Imagine the perfect fusion of two beloved desserts: creamy cheesecake and warm, spiced peach cobbler. That’s exactly what you’ll get with these Stuffed Peach Cobbler Mini Cheesecakes! Each bite delivers the tangy richness of cheesecake paired with the sweet, cinnamon-kissed flavor of peach cobbler topping.
These individual-sized treats are perfect for entertaining or when you want a special dessert that doesn’t require slicing a full-sized cheesecake. The contrast between the smooth cheesecake base and the fruity, slightly crunchy cobbler topping creates a dessert experience that’s sure to impress family and friends alike.
Why You’ll Love This
- Perfect portion control with individual servings that look impressive but are easy to make
- Make-ahead friendly – prepare these up to two days before serving
- No water bath required, unlike traditional cheesecakes
- Customizable with seasonal fruits (try apples in fall or berries in summer)
- Combines two favorite desserts in one delightful treat
Ingredients
- 1 cup crushed graham crackers
- 2 tbsp melted butter
- 1 tbsp sugar
- 16 oz (2 blocks) cream cheese, softened
- ½ cup powdered sugar
- 1 tsp vanilla extract
- ½ cup heavy whipping cream
- 1 cup sliced peaches (fresh or canned)
- ¼ cup brown sugar
- 1 tsp cinnamon
- ½ tsp nutmeg
- 1 tbsp cornstarch
- 1 tbsp lemon juice
- ½ cup crushed vanilla wafers or graham crackers
- 2 tbsp melted butter
- 1 tbsp brown sugar
- ¼ cup caramel sauce
Instructions
- Preheat oven to 325°F (163°C) (if baking the crust for extra firmness). Mix crushed graham crackers, melted butter, and sugar until combined. Press into the bottom of mini cheesecake molds or muffin tins. Bake for 8 minutes, then let cool (or chill for a no-bake version).
- Beat cream cheese, powdered sugar, and vanilla until smooth. In a separate bowl, whip heavy whipping cream until stiff peaks form. Fold the whipped cream into the cheesecake mixture until light and fluffy.
- In a saucepan, combine peaches, brown sugar, cinnamon, nutmeg, and lemon juice. In a small bowl, mix cornstarch with 1 tbsp water, then add to the peaches. Cook over medium heat until thickened (about 5 minutes), then let cool.
- Spoon a small layer of cheesecake filling over the crust. Add 1 tbsp of peach cobbler filling in the center. Top with more cheesecake filling and smooth the surface.
- Refrigerate for 4 hours or overnight for the best texture.
- Mix crushed vanilla wafers, melted butter, and brown sugar until crumbly.
- Arrange sliced peaches on top. Sprinkle with crumble topping. Drizzle with caramel sauce for extra indulgence. Serve & Enjoy!
Tips & Variations
- For a time-saving shortcut, use canned peach pie filling instead of making your own peach mixture
- Add 1/4 teaspoon of almond extract to the cheesecake batter for a complementary flavor
- Ensure all ingredients are at room temperature for the smoothest cheesecake texture
- For gluten-free version, use gluten-free graham crackers and a 1:1 gluten-free flour blend
- Swirl a tablespoon of caramel sauce into each cheesecake before adding the peach topping for extra decadence
- For a lighter version, use reduced-fat cream cheese and Greek yogurt (1:1 ratio)
Serving Suggestions
These mini cheesecakes are delightful on their own, but for an extra special presentation, serve them with a dollop of freshly whipped cream and a light dusting of cinnamon. For a dessert platter that will wow guests, pair these mini cheesecakes with some fresh berries and mint leaves.
For a truly indulgent experience, warm each cheesecake for about 10 seconds in the microwave and serve with a small scoop of vanilla ice cream on the side. The contrast between the warm cheesecake and cold ice cream creates a wonderful temperature play.
Notes
- Store in an airtight container in the refrigerator for up to 5 days
- Can be frozen for up to 3 months; thaw overnight in the refrigerator
- Mini cheesecakes are done when the centers are slightly jiggly but the edges are set
- Allow to cool completely before refrigerating to prevent condensation on top
FAQs
Can I make these in a regular-sized muffin tin?
Yes! This recipe works perfectly in a standard 12-cup muffin tin. You’ll get about 8 mini cheesecakes from this recipe.
Can I use other fruits instead of peaches?
Absolutely! Apples, berries, or cherries work wonderfully. Just adjust the cooking time for the fruit filling as needed.
Why did my cheesecakes crack?
Cheesecakes typically crack from overmixing (which incorporates too much air) or overbaking. Mix just until ingredients are combined and remove from the oven when centers are still slightly jiggly.
Can I make this as one large cheesecake?
Yes, you can adapt this to an 8-inch springform pan. Increase the baking time to about 45-50 minutes and allow it to cool in the oven with the door cracked for an hour before refrigerating.
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