Mini Peach Cobbler Cheesecakes (Printable Version)
Single-serve cheesecakes featuring a cozy cinnamon peach filling and buttery crumble on top. A creative mashup of two favorite desserts!
# Ingredients:
→ For the Crust
01 -
6 tbsp unsalted butter, melted
02 -
1 ½ cups crushed graham crackers
03 -
¼ cup white sugar
→ For the Cheesecake Filling
04 -
½ cup sugar
05 -
16 oz softened cream cheese
06 -
2 large eggs, added one by one
07 -
1 tbsp all-purpose flour
08 -
1 tsp pure vanilla flavoring
09 -
¼ cup plain sour cream
→ For the Peach Cobbler Topping
10 -
½ tsp ground nutmeg
11 -
½ cup packed brown sugar
12 -
2 cups peach slices (use fresh or thoroughly drained canned peaches)
13 -
1 tbsp butter for cooking
14 -
1 tbsp vanilla extract
15 -
1 tsp ground cinnamon
16 -
1 tbsp cornstarch mixed with 1 tbsp water to thicken
→ For the Crumble Topping
17 -
¼ cup melted butter
18 -
¼ cup packed brown sugar
19 -
½ cup all-purpose flour
20 -
½ tsp ground cinnamon spice
# Steps:
01 -
Fire up your oven to 325°F (163°C). Toss together melted butter, sugar, and graham cracker crumbs till the mix feels like damp sand. Pack this mixture tightly into muffin liners or mini cheesecake pans. Pop it into the oven for 5 minutes, then let it cool down.
02 -
Blend softened cream cheese and sugar till smooth. Add a splash of vanilla, mix in eggs one at a time, then fold in sour cream and flour. Spread this batter evenly over the cooled crusts. Bake 18-22 minutes until just set, then leave them to chill completely.
03 -
Heat up butter in a pan, then mix in the peach slices, brown sugar, vanilla, nutmeg, and cinnamon. Let it simmer for 5 minutes. Add the cornstarch mix and cook until it thickens just a bit. Take it off the heat and set aside to cool before using.
04 -
Combine brown sugar, flour, melted butter, and cinnamon in a bowl till it looks crumbly. Spread it on a tray lined with parchment and bake it at 350°F (175°C) for 5-7 minutes until it browns slightly.
05 -
Spoon the peach topping over cooled cheesecakes, then sprinkle on the baked crumble topping. Add a touch of cinnamon if you’d like, and serve at room temp or cold.
# Notes:
01 -
Store in the fridge for up to 2 days; they're perfect for making ahead of time.
02 -
Keep toppers separate until ready to serve if you want them to look extra good.