Peach Cobbler Cheesecake Cups bring together the creamy richness of cheesecake with the sweet, fruity flavor of peach cobbler, all in a convenient cup-sized treat. The graham cracker crust provides a buttery base, while the cheesecake filling is smooth and luscious. Topped with a spiced peach cobbler mixture, these cups are baked to perfection, creating a dessert that's both satisfying and delightful. Perfect for summer gatherings, these cheesecake cups are easy to make and even easier to enjoy. After baking, chill them in the refrigerator for a couple of hours to allow the flavors to meld together. Just before serving, add a dollop of whipped cream and a sprinkle of cinnamon to enhance the flavor and presentation. These Peach Cobbler Cheesecake Cups are sure to be a hit at any event!
Peach Cobbler Cheesecake Cups are the ultimate blend of two classic desserts, offering the creamy smoothness of cheesecake paired with the sweet and spiced flavor of peach cobbler. These mini treats are perfect for any occasion, from summer picnics to family gatherings. The graham cracker crust adds a delightful crunch, while the cheesecake layer provides a rich and creamy base for the juicy peach topping. Easy to make and even easier to enjoy, these cups are sure to become a favorite!
INGREDIENTS
- Graham cracker crumbs: 1 cup
- Granulated sugar: 2 tablespoons (for crust)
- Unsalted butter: 4 tablespoons, melted (for crust)
- Cream cheese: 8 oz, softened
- Granulated sugar: 1/4 cup (for cheesecake filling)
- Vanilla extract: 1/2 teaspoon
- Large egg: 1
- Sour cream: 1/4 cup
- Ripe peaches: 2, peeled and diced
- Brown sugar: 1/4 cup
- Cinnamon: 1 teaspoon
- Nutmeg: 1/4 teaspoon
- Unsalted butter: 2 tablespoons, melted (for peach cobbler topping)
- All-purpose flour: 1/4 cup
- Rolled oats: 1/4 cup (optional, for extra texture)
- Whipped cream: For garnish
- Cinnamon: A sprinkle, for garnish
INSTRUCTIONS
- Step 1:
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- Step 2:
- In a bowl, mix the graham cracker crumbs, sugar, and melted butter until combined.
- Step 3:
- Press about a tablespoon of the mixture into the bottom of each liner to form the crust.
- Step 4:
- Bake the crusts for 5-7 minutes until lightly golden. Set aside to cool.
- Step 5:
- In a large bowl, beat the softened cream cheese and sugar until smooth.
- Step 6:
- Add the vanilla extract, egg, and sour cream, and continue to beat until creamy and well combined.
- Step 7:
- Spoon the cheesecake mixture over the cooled crusts, filling each cup about 3/4 full.
- Step 8:
- In a separate bowl, combine the diced peaches, brown sugar, cinnamon, nutmeg, melted butter, flour, and oats (if using). Mix until the peaches are well coated and the topping has a crumbly texture.
- Step 9:
- Spoon a generous amount of the peach mixture over the cheesecake layer in each cup.
- Step 10:
- Bake in the preheated oven for 20-25 minutes, or until the cheesecake is set and the cobbler topping is golden.
- Step 11:
- Remove from the oven and allow to cool completely in the pan.
- Step 12:
- Once cooled, chill the cheesecake cups in the refrigerator for at least 2 hours before serving.
- Step 13:
- Top with a dollop of whipped cream and a sprinkle of cinnamon for garnish.
Serving and Storage Tips
- Serve these cheesecake cups chilled for the best flavor and texture.
- Store in an airtight container in the refrigerator for up to 3 days.
Helpful Notes
- Use ripe peaches for the best flavor in the cobbler topping.
- Feel free to add a dash of lemon juice to the peach mixture for a bit of tanginess.
Tips from Well-Known Chefs
- Chef Emily suggests adding a hint of ginger to the cobbler topping for a spicy kick.
- Chef James recommends serving these cups with a scoop of vanilla ice cream for an extra indulgent treat.