Mini Orchard Fruit Cheesecakes


Junior Member
1/2 cup (125 ml) granulated sugar
1/4 cup (60 ml) all-purpose flour
2 cups (500 ml) 2% to 4% cottage cheese
1 1/2 tsp (7 ml) vanilla
2 eggs
3/4 cup (175 ml) graham cracker crumbs
2 tbsp (30 ml) butter, melted

2 peaches, plums or
small pears or
4 apricots, (or a mixture)
1 tbsp (15 ml) granulated sugar
1/4 tsp (1 ml) ground cinnamon

Preheat oven to 325°F (160°C). Line 12 cups of a muffin pan with paper liners.

In a food processor or in a tall cup using an immersion blender, combine sugar, flour, cottage cheese and vanilla; purée until smooth. Add eggs and process just until incorporated.

In a small bowl, combine graham cracker crumbs and butter. Spoon crumbs into papers, dividing equally and pressing lightly. Pour in cheese mixture, dividing equally.

Bake for about 22 min or until slightly puffed and just set. Let cool for 15 min. Cover and refrigerate for about 1 hr, until chilled, or for up to 2 days.

Just before serving, preheat broiler with rack 4 inches (10 cm) from heat. Cut fruit into 1/4-inch (0.5 cm) wedges; arrange in a single layer on a rimmed baking sheet. In a small bowl, combine sugar and cinnamon; sprinkle about half evenly over fruit. Broil for 2 to 3 min or until fruit is tender.

To serve, peel papers from cheesecakes and place cakes on serving plates. Arrange warm or cold fruit on top of cheesecakes and sprinkle with remaining cinnamon-sugar.


When baked, the cheesecakes should be just slightly puffed and have a slight jiggle in the centre. Over-baking the cakes will cause them to be dry and possibly crack.

Tip for Kids: Kids will love the tiny size of these cheesecakes. Older kids can make them with minimal supervision when using the food processor and broiler.

Add the scraped seeds of 1/2 a vanilla bean or 1 tsp (5 mL) vanilla bean paste to cheesecake mixture in place of the extract. Omit the sugar for sprinkling on fruit and drizzle fruit with dessert wine or liqueur after broiling.

More recipes at