PEACHES & CREAM CHEESECAKE BITES

PEACHES & CREAM CHEESECAKE BITES image

Our peach trees did amazingly well this year, so I'm trying to use their fruit in new ways. These delightfully sweet and creamy little dessert bites, topped with peaches were a hit!

Provided by Teresa G. @sokygal

Number Of Ingredients 15

Ingredients

FOR CHEESECAKE LAYER:
18 gingersnap cookies
16 ounce(s) cream cheese, softened (2 bricks)
1 cup(s) sugar
1 teaspoon(s) vanilla extract
1/4 teaspoon(s) lemon juice
2 large eggs
FOR THE PEACH TOPPING:
1 1/2 cup(s) diced fresh peaches
1 1/2 tablespoon(s) sugar
1 1/2 tablespoon(s) cornstarch
FOR THE DRIZZLE:
1/2 cup(s) powdered sugar
1/2 tablespoon(s) water or milk
1/4 teaspoon(s) almond extract (or vanilla)

Steps:

1. Gather ingredients. Let cream cheese soften on the counter for an hour or 2, or use the following quick tip: **QUICK TIP: Remove cream cheese from boxes, leaving cheese wrapped in foil only. Soak a clean kitchen towel in very hot tap water; quickly squeeze out excess water and place towel on counter. Quickly wrap cheese in towel, then place a large bowl or skillet over top to trap the heat. Cheese should be softened in 10 minutes.
Preheat oven to 350°F. Place a paper cupcake liner in each of the 18 cups of 2 muffin pans.
Place a gingersnap, flat side down, in each muffin cup. Set aside.
Beat softened cream cheese with electric mixer until fluffy (about 2-3 minutes.)
Add sugar, vanilla and 1/4 teaspoon lemon juice, beating well.
Add eggs, one at a time, beating well after each.
Spoon cream cheese mixture into prepared muffin cups, filling liners to within about 1/4 inch from the top.
Bake at 350°F for 20 minutes.
Make the peach topping while the cheesecakes are baking. Start by pouring 1 1/2 cups diced peaches (and their juice) into a small saucepan. Add 1 1/2 tablespoons each of granulated sugar and cornstarch, stirring to combine well. Cook, stirring constantly, over medium heat until thickened and bubbling. Remove from heat and allow to cool completely before topping the cheesecakes (may place in refrigerator to speed cooling.)
After cheesecakes have baked, allow to cool completely before filling. (When you remove them from the oven, they'll be puffed up, but as they cool, the center will sink, creating a well to fill with the peaches.)
When cheesecakes have cooled, spoon about 1/2 tablespoon of the peaches onto each. Refrigerate while preparing the drizzle.
In a small bowl or cup, use a spoon, or very small whisk, to thoroughly mix together 1/2 tablespoon water, powdered sugar and 1/4 teaspoon almond extract; stir until no lumps remain. (Add extra water or powdered sugar by teaspoon until desired consistency is achieved.)
Use a spoon to drizzle over the peaches. (I got mine a little too thin in the photo, but it was delicious!)
Chill thoroughly before serving. Refrigerate leftovers in covered container.