Description
These Mini Peach Cobbler Cheesecakes combine the creamy richness of cheesecake with the warm, sweet flavor of peach cobbler, making them a perfect bite-sized treat for any occasion. With a buttery graham cracker crust, smooth cheesecake filling, and a spiced peach topping, this dessert is sure to impress your guests (or yourself!).
Ingredients
Scale
For the Crust:
- 1 cup graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup melted butter
For the Cheesecake Filling:
- 2 cups cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1 tbsp all-purpose flour
For the Peach Topping:
- 2 cups diced peaches (fresh, frozen, or canned)
- 2 tbsp butter
- 1/4 cup brown sugar
- 1 tsp cinnamon
- 1 tsp cornstarch
- 1 tsp lemon juice
Instructions
- Prepare the Crust: Preheat the oven to 325°F (163°C). Mix graham cracker crumbs, sugar, and melted butter. Press into muffin tin cups and bake for 8-10 minutes. Let cool.
- Make the Cheesecake Filling: Beat softened cream cheese until smooth. Add sour cream, sugar, vanilla, cinnamon, and flour, mixing until combined. Add eggs one at a time, mixing gently after each. Spoon over the crusts.
- Make the Peach Topping: In a saucepan, melt butter and cook diced peaches with brown sugar, cinnamon, and cornstarch until thickened (about 5 minutes). Stir in lemon juice and let cool slightly.
- Assemble and Bake: Spoon peach topping over the cheesecake filling. Bake for 20-25 minutes or until set but slightly jiggly in the center. Let cool to room temperature, then refrigerate for at least 4 hours before serving.
Notes
- For a no-bake version, skip the baking step for the crust and refrigerate the crust to set.
- Frozen peaches work great, just make sure to drain them well.
- These cheesecakes can be made ahead of time and stored in the fridge for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 290
- Sugar: 22g
- Fat: 16g
- Saturated Fat: 9g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g