Honey-Drizzled Peaches and Hay Cheesecake Minis Recipe

Get ready to elevate your dessert game with these unique and delightful Honey-Drizzled Peaches and Hay Cheesecake Minis. Perfectly portioned, these mini cheesecakes combine the rich, creamy texture of classic cheesecake with the fresh, summery sweetness of peaches, finished with a drizzle of honey. The most intriguing part? A subtle infusion of earthy flavors from hay, giving the dessert a rustic, almost farm-fresh feel. I first made these little delights for a summer party, and they were a total hit! Not only do they look beautiful, but they also offer a wonderfully unexpected flavor profile that’s sure to impress.

Ingredients

For the Cheesecake Crust:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted

For the Cheesecake Filling:

• 16 oz cream cheese, softened
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/4 cup sour cream
• 1 tablespoon flour

For the Hay Infusion:

• 1/2 cup dried food-grade hay (make sure it’s free from pesticides or chemicals)
• 1 cup heavy cream

For the Topping:

• 3 fresh peaches, thinly sliced
• 1/4 cup honey (for drizzling)
• Edible flowers or herbs (like thyme or lavender) for garnish

Instructions

For the Hay Infusion:

1. Infuse the cream: In a small saucepan, gently heat the heavy cream over medium-low heat. Add the food-grade hay and let it steep in the cream for 20 minutes, allowing the earthy flavors to infuse.
2. Strain: After 20 minutes, strain the cream through a fine-mesh sieve, pressing on the hay to extract as much cream as possible. Set aside to cool.

For the Cheesecake Minis:

1. Preheat the oven: Preheat your oven to 325°F (165°C) and line a muffin tin with cupcake liners.
2. Make the crust: In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly coated with the butter. Press about 1 tablespoon of the mixture into each liner, packing it down firmly with the back of a spoon.
3. Prepare the filling: In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla, sour cream, and flour until just combined.
4. Add the infused cream: Slowly mix in the cooled hay-infused cream into the cheesecake batter until well incorporated.
5. Bake: Pour the cheesecake filling over the prepared crusts, filling each liner about three-quarters full. Bake for 18-20 minutes, or until the center of the cheesecakes is set and slightly jiggly.
6. Cool: Remove from the oven and let cool in the muffin tin for 10 minutes before transferring to a wire rack to cool completely. Once cool, refrigerate for at least 2 hours before serving.

For the Topping:

1. Slice the peaches: Thinly slice the fresh peaches and arrange them on top of each cheesecake mini.
2. Drizzle with honey: Right before serving, drizzle each cheesecake with a generous amount of honey.
3. Garnish: Add edible flowers or a sprig of fresh thyme for an extra touch of beauty.

Nutrition Facts

• Servings: 12 mini cheesecakes
• Calories per serving: 290
• Total fat: 20g
• Saturated fat: 12g
• Carbohydrates: 23g
• Protein: 4g

Preparation Time

• Prep time: 25 minutes
• Cook time: 20 minutes
• Cooling time: 2 hours
• Total time: 2 hours 45 minutes

How to Serve

• At a summer picnic: Pack these minis in a cooler and enjoy them outdoors.
• At a dinner party: Serve them on a dessert platter with extra peach slices and honey drizzles for decoration.
• With a cup of tea: Perfect for an afternoon treat alongside a cup of chamomile or green tea.
• As an individual dessert: Each mini cheesecake is already portioned, so they make a wonderful single-serving dessert.
• For brunch: Serve these light, fresh cheesecakes as part of a sophisticated brunch spread.

Additional Tips

1. Choose ripe peaches: For the best flavor, make sure your peaches are ripe and juicy.
2. Make ahead: These mini cheesecakes can be made a day in advance, making them perfect for entertaining.
3. Refrigerate properly: Store the cheesecakes in the fridge until just before serving to keep them cool and set.
4. Hay alternatives: If you can’t find food-grade hay, skip this step and simply add a teaspoon of cinnamon or nutmeg for an earthy flavor.
5. Even baking: Use a water bath (place the muffin tin in a larger baking pan with hot water) for even cooking and to prevent cracks.

Recipe Variations

• Berry topping: Swap the peaches for fresh berries like raspberries, blackberries, or blueberries for a different twist.
• Herbal infusion: Infuse the cream with other herbs like rosemary or thyme for a more fragrant base.
• Ginger twist: Add a teaspoon of fresh grated ginger to the cheesecake batter for a spiced undertone.
• Nutty crust: Mix in chopped almonds or pecans with the graham cracker crumbs for added texture and flavor.
• Vegan option: Use dairy-free cream cheese and a vegan honey alternative, along with a nut-based crust, for a plant-based version.

Serving Suggestions

• Garnish with extra honey: Keep a small dish of honey nearby for guests to add extra sweetness.
• Serve with herbal tea: The floral notes from chamomile or lavender tea complement the subtle flavors in the cheesecake.
• Pair with a sparkling wine: The freshness of the peaches and honey is beautifully enhanced with a glass of prosecco or sparkling wine.
• Alongside fresh fruit: A bowl of fresh, sliced peaches and other seasonal fruits makes a great accompaniment.
• As part of a dessert buffet: These minis are the perfect size for a dessert table at parties or events.

Freezing and Storage

• Refrigeration: Store the cheesecakes in an airtight container in the refrigerator for up to 5 days.
• Freezing: You can freeze the cheesecakes without the peach topping for up to 2 months. To freeze, wrap each mini cheesecake tightly in plastic wrap and place in a freezer-safe container. Thaw in the refrigerator overnight before serving.
• Reheating: Cheesecakes should be served cold, so no reheating is necessary.

Special Equipment

• Muffin tin: For baking the individual cheesecakes.
• Cupcake liners: To make removing the cheesecakes easy.
• Fine mesh sieve: To strain the hay from the cream.
• Cooling rack: For cooling the cheesecakes evenly.

FAQ

1. Can I make these cheesecakes without the hay infusion?
Yes! If you’re not able to find food-grade hay, the cheesecake minis will still taste delicious without it. You can substitute with a teaspoon of cinnamon or nutmeg for a warm, earthy flavor.

2. What can I use if I don’t have fresh peaches?
You can use canned peaches (drained) or even frozen peaches that have been thawed. Just be sure to pat them dry before using to avoid excess moisture.

3. Can I make these ahead of time?
Yes! These mini cheesecakes can be made a day or two in advance. Just store them in the fridge and add the fresh peaches and honey drizzle just before serving.

4. Is it necessary to refrigerate these before serving?
Yes, chilling the cheesecakes allows them to set properly, making for a smooth and creamy texture.

5. How do I prevent the cheesecakes from cracking?
Baking the cheesecakes in a water bath helps prevent cracking, but even if they crack a bit, the peach slices and honey will cover it up!

Print

Closing Note

These Honey-Drizzled Peaches and Hay Cheesecake Minis are the perfect bite-sized indulgence for any gathering. With their light, creamy filling, fresh peach topping, and subtle infusion of hay, they offer a refreshing twist on traditional cheesecake. Whether you’re hosting a summer party, brunch, or just treating yourself, these minis are sure to delight. Enjoy!