These Mango-Peach Mini Cheesecakes are topped with scrumptious mango-peach preserves to create a delightful dessert for afternoon tea. Cheesecakes are pictured with Strawberry Mini Madeleines and Chocolate-Hazelnut Drops.
Mango-Peach Mini Cheesecakes
Serves: 12
Ingredients
- ¾ cup graham cracker crumbs
- ⅓ cup plus 1 tablespoon granulated sugar, divided
- 3 tablespoons unsalted butter, melted
- 1 (8-ounce) package cream cheese, softened
- 1 tablespoon all-purpose flour
- 1 tablespoon heavy whipping cream
- ½ teaspoon vanilla extract
- 1 large egg
- ¾ cup mango-peach preserves
Instructions
- Preheat oven to 350°. Lightly spray a 12-well mini cheesecake pan with cooking spray.
- In a small bowl, combine graham cracker crumbs, 1 tablespoon sugar, and melted butter, stirring to blend. Divide crumb mixture evenly among wells of prepared pan, pressing firmly to create an even layer.
- Bake until golden brown, approximately 6 minutes. Let cool completely.
- In a medium bowl, beat together cream cheese, flour, cream, vanilla extract, and remaining ⅓ cup sugar with a mixer at high speed until smooth. Add egg, beating at medium speed until incorporated. Divide mixture evenly among wells of prepared pan.
- Bake until filling is set, 10 to 11 minutes. Let cool completely.
- Cover pan with plastic wrap, and refrigerate for at least 4 hours before carefully removing cheesecakes from pan.
- Spread an even layer of mango-peach preserves on tops of cheesecakes.
Notes
MAKE-AHEAD TIP: Cheesecakes can be made a day in advance, placed in an airtight container, and refrigerated until serving time, or frozen without preserves for up to a week. Let thaw completely before topping with preserves.
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