Peach Cobbler Cheesecake Minis (Printable Version)
Delicate cheesecakes with peach cobbler spiced centers. Finished with caramel drizzle, fresh peaches, and crumbly topping. Great for guests or special moments!
# 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:
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.
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.
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.
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.
05 -
Put the cheesecakes in the fridge for at least 4 hours. Overnight works great if you're not in a rush!
06 -
Combine the vanilla wafer crumbs or graham cracker bits with melted butter and a little brown sugar. Stop when it feels crumbly.
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!
# Notes:
01 -
Store these cheesecakes in the fridge up to 2 days ahead of serving.
02 -
Add any toppings just before serving to keep the topping crunchy.