Description
These Peaches and Hay Mini Cheesecakes with Honey combine a buttery graham cracker crust, creamy cheesecake filling, and sweet, gently spiced peaches topped with honey. Perfectly portioned as delightful individual desserts, they bring rustic floral flavors enhanced by an optional aromatic hay or chamomile garnish.
Ingredients
Scale
For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the cheesecake filling:
- 16 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs, at room temperature
- 1/4 cup sour cream
- 1 teaspoon vanilla extract
For the topping:
- 1 1/2 cups fresh peaches, peeled and finely diced
- 2 tablespoons honey, plus more for drizzling
- 1 tablespoon lemon juice
- 1/4 teaspoon ground cinnamon
Optional garnish:
- Lightly toasted dried hay or chamomile tea leaves, finely crushed (for aroma only)
Instructions
- Prepare the crust: Preheat the oven to 325°F and line a muffin pan with paper liners. In a bowl, combine the graham cracker crumbs, sugar, and melted butter until evenly mixed. Press this mixture firmly into the bottoms of the paper liners to form the crust.
- Bake the crust: Place the crusts into the preheated oven and bake for 5 minutes. Once baked, remove and set aside to cool slightly while preparing the filling.
- Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add the eggs one at a time, mixing just until combined after each addition. Then blend in the sour cream and vanilla extract until fully incorporated.
- Assemble and bake the cheesecakes: Divide the cheesecake filling evenly over the partially baked crusts in the muffin liners. Return the pan to the oven and bake for 18 to 20 minutes until the centers are just set but still slightly jiggly.
- Cool the cheesecakes: Remove the mini cheesecakes from the oven and allow them to cool completely to room temperature before adding the topping.
- Prepare the peach topping: While the cheesecakes cool, combine the diced peaches, honey, lemon juice, and ground cinnamon in a small saucepan. Cook over medium heat for 5 to 7 minutes until the peaches soften slightly and the mixture is fragrant.
- Add topping and garnish: Spoon the warm peach mixture evenly over each chilled cheesecake. Drizzle with additional honey for extra sweetness. Optionally, sprinkle lightly crushed toasted dried hay or chamomile tea leaves on top for an aromatic garnish, ensuring it’s only for decoration and aroma.
Notes
- This recipe is inspired by rustic floral flavors, and if using hay or chamomile as garnish, it is strictly decorative and aromatic, not meant to be consumed.
- Use mild honey varieties such as wildflower or clover for a balanced sweetness that complements the peaches and cream cheese.
- Ensure eggs are at room temperature for a smooth, well-incorporated cheesecake batter.
- Peel peaches before dicing to maintain a smooth texture in the topping.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
