Description
These mini peach cobbler cheesecakes combine creamy vanilla cheesecake, sweet cinnamon peaches, buttery graham cracker crusts, and a crisp crumble topping in perfectly portioned individual desserts. They are ideal for summer gatherings, parties, and make-ahead entertaining.
Ingredients
1 cup graham cracker crumbs
2 tablespoons sugar
4 tablespoons melted butter
16 oz cream cheese, softened
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/4 cup sour cream
2 cups fresh or canned peaches, sliced
1/4 cup brown sugar
1 teaspoon cinnamon
1 teaspoon cornstarch
1 tablespoon lemon juice
1/2 cup all-purpose flour
1/4 cup brown sugar
1/4 teaspoon cinnamon
3 tablespoons cold butter, cubed
Instructions
- Preheat the oven to 325°F (160°C) and line a muffin tin with cupcake liners.
- In a bowl, mix the graham cracker crumbs, sugar, and melted butter until combined. Press about 1 tablespoon into each liner and bake for 5 minutes. Let cool.
- Beat the softened cream cheese until smooth. Add the granulated sugar and mix until combined.
- Add the eggs one at a time, mixing gently after each addition. Stir in the vanilla extract and sour cream until smooth.
- In a saucepan over medium heat, combine the peaches, brown sugar, cinnamon, cornstarch, and lemon juice. Cook for 5–7 minutes until slightly thickened, then cool briefly.
- For the crumble topping, mix the flour, brown sugar, and cinnamon in a bowl. Cut in the cold butter until crumbly.
- Fill each cupcake liner about three-quarters full with cheesecake batter.
- Spoon peach topping over each cheesecake and sprinkle with crumble topping.
- Bake for 18–22 minutes until the centers are mostly set with a slight jiggle.
- Turn off the oven and let the cheesecakes rest inside with the oven door slightly open for 10 minutes.
- Cool completely, then refrigerate for at least 3 hours before serving.
Notes
Fresh or canned peaches both work well, but canned peaches should be drained thoroughly.
Add nutmeg or ginger for extra warm spice flavor.
Drizzle caramel sauce over the cheesecakes before serving for a richer dessert.
Chopped pecans or walnuts add extra crunch to the crumble topping.
Greek yogurt can replace sour cream for a slightly lighter filling.
Store refrigerated in an airtight container for up to 4 days.
Freeze cheesecakes for up to 2 months and thaw overnight in the refrigerator.
- Prep Time: 25 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 320 kcal
- Sugar: 20 g
- Sodium: 220 mg
- Fat: 20 g
- Saturated Fat: 11 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 75 mg
