Wow, you won’t believe this, but I just made the most adorable Mini Peach Cobbler Cheesecakes. They are so cute, and oh my gosh, they smell heavenly. I mean, it’s love at first whiff! I feel like I’m biting into sweet, fluffy clouds with juicy peach bits. They remind me of a sunny picnic on a warm day. Each creamy bite is pure happiness. I keep daydreaming about having just one more taste. They’re mini, so I can hold them in my hand and devour them in seconds. Seriously, I’m already planning my next batch. You have got to try these. Trust me, you’ll be amazed. Let’s jump right into it together!

Why You’ll Love This Recipe

Two Desserts in One: A delightful mix of classic cheesecake and peach cobbler—layered together in perfect balance.
Individually Portioned: Made in muffin tins, these mini cheesecakes are easy to serve, share, and store.
Simple Ingredients: Made with pantry staples and fresh or canned peaches—no fancy tools or ingredients required.
Make-Ahead Friendly: Can be baked and chilled in advance, making them ideal for parties and gatherings.
Versatile for Any Occasion: Serve as a summer dessert, at brunch, or as an elegant treat for special events.

What You Need to Know Before You Start

Prep Time & Cook Time:

Prep Time: 25 minutes
Cook Time: 20 minutes
Chill Time: 3 hours (minimum)
Total Time: About 3 hours and 45 minutes

Servings:

This recipe makes 12 mini cheesecakes—perfect for a small party or family dessert. You can double the recipe for larger gatherings.

Difficulty:

Beginner-friendly. Simple steps and accessible ingredients make this a great recipe for anyone, whether new to baking or experienced.

Required Kitchen Tools

Here’s what you’ll need to prepare these mini cheesecakes:

Small Saucepan: To cook down the peach filling until soft and syrupy.
Stand Mixer or Hand Mixer: Essential for whipping the cheesecake batter to smooth perfection.
12-cup Muffin Pan: Standard size, for baking individual cheesecakes.
Paper Liners: To line the muffin tin for easy removal.
Mixing Bowls: For combining crust, filling, and peach topping.
Measuring Cups and Spoons: For accurate ingredient measurements.
Knife: For slicing fresh peaches, if using.
Spatula: To smooth out cheesecake batter and layer toppings.

Ingredients for Mini Peach Cobbler Cheesecakes

Here’s a list of everything you’ll need (exact measurements will be in the recipe card at the end):

Crust:

Graham Cracker Crumbs: The base of the crust, adding a buttery crunch.
Granulated Sugar: For a hint of sweetness.
Unsalted Butter: Melted, to bind the crumbs together.

Cheesecake Filling:

Cream Cheese: Softened to room temperature for easy mixing.
Granulated Sugar: To sweeten the creamy filling.
Egg: To help set the cheesecake as it bakes.
Vanilla Extract: Adds warm, sweet flavor.

Peach Cobbler Topping:

Peaches: Fresh or canned, diced small.
Brown Sugar: Adds a caramel-like sweetness that pairs beautifully with peaches.
All-Purpose Flour: To thicken the peach mixture slightly.
Ground Cinnamon: For cozy, warm spice notes.

Optional Toppings:

Whipped Cream: For serving, if desired.
Cinnamon Sugar: A sprinkle on top for added sweetness and texture.
Fresh Peach Slices: As a garnish for presentation.

Variations for Mini Peach Cobbler Cheesecakes

Use Canned or Frozen Peaches: Fresh peaches are lovely when in season, but canned (drained well) or frozen (thawed and drained) peaches work perfectly too.
Add a Crunchy Topping: Sprinkle crushed pecans, almonds, or oats mixed with brown sugar and butter on top before baking for added texture.
Flavor Twist: Add a pinch of nutmeg or ginger to the peach filling for a spiced variation.
Go Dairy-Free: Use dairy-free cream cheese and vegan butter to make these suitable for non-dairy diets.
Mini Tart Version: Use a mini tart pan instead of a muffin tin for a different shape—perfect for more formal events.

How to Make Mini Peach Cobbler Cheesecakes – Step-by-Step Instructions

1. Prepare the Graham Cracker Crust

In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture resembles wet sand and holds together when pressed.

Tip: If it feels too dry, add a teaspoon more melted butter.

Line a 12-cup muffin pan with paper liners. Evenly divide the crust mixture among the cups (about 1 to 1.5 tablespoons per cup) and press it firmly into the bottom using a spoon or your fingers to create a compact base.

Chill the crust in the refrigerator while you prepare the filling—this helps set the crust before baking.

2. Make the Cheesecake Filling

In a large bowl, use a hand or stand mixer to beat the cream cheese until smooth and creamy, about 1-2 minutes.

Add granulated sugar and mix until fully combined. Next, add the egg and vanilla extract, and beat on low speed until smooth. Avoid over-mixing—this helps prevent cracks during baking.

Note: Scrape down the sides of the bowl as needed to ensure everything is evenly mixed.

3. Cook the Peach Cobbler Topping

In a small saucepan over medium heat, combine the diced peaches, brown sugar, all-purpose flour, and ground cinnamon. Stir frequently and cook until the peaches are soft and the mixture has thickened slightly, about 5-7 minutes.

Remove from heat and let cool slightly while you assemble the cheesecakes.

Optional: If you like a stronger cinnamon flavor, you can add a pinch more before cooking.

4. Assemble the Cheesecakes

Remove the muffin pan with crusts from the fridge. Spoon the cheesecake batter evenly over each crust (about 2 tablespoons per cup).

Top each cheesecake with a spoonful of the peach mixture—gently spread it to cover most of the cheesecake layer but don’t press it down too hard.

Tip: If you want a marbled effect, gently swirl the peach mixture into the cheesecake batter using a toothpick or knife.

Baking the Mini Cheesecakes

1. Bake the Cheesecakes

Preheat your oven to 325°F (163°C).

Place the assembled cheesecakes (in the muffin tin) into the oven and bake for 18-22 minutes, or until the centers are set but slightly jiggly when you gently shake the pan. They should not look wet on top.

Tip: Avoid over-baking. Cheesecakes continue to set as they cool, so it’s okay if the center looks a little soft when you take them out.

2. Cool Completely

Once baked, remove the muffin pan from the oven and let the cheesecakes cool in the pan for about 30 minutes at room temperature.

Then, transfer them to the refrigerator (still in the pan) and chill for at least 3 hours, or until fully set and cold.

Note: Chilling helps the flavors meld and ensures a smooth, creamy texture when serving.

Serving and Decoration

How to Serve Mini Peach Cobbler Cheesecakes

These cheesecakes are beautiful on their own but can be dressed up easily:

Whipped Cream: Pipe or dollop whipped cream on top for an extra creamy touch.
Fresh Peach Slices: Garnish with thin slices of peach for a fresh look.
Cinnamon Sugar Sprinkle: Dust with cinnamon sugar for added sweetness and a hint of spice.
Mint Leaves: A small mint leaf adds color and elegance for special occasions.

Serving Suggestions:

Summer Gatherings: Perfect for picnics, barbecues, or potlucks—easy to transport and serve.
Brunch or Tea Party: Pair with tea, coffee, or a glass of iced peach tea.
Elegant Dessert Option: Serve on small dessert plates with a peach slice and mint garnish for a dinner party.

Storing Mini Peach Cobbler Cheesecakes

Refrigeration:

Store leftovers in an airtight container in the refrigerator for up to 4 days. Keep them in the paper liners for easy handling.

Freezing:

These mini cheesecakes freeze well. Place them on a baking sheet and freeze until solid, then transfer to a freezer-safe container or bag.
Freeze for up to 2 months.
To serve: Thaw in the refrigerator overnight before eating.

Nutrition Information

Here’s a general breakdown of nutrition per mini cheesecake (based on 12 servings). Keep in mind, this is an estimate and can vary depending on exact ingredients used.

Nutrient	Amount per Serving
Calories	210
Total Fat	12g
Saturated Fat	7g
Cholesterol	55mg
Sodium	115mg
Total Carbohydrates	22g
Dietary Fiber	1g
Sugars	14g
Protein	3g

Note: Toppings like whipped cream or extra peaches will add to these values.

Mini Peach Cobbler Cheesecakes FAQs

1. Can I make these cheesecakes ahead of time?

Yes! These mini cheesecakes are perfect for making ahead. Bake and chill them up to two days in advance. Add toppings like whipped cream or fresh peach slices just before serving to keep them fresh.

2. Can I use canned peaches instead of fresh?

Absolutely. Canned peaches (drained well) work great and save time. Just dice them into small pieces before cooking them into the cobbler topping.

3. What if I don’t have a muffin tin?

You can use silicone muffin molds or even ramekins for individual servings. Just adjust the baking time as needed—thicker portions might need an extra few minutes to bake.

4. How do I prevent cracks in my mini cheesecakes?

To avoid cracks:

Don’t overmix the batter (especially after adding the egg).
Bake at a lower temperature (325°F/163°C).
Allow them to cool slowly—don’t rush them to the fridge right after baking.

5. Can these be frozen?

Yes. Freeze them individually (still in their liners) until firm, then transfer to a container or bag. They’ll keep well for up to 2 months. Thaw in the fridge before serving.

Mini Peach Cobbler Cheesecakes

Recipe by Jordi Roca

Servings

mini cheesecakes

Prep time

minutes

Cooking time