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Mini Peach Cobbler Cheesecakes

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Delightful mini cheesecakes combining creamy cheesecake and sweet peach cobbler, perfect for any gathering or special occasion.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/3 cup sugar
  • 1/2 cup unsalted butter, melted
  • 2 (8-ounce) packages cream cheese, softened
  • 3/4 cup sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 can (15 ounces) peach slices, drained and chopped
  • 1 teaspoon ground cinnamon
  • Whipped cream (for serving)

Instructions

  1. Preheat your oven to 325°F (160°C).
  2. Combine the graham cracker crumbs, 1/3 cup sugar, and melted butter in a medium bowl. Mix until well combined.
  3. Press the mixture into the bottom of a muffin tin lined with paper liners.
  4. Beat the softened cream cheese and 3/4 cup sugar in a large bowl until smooth.
  5. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  6. Fold in the chopped peaches and cinnamon gently.
  7. Pour the cream cheese mixture over the graham cracker crusts, filling them about 3/4 full.
  8. Bake for 20–25 minutes or until the centers are set.
  9. Let cool, then refrigerate for at least an hour before serving.
  10. Top with whipped cream before serving.

Notes

Store leftovers in the refrigerator for up to 5 days or freeze for up to 2 months. Avoid overmixing the cream cheese mixture to keep the cheesecakes fluffy.

Find it online: https://www.zaynkitchen.com/mini-peach-cobbler-cheesecake-bites/