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  

Ingredients

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

Topping:

1 can of peaches, drained

Directions

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!

Magic Bars

Happy Friday!

I hope everyone had a wonderful Christmas shared with family and friends. 

Now go grab a glass of milk and get ready for some ooey-gooey goodness.

When I think of holiday baking I automatically think about baking with my mom when I was little. Magic bars and chocolate chip cookies made with love for Santa. Well the cookies were for Santa. The magic bars were for us. We just got to share the cookies with Santa, hehe. I don't remember when we first started making magic bars, but they were definitley made during the Christmas holidays in our house.

A couple of Christmas' ago someone gifted our family some homemade baked goodies. I couldn't believe what I saw when I opened the tin.

I bet you can guess.

Yep, MAGIC BARS! Well I of course had to have one, and oh wow! 

It was like my childhood exploded in my mouth!

The holiday just wouldn't be complete without making a batch of these squares.

Traditionally my mom never fully followed the original recipe. She got rid of the nuts, used more chocolate chips, and added mini marshmallows to the mix. Instead of pouring the whole can of condensed milk over top of the graham crumb base she would pour half and save the other half to pour on top of the chocolate chip/coconut mix. But the best part about making these is that there's real mixing required.  

Magic bars, also know as seven layer bars normally consist of:

1. A graham crumb and butter bottom
2. Semi-sweet chocolate chips
3. Flaked coconut
4. Sweetened condensed milk
5. Chopped nuts
6. And sometimes butterscotch chips and white chocolate chips

These are such a treat. If you've never given them a try then you simply must. They're easy as anything. Even for those people who say they can't bake without setting a fire. Sweet, rich, and delicious. The hardest part is waiting for them to completely cool before you can eat one.

Magic Bars (makes 12-15 bars)

Print or Email this recipe.

Ingredients: 

• 1 1/2 cups graham cracker crumbs
• 1/2 cup butter, melted
• 1 (14oz) can sweetend condensed milk
• 1 1/3 cups shredded unsweetend coconut 
• 2 cups semi-sweet chocolate chips 
• 1 1/2 cups miniature marshmallows

Directions:

1. Preheat oven to 350*F. Combine graham cracker crumbs and butter in an 8x8 baking pan (I like to use a non-stick aluminum pan). Make sure the butter is evenly mixed with the graham crumbs. Press the crumbs firmly into the bottom of the pan.
2. Pour half of the condensed milk evenly over the crumb mixture. In a large bowl, toss the coconut and chocolate chips together and then sprinkle evenly into the pan over the condensed milk.
3. Next, layer the marshmallows on top of the chocolate and coconut. Evenly, pour the rest of the condensed milk over top to finsih.
4. Bake for 25 minutes until lightly browned. Cool completely on a wire rack before cutting. 
5. Cut into bars and enjoy!