Peach Cobbler Mini Cheesecakes nothing beats warm juicy peaches wrapped in spices, layered in creamy cheese, and baked under a buttery flaky biscuit top. It is what summer dreams are made of.

All you need is a little time + a muffin tin and you’re golden.

I hope you love this delicious and easy recipe – be sure to give it a review below!
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Peach Cobbler Mini Cheesecakes

Dan

Peach Cobbler Mini Cheesecakes nothing beats warm juicy peaches wrapped in spices, layered in creamy cheese, and baked under a buttery flaky biscuit top. It is what summer dreams are made of.

4.04 from 25 votes

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Servings 12

Ingredients

  

Crust & Topping

• 1 1/2 cups all purpose flour
• 1/2 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon baking powder
• 1/8 teaspoon salt
• 1/2 cup 1 stick cold unsalted butter cut into 8 pieces
• 1 egg

Peach Filling

• 1/2 cup granulated sugar
• 1/3 cup water or peach juice if use canned
• 4 tablespoon cornstarch
• 1 tablespoon lemon juice
• 1/2 teaspoon vanilla extract
• 2 cups peaches chopped, peeled (roughly 2-3 large peaches)

Cheesecake Filling

• 8 ounces cream cheese softened
• 1/4 cup granulated sugar
• 1 egg
• 1 teaspoon vanilla

Instructions

 

• Preheat oven to 350 degrees. Line 12-16 muffin cups with liners.
• In a mixing bowl combine flour, sugar, cinnamon, baking powder, and salt together. Cut in the butter and egg with pastry cuter or two forks. Dough will be crumbly.
• Reserve 1 cup for the topping, and press the rest into the bottom of a muffin cups to form little crusts. (about 1 tablespoon)
• In a large saucepan, whisk together sugar, water, cornstarch, and lemon juice. Bring to a boil over medium heat, stirring often. Cook until thickened, about 2-3 minutes. Remove from the heat and stir in vanilla and peaches. Cool.
• In a large mixing bowl, beat together the cream cheese and sugar until smooth. Beat in the egg and vanilla. Once well combined, pour on top of your mini crusts, leaving room at the top for fruit and crumb.
• Carefully place peach mixture over the top, evenly covering mini cheesecakes. Finish by sprinkling a 1/2 - 1 tablespoon of the topping mixture over tops.
• Bake at 350 F for 25-30 minutes, until the top is lightly golden brown in color. Once it's done cooking, cool for 30 minutes, then refrigerate at least 4 hours or overnight.

Notes

NOTE: It's really important that the cream cheese, sour cream and eggs are at room temperature, otherwise you'll end up with a clumpy batter!