Peach Cobbler Cheesecake Cups

The smell of peaches and warm spices makes these feel like summer in a cup.
These Peach Cobbler Cheesecake Cups are creamy, fruity, and layered with sweet crumble that melts in your mouth.

I made them for a weekend picnic, and everyone kept asking for the recipe.
They’re rich, cozy, and perfectly balanced with that peachy sweetness.

If you love easy desserts that taste like comfort, this one’s for you.
Let’s spoon into these little cups of cheesecake joy.

Why You’ll Love This Recipe

• Two Desserts in One: Enjoy the best of both peach cobbler and cheesecake in every bite.
• Individual Portions: No need to slice and serve—these cups are ready to grab and enjoy.
• Make-Ahead Friendly: Prepare these the night before your event and refrigerate until ready to serve.
• Crowd Pleaser: The combination of creamy, fruity, and crunchy textures appeals to everyone.
• No Water Bath Required: Unlike traditional cheesecakes, these cups bake without the fuss of a water bath.

What You Need to Know Before You Start

Prep Time & Cook Time: Prep Time: 20 minutes Cook Time: 25 minutes Chill Time: 2 hours Total Time: About 3 hours

Servings: This recipe makes 12 cheesecake cups—perfect for a party or family dessert. You can easily double the recipe if feeding a larger crowd.

Difficulty: Easy enough for beginners but impressive enough to wow your guests.

Required Kitchen Tools

• Muffin tin
• Paper cupcake liners
• Mixing bowls
• Electric mixer or hand mixer
• Measuring cups and spoons
• Small saucepan
• Spoon or small scoop

Ingredients

These peach cobbler cheesecake cups bring together simple ingredients that create layers of flavor and texture. The graham cracker base provides a sturdy foundation, while the cream cheese filling stays smooth and rich. Fresh peaches cooked with warm spices create that classic cobbler taste, and the oat crumble adds the perfect finishing touch.

For the Crust:

• Graham Cracker Crumbs: 1 and 1/2 cups for a buttery, firm base
• Granulated Sugar: 2 tablespoons to add sweetness
• Unsalted Butter: 5 tablespoons melted to bind the crust together

For the Cheesecake Filling:

• Cream Cheese: 16 ounces softened to room temperature for smooth mixing
• Granulated Sugar: 1/2 cup for sweetness
• Vanilla Extract: 1 teaspoon for flavor depth
• Egg: 1 large at room temperature to help set the filling
• Sour Cream: 1/4 cup for extra creaminess and tang

For the Peach Topping:

• Ripe Peaches: 2 cups diced (about 3 medium peaches)
• Brown Sugar: 1/4 cup for caramel notes
• Cinnamon: 1/2 teaspoon for warmth
• Nutmeg: 1/4 teaspoon for depth

For the Crumble:

• All-Purpose Flour: 1/3 cup for structure
• Rolled Oats: 1/3 cup for texture
• Brown Sugar: 3 tablespoons for sweetness
• Unsalted Butter: 3 tablespoons cold and cubed
• Cinnamon: 1/4 teaspoon for spice

For Serving:

• Whipped Cream: For topping

Variations for Peach Cobbler Cheesecake Cups

• Use Different Fruits: Try blueberries, strawberries, or mixed berries instead of peaches.
• Add Lemon Zest: Mix lemon zest into the cheesecake filling for a bright citrus note.
• Try Different Crusts: Use vanilla wafer crumbs or gingersnap crumbs instead of graham crackers.
• Add Nuts: Fold chopped pecans or walnuts into the crumble topping.
• Make It Dairy-Free: Use dairy-free cream cheese and butter substitutes.

How to Make Peach Cobbler Cheesecake Cups Step-by-Step Instructions

1. Prepare the Pan

Line a 12-cup muffin tin with paper liners. This makes removal easy and keeps cleanup simple.

2. Make the Crust

Mix graham cracker crumbs, 2 tablespoons sugar, and melted butter in a bowl until the mixture looks like wet sand. Press about 1 tablespoon of mixture firmly into the bottom of each liner. Use the back of a spoon to pack it down. Place the tin in the refrigerator while you prepare the filling.

3. Make the Cheesecake Filling

Beat softened cream cheese with an electric mixer until smooth and fluffy. Add 1/2 cup sugar and vanilla extract, mixing until combined. Add the egg and beat on low speed just until incorporated. Mix in sour cream until smooth. Avoid overmixing after adding the egg.

4. Fill the Cups

Remove the muffin tin from the refrigerator. Divide the cheesecake filling evenly among the 12 cups, filling each about two-thirds full. Tap the tin gently on the counter to remove air bubbles.

5. Bake the Cheesecake Base

Preheat your oven to 325°F. Bake the cups for 18-20 minutes until the centers are just set but still slightly jiggly. The edges should look firm. Remove from oven and let cool completely.

6. Prepare the Peach Topping

While the cheesecakes cool, combine diced peaches, 1/4 cup brown sugar, cinnamon, and nutmeg in a small saucepan. Cook over medium heat for 5-7 minutes, stirring occasionally, until the peaches soften and release their juices. Let cool slightly.

7. Make the Crumble Topping

Mix flour, oats, 3 tablespoons brown sugar, and 1/4 teaspoon cinnamon in a bowl. Add cold cubed butter and use your fingers or a fork to work it into the dry ingredients until the mixture forms coarse crumbs.

8. Add Toppings and Bake Again

Spoon the peach mixture over each cooled cheesecake cup. Sprinkle the crumble topping over the peaches. Return the tin to the oven and bake at 350°F for 5-7 minutes until the crumble turns golden.

9. Chill

Remove from the oven and let the cups cool to room temperature. Transfer to the refrigerator and chill for at least 2 hours or overnight.

Serving and Decoration

Remove the cheesecake cups from the muffin tin and peel away the paper liners if desired. Top each cup with a dollop of whipped cream just before serving. For an extra touch, add a fresh peach slice or a sprinkle of cinnamon on top. These cups look beautiful arranged on a serving platter and are easy for guests to grab.

How to Serve Peach Cobbler Cheesecake Cups

These dessert cups work perfectly for various occasions:

• Summer Parties: Serve chilled for a refreshing warm-weather dessert.
• Picnics: The individual portions make them easy to transport and serve outdoors.
• Holiday Gatherings: Make them ahead so you can focus on other dishes.
• Potlucks: They travel well and please a crowd.
• Afternoon Tea: Pair with coffee or tea for an elegant treat.

Storing Peach Cobbler Cheesecake Cups

• Refrigerator: Store covered in an airtight container for up to 4 days. The crust may soften slightly over time, but the flavor remains delicious.
• Freezer: These cups freeze well for up to 2 months. Wrap individually in plastic wrap, then place in a freezer bag. Thaw in the refrigerator overnight before serving.
• Make-Ahead Tips: You can prepare these up to 2 days in advance. Add the whipped cream topping just before serving for the best presentation.

Tips and Tricks for Success

• Room Temperature Ingredients: Make sure cream cheese, egg, and sour cream are at room temperature for a smooth, lump-free filling.
• Don’t Overbake: The cheesecake centers should still have a slight jiggle when you remove them from the oven. They will firm up as they cool.
• Press the Crust Firmly: A well-packed crust holds together better when you bite into the cups.
• Use Fresh or Frozen Peaches: Fresh peaches taste best, but frozen peaches work in a pinch. Thaw and drain excess liquid before cooking.
• Cool Completely Before Adding Toppings: If the cheesecake is still warm, the peach topping may sink into the filling.
• Cold Butter for Crumble: Keep the butter cold when making the crumble topping to achieve the best texture.

Nutrition

Nutrient	Amount Per Serving
Calories	285
Total Fat	16g
Saturated Fat	9g
Cholesterol	60mg
Sodium	180mg
Total Carbohydrates	32g
Dietary Fiber	1g
Sugars	22g
Protein	4g

Nutritional information is approximate and based on one cheesecake cup without whipped cream topping.

Peach Cobbler Cheesecake Cups FAQs

Can I use canned peaches instead of fresh? Yes, you can use canned peaches. Drain them well and pat dry with paper towels before dicing. You may want to reduce the brown sugar slightly since canned peaches are often packed in syrup.

Why did my cheesecake cups crack? Cracks usually happen from overbaking or overmixing. Mix the filling just until combined after adding the egg, and remove the cups from the oven when they still have a slight jiggle in the center.

Can I make these without a muffin tin? You can use ramekins or small mason jars instead. Adjust the baking time as needed based on the size of your containers.

Do I have to use paper liners? Paper liners make removal easier and keep the presentation neat. If you prefer not to use them, grease the muffin cups well with butter or cooking spray.

Can I make the components ahead of time? Yes. You can make the crust and refrigerate it for up to 2 days. The peach topping can be cooked and stored in the refrigerator for up to 3 days. Assemble and bake when ready.

What if I do not have sour cream? You can substitute with an equal amount of Greek yogurt or additional cream cheese.

Conclusion

These Peach Cobbler Cheesecake Cups bring together the best of summer desserts in a convenient, beautiful package. The creamy cheesecake base pairs perfectly with the warm spiced peaches and crunchy oat topping, creating a dessert that tastes like you spent hours in the kitchen. Whether you serve them at a backyard barbecue or save them for a quiet evening treat, these cups deliver comfort and flavor in every bite. Make a batch this weekend and watch them disappear.