Description
Indulge in these delightful Peaches and Hay Mini Cheesecakes with a drizzle of honey, perfect for a summer dessert. Creamy, fruity, and topped with a nest of crispy ‘hay,’ these individual cheesecakes are a treat for any occasion.
Ingredients
Scale
Graham Cracker Crust:
- 1 cup graham cracker crumbs
- 2 tablespoons unsalted butter, melted
Cheesecake Filling:
- 12 ounces cream cheese, softened
- 1/3 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
- 1/4 cup honey, plus extra for drizzling
- 1 large ripe peach, peeled and finely diced
- 1/4 cup shredded phyllo dough or edible hay-style pastry for garnish
- Optional fresh thyme or mint leaves for garnish
Instructions
- Preheat the oven: Preheat to 325°F (163°C) and line a muffin tin with paper liners.
- Prepare the crust: Mix graham cracker crumbs with melted butter. Press into muffin cups and bake.
- Make the filling: Beat cream cheese and sugar, add egg, vanilla, sour cream, and honey. Fold in diced peaches.
- Fill and bake: Spoon filling over crusts and bake until set.
- Cool and garnish: Cool cheesecakes, then top with toasted phyllo ‘hay,’ honey drizzle, and herbs.
Notes
- You can substitute vanilla wafers or digestive biscuits for the graham cracker crust.
- Opt for bold honey varieties for a stronger flavor.
- If edible hay isn’t available, use toasted shredded phyllo or kataifi pastry.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 210
- Sugar: 13g
- Sodium: 135mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0.5g
- Protein: 3g
- Cholesterol: 40mg