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Delicious Mini Cheesecakes with Stuffed Peach Cobbler

A stunning dessert that combines creamy cheesecake with sweet, spiced peaches.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine American
Servings 12 servings

Equipment

  • Mixing Bowl
  • Muffin Tin
  • Electric Mixer

Ingredients
  

Crust

  • 1.5 cups Graham cracker crumbs For the base of the mini cheesecakes.
  • 0.33 cup Granulated sugar To sweeten the crust.
  • 0.5 cup Unsalted butter Melted, to bind the crust ingredients.

Cheesecake Filling

  • 16 ounces Cream cheese Softened, for the cheesecake filling.
  • 0.5 cup Granulated sugar To sweeten the cheesecake filling.
  • 2 large Eggs For the cheesecake filling.
  • 1 teaspoon Ground cinnamon To enhance flavor.
  • 1 teaspoon Pure almond extract For added flavor.

Peach Topping

  • 4 cups Fresh peaches Peeled and diced, for topping.
  • 0.25 cup Granulated sugar To sweeten the peach topping.
  • 1 tablespoon Cornstarch To thicken the peach mixture.

Instructions
 

  • Preheat your oven to 325°F (160°C).
  • In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture resembles wet sand.
  • Line a muffin tin with cupcake liners and spoon about 2 tablespoons of the crust mixture into each liner, pressing it down firmly.
  • Bake the crusts for 8-10 minutes until lightly golden. Remove from the oven and set aside to cool.
  • In a large mixing bowl, beat the softened cream cheese until creamy. Gradually add granulated sugar, mixing until well combined.
  • Add eggs one at a time, mixing on low speed until just incorporated. Add ground cinnamon and almond extract, mixing until combined.
  • Spoon the cheesecake filling onto the cooled crusts, filling them about ¾ full.
  • In a separate bowl, combine diced peaches, granulated sugar, and cornstarch. Toss gently to coat the peaches.
  • Spoon the peach mixture over the cheesecake filling in each cup.
  • Bake for an additional 20-25 minutes, until edges are set and centers jiggle slightly. Allow to cool at room temperature for 30 minutes, then refrigerate for at least 2 hours.
  • Carefully peel away the cupcake liners and arrange the mini cheesecakes on a platter.

Notes

Store leftovers in an airtight container in the refrigerator for up to 5 days.
Keyword Easy