Print

Print Recipe

Individual mini cheesecakes featuring a buttery graham cracker crust, creamy cheesecake filling, warm spiced peach cobbler topping, and a crunchy crumble, perfect for summer dinners and parties.

Ingredients

Scale
  • 1 cup graham cracker crumbs
  • 2 tablespoons sugar
  • 4 tablespoons melted butter
  • 16 oz cream cheese, softened
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup sour cream
  • 2 cups fresh or canned peaches, sliced
  • 1/4 cup brown sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon cornstarch
  • 1 tablespoon lemon juice
  • 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) and line a 12-cup muffin tin with cupcake liners.
  2. Combine graham cracker crumbs, sugar, and melted butter until mixture resembles damp sand.
  3. Press about 1 tablespoon of the crust mixture firmly into the bottom of each liner.
  4. Bake crusts for 5 minutes, then remove and let cool slightly.
  5. Beat softened cream cheese until smooth.
  6. Add granulated sugar and mix until combined.
  7. Add eggs one at a time, mixing gently after each addition.
  8. Stir in vanilla extract and sour cream until smooth, taking care not to overmix.
  9. Combine peach slices, brown sugar, cinnamon, cornstarch, and lemon juice in a small saucepan.
  10. Cook peach mixture over medium heat, stirring occasionally, until thick and glossy (about 5–7 minutes), then remove from heat and cool slightly.
  11. Combine flour, brown sugar, and cinnamon for the crumble; cut in cold cubed butter with a fork or fingers until small clumpy crumbs form.
  12. Fill each cooled crust-lined cup about three-quarters full with cheesecake batter.
  13. Spoon peach topping onto each filled cup and evenly sprinkle crumble over the tops.
  14. Bake cheesecakes 18–22 minutes until the centers are just set and still slightly jiggly.
  15. Turn the oven off and leave the cheesecakes inside with the door cracked open for 10 minutes to cool gently.
  16. Transfer cheesecakes to a wire rack to cool to room temperature.
  17. Refrigerate cheesecakes at least 3 hours or overnight to set completely.
  18. Remove liners just before serving.

Notes

Use softened cream cheese and mix gently after adding eggs to avoid cracks in the filling., Press crust mixture firmly and prebake to ensure it holds together when removing cheesecakes from liners., Adjust sugar if using canned peaches or different fruits., Crunchy crumble topping adds essential texture and should stay in chunks after baking., For gluten-free version, substitute gluten-free graham crackers or almond flour and reduce butter slightly., For lighter filling, replace sour cream with plain Greek yogurt., Add bourbon or rum to peach topping for warm adult flavor., No-bake version possible by folding whipped cream into sweetened cream cheese and skipping the bake step.

Nutrition

Find it online: https://gingerbaking.com/mini-peach-cobbler-cheesecakes-recipe-individual-peach-cheesecake-cups/