Peach and Cream Cheese Cups

1: For the crumbs: In the bowl of a food processor, combine the milk biscuit crumbs, melted butter, ground cinnamon and pulse until the crumb mixture resembles wet sand. Spoon into jars, dessert cups, or ramekins and pat the crumbs down lightly.

2: For the cheese mixture: In a bowl of a stand mixer with the whisk attachment, add the whipping cream and 2 tablespoons of the confectioners’ sugar and beat to medium peaks. Transfer to a bowl and refrigerate.

3: In the stand mixer bowl fitted with the paddle attachment, add the cream cheese and beat until fluffy and no lumps remain. Add vanilla extract, lemon zest, and remaining 4 tablespoons confectioners’ sugar. Beat until well combined. Gently fold in the whipped cream.

4: Divide the cheesecake mixture evenly among the containers, or pipe in the filling. Cover and refrigerate until chilled and set, about 2 to 3 hours.

5: For the peach topping: In a medium bowl, combine diced peaches, honey, and lemon juice. Stir to combine.

6: Before serving, top each cup with peach salsa and garnish with mint.