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Stuffed Peach Cobbler Mini Cheesecake

A delightful fusion of cheesecake and peach cobbler in a mini format, perfect for gatherings or a sweet treat at home.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine American
Servings 12 servings

Equipment

  • Muffin Tin
  • Mixing Bowl
  • Saucepan

Ingredients
  

Crust Ingredients

  • 1.5 cups Graham cracker crumbs Provides a buttery and slightly sweet base.
  • 1/3 cup Granulated sugar Enhances the flavor of the crust.
  • 1/2 cup Unsalted butter, melted Binds the crumbs together.

Cheesecake Filling Ingredients

  • 16 ounces Cream cheese, softened Provides the creamy texture.
  • 1 cup Granulated sugar Balances the tanginess of the cream cheese.
  • 1 teaspoon Vanilla extract Adds depth to the flavor.
  • 2 large Eggs Provides structure to the filling.

Peach Filling Ingredients

  • 2 cups Fresh peaches, peeled and diced Offers a juicy contrast to the cheesecake.
  • 1/4 cup Granulated sugar Sweetens the peach filling.
  • 1 tablespoon Cornstarch Thickens the peach filling.
  • 1 teaspoon Cinnamon Enhances the flavor of the peaches.
  • 1/4 teaspoon Nutmeg Adds depth to the flavor.

Topping (optional)

  • Whipped cream For garnish.
  • Extra diced peaches For garnish.

Instructions
 

  • Preheat your oven to 325°F (160°C).
  • In a medium bowl, combine graham cracker crumbs, 1/3 cup of sugar, and melted butter. Mix until well coated.
  • Line a muffin tin with cupcake liners and distribute the crumb mixture evenly, pressing down to create a compact crust. Bake for 8 minutes until golden, then let cool.
  • In a medium saucepan, combine diced peaches, 1/4 cup of sugar, cornstarch, cinnamon, and nutmeg. Cook over medium heat until bubbling and thickened, about 5-7 minutes. Remove from heat and let cool.
  • In a large mixing bowl, beat softened cream cheese until smooth. Gradually add 1 cup of sugar and mix well. Add vanilla extract and mix again.
  • Add eggs one at a time, mixing on low speed until just combined.
  • Spoon a layer of cheesecake filling over the cooled crust in each muffin liner, filling about 2/3 full. Add a spoonful of peach filling on top, then cover with another layer of cheesecake filling.
  • Bake for 20-25 minutes until edges are set but the center is slightly jiggly. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Refrigerate for at least 4 hours or overnight.
  • Before serving, top each mini cheesecake with whipped cream and extra diced peaches.

Notes

These mini cheesecakes can be made ahead of time and stored in the refrigerator for up to 5 days.
Keyword Easy, Mini Cheesecake