Peach Cobbler Cheesecake Cups are the ultimate fusion dessert—rich, creamy cheesecake meets sweet, spiced cobbler in a perfectly portioned cup. With a crunchy graham cracker base, smooth vanilla cheesecake, and buttery cinnamon peaches, these handheld treats are just as beautiful as they are delicious. Perfect for gatherings, holidays, or summer potlucks!
❤️ Why You’ll Love This Recipe
- Combines cheesecake and cobbler into one showstopping dessert
- No slicing needed—individually portioned for easy serving
- Make-ahead friendly—flavors improve overnight
- A perfect way to use fresh, seasonal peaches
- Can be customized year-round with other fruits like apples or berries
- Visually impressive with minimal effort
📝 Ingredients
For the Crust:
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 4 tablespoons unsalted butter, melted
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1 large egg
- 1/4 cup sour cream
For the Peach Cobbler Topping:
- 2 ripe peaches, peeled and diced
- 1/4 cup brown sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 2 tablespoons unsalted butter, melted
- 1/4 cup all-purpose flour
- 1/4 cup rolled oats (optional, for added texture)
For Garnish:
- Whipped cream
- Ground cinnamon (for sprinkling)
👩🍳 Step-by-Step Instructions
1. Preheat and Prep
Preheat oven to 350°F (175°C). Line a standard 12-cup muffin tin with cupcake liners. Lightly spray liners with nonstick spray.
2. Make the Crust
In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture resembles damp sand. Press about 1 tablespoon of crust into each liner, flattening with the back of a spoon.
Bake for 5–7 minutes, or until lightly golden. Cool completely before adding the filling.
3. Make the Cheesecake Filling
In a bowl, beat softened cream cheese and sugar until smooth and lump-free (about 2 minutes). Add vanilla, egg, and sour cream. Mix until fully combined but not overbeaten.
Spoon the cheesecake mixture over the cooled crusts, filling each cup ¾ full. Smooth the tops gently.
4. Prepare Peach Cobbler Topping
In another bowl, toss diced peaches with brown sugar, cinnamon, nutmeg, and melted butter. Stir in flour and rolled oats until the mixture forms a moist, crumbly texture.
5. Assemble and Bake
Top each cheesecake cup with a spoonful of the peach cobbler mixture. Press slightly into the batter.
Bake for 20–25 minutes, or until cheesecake is set and the topping is golden. The centers should still have a slight jiggle.
6. Cool and Chill
Cool completely in the pan, then refrigerate at least 2 hours (or overnight) to set the texture and flavors.
7. Garnish and Serve
Top each cup with whipped cream and a sprinkle of cinnamon before serving. Optional: garnish with a peach slice or mint leaf.
🍽 Pro Tips
- Use room temperature cream cheese for a smooth filling.
- Don’t overmix the cheesecake batter—this helps avoid cracks.
- Chill fully before serving for best flavor and presentation.
- Swap peaches for apples, pears, or berries based on the season.
🥄 Final Thought
These Peach Cobbler Cheesecake Cups offer the best of two worlds—warm, spiced fruit and cool, creamy cheesecake—all wrapped in a tidy, crowd-pleasing package. Whether you’re baking for a summer BBQ or a cozy fall brunch, this recipe delivers unforgettable flavor, texture, and joy in every bite.