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Mini Peach Cobbler Cheesecake Bites with creamy filling and peach topping.

Mini Peach Cobbler Cheesecake Bites

Deliciously creamy cheesecake bites topped with juicy peaches and a crumbly cobbler topping, perfect for parties and gatherings.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 2 hours 20 minutes
Servings: 24 bites
Course: Dessert, Snack
Cuisine: American
Calories: 80
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 cup Graham cracker crumbs Can crush your own or buy pre-made.
  • 4 tablespoons Melted butter To bind the crumbs.
  • 1 teaspoon Cinnamon Add a pinch to the crust mixture.
For the cheesecake filling
  • 16 ounces Cream cheese Softened, essential for smooth cheesecake.
  • 1/2 cup Granulated sugar For sweetness.
  • 1/2 cup Sour cream or Greek yogurt Adds creaminess.
  • 2 teaspoons Vanilla extract For classic cheesecake flavor.
  • 2 large Eggs To set the cheesecake filling.
For the peach topping
  • 2 cups Peaches Fresh, frozen, or canned (drained well).
  • 2 tablespoons Sugar To toss with peaches.
  • 1 teaspoon Cinnamon For flavor.
For the cobbler crumble
  • 1/2 cup All-purpose flour For topping.
  • 2 tablespoons Brown sugar For sweetness in the crumble.
  • 1/2 teaspoon Cinnamon For cobbler flavor.
  • 4 tablespoons Butter To form clumps in the crumble.
  • a pinch a pinch Salt Enhances flavor.

Method
 

Preparation
  1. Line a muffin tin with liners and preheat your oven to 325°F (163°C).
  2. Mix graham cracker crumbs, melted butter, and a pinch of cinnamon. Press a tablespoon into each liner and bake for 5 minutes. Let cool.
Mix cheesecake filling
  1. Beat softened cream cheese until smooth. Add sugar, then stir in sour cream and vanilla.
  2. Add eggs one at a time, mixing until just combined to avoid cracks.
Fill and top
  1. Spoon cheesecake batter into each crust, filling about three-quarters full.
  2. Toss diced peaches with sugar and cinnamon, then spoon on top of the batter.
  3. Mix flour, brown sugar, cinnamon, and salt; cut in butter until clumpy. Sprinkle over the peach topping.
Bake and chill
  1. Bake for 16 to 20 minutes until centers are set but slightly jiggly. Cool at room temperature, then refrigerate for at least 3 hours.

Notes

Chill before serving for the best texture and flavor. Store in an airtight container in the fridge for up to 4 days. Can freeze without garnish and thaw overnight in the fridge before serving.