Peach Cobbler Cheesecake Cups
Delightful Peach Cobbler Cheesecake Cups combine the sweet taste of peaches with creamy cheesecake, perfect for summer gatherings.
Ingredients
For the crust
- 1.5 cups graham cracker crumbs
- 0.25 cups granulated sugar
- 0.5 cups unsalted butter, melted
For the cheesecake filling
- 2 packages cream cheese, softened (8 oz each) Ensure cream cheese is softened for easy mixing.
- 0.5 cups granulated sugar
- 1 tsp vanilla extract
- 2 cups heavy cream Whip until stiff peaks form.
- 0.25 cups powdered sugar
For the peach topping
- 2 cups fresh or canned peaches, diced If using canned, ensure they're well-drained.
- 0.25 cups brown sugar, packed
- 1 tsp cinnamon
- 0.5 tsp nutmeg
- 1 tbsp lemon juice
- 1 tbsp cornstarch (optional, for thickening) Use for a thicker topping if desired.
- Crumbled graham crackers (optional, for garnish)
Instructions
Preparation
- In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Press this mixture into individual cups.
- Beat the cream cheese with the granulated sugar and vanilla until smooth.
- In another bowl, whip the heavy cream and powdered sugar until stiff peaks form, then fold this whipped cream into the cream cheese mixture.
- Spoon this mix into the cups over the crust and chill for 1-2 hours.
Cooking the Peach Topping
- For the peach topping, combine diced peaches, brown sugar, cinnamon, nutmeg, and lemon juice in a saucepan.
- Cook until softened, and add cornstarch if desired to thicken the mixture.
Assembly
- Spoon the peach topping over the chilled cheesecake in the cups.
- Chill the cups until ready to serve.
Notes
Serve these cups chilled. They are best enjoyed fresh, with a sprinkle of crumbled graham crackers on top for added texture and flavor. You can store the cups in the refrigerator for up to 3 days.