What do you get when you marry the smooth richness of cheesecake with the cozy, spiced goodness of peach cobbler? Say hello to Peach Cobbler Cheesecake Cups—a delightful fusion that promises to be your new summer dessert obsession. Overflowing with ripe peaches and set atop a buttery graham cracker base, these cheesecake cups are a guaranteed hit at any gathering. And the best part? They’re surprisingly simple to make and even more enjoyable to eat. Get ready to experience dessert in a whole new way!
Why You’ll Love This Recipe
- Combines two classic desserts in one
- Perfect portion sizes for easy serving
- Fresh, seasonal peaches add natural sweetness
- Creamy, tangy cheesecake base
- Ideal for summer gatherings or holiday events
Ingredients
- 1 cup graham cracker crumbs
- 2 tbsp granulated sugar (for crust)
- 4 tbsp unsalted butter, melted (for crust)
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar (for filling)
- 1/2 tsp vanilla extract
- 1 large egg
- 1/4 cup sour cream
- 2 ripe peaches, peeled and diced
- 1/4 cup brown sugar
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 2 tbsp unsalted butter, melted (for topping)
- 1/4 cup all-purpose flour
- 1/4 cup rolled oats (optional)
- Whipped cream, for garnish
- Cinnamon, a sprinkle for garnish
How to Make Peach Cobbler Cheesecake Cups
- Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- Mix graham cracker crumbs, 2 tablespoons of sugar, and 4 tablespoons of melted butter in a bowl.
- Spoon about a tablespoon of the mixture into each cupcake liner, pressing firmly to form the crust. Bake for 5-7 minutes until golden and let cool.
- In another bowl, beat softened cream cheese with 1/4 cup sugar until completely smooth.
- Add vanilla extract, egg, and sour cream. Continue beating until the mixture is creamy and well combined.
- Pour the cheesecake filling into each crust-lined cup, filling them about three-quarters full.
- In a separate bowl, combine diced peaches, brown sugar, cinnamon, nutmeg, 2 tablespoons melted butter, flour, and oats (if using) until the mixture is well coated and crumbly.
- Spoon the peach topping evenly over each cheesecake cup.
- Bake for 20-25 minutes or until the centers are set and the cobbler topping is golden brown.
- Let the cheesecake cups cool completely in the muffin tin, then chill in the refrigerator for at least 2 hours.
- Before serving, top each cup with a dollop of whipped cream and a sprinkle of cinnamon.
Helpful Tips
- For a smoother cheesecake, ensure cream cheese is at room temperature.
- Use a food processor for finer graham cracker crumbs.
- Avoid overmixing the cheesecake batter to prevent cracking.
- Let the cheesecake cups cool gradually to maintain their texture.
Substitutions And Variations
- Swap peaches for nectarines, apples, or berries.
- Use gingersnap cookies instead of graham crackers for a spicier crust.
- Add a splash of bourbon to the peach mixture for an adult twist.
- Make it gluten-free by using gluten-free graham crackers and oats.
Frequently Asked Questions
Can I make these ahead of time? Absolutely! Prepare them 1-2 days in advance and keep them chilled in the refrigerator.
Can I freeze these cheesecake cups? Yes, freeze them individually wrapped for up to a month. Thaw in the fridge before serving.
Do I have to peel the peaches? Peeling is optional, but it does offer a smoother texture in each bite.
Storage Instructions
- Store in an airtight container in the refrigerator for up to 5 days.
- For longer storage, freeze the cups and thaw in the fridge overnight before serving.
Conclusion
Peach Cobbler Cheesecake Cups bring together the best of two beloved desserts into one irresistible treat. With a crunchy crust, creamy filling, and juicy peach topping, every bite is a burst of summer flavor. Whether you’re hosting a party or just indulging yourself, this recipe is a guaranteed hit. Try it out, share your results in the comments, and explore our blog for more sweet inspiration!
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Peach Cobbler Cheesecake Cups
- Total Time: 2 hours 45 minutes
- Yield: 12 cheesecake cups 1x
Description
Peach Cobbler Cheesecake Cups are a sweet and creamy summer dessert that blends two favorites into one crowd-pleasing treat. Perfect for parties, BBQs, or weeknight indulgence. Easy to prep and even easier to enjoy!
Ingredients
1 cup graham cracker crumbs
2 tbsp granulated sugar (for crust)
4 tbsp unsalted butter, melted (for crust)
8 oz cream cheese, softened
1/4 cup granulated sugar (for cheesecake filling)
1/2 tsp vanilla extract
1 large egg
1/4 cup sour cream
2 ripe peaches, peeled and diced
1/4 cup brown sugar
1 tsp ground cinnamon
1/4 tsp ground nutmeg
2 tbsp unsalted butter, melted (for topping)
1/4 cup all-purpose flour
1/4 cup rolled oats (optional)
Whipped cream, for garnish
Cinnamon, for garnish
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- Mix graham cracker crumbs, 2 tablespoons of sugar, and 4 tablespoons of melted butter in a bowl.
- Spoon about a tablespoon of the mixture into each cupcake liner, pressing firmly to form the crust. Bake for 5-7 minutes until golden and let cool.
- In another bowl, beat softened cream cheese with 1/4 cup sugar until completely smooth.
- Add vanilla extract, egg, and sour cream. Continue beating until the mixture is creamy and well combined.
- Pour the cheesecake filling into each crust-lined cup, filling them about three-quarters full.
- In a separate bowl, combine diced peaches, brown sugar, cinnamon, nutmeg, 2 tablespoons melted butter, flour, and oats (if using) until the mixture is well coated and crumbly.
- Spoon the peach topping evenly over each cheesecake cup.
- Bake for 20-25 minutes or until the centers are set and the cobbler topping is golden brown.
- Let the cheesecake cups cool completely in the muffin tin, then chill in the refrigerator for at least 2 hours.
- Before serving, top each cup with a dollop of whipped cream and a sprinkle of cinnamon.
Notes
Use room temperature cream cheese for a smoother filling.
For extra crunch and spice, swap graham crackers with crushed gingersnaps.
Optional oats add texture to the cobbler topping.
Best served chilled for maximum flavor.
- Prep Time: 20 minutes
- Cook Time: 25 minutes Chill Time: 2 hours
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake cup
- Calories: 210
- Sugar: 15g
- Sodium: 140mg
- Fat: 13g
- Protein: 3g
- Cholesterol: 45mg