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Mini Peach Cobbler Cheesecakes

These Mini Peach Cobbler Cheesecakes are bursting with creamy goodness and delightful peach sweetness, perfectly portioned and easy to make.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 ½ cups graham cracker crumbs
  • ½ cup unsalted butter, melted
For the filling
  • 2 cups cream cheese, softened Use room temperature for a smoother batter.
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs Mix until blended; avoid overmixing.
  • 2 cups canned peaches, drained and diced Fresh or frozen peaches can be used.
  • 1 teaspoon cinnamon

Method
 

Preparation
  1. Preheat the oven to 325°F (160°C).
  2. In a bowl, combine graham cracker crumbs and melted butter, then press the mixture into the bottom of muffin tins to form crusts.
  3. In a separate bowl, mix together cream cheese, sugar, and vanilla until smooth.
  4. Add eggs one at a time, mixing well after each addition.
  5. Gently fold in the diced peaches and cinnamon.
Baking
  1. Pour the cheesecake filling over the crusts in the muffin tins.
  2. Bake for 20-25 minutes or until set.
Serving
  1. Allow to cool before serving. To serve, stack on a plate and consider adding a drizzle of peach syrup or whipped cream.

Notes

These cheesecakes can chill in the fridge for up to 5 days, covered. For longer storage, freeze for up to a month, thawing overnight in the fridge before serving.