Can frozen peaches replace fresh ones?

Absolutely! Let frozen peaches thaw and drain off any liquid before using them. They’re just as good as fresh, especially when fresh ones aren’t around.

How early can I prep these cheesecake minis?

You can make them 2-3 days ahead and store them in the fridge, covered. Add the crumble, fresh peach slices, and caramel right before serving for the best taste.

Is it possible to turn this into a full-sized cheesecake?

Totally! Grab an 8-inch springform pan and let it chill for at least 6 hours, or overnight, so it sets perfectly.

What’s the easiest way to get the cheesecakes out of the pan?

Line the tin with paper liners or try a pan made just for mini cheesecakes. If you use a regular muffin tray, run a small knife along the edges and gently lift them out.

Can I use pre-made caramel sauce?

For sure! A store-bought caramel sauce is a time-saver and works great. Just pick a good-quality option for the best flavor.

Irresistible Peach Cobbler Cheesecake Minis

Category: Sweet Treats for Every Craving

Easy no-bake mini cheesecakes loaded with spiced peaches. Finished with crunchy topping, fresh peach slices, and caramel drizzle. Perfect for prepping ahead and impressing your crowd.

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By Ana

Updated on Thu, 05 Jun 2025 23:20:09 GMT

Peach Cobbler Cheesecake Minis | homebitesbyana.com

Recipe FAQs

→ Can frozen peaches replace fresh ones?: Absolutely! Let frozen peaches thaw and drain off any liquid before using them. They’re just as good as fresh, especially when fresh ones aren’t around.
→ How early can I prep these cheesecake minis?: You can make them 2-3 days ahead and store them in the fridge, covered. Add the crumble, fresh peach slices, and caramel right before serving for the best taste.
→ Is it possible to turn this into a full-sized cheesecake?: Totally! Grab an 8-inch springform pan and let it chill for at least 6 hours, or overnight, so it sets perfectly.
→ What’s the easiest way to get the cheesecakes out of the pan?: Line the tin with paper liners or try a pan made just for mini cheesecakes. If you use a regular muffin tray, run a small knife along the edges and gently lift them out.
→ Can I use pre-made caramel sauce?: For sure! A store-bought caramel sauce is a time-saver and works great. Just pick a good-quality option for the best flavor.

Peach Cobbler Cheesecake Minis

Delicate cheesecakes with peach cobbler spiced centers. Finished with caramel drizzle, fresh peaches, and crumbly topping. Great for guests or special moments!

Prep Time

25 min

Cooking Time

15 min

Total Time

40 min

By: Ana

Category: Desserts

Skill Level: Intermediate

Cuisine: American

Yields: 12 Servings (12 mini cheesecakes)

Dietary Preferences: Vegetarian

Ingredients

→ Cracker Crust

01 1 tbsp sugar

02 2 tbsp butter, melted

03 1 cup graham cracker crumbs

→ Creamy Cheesecake Layer

04 8 oz (1 block) cream cheese, room temperature

05 ½ cup topping cream, whipped

06 ½ cup powdered sugar

07 1 tsp vanilla flavoring

→ Peach Cobbler Mix

08 1 tbsp lemon juice

09 1 cup peach slices (use fresh or from a can)

10 ½ tsp nutmeg

11 ¼ cup sugar (brown works best here)

12 1 tsp cinnamon powder

13 1 tbsp cornstarch

→ Crunchy Crumble

14 ½ cup crumbly vanilla wafers or graham crackers

15 1 tbsp brown sugar

16 2 tbsp melted butter

→ Sweet Caramel Sauce

17 ¼ cup thick caramel sauce

Steps

Step 01

Preheat your oven to 325°F (163°C) for a firmer crust (optional). Blend the graham crackers with sugar and butter until it mixes well. Press into the base of your muffin pans or mini cheesecake molds. Bake for 8 minutes to set it, then leave to cool—or chill if skipping the baking step.

Step 02

Whisk the softened cream cheese, powdered sugar, and vanilla until smooth and creamy. In another bowl, whip heavy cream until stiff peaks hold their shape. Gently fold the whipped cream into the cream cheese mix till airy.

Step 03

Toss the peach slices, nutmeg, brown sugar, lemon juice, and cinnamon in a saucepan. Stir cornstarch with 1 tbsp of water, then mix it into the peaches. Let it simmer over medium heat for about 5 minutes, or until it thickens up. Cool before using.

Step 04

Layer some cheesecake filling over the cooled crust. Pop a small spoonful of peach filling into the middle, and then cover it up with more cheesecake filling. Smooth out the top before moving on.

Step 05

Put the cheesecakes in the fridge for at least 4 hours. Overnight works great if you're not in a rush!

Step 06

Combine the vanilla wafer crumbs or graham cracker bits with melted butter and a little brown sugar. Stop when it feels crumbly.

Step 07

Arrange a few peach slices on each cheesecake. Sprinkle the crumb topping over the top. Finish with a caramel drizzle for a sweet final touch. Take a bite and savor!