There’s something magical about the combination of creamy cheesecake and sweet, juicy peaches that makes these Peach Cobbler Mini Cheesecakes absolutely irresistible. These delightful single-serving desserts capture all the comforting flavors of a traditional peach cobbler but with the luxurious texture of cheesecake.
Perfect for summer gatherings or a special weeknight treat, these mini cheesecakes feature a buttery graham cracker crust, velvety cheesecake filling, and a warm peach topping with just the right amount of cinnamon spice. The individual portions make them ideal for serving and sharing without the fuss of cutting a full-sized cheesecake.
Why You’ll Love This
- Perfect portion control with individual servings that look impressive but are surprisingly easy to make
- No water bath required, unlike traditional cheesecakes, making these much more approachable for beginners
- Can be made ahead of time and refrigerated until ready to serve
- Combines two beloved desserts—peach cobbler and cheesecake—into one delicious treat
- Customizable with seasonal fruits if peaches aren’t available
Ingredients
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tbsp melted butter
- 16 oz cream cheese, softened
- ½ cup granulated sugar
- 1 tsp vanilla extract
- 2 large eggs
- ¼ cup sour cream
- 1 tbsp flour
- 2 cups sliced peaches (fresh or canned, drained)
- ½ cup brown sugar
- 1 tbsp butter
- 1 tsp cinnamon
- ½ tsp nutmeg
- 1 tsp vanilla extract
- 1 tbsp cornstarch + 1 tbsp water (to thicken)
- ½ cup flour
- ¼ cup brown sugar
- ¼ cup melted butter
- ½ tsp cinnamon
Instructions
- Preheat oven to 325°F (163°C). Combine graham cracker crumbs, sugar, and melted butter until it resembles wet sand. Press the mixture into the bottom of a lined muffin tin or mini cheesecake pan. Bake for 5 minutes, then set aside.
- Beat cream cheese and sugar until smooth. Mix in vanilla, eggs (one at a time), sour cream, and flour. Pour the batter over the crusts and bake for 18-22 minutes, or until set. Let cool completely.
- In a pan, melt butter, then add peaches, brown sugar, cinnamon, nutmeg, and vanilla. Simmer for 5 minutes, then mix cornstarch + water and add to the pan to thicken. Let cool slightly before topping the cheesecakes.
- Mix flour, brown sugar, melted butter, and cinnamon until crumbly. Bake on a lined baking sheet at 350°F (175°C) for 5-7 minutes until golden.
- Top mini cheesecakes with peach cobbler filling. Sprinkle with crumble topping and extra cinnamon drizzle. Serve chilled or at room temperature.
Tips & Variations
- For a time-saving shortcut, use canned peaches in light syrup (drained and patted dry) instead of fresh peaches
- Add 1/4 teaspoon of nutmeg to the peach mixture for a deeper, more complex flavor
- Create a streusel topping by mixing 2 tablespoons each of flour, brown sugar, and cold butter for an authentic cobbler feel
- Swap peaches for other stone fruits like nectarines or plums, or try berries for a different flavor profile
- For a boozy twist, add 1 tablespoon of bourbon to the peach topping while cooking
- Make sure all refrigerated ingredients are at room temperature before mixing for the smoothest cheesecake texture
Serving Suggestions
These mini cheesecakes are delicious on their own, but for an extra special presentation, add a dollop of freshly whipped cream and a sprinkle of cinnamon on top just before serving. For a restaurant-quality dessert experience, drizzle each mini cheesecake with a small amount of caramel sauce and garnish with a mint leaf.
Serve these alongside a cup of coffee or tea for an afternoon treat, or as the perfect ending to a summer barbecue meal. The individual portions make them ideal for buffet-style gatherings where guests can easily help themselves.
Notes
- Store in an airtight container in the refrigerator for up to 3 days
- These mini cheesecakes can be frozen for up to 1 month; thaw overnight in the refrigerator before serving
- The cheesecakes are done when the centers are slightly jiggly but the edges are set
- Allow all ingredients to come to room temperature before mixing for the smoothest texture
FAQs
Can I make these ahead of time for a party?
Absolutely! These mini cheesecakes actually benefit from being made a day ahead, allowing the flavors to meld together in the refrigerator overnight.
Why did my cheesecakes crack on top?
Cheesecakes typically crack from being overcooked or cooled too quickly. Make sure to remove them from the oven when the centers are still slightly jiggly, and let them cool gradually at room temperature before refrigerating.
Can I use frozen peaches instead of fresh?
Yes, frozen peaches work well. Thaw and drain them thoroughly before using, and you may need to cook the topping slightly longer to evaporate the extra moisture.
Do I need special equipment to make these?
No special equipment needed! A standard 12-cup muffin tin, electric mixer (hand or stand), and basic measuring tools are all you need to create these impressive mini desserts.
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