Peach Cobbler Cheesecake Bites
Mini cheesecakes layered with buttery crust, creamy filling, and spiced peach topping, offering a perfect blend of cobbler and cheesecake flavors. Ideal for gatherings or cozy nights.
Servings: 12 servings
Calories: 300kcal
Ingredients
- 30.5 oz peach slices in syrup (two 15.25-oz cans)
- ¼ cup light brown sugar, packed
- ½ teaspoon vanilla extract
- ¼ teaspoon ground cinnamon
- ¾ cup all-purpose flour
- ⅓ cup light brown sugar, packed
- ¾ teaspoon ground cinnamon
- ¼ teaspoon salt
- ¼ cup unsalted butter, melted
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 6 tablespoons unsalted butter, melted
- ½ teaspoon salt
- 16 oz cream cheese, softened
- ½ cup granulated sugar
- ⅓ cup sour cream, room temperature
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 tablespoon all-purpose flour
Instructions
- Preheat oven to 350°F (180°C). Line a 12-cup muffin pan with paper liners.
- Make peach topping: In a saucepan, combine peaches, syrup, ¼ cup brown sugar, vanilla, and cinnamon. Simmer 5-6 minutes until thickened. Cool slightly.
- Prepare crumble topping: Whisk ¾ cup flour, ⅓ cup brown sugar, cinnamon, salt, and melt butter into the dry ingredients.
- Prepare crust: In a bowl, mix graham cracker crumbs, 2 tbsp sugar, 6 tbsp melted butter, and salt until crumbly.
- Make cheesecake filling: In a blender or mixer, blend cream cheese and sugar until smooth. Add sour cream, vanilla, eggs, and flour; mix until silky.
- Divide crust mixture into 12 linings, press firmly into cup bases. Discard excess on sides.
- Spoon a pipette of cheesecake filling into each crust.
- Top with peach filling, then sprinkle crumble topping over peaches based on taste.
- Bake at 350°F (180°C) for 20 minutes.
- Let cool fully, then chill for 2-3 hours before serving.
Notes
Chilling is essential for the mousse to set.
For a halal-friendly option, use halal-certified dairy products.
Storage: Keep refrigerated for up to 3 days in an airtight container.
For a halal-friendly option, use halal-certified dairy products.
Storage: Keep refrigerated for up to 3 days in an airtight container.