Peach Cobbler Cheesecakes (Print)

Tiny cheesecakes with peach topping, smooth filling, and a graham cracker base. A hit for gatherings or solo indulgence.

# Ingredients:

01 - 1 cup of graham cracker crumbs for the crust layer.
02 - 2 tbsp of granulated sugar for the crust base.
03 - 4 tbsp of melted unsalted butter for mixing the crust.
04 - 8 oz of softened cream cheese for the filling.
05 - 1/4 cup of granulated sugar for adding sweetness to the filling.
06 - 1 large egg to help set the filling.
07 - 1 tsp of vanilla extract for flavoring the filling.
08 - 1/2 cup of chopped peaches (use fresh or drained canned) for the filling.
09 - 1/4 cup of all-purpose flour for the cobbler topping.
10 - 2 tbsp of brown sugar for sweetness in the cobbler topping.
11 - 1/4 tsp of ground cinnamon for the cobbler layer.
12 - 2 tbsp of chilled unsalted butter, chopped into small pieces, for the cobbler.
13 - Optional: whipped cream for decoration.
14 - Optional: cinnamon sugar for added garnish.
15 - Optional: fresh peach slices for topping.

# Steps:

01 - Set your oven to 325°F (163°C) and pop paper liners into a muffin tin.
02 - Stir together graham cracker crumbs, sugar, and melted butter in a small bowl until it feels like damp sand.
03 - Add a tablespoon of the crumbly crust to each muffin liner and press it flat to make the base.
04 - Using a mixing bowl, whip together softened cream cheese and sugar until it’s creamy and smooth.
05 - Mix in the egg and vanilla extract, making sure everything blends together well.
06 - Carefully stir in the diced peaches so they’re mixed evenly in the filling.
07 - Scoop filling over the prepared crusts, filling each muffin liner about 3/4 of the way full.
08 - In a separate small bowl, combine the flour, brown sugar, and cinnamon to start the cobbler topping.
09 - Use a pastry cutter or fork to mix the cubed butter into the dry ingredients until it looks crumbly.
10 - Sprinkle a pinch of the cobbler mixture on top of each cheesecake cup.
11 - Bake them for 20 to 25 minutes, until the centers look set and the tops are lightly golden.
12 - Allow the cheesecakes to cool in the pan for 10 minutes, then transfer them to a rack to cool completely.
13 - Chill the cheesecakes in your fridge for at least 2 hours before serving them up.
14 - Before serving, top each one with whipped cream, a sprinkle of cinnamon sugar, and a fresh peach slice if you’d like.

# Notes:

01 - Creamy cheesecakes meet a sweet cobbler topping with chunks of juicy peaches, making these perfect for all occasions.
02 - Great as a party dessert, a picnic treat, or just something sweet for yourself.
03 - Serve them cold and garnish with whipped cream or a peach slice for an extra touch.

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