Peaches and Hay Mini Cheesecakes with Honey

Peaches and Hay Mini Cheesecakes with Honey: 

There is tons of flavor packed into these pretty little desserts, from cream infused with fresh hay to roasted peach puree to an infusion of wildflowers and honey. Their appearance is gorgeous, too – like fresh honeycomb dripping with honey! They do take some time to make, so plan for about three days: the first to infuse the cream, the second to make the cheesecakes, and the third to make the topping and serve. 

This recipe makes 8 (4”) cheesecakes 


16 oz gluten-free graham crackers

1 c. melted butter

½  c. brown sugar

½  c. toasted pecans, finely chopped

1 c. oat flour


  1. Crush the graham crackers until they’re crumbs, then add to a food processor with the rest of the ingredients. Blend until evenly mixed. Divide evenly between your pans and press in firmly. 
  2. Freeze for 30 minutes. Meanwhile, preheat the oven to 325. Bake for 15 minutes, then cool completely

Peach Cheesecakes: 

8 oz whipping cream

Handful of clean fresh hay

¼ c. dried woodruff

Pinch saffron

2 ripe peaches 

⅓  c. honey

16 oz cream cheese, room temperature

3 tsp. Gelatin

3 Tbs. amaretto to dissolve gelatin


  1. Heat the cream until just barely steaming (do NOT bring to a boil.) Meanwhile, fill a mesh strainer with the clean hay. Once the cream is hot, pour it through the hay into a heat-proof container. Add the dried sweet woodruff and the saffron and let the mixture cool to room temperature. Cover and refrigerate until completely chilled, preferably overnight.
  2. Meanwhile, halve the peaches and put them on a non-stick baking mat. Bake at 400F for 40 minutes, then cool and puree until smooth. You’ll need ⅓ c. puree for this recipe. 
  3. Strain the cream through a fine mesh strainer and keep in the fridge. In a small saucepan, sprinkle the gelatin over the amaretto and let sit for at least 5 minutes to “bloom.” 
  4. Whip the cream until it has soft peaks, then set aside. 
  5. In another bowl, beat the softened cream cheese at med-high speed until smooth. Add the honey and beat. Add ⅓ c. of the peach puree. 
  6. Heat the gelatin mixture over med-low heat until it is liquefied, stirring constantly, then remove from heat and allow to cool slightly. 
  7. Add the whipped cream to the cream cheese mixture and beat at medium-low until combined, about 1 minute. Beat at medium-low speed for another minute, then increase speed to medium-high and beet until airy, about 1 min. Pour in the cooled (but still liquid) gelatin and beat for another minute. 
  8. Spoon the filling into the prepared pans and smooth the tops. Very lightly spray some clean bubble wrap circles with oil, then dab off excess. Press them into the top of the cheesecakes, bubble side-down. Refrigerate for 24 hours, then carefully and gently remove the bubble wrap. Refrigerate the cheesecakes while you make the honey gelatin layer. 

Peach Honey Gelatin:

1 c. boiling water

1 c. herbs of choice – chamomile, lavender, mint, etc.

Pinch saffron

2 Tbs. honey

½ Tbs. gelatin

1 Tbs. water


  1. Pour the boiling water over the herbs and saffron and let steep for at least 20 minutes, preferably about an hour. 
  2. In a small bowl, sprinkle the gelatin over the water and set aside for 5 minutes.
  3. Strain the infusion into a small saucepan and add the honey. Heat until the honey has dissolved and the mixture is warm. Remove from the heat and add the gelatin mixture. Stir until it is completely dissolved.
  4. Let the gelatin cool almost to room temperature, then gently spoon the liquid over the tops of the cheesecakes. Divide it evenly between the 8 cheesecakes.
  5. Let chill until firm, then gently unmold the cheesecakes and serve! 

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