Peach Cobbler Cheesecake Cups: The Perfect Summer Dessert

 

Looking for a crowd-pleasing dessert that tastes like summer in every bite? These Peach Cobbler Cheesecake Cups combine the creamy richness of classic cheesecake with the sweet, spiced goodness of peach cobbler—all tucked into individual servings. They’re great for parties, BBQs, or anytime you’re craving a southern-inspired treat.

 Why You’ll Love This Recipe:

• Individual portions make it easy to serve
• A perfect make-ahead dessert
• Sweet and tangy peaches + creamy cheesecake = irresistible
• No need for water baths or springform pans!

 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
• ¼ cup granulated sugar
• ½ teaspoon vanilla extract
• 1 large egg

For the Peach Cobbler Topping:

• 1 ½ cups diced fresh or canned peaches (drained if using canned)
• 2 tablespoons brown sugar
• ½ teaspoon cinnamon
• 1 tablespoon cornstarch (optional, for thicker topping)
• 1 tablespoon lemon juice
• 1 tablespoon butter

 Instructions

1. Preheat the Oven

Preheat your oven to 325°F (165°C) and line a muffin tin with paper cupcake liners.

2. Make the Crust

In a small bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until the texture is like wet sand.

Spoon about 1 tablespoon of crust mixture into each muffin liner. Press down firmly using the back of a spoon or a small glass.

Bake for 5-7 minutes, then let cool while you prepare the filling.

3. Make the Cheesecake Layer

In a medium bowl, beat the cream cheese until smooth. Add sugar, vanilla, and egg. Mix until well combined and creamy.

Divide the cheesecake mixture evenly over the cooled crusts—filling each about ¾ full.

4. Make the Peach Cobbler Topping

In a small saucepan, combine diced peaches, brown sugar, cinnamon, lemon juice, and butter. Cook over medium heat for about 5–7 minutes until the peaches are soft and syrupy. If you prefer a thicker topping, stir in the cornstarch and cook for an additional 1–2 minutes until thickened.

Spoon the warm peach mixture over the cheesecake layer in each cup.

5. Bake

Bake the cheesecake cups at 325°F (165°C) for 18–20 minutes, or until the centers are set.

Remove from oven and let cool in the pan for 10 minutes, then transfer to a wire rack.

6. Chill

Refrigerate for at least 2 hours before serving for best texture and flavor.

 Tips & Variations

• Make it gluten-free: Use gluten-free graham crackers for the crust.
• Add crunch: Top with a sprinkle of granola or chopped pecans after chilling.
• Extra indulgence: Drizzle with caramel sauce just before serving.
• Use canned peaches when fresh are out of season—but drain them well!

 Serving & Storage

• Serve chilled, topped with extra peach slices or a dollop of whipped cream.
• Store in an airtight container in the fridge for up to 5 days.
• These also freeze well—wrap individually and freeze for up to 1 month.

 Yield & Nutrition

• Yield: 12 cheesecake cups
• Calories (approx.): 210 per cup