These mini peach cheesecakes are perfect for summer. Whether you are throwing an outdoor party or just having a lazy day by the pool, these no bake mini cheesecakes are just the right treat for the occasion.
Making no bake peach cheesecake bites is easy and pretty quick, but you will need cases and cupcake tray to make them. If you don’t use the tray, they will not hold their shape well.
Why make mini peach cheesecakes?
- Less sugar – These are not packed with a ton of sugar so while they will satisfy your cravings, they are still a little bit better for you.
- No gelatin – Why use it if you don’t have to?
- Make-ahead – Mini cheesecakes can be prepared in advance and kept in the freezer until ready to serve!
- Frozen no bake dessert – No baking is required to make them. Plus, they are best enjoyed right from the freezer!
Tips for making mini peach cheesecakes
- The peach cheesecake topping is a mixture of mascarpone and pureed peaches. This can be omitted completely or whipped cream can be used as a substitution.
- For crust, use either graham crackers (US) or digestive biscuits (UK).
- I tried to keep these peach cheesecake bites as low in sugar as possible, and because they contain fresh peaches, sometimes you might feel that they are light in flavor, especially when the peaches were not quite ripe. If you want, add some extra powdered (icing) sugar to make them sweeter.
- These mini peach cheesecakes are made without gelatin, so they don’t hold shape well once completely thawed. That’s why they should be consumed from frozen or partially thawed.
- Another way of serving them is just using glasses. In this case, don’t freeze them. Just chill them in the fridge. You can also top them with fresh peaches, chocolate shavings, whipped cream, etc…
More no bake cheesecake recipes you might like:
Check out our video for how to make Mini Peach Cheesecakes:
Mini Peach Cheesecakes
- 1 cup Graham Crackers / Digestive Biscuits (Crumbs), see note 1
- ½ stick Unsalted Butter , melted (55 grams)
- 8 ounces Cream Cheese (240 grams)
- ¼ cup Sweetened Condensed Milk (80 grams)
- 2 Peaches , ripe, skin-off
- ½ cup Mascarpone (100 grams)
Topping: (optional), see note 2
- 2 Peaches , ripe, skin-off
- 2 tablespoons Granulated Sugar
- 3 tablespoons Mascarpone Cheese
- Fresh Mint Leaves (Optional)
- Combine the crumbs and butter and mix well.
- Line your cupcake tray with 10 cupcake paper cases. Put about 1.5 tablespoon of crumbs mixture into each cupcake paper case. With the back of a small spoon, press down until smooth and compact.
- Puree the peaches (either with a fork or in a food processor) and drain any excess liquid. Transfer to a bowl. Add cream cheese, condensed milk 1/2 cup mascarpone and whisk until combined.
- Fill each cupcake case with the peach mixture and tap several times to smoothen the surface. Place in the freezer for 1+ hours or until ready to serve (see note 3).
- For topping, simmer chopped peaches with sugar and about ¼ cup of water for about 10 minutes or until jam like consistency. Stir from time to time. Let it cool down completely before mixing it with mascarpone (use a hand mixer). Transfer the mixture into a piping bag with star tip and pipe in the center. Garnish with Mint leaf.
- Serve from frozen or leave them at your kitchen counter for 5-10 minutes.
- Either of those can be used. You will need 1 cup of crumbs. It is about 7-8 digestive biscuits or 5 ounces of graham crackers.
- These mini peach cheesecakes can be served without the topping or alternatively whipped cream can be used instead.
- Because these mini cheesecakes don’t contain any gelatin, they don’t hold their shape well when thawed. In fact, they taste better from frozen or shortly after being taken out from the freezer.
- Store them in the freezer at all times.
- For more tips or if in doubt, please read the post above this recipe card or watch the video.