Stuffed Peach Cobbler Mini Cheesecake (Print Version)
# Ingredients:
→ Graham Cracker Crust
01 -
1 cup crushed graham crackers
02 -
2 tbsp melted butter
03 -
1 tbsp sugar
→ Cheesecake Filling
04 -
16 oz (2 blocks) cream cheese, softened
05 -
½ cup powdered sugar
06 -
1 tsp vanilla extract
07 -
½ cup heavy whipping cream
→ Peach Cobbler Filling
08 -
1 cup sliced peaches (fresh or canned)
09 -
¼ cup brown sugar
10 -
1 tsp cinnamon
11 -
½ tsp nutmeg
12 -
1 tbsp cornstarch
13 -
1 tbsp lemon juice
→ Crumble Topping
14 -
½ cup crushed vanilla wafers or graham crackers
15 -
2 tbsp melted butter
16 -
1 tbsp brown sugar
→ Caramel Drizzle
17 -
¼ cup caramel sauce
# Instructions:
01 -
Preheat oven to 325°F (163°C) (if baking the crust for extra firmness). Mix crushed graham crackers, melted butter, and sugar until combined. Press into the bottom of mini cheesecake molds or muffin tins. Bake for 8 minutes, then let cool (or chill for a no-bake version).
02 -
Beat cream cheese, powdered sugar, and vanilla until smooth. In a separate bowl, whip heavy whipping cream until stiff peaks form. Fold the whipped cream into the cheesecake mixture until light and fluffy.
03 -
In a saucepan, combine peaches, brown sugar, cinnamon, nutmeg, and lemon juice. In a small bowl, mix cornstarch with 1 tbsp water, then add to the peaches. Cook over medium heat until thickened (about 5 minutes), then let cool.
04 -
Spoon a small layer of cheesecake filling over the crust. Add 1 tbsp of peach cobbler filling in the center. Top with more cheesecake filling and smooth the surface.
05 -
Refrigerate for 4 hours or overnight for the best texture.
06 -
Mix crushed vanilla wafers, melted butter, and brown sugar until crumbly.
07 -
Arrange sliced peaches on top. Sprinkle with crumble topping. Drizzle with caramel sauce for extra indulgence. Serve & Enjoy!
# Notes:
01 -
These mini cheesecakes can be made up to 2 days ahead and stored in the refrigerator.
02 -
For best results, add the toppings just before serving to maintain the crumble's texture.