Indulge in the best of both worlds with these Peach Cobbler Cheesecake Cups. Combining creamy cheesecake with juicy peaches and a buttery streusel topping, these mini desserts are perfect for any occasion. Each cup features a delicious graham cracker crust, smooth cheesecake filling, and a delightful peach cobbler topping, making them a hit at parties and gatherings. Enjoy these easy-to-make treats that offer a burst of summer flavor in every bite!
Ingredients:
For the Crust:
1 cup graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
For the Cheesecake Filling:
16 oz cream cheese, softened
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
For the Peach Cobbler Topping:
3-4 peaches, peeled and sliced (or use canned peaches, drained)
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 tablespoon cornstarch
1 tablespoon lemon juice
For the Streusel Topping:
1/2 cup all-purpose flour
1/2 cup old-fashioned rolled oats
1/4 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/4 cup unsalted butter, cold and cubed
Directions:
Preheat Oven: Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners for easy removal and clean-up.
Prepare the Crust: In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined. Press about a tablespoon of this mixture into the bottom of each cupcake liner, using the back of a spoon to compact it firmly.
Prepare the Cheesecake Filling: In a large bowl, beat the softened cream cheese until smooth. Gradually add granulated sugar, mixing until well combined. Add eggs one at a time, beating well after each addition. Stir in vanilla extract. Spoon the cheesecake mixture over the crust in each cupcake liner, filling them about 3/4 full.
Prepare the Peach Cobbler Topping: In a medium bowl, toss peach slices with granulated sugar, cinnamon, nutmeg, cornstarch, and lemon juice until evenly coated. Spoon the peach mixture over the cheesecake layer in each cupcake liner.
Prepare the Streusel Topping: In a small bowl, mix flour, rolled oats, brown sugar, and cinnamon. Add cold, cubed butter and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs. Sprinkle the streusel topping over the peach layer in each cupcake liner.
Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the cheesecake is set and the streusel topping is golden brown. Allow the cheesecake cups to cool in the tin for about 10 minutes before transferring them to a wire rack to cool completely.
Chill: Refrigerate the cooled cheesecake cups for at least 2 hours before serving. This will allow the flavors to meld and the texture to firm up.
Enjoy: Serve chilled and enjoy the delicious blend of creamy cheesecake, juicy peaches, and crunchy streusel topping!
Serving Tips:
Chill Before Serving: Ensure the cheesecake cups are fully chilled before serving. This helps the flavors meld and the texture become firm and creamy.
Garnish for Extra Appeal: Before serving, consider garnishing with fresh peach slices, a sprinkle of cinnamon, or a dollop of whipped cream for an extra touch of elegance.
Portion Control: These cheesecake cups are individually portioned, making them perfect for parties and gatherings. Serve them as-is or with a side of fresh fruit for a delightful presentation.
Storage Tips:
Refrigerate: Store any leftover cheesecake cups in an airtight container in the refrigerator. They will keep well for up to 4-5 days.
Freeze for Longer Storage: If you want to keep them longer, you can freeze the cheesecake cups. Place them in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to an airtight container or freezer bag. They can be frozen for up to 2-3 months. To thaw, place them in the refrigerator for a few hours or overnight.
Avoid Freezing Toppings: If you plan to freeze the cheesecake cups, consider freezing the streusel topping separately. Add it just before serving to maintain its crunchy texture.
Reheat with Care: If you prefer your cheesecake cups at room temperature, let them sit out for about 30 minutes before serving. Avoid reheating as it can affect the texture of the cheesecake and toppings.
Related Recipes:
FAQs:
Can I use frozen peaches instead of fresh ones?
Yes, you can use frozen peaches in this recipe. Be sure to thaw them completely and drain any excess liquid before using them. This will help prevent the filling from becoming too watery.
Can I make these cheesecake cups ahead of time?
Absolutely! Peach Cobbler Cheesecake Cups can be made ahead of time and stored in the refrigerator for up to 4-5 days. For longer storage, you can freeze them for up to 2-3 months. Just make sure to allow them to thaw in the refrigerator before serving.
Can I substitute the graham cracker crumbs for another type of crust?
Yes, you can substitute graham cracker crumbs with other types of crumbs or crushed cookies, such as digestive biscuits or Oreos, for a different flavor profile. Adjust the sugar and butter quantities as needed to suit your chosen crust.
How do I know when the cheesecake cups are done baking?
The cheesecake cups are done when the filling is set and the topping is golden brown. The centers should be slightly jiggly but not liquid. To check, gently tap the side of the muffin tin; if the centers don’t move too much, they’re ready. Let them cool in the tin before transferring to a wire rack to cool completely.
Conclusion:
These Peach Cobbler Cheesecake Cups are a perfect blend of creamy, fruity, and crunchy—making them an irresistible treat for any dessert lover. Whether you’re hosting a summer gathering or simply indulging yourself, these mini desserts will surely become a favorite.
📖 Recipe:
Print
Peach Cobbler Cheesecake Cups
- Total Time: 2 hours 45 minutes (including chilling time)
- Yield: 12 cheesecake cups
- Diet: Vegetarian
Description
Craving a dessert that combines the creamy indulgence of cheesecake with the fruity goodness of peach cobbler? Look no further! These Peach Cobbler Cheesecake Cups offer a delightful fusion of flavors and textures that will impress your family and friends at any occasion. Easy to make and even easier to devour, these individual-sized treats are a true crowd-pleaser.
Ingredients
For the Crust:
1 cup graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
For the Cheesecake Filling:
16 oz cream cheese, softened
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
For the Peach Cobbler Topping:
3–4 peaches, peeled and sliced (or use canned peaches, drained)
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 tablespoon cornstarch
1 tablespoon lemon juice
For the Streusel Topping:
1/2 cup all-purpose flour
1/2 cup old-fashioned rolled oats
1/4 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/4 cup unsalted butter, cold and cubed
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- Prepare the Crust: Mix graham cracker crumbs, granulated sugar, and melted butter. Press a tablespoon of the mixture into each cupcake liner.
- Prepare the Cheesecake Filling: Beat softened cream cheese until smooth. Add granulated sugar, then eggs one at a time, beating well. Stir in vanilla extract. Spoon over the crust in each liner.
- Prepare the Peach Cobbler Topping: Toss peach slices with sugar, cinnamon, nutmeg, cornstarch, and lemon juice. Spoon over the cheesecake layer.
- Prepare the Streusel Topping: Mix flour, oats, brown sugar, and cinnamon. Cut in cold butter until crumbly. Sprinkle over the peach layer.
- Bake for 20-25 minutes or until set and golden brown. Cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
- Chill in the refrigerator for at least 2 hours before serving.
Notes
For a gluten-free option, use gluten-free graham cracker crumbs.
If using canned peaches, make sure they are well-drained to prevent excess moisture.
The streusel topping can be made ahead and stored in the freezer.
- Prep Time: 20 minutes
- Cook Time: 20-25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12 cheesecake cups
- Calories: 250 kcal per cheesecake cup
