Peach Cobbler Cheesecake Bites

Peach Cobbler Cheesecake Bites are the ultimate mini dessert for anyone who loves rich, creamy cheesecake paired with warm, spiced peaches and a buttery crumble topping. These bite sized treats combine the comforting flavors of classic peach cobbler with the smooth decadence of cheesecake, all baked conveniently in a muffin tin. Perfect for holidays, family gatherings, potlucks, or simple weeknight cravings, this recipe delivers bakery quality results at home. With just 35 minutes of prep time and simple pantry ingredients, you can create an irresistible dessert that looks impressive yet is surprisingly easy to make.

Why You Will Love This Recipe

There are countless reasons to fall in love with these Peach Cobbler Cheesecake Bites.

First, they are perfectly portioned. Each mini cheesecake is individually sized, making them easy to serve and ideal for parties.

Second, the flavor combination is unbeatable. The creamy cheesecake layer balances beautifully with the sweet cinnamon spiced peaches and crisp crumble topping.

Third, the texture contrast makes every bite exciting. You get a buttery graham cracker crust, silky filling, juicy fruit, and a golden crumble all in one mouthful.

Finally, they are make ahead friendly. Since they require chilling time, you can prepare them in advance, reducing stress before events or gatherings.

Ingredients

Peaches

• 30.5 ounces peach slices in syrup, two 15.25 ounce cans

• ¼ cup light brown sugar, packed

• ½ teaspoon vanilla extract

• ¼ teaspoon ground cinnamon

Crumble Topping

• ¾ cup all purpose flour

• ⅓ cup light brown sugar, packed

• ¾ teaspoon ground cinnamon

• ¼ teaspoon salt

• ¼ cup unsalted butter, melted and slightly cooled

Crust

• 1 cup graham cracker crumbs

• 2 tablespoons granulated sugar

• 6 tablespoons unsalted butter, melted and slightly cooled

• ½ teaspoon salt

Cheesecake Filling

• 16 ounces cream cheese, softened to room temperature

• ½ cup granulated sugar

• ⅓ cup sour cream, room temperature

• 1 teaspoon vanilla extract

• 2 large eggs, room temperature

• 1 tablespoon all purpose flour

Step by Step: How to Make Peach Cobbler Cheesecake Bites

1. Start by preheating your oven to 350°F. Line a standard 12 cup muffin pan with paper liners to ensure easy removal later.
2. In a medium saucepan over medium heat, combine the canned peaches with their syrup, brown sugar, vanilla, and cinnamon. Stir gently to avoid breaking the slices. Bring the mixture to a gentle boil, then reduce to low and let it simmer for about 5 to 6 minutes. The syrup should slightly thicken and the flavors should blend together. Remove from heat and allow to cool.
3. For the crumble topping, mix flour, brown sugar, cinnamon, salt, and melted butter in a bowl. Use a fork to combine until crumbly. Chill the mixture in the refrigerator while you prepare the remaining components.
4. Next, make the crust by mixing graham cracker crumbs, sugar, melted butter, and salt until it resembles wet sand. Spoon about 1 to 1 ½ tablespoons into each muffin liner and press firmly to form an even layer. Bake the crusts for 5 minutes, then cool completely.
5. For the filling, beat the cream cheese until smooth and creamy. Add sugar, sour cream, and vanilla, mixing gently until combined. Incorporate the eggs one at a time on low speed, followed by the flour. Mix just until smooth to avoid adding excess air.
6. Evenly divide the cheesecake batter among the muffin cups, filling nearly to the top. Using a slotted spoon, place 2 to 3 peach slices on each cheesecake, allowing excess syrup to drip off.
7. Sprinkle 1 to 1 ½ tablespoons of crumble topping over each, making sure the peaches remain slightly visible.
8. Bake for 18 to 20 minutes until the crumble turns lightly golden and the centers are set. Cool completely at room temperature before refrigerating for 2 to 3 hours until fully chilled and firm.

Helpful Tips

Use room temperature ingredients for a smooth cheesecake batter without lumps.

Avoid overmixing the filling to prevent cracks and excess air bubbles.

Press the crust firmly to ensure it holds together when removing from liners.

Chill thoroughly before serving. Cheesecake develops better flavor and texture after proper refrigeration.

For clean removal, gently run a butter knife along the liner before lifting.

Substitutions And Variations

You can easily customize these mini cheesecakes.

Fresh peaches can replace canned peaches during peak season. Simply slice and cook them with a bit of sugar and lemon juice.

Swap graham crackers for vanilla wafer crumbs for a slightly sweeter crust.

Add chopped pecans to the crumble topping for extra crunch.

For a fall twist, substitute peaches with spiced apples.

If you prefer a lighter version, use reduced fat cream cheese and light sour cream, though the texture may be slightly less rich.

Storage Instructions

Store Peach Cobbler Cheesecake Bites in an airtight container in the refrigerator for up to 5 days.

For longer storage, freeze them without toppings for up to 2 months. Wrap each cheesecake individually in plastic wrap and place in a freezer safe container. Thaw overnight in the refrigerator before serving.

Avoid leaving them at room temperature for more than 2 hours to maintain freshness and food safety.

Nutritional Information

Each serving contains approximately:

• Calories: 414 kcal

• Carbohydrates: 42 grams

• Protein: 6 grams

• Fat: 25 grams

• Saturated Fat: 14 grams

• Sugar: 28 grams

• Fiber: 1 gram

Values are estimates and may vary based on ingredient brands and portion sizes.

Serving Suggestions

Serve these mini cheesecakes chilled for the best texture and flavor.

For an elegant presentation, drizzle reserved peach syrup lightly over the top before serving.

Add a small dollop of whipped cream for extra indulgence.

Pair with coffee, iced tea, or even a sparkling dessert wine for special occasions.

They are also perfect as part of a dessert platter alongside brownies and fruit tarts.

Frequently Asked Questions About Peach Cobbler Cheesecake Bites

Can I make Peach Cobbler Cheesecake Bites ahead of time?
Yes. In fact, they taste even better after chilling overnight. The flavors meld together beautifully, making them ideal for preparing a day in advance.

How do I know when they are done baking?
The crumble topping should be lightly golden and the center should not wobble when gently tapped. Slight firmness indicates they will fully set during chilling.

Can I use fresh peaches instead of canned?
Absolutely. Just cook them with sugar and cinnamon until slightly softened before topping the cheesecakes.

Why did my cheesecake crack?
Overmixing or sudden temperature changes can cause cracks. Mix gently and cool gradually for best results.

Can I freeze Peach Cobbler Cheesecake Bites?
Yes, they freeze well for up to two months when properly wrapped and stored in an airtight container.

Final Thoughts

Thank you so much for taking the time to try these Peach Cobbler Cheesecake Bites. This recipe holds a special place in my kitchen because it brings together the comforting flavors of peach cobbler with the creamy richness of cheesecake in such a simple and approachable way. I love how easy they are to prepare, yet they taste like something straight from a bakery. I hope you enjoy every creamy, fruity, and buttery bite as much as I do. Happy baking, and thank you for being part of this wonderful food loving community.

Peach Cobbler Cheesecake Bites

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• Author: Lisa
• Total Time: 2 hours 53 minutes
• Yield: 12 mini cheesecakes 1x
• Diet: Vegetarian

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Description

Peach Cobbler Cheesecake Bites combine a buttery graham cracker crust, creamy cheesecake filling, spiced peaches, and a cinnamon crumble topping. These mini cheesecakes are baked in a muffin tin for easy serving and are perfect for holidays, parties, or family gatherings.

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Ingredients

Scale 1x2x3x

Peaches
30.5 ounces peach slices in syrup, two 15.25 ounce cans

¼ cup light brown sugar, packed

½ teaspoon vanilla extract

¼ teaspoon ground cinnamon

Crumble Topping
¾ cup all purpose flour

⅓ cup light brown sugar, packed

¾ teaspoon ground cinnamon

¼ teaspoon salt

¼ cup unsalted butter, melted and slightly cooled

Crust
1 cup graham cracker crumbs

2 tablespoons granulated sugar

6 tablespoons unsalted butter, melted and slightly cooled

½ teaspoon salt

Cheesecake Filling
16 ounces cream cheese, softened to room temperature

½ cup granulated sugar

⅓ cup sour cream, room temperature

1 teaspoon vanilla extract

2 large eggs, room temperature

1 tablespoon all purpose flour

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Instructions

1. Preheat oven to 350°F. Line a 12 cup muffin pan with paper liners.
2. In a saucepan over medium heat, combine peaches with syrup, brown sugar, vanilla, and cinnamon. Bring to a gentle boil, reduce heat, and simmer 5 to 6 minutes until slightly thickened. Cool slightly.
3. Mix flour, brown sugar, cinnamon, salt, and melted butter until crumbly. Chill until ready to use.
4. Combine graham cracker crumbs, sugar, melted butter, and salt. Press 1 to 1½ tablespoons into each liner. Bake 5 minutes and cool completely.
5. Beat cream cheese until smooth. Add sugar, sour cream, and vanilla. Mix until combined.
6. Add eggs one at a time on low speed, then mix in flour just until smooth.
7. Divide batter evenly among muffin cups.
8. Top each with 2 to 3 peach slices, allowing excess syrup to drip off.
9. Sprinkle crumble topping over peaches.
10. Bake 18 to 20 minutes until lightly golden and centers are set.
11. Cool completely, then refrigerate 2 to 3 hours before serving.

Notes

Use room temperature ingredients for a smooth filling.

Do not overmix the batter to prevent cracks.

Chill completely before serving for best texture.

Fresh peaches may be used when in season.

• Prep Time: 35 minutes
• Cook Time: 18 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American