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These Peach Cobbler Cheesecake Cups are the perfect individual-sized desserts, combining creamy cheesecake, juicy peaches, and a buttery streusel topping. A delightful treat that’s sure to impress!
Ingredients:
For the Crust:
1 cup graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
For the Cheesecake Filling:
16 oz cream cheese, softened
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
For the Peach Cobbler Topping:
3-4 peaches, peeled and sliced (or use canned peaches, drained)
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 tablespoon cornstarch
1 tablespoon lemon juice
For the Streusel Topping:
1/2 cup all-purpose flour
1/2 cup old-fashioned rolled oats
1/4 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/4 cup unsalted butter, cold and cubed
Directions:
Preheat Oven:
Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
Prepare the Crust:
In a medium bowl, mix graham cracker crumbs, granulated sugar, and melted butter until evenly combined.
Press about a tablespoon of the mixture into the bottom of each cupcake liner, pressing it down firmly with the back of a spoon.
Prepare the Cheesecake Filling:
Beat softened cream cheese in a large bowl until smooth.
Add granulated sugar and beat until well combined.
Add eggs one at a time, beating well after each addition.
Mix in vanilla extract.
Spoon the cheesecake mixture over the crust in each cupcake liner, filling about 3/4 of the way.
Prepare the Peach Cobbler Topping:
In a medium bowl, toss sliced peaches with granulated sugar, cinnamon, nutmeg, cornstarch, and lemon juice until well coated.
Spoon the peach mixture over the cheesecake layer in each cupcake liner.
Prepare the Streusel Topping:
In a small bowl, mix flour, rolled oats, brown sugar, and cinnamon.
Add cold cubed butter and use a pastry cutter or your fingers to mix until crumbly.
Sprinkle the streusel topping over the peach layer in each cupcake liner.
Bake:
Bake in the preheated oven for 20-25 minutes, or until the cheesecake is set and the topping is golden brown.
Remove from the oven and allow the cheesecake cups to cool in the muffin tin for about 10 minutes before transferring to a wire rack to cool completely.
Chill:
Once completely cool, refrigerate the cheesecake cups for at least 2 hours before serving.
Enjoy:
Serve chilled and enjoy the perfect blend of creamy cheesecake, juicy peaches, and crunchy streusel topping!
