Mini Peach Cobbler Cheesecakes

🍑🧁 Mini Peach Cobbler Cheesecakes 🍰✨

Creamy cheesecake meets sweet peach cobbler in these adorable, irresistible mini desserts! 🍑💛

Ingredients:

For the crust:

1 cup graham cracker crumbs

3 tablespoons brown sugar

4 tablespoons melted butter

For the cheesecake filling:

16 oz cream cheese, softened

1/2 cup granulated sugar

2 eggs

1 teaspoon vanilla extract

1/4 cup sour cream

For the peach topping:

2 cups sliced peaches (fresh or canned, drained)

1/4 cup brown sugar

1 tablespoon lemon juice

1 teaspoon cornstarch

1/2 teaspoon cinnamon

For the cobbler crumble:

1/2 cup all-purpose flour

1/4 cup brown sugar

1/4 teaspoon cinnamon

3 tablespoons cold butter, cubed

Instructions:

1. Preheat oven to 325°F (160°C). Line a muffin tin with cupcake liners.

2. In a bowl, mix graham cracker crumbs, brown sugar, and melted butter. Press about 1 tablespoon of mixture firmly into the bottom of each liner. Bake for 5 minutes, then set aside.

3. In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each. Stir in vanilla and sour cream until creamy.

4. Spoon cheesecake batter over the crusts, filling each about 3/4 full.

5. In a saucepan over medium heat, combine peaches, brown sugar, lemon juice, cornstarch, and cinnamon. Cook for 4–5 minutes until slightly thickened. Let cool slightly, then spoon over each cheesecake.

6. In a small bowl, mix flour, brown sugar, and cinnamon. Cut in cold butter with a fork until crumbly. Sprinkle crumble over the peach layer.

7. Bake for 18–22 minutes, or until centers are set.

8. Cool completely at room temperature, then refrigerate for at least 2 hours before serving.

Pro Tip:

For extra flavor, add a tiny splash of almond extract to the peach mixture—it enhances the sweetness beautifully! 🍑✨