Peach Cobbler Cheesecake is the perfect combination of creamy cheesecake, sweet peaches, and a buttery cobbler crust, all packed into individual, convenient cups. This dessert brings together the best of both worlds—classic cheesecake and delicious peach cobbler—into one delightful treat. Whether you’re serving them at a gathering or enjoying a sweet bite on a warm summer day, these Peach Cobbler Cheesecake Cups are sure to impress.
Why You’ll Love This Recipe
I love how this recipe brings together the creamy richness of cheesecake with the comforting, warm flavors of peach cobbler. The graham cracker crust adds the perfect crunch, while the peach filling gives a burst of sweetness and spice. The cobbler topping adds an irresistible texture that complements the smoothness of the cheesecake. Plus, the individual cups make these desserts easy to serve, perfect for any occasion! The combination of flavors and textures makes this a dessert I can’t resist.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Preheat the Oven: I preheat my oven to 350°F (175°C) and line a muffin tin with cupcake liners to make cleanup easier.
Prepare the Crust: In a bowl, I mix together the graham cracker crumbs, sugar, and melted butter until everything is well combined. Then, I press about a tablespoon of the mixture into the bottom of each cupcake liner to form the crust.
Bake the Crust: I bake the crusts for 5-7 minutes until they’re lightly golden. After that, I set them aside to cool.
Make the Cheesecake Filling: In a large bowl, I beat the softened cream cheese and sugar until smooth. Then, I add the vanilla extract, egg, and sour cream, continuing to beat until the mixture is creamy and well combined.
Assemble the Cheesecake Cups: I spoon the cheesecake mixture over the cooled crusts, filling each cup about ¾ full.
Prepare the Peach Cobbler Topping: In a separate bowl, I combine the diced peaches, brown sugar, cinnamon, nutmeg, melted butter, flour, and oats (if using). I mix everything until the peaches are well coated and the topping has a crumbly texture.
Add the Peach Topping: I spoon a generous amount of the peach mixture over the cheesecake layer in each cup, making sure to evenly distribute the peach filling.
Bake: I bake the cheesecake cups for 20-25 minutes, or until the cheesecake is set and the cobbler topping is golden brown.
Cool and Chill: After baking, I remove the cups from the oven and allow them to cool completely in the pan. Once cooled, I chill them in the refrigerator for at least 2 hours before serving to help the flavors set.
Garnish and Serve: Just before serving, I top the cheesecake cups with a dollop of whipped cream and a light sprinkle of cinnamon for garnish.
Servings and Timing
Yield: 12 servings (12 cheesecake cups)
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Variations
Mixed Berry Cobbler Cheesecake: I could swap out the peaches for mixed berries, such as blueberries, raspberries, and strawberries, for a fruity twist.
Crust Options: For a different twist, I could use crushed shortbread cookies or even vanilla wafer crumbs for the crust.
Caramelized Peaches: If I want to add an extra layer of flavor, I can sauté the peaches in a little butter and brown sugar before adding them to the cups for a caramelized effect.
Storage/Reheating
Refrigerator: The cheesecake cups can be stored in an airtight container in the refrigerator for up to 4 days.
Freezer: I can freeze the cheesecake cups for up to 2 months. To freeze, I first wrap each cheesecake cup tightly in plastic wrap and then place them in a freezer-safe bag. When ready to eat, I thaw them in the fridge overnight.
Reheating: These cheesecake cups are best enjoyed chilled, but if I want to warm them up a little, I can microwave them for about 10-15 seconds.
FAQs
Can I use canned peaches instead of fresh peaches?
Yes, if fresh peaches aren’t available, I can use canned peaches. Just make sure to drain them well and cut them into small pieces before using.
Can I make these without sour cream?
If I don’t have sour cream, I can substitute with plain Greek yogurt or even heavy cream, though sour cream gives a nice tang that complements the sweetness of the peaches.
Can I add more spices to the peach topping?
Absolutely! If I love warm spices, I can add a pinch of ground ginger or allspice to the peach cobbler topping for an extra layer of flavor.
Can I make this dessert in a full-sized cheesecake instead of cups?
Yes, I could easily turn this into a full-sized cheesecake by preparing it in a springform pan. I would need to adjust the baking time to around 45-50 minutes or until the cheesecake is set.
How can I make the crust even more flavorful?
To make the crust even more flavorful, I can add a pinch of cinnamon or nutmeg to the graham cracker crumbs or use a combination of graham cracker and almond crumbs for a slightly nutty taste.
Conclusion
These Peach Cobbler Cheesecake Cups are a perfect combination of two classic desserts, making them a delightful treat for any occasion. The creamy cheesecake, sweet peaches, and buttery cobbler topping come together in a convenient cup that’s as tasty as it is impressive. Whether served at a summer gathering or enjoyed as a comforting dessert at home, this recipe is sure to become a favorite.
Peach Cobbler Cheesecake combines the creamy richness of cheesecake with the sweet, spiced peaches and buttery cobbler topping, all served in individual cups for easy serving and enjoyment.
Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
Mix graham cracker crumbs, sugar, and melted butter in a bowl. Press about 1 tablespoon of the mixture into the bottom of each cupcake liner to form the crust.
Bake the crusts for 5-7 minutes until golden. Set aside to cool.
In a large bowl, beat softened cream cheese and sugar until smooth. Add vanilla extract, egg, and sour cream, beating until creamy.
Spoon the cheesecake mixture over the cooled crusts, filling each cup about ¾ full.
In a separate bowl, mix diced peaches, brown sugar, cinnamon, nutmeg, melted butter, flour, and oats (if using). Coat peaches and form a crumbly topping.
Spoon a generous amount of the peach mixture over the cheesecake layer in each cup.
Bake for 20-25 minutes until the cheesecake is set and the cobbler topping is golden brown.
Cool the cheesecake cups completely in the pan. Chill in the refrigerator for at least 2 hours before serving.
Before serving, top with whipped cream and a light sprinkle of cinnamon.
Notes
For a fruity twist, swap the peaches with mixed berries like blueberries, raspberries, and strawberries.
Try using crushed shortbread cookies or vanilla wafer crumbs for the crust.
For an extra layer of flavor, sauté peaches in butter and brown sugar for a caramelized effect before adding them to the cups.
