Raspberry Peach Bite Size Cheesecakes

Shortly after moving to Florida, we discovered Publix ice cream. One of the flavors of Publix frozen yogurt we tried was Harvest Peach Melba and that frozen yogurt is what inspired these Raspberry Peach Mini Cheesecakes.

These cheesecakes are bite-size and perfect for any summer gathering. With creamy vanilla cheesecakes chunks of sweet peaches and a raspberry swirl, they are sweet and delicious.

Making these mini cheesecakes is quick and easy. First heat oven to 350* and place a mini vanilla wafer in each of the 24 paper-lined mini muffin cups.

Cream together the cream cheese and sugar. Then add each egg one at a time, mixing after adding each egg. Add vanilla and mix.

Take out between 1 and 1 1/2 cups of cheesecake batter and put in small bowl. Set aside.

In the remaining batter add drained peach chunks. Mix.

In the smaller bowl of batter add 5-6 tsp of Raspberry Jam. Mix.

Spoon the peach filling over the wafer crusts. It takes just over 1/2 Tbsp to fill the mini muffin cups.

Then add a small scoop (about 1/2 tsp was perfect) of the raspberry batter. Using a toothpick lightly swirl the raspberry batter with the peach batter.

Bake the mini cheesecakes at 350* for 12-15 minutes. Until centers are almost set. Cool completely.

When serving these mini cheesecakes you can top them with a drizzle of raspberry jam and fresh peach chunks or a little whipped topping and a fresh raspberry.

Note: If the bite-size cheesecakes are too small for your liking you can easily use this recipe to make mini cheesecakes in a regular size muffin tin. Just switch the mini vanilla wafers for regular ones and plan on a little bit longer of cooking time.

I hope you enjoy the cheesecakes they are some of our favorite! We had this size of mini cheesecakes at our wedding thanks to my grandma who made several dozen of them!

Yield: 7 Dozen Cheesecakes

Raspberry Peach Bite Size Cheesecake

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These cheesecakes are bite-size and perfect for any summer gathering. With creamy vanilla cheesecakes chunks of sweet peaches and a raspberry swirl, they are sweet and delicious.

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Ingredients

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• 2 8 oz Cream Cheese, Softened
• 3/4 c Sugar
• 4 Eggs
• 1 tsp Vanilla
• 1 Box Mini Nilla Wafer Cookies
• 1 15.25 oz Can Peach Chunks , Drained
• 6 tsp Raspberry Jam

Instructions

1. Heat oven to 350
2. Cream together the cream cheese and sugar. 
3. Add eggs 1 at a time, mixing after adding each egg.
4.  Add vanilla and mix. 
5. Take out between 1 and 1 1/2 cups of cheesecake batter and put in small bowl. Set aside. 
6. In the remaining batter add drained peach chunks. Mix.
7. In the smaller bowl of batter add 5-6 tsp of Raspberry Jam. Mix. 
8. Spoon the peach filling over the wafer crusts. It takes just over 1/2 Tbsp to fill the mini muffin cups. 
9. Then add a small scoop (about 1/2 tsp was perfect) of the raspberry batter. Using a toothpick lightly swirl the raspberry batter with the peach batter. 
10. Bake the mini cheesecakes at 350* for 12-15 minutes. Until centers are almost set. Cool completely.
11. When serving these mini cheesecakes, you can top them with a drizzle of raspberry jam and fresh peach chunks or a little whipped topping and a fresh raspberry. 

Notes

To make the bite size cheesecakes you will need a Mini Muffin Pan and Mini cupcake liners. 

Nutrition Information:

Yield:

7

Serving Size:

1 grams
Amount Per Serving: Unsaturated Fat: 0g

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