mini peach cheesecake tarts

Even in the dead heat of summer I crave cheesecake.
That tart, cold cheesecake batter paired with a nice salty, buttery crust and sweet fresh fruits.
Oh yes please!
But the last thing I want to do is bake a cheesecake for an hour or longer let alone turn on the oven for a long period of time.
AND who wants to wait for a giant cheesecake to cool in this heat?
Why not make mini's?
They require far less baking time, you don't need as much cheesecake batter, and the cooling time is a lot less which means you can eat them sooner (ok that last part is important to me).
Plus you can dress them up with any of the wonderful seasonal summer fruits.
I haven't done a peach cheesecake, so it was time.
But as luck would have it, in the middle of making the cheesecake I realized I had no sour cream,
and no greek yogurt.
I did have a Siggi's yogurt which is pretty much just like greek yogurt only thicker and far less sugar.
It was one of the best last-minute substitutions I've ever had.
This cheesecake recipe is a keeper for me--I loved the flavor this yogurt added to the cheesecake.
These mini cheesecakes literally took 5 minutes to put together, no pre-baking the crust, and then 15 minutes to bake.
So easy right?

Please give this cheesecake recipe a go, you can add in any type of fruit you wish: cherries, pineapple,
plums...
If you can't find the Siggi's yogurt use a greek style yogurt--a thick yogurt or just use sour cream (sour cream is thinner in consistency so only use about 3 TB).



Secret, tasty ingredient.

It's ok to fill these to the almost top, they don't rise much.
But they do bake up fast, so at the 15-minute mark make sure to check on them.


If you don't have tart pans, you can use cupcake tins, but make sure to really grease up the tins and/or
use liners.

Mini Peach Cheesecakes

print recipe

Crust

1 ½ cups graham cracker crumbs

a pinch sea salt

1 TB dark brown sugar

9 TB unsalted butter, melted

Cheesecake

8-oz cream cheese, softened

4 ounces (1 single container) of Siggi’s Icelandic peach yogurt (or 3 TB sour cream)

½ cup powdered sugar

1 large egg + 1 egg yolk

¼ cup chopped peaches, small chop

extra chopped peaches for garnish, optional

Cook Notes:

Make sure to dry the peaches with paper towels and get as much moisture out as possible. If you can’t find Iggy’s yogurt, choose a thick style yogurt.

Iggy’s does NOT have sugar in it; so if you do use another yogurt make sure to adjust sugar in the recipe.

I would not use a Yoplait yogurt as it is too watery—look for a thick style yogurt instead.

I used tart pans for this recipe. If you don’t have tart pans, then use cupcakes, but make sure to line the tins with cupcake liners and/or non-stick spray.

Preheat oven to 350F.

In a medium bowl, make the graham cracker crust.

Mix together graham cracker crumbs, brown sugar and salt and stir to combine.

Add in the melted butter and stir well.

Evenly divide the crumbs among the tart pans or cupcakes tins.

Make sure to press down the crumbs to make an even layer.

For the cheesecake:

Cream the cream cheese, yogurt and sugar until smooth, add in the egg and egg yolk and mix well.  Then add in the chopped peaches.

Fill the tart pan or cupcake tins with cheesecake mixture to almost the top. The cheesecake will rise a bit during baking, so don’t overfill the pans with batter.

These bake up fast! 

Bake for 16-20 minutes, until cheesecakes are set and no longer jiggly in the middle.

Allow to cool for at least 15 minutes, then carefully transfer cheesecakes to a cooling rack to cool completely before refrigerating.