Mini Peach Cobbler Cheesecakes combine creamy cheesecake with sweet, spiced peaches in a bite-sized treat. With a buttery graham cracker crust and a rich filling, they are easy to make and perfect for any occasion. Whether for a family gathering, a celebration, or a cozy night in, these mini desserts are a delightful way to enjoy the flavors of peach cobbler and cheesecake in one delicious bite.
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Why Make This Recipe
You should make these Mini Peach Cobbler Cheesecakes because they are fun, tasty, and sure to impress! They are a great way to enjoy peaches, and their creamy texture makes them a delightful dessert. Plus, making them is simple and quick. You can be a star baker without a lot of fuss!
How to Make Mini Peach Cobbler Cheesecakes
Ingredients:
- 1 1⁄2 cups graham cracker crumbs
- 1⁄3 cup granulated sugar
- 6 tbsp unsalted butter, melted
- 16 oz cream cheese, softened
- 1⁄2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 cups diced fresh or canned peaches
- 1⁄4 cup brown sugar
- 1⁄2 tsp cinnamon
- 1⁄3 cup all-purpose flour
- 1⁄4 cup cold butter, cubed
- 1/2 cup powdered sugar (optional)
- 2-3 tbsp milk (optional)
- 1/2 tsp vanilla extract (optional)
Directions:
- Preheat your oven to 350°F (175°C). Grease a mini Bundt pan or muffin tin.
- In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined. Press the mixture into the bottom of each tin, about 1⁄4 inch thick. Bake for 5 minutes and set aside.
- Beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract. Spoon the filling over the crusts, filling each mold about halfway.
- Toss diced peaches with brown sugar and cinnamon. In another bowl, combine flour and cold butter, cutting the butter into the flour until crumbly. Mix the crumbly topping with the peaches, then spoon it over the cheesecake filling.
- Bake for 20-25 minutes, or until the cheesecakes are set and slightly golden on top. Cool completely before removing them from the pan.
- (Optional) Whisk powdered sugar, milk, and vanilla until smooth. Drizzle this over the cooled cheesecakes.
How to Serve Mini Peach Cobbler Cheesecakes
These mini peach cobbler cheesecakes are best served chilled or at room temperature, making them a versatile dessert for any event. Arrange them on a dessert platter for an elegant presentation, or serve them individually with a dollop of whipped cream and fresh fruit for an extra special touch. If you want to enhance their flavor, drizzle them with caramel or honey just before serving. Whether for a party, holiday gathering, or a cozy night in, these mini treats are sure to impress!
How to Store Mini Peach Cobbler Cheesecakes
Store any leftover cheesecakes in an airtight container in the refrigerator. They are best eaten within 3-4 days, but they are so good, they might not last that long!
Tips to Make Mini Peach Cobbler Cheesecakes
- Make sure the cream cheese is softened for a smooth filling.
- Feel free to use canned peaches for convenience.
- Keep an eye on the baking time; ovens can vary.
Variation
You can swap out peaches for other fruits like blueberries or strawberries to change up the flavor. Try adding a bit of lemon zest for a refreshing twist!
Mini Peach Cobbler Cheesecakes
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 6 tbsp unsalted butter melted
- 16 oz cream cheese softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 cups diced fresh or canned peaches
- 1/4 cup brown sugar
- 1/2 tsp cinnamon
- 1/3 cup all-purpose flour
- 1/4 cup cold butter cubed
- 1/2 cup powdered sugar optional
- 2-3 tbsp milk optional
- 1/2 tsp vanilla extract optional
Instructions
- Preheat your oven to 350°F (175°C). Grease a mini Bundt pan or muffin tin.
- In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined. Press the mixture into the bottom of each tin, about 1⁄4 inch thick. Bake for 5 minutes and set aside.
- Beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract. Spoon the filling over the crusts, filling each mold about halfway.
- Toss diced peaches with brown sugar and cinnamon. In another bowl, combine flour and cold butter, cutting the butter into the flour until crumbly. Mix the crumbly topping with the peaches, then spoon it over the cheesecake filling.
- Bake for 20-25 minutes, or until the cheesecakes are set and slightly golden on top. Cool completely before removing them from the pan.
- (Optional) Whisk powdered sugar, milk, and vanilla until smooth. Drizzle this over the cooled cheesecakes.
Notes
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You May Also Like – More Sweet & Fruity Treats!
If you enjoyed these Mini Peach Cobbler Cheesecakes, here are more delightful desserts to try:
Easy Caramel Apple Cinnamon Rolls – Soft, gooey cinnamon rolls filled with spiced apples and topped with a rich caramel glaze.
Orange Creamsicle Cake – A light and citrusy cake with bright orange flavors and a creamy frosting.
Chocolate Covered Cherry Rice Krispies Treats – A crunchy, chocolatey treat with bursts of cherry flavor for a fun twist on a classic.
Try one of these next and let us know your favorite! Happy baking!
FAQs
1. Can I use low-fat cream cheese?
Yes, you can use low-fat cream cheese, but the texture might be slightly different.
2. Can I freeze the Mini Peach Cobbler Cheesecakes?
Yes, you can freeze them! Just wrap them tightly and store them in the freezer for up to a month.
3. How many servings does this recipe make?
This recipe makes about 12 mini cheesecakes, depending on the size of your pans.Enjoy making your Mini Peach Cobbler Cheesecakes! They are sure to bring smiles to everyone who tries them!
