🍑 Mini No-Bake Peach Cheesecakes

Creamy, fruity, and effortless — perfect for summer days!

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📌 Ingredients

🔻 For the Crust:

• 3.5 oz speculoos or butter cookies, crushed

• 3 tbsp unsalted butter, melted

🔻 For the Cheesecake Filling:

• 8 oz cream cheese, softened

• ½ cup sweetened condensed milk

• 1 tsp vanilla extract

• ¼ cup smooth peach purée

• 1 cup whipped cream (homemade or store-bought)

🔻 For the Peach Topping:

• ½ cup peach purée

• 1 tbsp sugar (optional, adjust to taste)

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🧁 Directions

✅ Step 1: Make the Crust

• Mix crushed cookies and melted butter in a bowl until it resembles wet sand.

• Press into mini cheesecake molds or a 9-inch springform pan.

• Refrigerate to firm up while you prepare the filling.

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✅ Step 2: Make the Cheesecake Filling

• Beat cream cheese until smooth.

• Add sweetened condensed milk, vanilla, and peach purée. Mix well.

• Gently fold in whipped cream until fully incorporated — avoid deflating the mixture.

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✅ Step 3: Assemble

• Spoon filling onto prepared crusts. Smooth the tops.

• Chill for at least 4 hours or until set.

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✅ Step 4: Prepare the Peach Topping

• Stir peach purée with sugar (if using) to your preferred sweetness.

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✅ Step 5: Serve

• Top each cheesecake with the peach topping before serving.

• Enjoy your creamy, fruity mini desserts!

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💡 Tips:

• Use ripe peaches for best flavor and natural sweetness.

• Garnish with mint leaves or thin peach slices for presentation.

• These also freeze well for a cool treat later!