Peach Cobbler Cheesecake Cups
Delightful blend of peach cobbler and cheesecake served in individual cups, perfect for any occasion.
Ingredients
For the crust
- 1 cup graham cracker crumbs
- 2 tbsp granulated sugar for crust
- 1/2 cup unsalted butter, melted
For the cheesecake filling
- 8 oz cream cheese, softened
- 1/2 cup granulated sugar for filling
- 1 tsp vanilla extract
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
For the topping
- 2 cups peach pie filling
- Ground cinnamon optional, for topping
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a bowl, combine the graham cracker crumbs, 2 tbsp granulated sugar, and melted butter. Mix until crumbly.
- Press the mixture into the bottoms of serving cups to form the crust.
- Bake for 10 minutes, then let cool completely.
Filling
- In a separate bowl, beat the cream cheese with 1/2 cup granulated sugar and vanilla extract until smooth.
- In another bowl, whip the heavy cream with powdered sugar until soft peaks form.
- Gently fold the whipped cream into the cream cheese mixture until combined.
- Spoon the cheesecake filling over the cooled crusts in the cups.
Topping
- Top with peach pie filling and a sprinkle of ground cinnamon if desired.
- Chill in the refrigerator for at least 2 hours before serving.
Notes
Make sure your cream cheese is at room temperature for easier mixing. Use fresh peaches or homemade pie filling for an even more delightful taste. If you don’t have ground cinnamon, nutmeg is a great alternative to top the desserts.