Mini Peach Cheesecakes

I owe you an apology. It took me until now to make cheesecake and share it with you.

Cream cheesy and rich topped with juicy peaches, and that classic all-important graham cracker crust. Dreams do come true.

All of the ingredients for the filling (sugar, flour, cream cheese, vanilla and eggs) are combined in the bowl of a food processor or stand mixer. But if you don’t mind getting your mix on you can totally cream everything by hand like I did.

For the graham crumb crust we’ll combine graham cracker crumbs with melted butter. Super easy!

Once these little guys go into the oven and you smell them baking…it’ll be game over. They’re oh so heavenly.

All you need is a little time + a muffin tin and you’re golden.

The only thing left to do is top these beauties with sliced California cling peaches.

I used canned peaches, which are most always California cling peaches. They have no preservatives and are packed in their own juices!

These mini cheesecakes may not be health food but they are a smarter dessert with portion control built in.

Cheesecake should never be a source for anything except pure bliss.

Mini Peach Cheesecakes  

makes 12 servings  


1/2 cup granulated sugar
1/4 cup all-purpose flour
2 cups (16 oz) cream cheese
1 1/2 tsp vanilla
2 eggs
3/4 cup graham cracker crumbs
3 tbsp (45 grams) butter, melted


1 can of peaches, drained


Preheat oven to 325°F. Line a standard muffin pan with paper liners.

In a food processor or by hand, combine sugar, flour, cream cheese and vanilla; blend until smooth. Add eggs and continue blending just until incorporated. Set aside. 

In a small bowl, combine graham cracker crumbs and butter. Spoon crumbs into papers, dividing equally and pressing down firmly to create the base.

Pour in cheese mixture, dividing equally.

Bake for about 22 min or until slightly puffed and just set. They will have a little jiggle in the centre. Do not let your cheesecakes crack (a few small cracks are nothing to worry about though). Remove from oven and let cool for 15 min. Cover and refrigerate for about 1 hour, until chilled. They can also be made and stored for up to 2 days in advance. 

When ready to serve, slice peaches into 1/4-inch wedges. Peel papers from cheesecakes and place cakes on a serving plate. Arrange the peaches on top of cheesecakes. Serve and enjoy!

Nutrition Facts

For one mini cheesecake (based on 12): 239 calories, 16g of fat, 10g saturated fat, 17g of carbs, 0.5g fiber, 11g sugar, 218mg sodium, 5g of protein

Today’s post is sponsored by the California Cling Peach Board. Product opinions are always my own. If I didn’t love it, you wouldn’t be hearing about it. I truly appreciate your continued support!