These Stuffed Peach Cobbler Mini Cheesecakes are a delightful fusion of creamy no-bake cheesecake, sweet peach cobbler filling, and buttery crumble topping. With a graham cracker crust, luscious cheesecake layer, and juicy peaches drizzled with caramel, these mini desserts are bursting with flavor and texture. Perfect for parties or as an indulgent treat, they’re sure to impress!
Prep Time
- 20 minutes
Chill Time
- 2 hours
Total Time
- 2 hours 20 minutes
Servings
- 12 mini cheesecakes
Ingredients
For the Graham Cracker Crust:
- 1 cup crushed graham crackers
- 2 tablespoons melted butter
- 1 tablespoon sugar
For the Cheesecake Filling:
- 16 oz (2 blocks) cream cheese, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- ½ cup heavy whipping cream
For the Peach Cobbler Filling:
- 1 cup sliced peaches (fresh or canned), diced
- ¼ cup brown sugar
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
For the Crumble Topping:
- ½ cup crushed vanilla wafers or graham crackers
- 2 tablespoons melted butter
- 1 tablespoon brown sugar
For the Caramel Drizzle:
- ¼ cup caramel sauce
Instructions
Step 1: Make the Graham Cracker Crust
- In a small mixing bowl, combine the crushed graham crackers, melted butter, and sugar. Mix until the crumbs resemble wet sand.
- Divide the mixture evenly among 12 muffin tin cups lined with paper liners or lightly greased. Press the crumbs firmly into the bottom of each cup to form an even crust.
- Place the muffin tin in the freezer while you prepare the other components.
Step 2: Prepare the Peach Cobbler Filling
- In a small saucepan over medium heat, combine the sliced peaches, brown sugar, cinnamon, nutmeg, cornstarch, and lemon juice. Stir continuously until the mixture thickens and the peaches soften, about 5–7 minutes.
- Remove from heat and let the filling cool completely before using.
Step 3: Make the Cheesecake Filling
- In a large mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract together using a hand mixer or whisk until smooth and creamy.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture until fully combined and light in texture.
Step 4: Assemble the Mini Cheesecakes
- Remove the muffin tin from the freezer. Spoon a layer of the cheesecake filling over the crust in each cup, filling about halfway.
- Add a small spoonful of the cooled peach cobbler filling on top of the cheesecake layer in each cup.
- Top with another layer of cheesecake filling, smoothing it out with the back of a spoon to seal the peaches inside.
Step 5: Prepare the Crumble Topping
- In a small bowl, mix together the crushed vanilla wafers (or graham crackers), melted butter, and brown sugar until crumbly.
- Sprinkle the crumble topping evenly over the cheesecake layer in each cup.
Step 6: Chill the Cheesecakes
- Place the assembled cheesecakes in the refrigerator and chill for at least 2 hours , or until firm.
Step 7: Add the Finishing Touches
- Once chilled, remove the cheesecakes from the muffin tin and transfer them to a serving plate.
- Drizzle caramel sauce generously over the top of each cheesecake.
- Garnish with additional fresh peach slices or a sprinkle of cinnamon if desired.
Pro Tips
- Peach Prep: Use fresh ripe peaches for the best flavor, but canned peaches work well too—just drain them thoroughly before using.
- Make Ahead: These cheesecakes can be made up to 2 days in advance . Store them covered in the fridge and add the caramel drizzle just before serving.
- Crumble Swap: Substitute the vanilla wafer crumble with crushed pecans or oats for a nuttier topping.
Nutrition Facts (Per Mini Cheesecake, based on 12 servings)
- Calories: 280
- Protein: 3g
- Carbohydrates: 32g
- Fat: 17g
- Fiber: 1g
- Sugar: 22g
Note: Nutrition values are approximate and may vary based on specific ingredients used.
Storage Tips
- Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days .
- Freeze: Freeze the cheesecakes (without caramel drizzle) in a single layer, then transfer to a freezer-safe bag. Thaw in the fridge before serving and add caramel drizzle fresh.
Variations
- Berry Twist: Swap the peaches for blueberries, strawberries, or mixed berries for a fruity variation.
- Gluten-Free Option: Use gluten-free graham crackers and vanilla wafers to make this recipe gluten-free.
- Spice It Up: Add a pinch of ground ginger or cloves to the peach filling for extra warmth.
Why You’ll Love This Recipe
These Stuffed Peach Cobbler Mini Cheesecakes are a creative and decadent dessert that combines the best of both worlds: creamy cheesecake and sweet peach cobbler. The buttery crust, rich filling, and juicy peaches create a symphony of flavors and textures that’s hard to resist. Plus, they’re perfectly portioned for sharing—or savoring all to yourself!
Ready to wow your taste buds? Grab your ingredients and whip up these irresistible mini cheesecakes today!
