Peach Cobbler Mini Cheesecakes (Print Version)
# Ingredients:
→ Crust
01 -
1 cup graham cracker crumbs
02 -
2 tablespoons granulated sugar
03 -
4 tablespoons unsalted butter, melted
→ Filling
04 -
8 ounces cream cheese, softened
05 -
1/4 cup granulated sugar
06 -
1 large egg
07 -
1 teaspoon vanilla extract
08 -
1/2 cup peaches, diced (fresh or well-drained canned)
→ Cobbler Topping
09 -
1/4 cup all-purpose flour
10 -
2 tablespoons brown sugar
11 -
1/4 teaspoon ground cinnamon
12 -
2 tablespoons unsalted butter, cold and cubed
→ Garnish (Optional)
13 -
Whipped cream
14 -
Cinnamon sugar
15 -
Fresh peach slices
# Instructions:
01 -
Preheat the oven to 325°F (163°C) and line a muffin pan with paper liners.
02 -
In a small bowl, mix graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand. Spoon about 1 tablespoon of crust mixture into each muffin cup and press down firmly to form a crust.
03 -
In a mixing bowl, beat softened cream cheese and sugar until smooth. Add egg and vanilla extract, mixing until well combined. Gently fold in diced peaches.
04 -
Spoon cheesecake filling over each crust, filling each cup about 3/4 full.
05 -
In a small bowl, mix flour, brown sugar, and cinnamon. Cut in cold butter with a fork or pastry cutter until the mixture resembles coarse crumbs.
06 -
Sprinkle a small amount of cobbler topping over each cheesecake.
07 -
Bake for 20-25 minutes, or until centers are set and tops are golden brown.
08 -
Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Refrigerate for at least 2 hours before serving.
09 -
Top each mini cheesecake with whipped cream, a sprinkle of cinnamon sugar, and a fresh peach slice if desired.
# Notes:
01 -
These Mini Peach Cobbler Cheesecakes combine creamy cheesecake with a sweet peach cobbler topping, perfect for any occasion.
02 -
Ideal for parties, picnics, or simply as a delightful treat.
03 -
Best served chilled with optional whipped cream and a fresh peach slice on top.