minutes.
  • Cooked peach topping cooling.
    9
    Make the peach topping while the cheesecakes are baking. Start by pouring 1 1/2 cups diced peaches (and their juice) into a small saucepan. Add 1 1/2 tablespoons each of granulated sugar and cornstarch, stirring to combine well. Cook, stirring constantly, over medium heat until thickened and bubbling. Remove from heat and allow to cool completely before topping the cheesecakes (may place in refrigerator to speed cooling.)
  • Cooled mini cheesecakes.
    10
    After cheesecakes have baked, allow to cool completely before filling. (When you remove them from the oven, they'll be puffed up, but as they cool, the center will sink, creating a well to fill with the peaches.)
  • !8 topped mini cheesecakes.
    11
    When cheesecakes have cooled, spoon about 1/2 tablespoon of the peaches onto each. Refrigerate while preparing the drizzle.
  • Bowl with icing drizzle and mini cheesecakes.
    12
    In a small bowl or cup, use a spoon, or very small whisk, to thoroughly mix together 1/2 tablespoon water, powdered sugar and 1/4 teaspoon almond extract; stir until no lumps remain. (Add extra water or powdered sugar by teaspoon until desired consistency is achieved.)
  • 13
    Use a spoon to drizzle over the peaches. (I got mine a little too thin in the photo, but it was delicious!)
  • 14
    Chill thoroughly before serving. Refrigerate leftovers in covered container.
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