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Peach Cobbler Cheesecake Cups

Decadent mini cheesecakes with a buttery graham cracker crust, creamy cheesecake filling, and topped with a warm spiced peach cobbler mixture. These individual dessert cups combine two classic desserts for an irresistible treat perfect for any occasion.  
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 2 hours 55 minutes
Servings: 12 individual cheesecake cups
Course: Desserts
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

  • For the Crust
  • 1 cup graham cracker crumbs
  • 2 tablespoons granulated sugar
  • 4 tablespoons unsalted butter melted
  • For the Cheesecake Filling
  • 8 oz cream cheese softened
  • 1/4 cup granulated sugar
  • 1/2 teaspoon vanilla extract
  • 1 large egg
  • 1/4 cup sour cream
  • For the Peach Cobbler Topping
  • 2 ripe peaches peeled and diced
  • 1/4 cup brown sugar
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 2 tablespoons unsalted butter melted
  • 1/4 cup all-purpose flour
  • 1/4 cup rolled oats optional, for extra texture
  • For Garnish
  • Whipped cream
  • Cinnamon for sprinkling

Method
 

  1. Prepare the Oven and Pan: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners. This temperature will allow for even baking of both the crust and filling, while the liners make it easy to remove and serve the cheesecake cups.
  2. Make the Graham Cracker Crust: In a bowl, mix the graham cracker crumbs, sugar, and melted butter until thoroughly combined. The mixture should resemble wet sand and hold together when pressed between your fingers. This forms the foundation of your dessert with a sweet, buttery flavor.
  3. Form the Crusts: Press about a tablespoon of the graham cracker mixture into the bottom of each cupcake liner, creating an even layer. Use the back of a spoon or a small measuring cup to firmly press the mixture down to form a compact crust that will hold together.
  4. Pre-bake the Crusts: Bake the crusts for 5-7 minutes until they become lightly golden and set. This short baking time helps the crust hold its shape and adds a toasty flavor. Set aside to cool while preparing the filling.
  5. Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese and sugar until smooth and fluffy, about 2-3 minutes. Make sure there are no lumps in the mixture for a silky-smooth cheesecake texture.
  6. Complete the Cheesecake Mixture: Add the vanilla extract, egg, and sour cream to the cream cheese mixture, and continue to beat until creamy and well combined. The sour cream adds moisture and a subtle tanginess that balances the sweetness.
  7. Fill the Cups: Spoon the cheesecake mixture over the cooled crusts, filling each cup about 3/4 full. Leave some space at the top for the peach cobbler topping. Use a spoon to smooth the surface of each cheesecake.
  8. Prepare the Peach Cobbler Topping: In a separate bowl, combine the diced peaches, brown sugar, cinnamon, nutmeg, melted butter, flour, and oats (if using). Mix until the peaches are well coated and the topping has a crumbly texture. The spices will infuse the peaches with warm, aromatic flavors.
  9. Add the Topping: Spoon a generous amount of the peach mixture over the cheesecake layer in each cup. Distribute the topping evenly, making sure each cup gets plenty of peach pieces.
  10. Bake the Cheesecake Cups: Bake in the preheated oven for 20-25 minutes, or until the cheesecake is set and the cobbler topping is golden. The centers may still be slightly jiggly but will firm up as they cool.
  11. Cool the Cups: Remove from the oven and allow to cool completely in the pan. The cooling process is important for the cheesecake to set properly and develop its texture.
  12. Chill Before Serving: Once cooled to room temperature, chill the cheesecake cups in the refrigerator for at least 2 hours before serving. This final chilling step ensures the cheesecakes are properly set and enhances their flavor.
  13. Garnish and Serve: Top each cup with a dollop of whipped cream and a sprinkle of cinnamon for garnish just before serving. The whipped cream adds a light, creamy element that complements the rich cheesecake and fruity topping.

Notes

  • For best results, use ripe but firm peaches that hold their shape when baked.
  • You can substitute canned peaches if fresh are not available, just drain them well before using.
  • These cups can be made a day ahead and stored in the refrigerator.
  • For a variation, try using nectarines, apricots, or a mix of stone fruits.
  • Add a tablespoon of peach preserves to the cobbler topping for more intense peach flavor.
  • The cheesecake cups can be frozen for up to 1 month; thaw overnight in the refrigerator before serving.