Peach Cobbler Mini Cheesecake
Peach Cobbler Mini Cheesecake is a delightful dessert that combines the creamy richness of cheesecake with the sweet and juicy flavor of peaches. Perfect for gatherings, this treat is sure to impress your family and friends. Each mini cheesecake is topped with a warm peach mixture, making it a perfect summer dessert that can be enjoyed year-round!
Why Make This Recipe
There are many reasons to make Peach Cobbler Mini Cheesecake! First, they are easy to prepare and require simple ingredients that you might already have at home. Second, they are visually appealing and perfect for parties or special occasions. Lastly, the combination of cheesecake and peaches is a classic that everyone loves. With just the right balance of sweetness and creaminess, these mini cheesecakes are truly irresistible!
How to Make Peach Cobbler Mini Cheesecake
Follow these step-by-step instructions to create your own Peach Cobbler Mini Cheesecake.
Ingredients:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup melted butter
- 2 packages (8 oz each) cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups fresh or canned peaches, sliced
- 1 tablespoon butter
- 1/4 cup brown sugar
- 1/2 teaspoon cinnamon
- 1/2 teaspoon vanilla extract
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1/4 cup crumbled shortbread or graham crackers for garnish
Directions:
- Preheat your oven to 325°F (163°C). Line a muffin pan with cupcake liners.
- In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Press this mixture evenly into the bottom of the muffin cups, about 1 tablespoon per cup. Bake for 5-7 minutes until set.
- In a large bowl, beat the softened cream cheese with sugar until smooth. Add the sour cream and vanilla extract, and continue to beat until well mixed.
- Beat in the eggs, one at a time, until the mixture is smooth and creamy.
- Spoon the cheesecake mixture into the prepared muffin pan, filling each cup almost to the top. Bake for 15-18 minutes, or until the center is just set.
- Remove from the oven and let the cheesecakes cool in the pan for about 30 minutes. Then, transfer them to the refrigerator and chill for at least 2 hours to firm up.
- In a saucepan over medium heat, melt the butter and add the sliced peaches. Stir in the brown sugar, cinnamon, and vanilla. Cook for 5-7 minutes until the peaches are softened and the syrup has thickened.
- In a small bowl, dissolve cornstarch in water, then add it to the peach mixture. Stir and simmer for another 2-3 minutes until thickened. Remove from heat and let cool to room temperature.
- Once the cheesecakes are chilled, spoon the peach mixture over each mini cheesecake. Top with crumbled shortbread or graham crackers for that delicious cobbler texture. Serve and enjoy!
How to Serve Peach Cobbler Mini Cheesecake
These mini cheesecakes are perfect for serving at any party or gathering. They can be served cold or topped with the warm peach mixture for a delightful contrast. Place them on a pretty platter and enjoy!
How to Store Peach Cobbler Mini Cheesecake
Store any leftovers in an airtight container in the refrigerator. They will keep well for up to 3 days. Before serving, you might want to freshen them up with a little extra peach topping!
Tips to Make Peach Cobbler Mini Cheesecake
- Make sure the cream cheese is softened to room temperature for easy mixing.
- For added flavor, try using spices like nutmeg or cardamom in the peach mixture.
- Use fresh peaches when in season for the best flavor, but canned peaches work well too.
Variation
You can easily customize this recipe by using different fruits such as berries, apples, or cherries. Just adjust the spices and sugars accordingly to complement the flavors of the fruit you choose!
FAQs
1. Can I use frozen peaches instead of fresh?
Yes, frozen peaches can be used! Just thaw them before cooking.
2. Is it necessary to chill the cheesecakes?
Yes, chilling helps set the cheesecake, making it firmer and more enjoyable to eat.
3. How can I make this recipe gluten-free?
Substitute graham cracker crumbs with gluten-free alternatives, like almond flour or gluten-free cookies.
Enjoy your Peach Cobbler Mini Cheesecake!
Peach Cobbler Mini Cheesecake
Ingredients
For the crust
- 1.5 cups graham cracker crumbs Can substitute with gluten-free options.
- 0.25 cups sugar
- 0.5 cups melted butter
For the cheesecake filling
- 16 oz cream cheese, softened Two packages (8 oz each).
- 0.5 cups sour cream
- 0.5 cups granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs Beat in one at a time.
For the peach topping
- 2 cups fresh or canned peaches, sliced Fresh peaches when in season are recommended.
- 1 tablespoon butter
- 0.25 cups brown sugar
- 0.5 teaspoon cinnamon
- 0.5 teaspoon vanilla extract Use again for the topping.
- 1 tablespoon cornstarch For thickening.
- 2 tablespoons water
For garnish
- 0.25 cups crumbled shortbread or graham crackers For topping each mini cheesecake.
Instructions
Preparation
- Preheat the oven to 325°F (163°C) and line a muffin pan with cupcake liners.
- In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture evenly into the bottom of the muffin cups, about 1 tablespoon per cup. Bake for 5-7 minutes until set.
Making the Cheesecake
- In a large bowl, beat the softened cream cheese with granulated sugar until smooth. Add sour cream and vanilla extract, and continue to beat until well mixed.
- Beat in the eggs one at a time until the mixture is smooth and creamy.
- Spoon the cheesecake mixture into the prepared muffin pan, filling each cup almost to the top. Bake for 15-18 minutes, or until the center is just set.
- Remove from the oven and let the cheesecakes cool in the pan for about 30 minutes, then transfer them to the refrigerator to chill for at least 2 hours.
Making the Peach Topping
- In a saucepan over medium heat, melt the butter and add the sliced peaches. Stir in brown sugar, cinnamon, and vanilla. Cook for 5-7 minutes until the peaches are softened and the syrup has thickened.
- In a small bowl, dissolve cornstarch in water, then add it to the peach mixture. Stir and simmer for another 2-3 minutes until thickened. Remove from heat and let cool to room temperature.
Assembly
- Once the cheesecakes are chilled, spoon the peach mixture over each mini cheesecake. Top with crumbled shortbread or graham crackers. Serve and enjoy!
