Peach Cobbler Cheesecake Cups

Peach Cobbler Cheesecake Cups – The Ultimate No-Bake Summer Dessert

When the summer sun is shining, there’s nothing better than a chilled, fruity dessert to cool you down and satisfy your sweet cravings. These Peach Cobbler Cheesecake Cups are everything you love about summer – creamy cheesecake, warm spiced peaches, and a buttery graham cracker crust – all layered beautifully in individual cups. Perfect for gatherings, BBQs, or simply enjoying on your porch with a spoon in hand.

 Ingredients:

For the Graham Cracker Crust:

• 1 cup graham cracker crumbs
• 2 tablespoons granulated sugar
• 4 tablespoons unsalted butter, melted

For the Cheesecake Filling:

• 8 oz (226g) cream cheese, softened
• ¼ cup granulated sugar
• ½ teaspoon vanilla extract
• 1 tablespoon heavy cream (optional, for a smoother texture)

For the Peach Cobbler Topping:

• 2 ripe peaches, peeled and diced
• 1 tablespoon brown sugar
• ½ teaspoon ground cinnamon
• Pinch of nutmeg (optional)
• 1 teaspoon lemon juice
• 1 teaspoon cornstarch + 1 teaspoon water (mixed to thicken)

Optional Toppings:

• Whipped cream
• Crushed graham crackers
• Fresh mint or peach slices

 Step-by-Step Instructions:

Step 1: Make the Graham Cracker Crust

1. In a medium bowl, combine graham cracker crumbs, sugar, and melted butter.
2. Mix until the crumbs are fully coated and resemble wet sand.
3. Spoon a layer into the bottom of each serving cup or jar (about 2 tablespoons per cup).
4. Press down firmly using the back of a spoon to create a solid crust.
5. Chill in the fridge while you prepare the filling.

Step 2: Prepare the No-Bake Cheesecake Layer

1. In a mixing bowl, beat the softened cream cheese until smooth and creamy.
2. Add in sugar and vanilla extract, and mix until fully combined.
3. For a lighter texture, add 1 tablespoon of heavy cream and beat until fluffy.
4. Spoon the cheesecake mixture over the crust in each cup, filling about halfway.
5. Smooth the tops with a spatula or spoon.

Step 3: Cook the Peach Cobbler Topping

1. In a small pan over medium heat, combine the diced peaches, brown sugar, cinnamon, nutmeg, and lemon juice.
2. Stir frequently and cook for 3–5 minutes, until the peaches begin to release juices.
3. Add the cornstarch-water mixture and cook for another 1–2 minutes until thickened.
4. Remove from heat and let cool completely.

Step 4: Assemble the Cups

1. Once the peach topping has cooled, spoon a generous layer over the cheesecake filling.
2. Refrigerate the assembled cups for at least 2–4 hours (or overnight) for best flavor and texture.

Step 5: Garnish and Serve

1. Just before serving, top with a swirl of whipped cream, extra graham cracker crumbs, or a mint leaf for presentation. Garlic Butter Steak with Cheesy Herb Pasta
2. Serve chilled and enjoy every bite of that creamy, fruity perfection!

 Tips & Variations:

• Peach Substitute: No fresh peaches? Use canned peaches (in juice, not syrup), drain well, and reduce sugar slightly.
• Make It Vegan: Use vegan cream cheese, dairy-free butter, and coconut whipped cream.
• Add Crunch: Sprinkle chopped pecans or granola on top for added texture.
• Serving Ideas: Use clear glass cups or small mason jars to show off the beautiful layers!

 Why You’ll Love This Recipe:

• No baking required – just mix, layer, and chill.
• Balanced sweetness with tangy creaminess and warm spices.
• Perfect make-ahead dessert for summer events.
• Looks beautiful and feels fancy, but so easy to make!

Whether you’re planning a party or just need something refreshing to end your day, these Peach Cobbler Cheesecake Cups will never disappoint. Save the recipe, share it with friends, and don’t forget to leave a comment or a rating if you try it!