Mini Peach Cheesecake

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Ingredients:

  • 1 1/4 Cup Graham Cracker Crumbs
  • 3 Tbsp Sugar
  • 4 1/2 Tbsp Melted Butter
  • 16 oz Cream Cheese (Room Temp)
  • 2/3 Cup Sugar
  • 1/4 Cup Yogurt
  • 4 1/2 Tbsp Peach Puree
  • 1 Tsp Vanilla Extract
  • 2 Large Eggs (Room Temp) 

Directions:

  • Preheat oven to 350°F and line muffin pan with 12 liners and set aside
  • In a bowl mix together the butter, crumbs, and  3 Tbsp sugar, until fully combined. 
  • Evenly Distribute this mix in the muffin pan and bake for 5 minutes.
  • In a large bowl beat the cream cheese and sugar until smooth.
  • Add Peach Puree, Vanilla Extract, and yogurt. 
  • Mix until fully combined and add eggs one at a time until just combined. 
  • Evenly distribute the filling in the muffin pan on top of the crust. 
  • Bake for 20 minutes or until the top of the cheesecake is set. 
  • Remove from oven and let it rest for 1 hour then let it rest in the fridge for 3 hours. 

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