Mini Peach Cobbler Cheesecakes: A Dreamy Bite-Sized Recipe

Sweet summer memories flood back when you bite into these mini peach cobbler cheesecakes that blend creamy indulgence with fruity nostalgia.

Soft cream cheese meets juicy peaches in a delightful handheld treat.

Crumbly graham cracker bases provide a delicious foundation for each miniature delight.

Every single bite promises a delectable balance between tangy cheesecake and warm peach flavors.

Compact yet incredibly satisfying, these individual desserts work magic for gatherings or quiet evening treats.

Compact portions mean you can savor without overwhelming your palate.

Prepare to fall in love with this irresistible dessert that brings comfort and joy in one adorable package.

Mini Peach Cobbler Cheesecakes Are Always a Hit

• Create a stunning dessert that looks professionally made with minimal baking skills required.
• Enjoy individual mini cheesecakes that are ideal for portion control and easy serving at gatherings.
• Savor the delightful combination of creamy cheesecake and sweet, spiced peaches that captures the essence of seasonal freshness.

Ingredients to Make Mini Peach Cobbler Cheesecakes

• Graham Cracker Crumbs: A sweet and crunchy base that provides a classic foundation for the cheesecake.
• Sugar: Adds sweetness to the crust and helps it bind together.
• Butter: Melted butter helps the crust hold its shape and adds rich flavor.

• Cream Cheese: The primary creamy and tangy component that creates the smooth cheesecake texture.
• Sour Cream: Adds extra richness and a subtle tang to the cheesecake filling.
• Sugar: Provides sweetness to balance the cream cheese's tanginess.
• Vanilla Extract: Enhances the overall flavor with its warm, sweet aroma.
• Cinnamon: Adds a warm, spicy note to complement the peach topping.
• Flour: Helps stabilize the cheesecake filling and prevent cracking.
• Eggs: Bind the cheesecake filling and help it set during baking.

• Peaches: Fresh, sweet fruit that adds a vibrant and juicy element to the dessert.
• Butter: Helps create a rich and smooth sauce for the peaches.
• Brown Sugar: Provides deep sweetness and caramel-like flavor to the topping.
• Cinnamon: Adds warmth and complexity to the peach mixture.
• Cornstarch: Thickens the peach sauce and gives it a glossy appearance.
• Lemon Juice: Brightens the flavor and adds a subtle citrus tang.

Making Mini Peach Cobbler Cheesecakes at Home

Step 1: Craft the Crumbly Base

Preheat your oven to a cozy 325F.

• Sugar
• Melted butter

Press this delightful mixture into muffin tin cups.

Bake for 8-10 minutes until golden, then let them cool completely.

Step 2: Whip Up Creamy Cheesecake Goodness

Grab your mixer and beat cream cheese until silky smooth.

• Sour cream
• Sugar
• Vanilla extract
• Ground cinnamon
• All-purpose flour

Mix until everything blends perfectly.

Gently fold in eggs one at a time, being careful not to overmix.

Step 3: Create Peachy Perfection

• Diced fresh peaches
• Brown sugar
• Ground cinnamon
• Cornstarch

Cook and stir until the mixture thickens, about 5 minutes.

Splash in some lemon juice and let it cool slightly.

Step 4: Layer and Bake

Carefully spoon the cheesecake mixture over the cooled crusts.

Top each mini cheesecake with a generous dollop of peachy goodness.

Slide into the oven and bake for 20-25 minutes.

You want the centers to be slightly wobbly but set.

Step 5: Chill and Serve

Let the mini cheesecakes cool to room temperature.

Refrigerate for at least 4 hours to let the flavors mingle and the texture become perfectly creamy.

Serve chilled and watch everyone swoon!

Tips to Get the Best Mini Peach Cobbler Cheesecakes

• Firmly press graham cracker mixture into muffin tin bottoms using the back of a spoon or flat-bottomed glass for an even, compact base that won't crumble.
• Avoid overmixing cheesecake batter and gently fold eggs to minimize air bubbles, which can cause unsightly surface cracks during baking.
• Select ripe, sweet peaches and dice them uniformly for consistent texture and balanced flavor throughout the mini cheesecakes.
• Allow cheesecakes to cool gradually at room temperature before refrigerating to prevent sudden temperature shifts that might cause surface splitting or uneven texture.
• Substitute peaches with seasonal berries like raspberries or blueberries for a delightful variation that maintains the dessert's delicate balance of flavors.

Store and Reheat Mini Peach Cobbler Cheesecakes Easily

• Store in an airtight container for up to 5 days. Place parchment paper between layers to prevent sticking and maintain texture.
• Wrap individual cheesecakes tightly in plastic wrap, then aluminum foil. Freeze for 2-3 months. Thaw overnight in the refrigerator before serving.
• Keep at room temperature for only 2 hours maximum to prevent bacterial growth. Do not leave out longer than recommended.
• Gently warm in microwave for 10-15 seconds on low power. Avoid overheating to prevent texture changes and cracking of the cheesecake surface.

Pairing Ideas for Mini Peach Cobbler Cheesecakes

• Pair with Vanilla-Infused Bourbon: Smooth bourbon with vanilla notes perfectly complements the sweet peach and creamy cheesecake, creating a luxurious dessert experience.
• Serve with Cinnamon Whipped Cream: Dollop homemade whipped cream spiked with ground cinnamon to enhance the warm spices in the dessert and add extra richness.
• Match with Late Harvest Riesling: The wine's subtle sweetness and fruity profile will beautifully highlight the peach flavors and balance the creamy cheesecake texture.
• Accompany with Salted Caramel Ice Cream: A scoop of salted caramel ice cream provides a cool contrast to the warm spices and adds delightful complexity to each bite.

Flavor Options for Mini Peach Cobbler Cheesecakes

• Gluten-Free Version: Replace graham cracker crumbs with gluten-free cookie crumbs or almond flour. Use gluten-free cornstarch for the peach topping.
• Vegan Alternative: Swap cream cheese with cashew-based cream cheese. Use coconut cream instead of sour cream. Replace eggs with silken tofu or commercial egg replacer.
• Low-Sugar Option: Substitute sugar with monk fruit sweetener or stevia. Use fresh peaches without added sugar and reduce brown sugar in the topping.
• Dairy-Free Adaptation: Use dairy-free cream cheese made from almonds or coconut. Replace sour cream with coconut yogurt. Ensure all ingredients are dairy-free certified.

FAQs

• What type of crust works best for these mini cheesecakes?

Graham cracker crumbs create the perfect buttery and crisp base. Combine them with sugar and melted butter, then press firmly into muffin tin cups for a delicious foundation.

• Can I use frozen peaches instead of fresh?

Yes, frozen peaches work well. Thaw and drain them completely before cooking to prevent excess liquid. Pat them dry with paper towels to ensure the topping sets properly.

• How do I prevent my cheesecake from cracking?

Avoid overmixing the batter and don’t overbake. Remove the cheesecakes when the center is slightly jiggly. Cooling them gradually helps prevent cracks by reducing sudden temperature changes.

• Is it necessary to use a water bath for these mini cheesecakes?

No water bath is needed for these mini cheesecakes. The smaller size and muffin tin help them bake evenly without the extra moisture, making the process simpler and more straightforward.

Peach Cobbler Cheesecakes Recipe

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4.6 from 27 reviews

• Total Time: 1 hour 5 minutes
• Yield: 12 1x

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Description

Creamy peach cobbler cheesecakes blend Southern comfort with New York elegance, creating a dessert that dances between rustic charm and sophisticated indulgence. Crumbly graham crust and silky cheesecake layers promise pure bliss in every delectable bite you’ll savor.

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Ingredients

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Cheesecake Base:

• 2 cups cream cheese, softened
• 2 large eggs
• 1/2 cup sour cream
• 1/2 cup granulated sugar
• 1 tablespoon all-purpose flour
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon

Crust:

• 1 cup graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup (113 grams) melted butter

Peach Topping:

• 2 cups diced peaches (fresh, frozen, or canned)
• 2 tablespoons butter
• 1/4 cup brown sugar
• 1 teaspoon cinnamon
• 1 teaspoon cornstarch
• 1 teaspoon lemon juice

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Instructions

1. Craft the graham cracker foundation by blending crumbs with sugar and melted butter at 325F (163C). Press mixture firmly into muffin tin cavities and bake for 8-10 minutes until lightly golden. Allow crust to cool completely.
2. Whip cream cheese until velvety smooth in a mixing bowl. Incorporate sour cream, sugar, vanilla, ground cinnamon, and flour, stirring until homogeneous. Gently fold in eggs one at a time, ensuring minimal mixing to maintain a silky texture.
3. Create a luscious peach compote by simmering diced peaches with brown sugar, cinnamon, and cornstarch in a saucepan. Cook for approximately 5 minutes until the mixture thickens and becomes glossy. Enhance with a splash of lemon juice and let cool slightly.
4. Delicately layer the peach compote atop the prepared cheesecake filling in each muffin cup. Transfer to the oven and bake for 20-25 minutes, watching for a set yet slightly trembling center. Remove and allow to cool completely at room temperature.
5. Refrigerate the mini cheesecakes for a minimum of 4 hours to achieve optimal flavor and texture. The chilling process helps the filling set and intensifies the dessert’s rich, creamy profile.

Notes

• Customize the graham cracker crust by swapping it with gluten-free crackers or almond flour for a low-carb alternative.
• Control the sweetness by adjusting sugar levels in both cheesecake filling and peach topping, using natural sweeteners like honey or monk fruit for dietary needs.
• Ensure cream cheese is at room temperature to prevent lumps and create a smooth, creamy texture when mixing the filling.
• Prevent cheesecake cracks by avoiding overmixing eggs and baking in a water bath, which provides gentle, even heating and maintains moisture.

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 265
• Sugar: 19 g
• Sodium: 180 mg
• Fat: 18 g
• Saturated Fat: 11 g
• Unsaturated Fat: 5 g
• Trans Fat: 0 g
• Carbohydrates: 24 g
• Fiber: 1 g
• Protein: 3 g
• Cholesterol: 50 mg