Peach Cobbler Cheesecake Cups
Peach Cobbler Cheesecake Cups blend a buttery graham crust, smooth vanilla cheesecake, and spiced peach topping into one irresistible, perfectly sized treat.
Ingredients
For the Crust:
- 1 cup graham cracker crumbs
- 2 tbsp granulated sugar
- 4 tbsp unsalted butter melted
For the Cheesecake:
- 8 oz cream cheese softened
- ¼ cup granulated sugar
- ½ tsp vanilla extract
- 1 large egg
- ¼ cup sour cream
For the Peach Cobbler Topping:
- 2 ripe peaches peeled and diced
- ¼ cup brown sugar
- 1 tsp cinnamon
- ¼ tsp nutmeg
- 2 tbsp unsalted butter melted
- ¼ cup all-purpose flour
- ¼ cup rolled oats optional
Instructions
- Set the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- Mix graham cracker crumbs, sugar, and melted butter until it looks like wet sand. Add 1 tablespoon to each liner, press flat, and bake for 5–7 minutes. Let cool.
- Beat cream cheese and sugar until smooth. Mix in vanilla and egg, then fold in sour cream. Spoon the batter into each liner, filling about ¾ full.
- Toss diced peaches with brown sugar, cinnamon, nutmeg, melted butter, flour, and oats (if using). The mix should be sticky. Add 1 tablespoon on top of each cheesecake.
- Bake for 20–25 minutes until the cheesecakes are set and the topping is golden and slightly bubbly. The centers should jiggle slightly.
- Cool in the pan for 30 minutes, then refrigerate for at least 2 hours.
- Top with whipped cream and a pinch of cinnamon. Serve chilled.