Mini Peach Cheesecakes

Hey guys,

These mini cheesecakes are so yummy and are the perfect summer treat. They are simple perfect for afternoon tea or any other occasion. 

Ingredients: 

175g of digestive biscuits 

75g of butter

450g of cream cheese

125g of caster sugar 

2 large eggs

2 tsp of vanilla extract 

Topping: 

1/2 juice of a lemon 

4 tbsp of smooth apricot jam

2 ripe peaches 

Method: 

1. Heat the oven to 150C/300F/gas mark 2. Put the paper cases in a tray. 

2. Put the biscuits in a clean plastic food bag. Seal the end or hold tight. Hit the plastic bag until the biscuits are crushed into small pieces. 

3. Melt the butter in a pan over a low heat, and once the butter has melted mix in the biscuit crumbs. 

4. Divide the mixture into the cases and then put the tray into the fridge to chill whilst making the filling. 

5. Put the cream cheese into a bowl with the sugar and mix together. Then add in the eggs and vanilla extract. 

6. Spoon the mixture into the cupcake cases on top of the biscuit and bake in the oven for 25 minutes. Then turn off the oven and leave for 30 minutes. 

7. Then take them out of the oven and leave to cool. Once cooled leave to set for 2 hours in the fridge. 

8. Squeeze the juice of a lemon and the jam into a bowl. Then pour on top of the cheesecakes. 

9. Cut the peaches into thin slices and then place on the top of the cheesecakes. Remove the paper cases and they are ready to eat. 

I hope that you enjoy this recipe. 

Xx.

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