Go Back
Print Pin

Peach Cobbler Cheesecake Bites

Indulge in the perfect blend of two classic desserts with these Peach Cobbler Cheesecake Bites. These delightful treats combine the creamy richness of cheesecake with the sweet, fruity goodness of peach cobbler, creating a bite-sized dessert that's hard to resist. Perfect for parties, gatherings, or a sweet treat at home, these cheesecake bites are sure to be a hit with everyone.

Equipment

  • Muffin tin
  • Cupcake liners
  • Mixing bowls
  • Hand mixer or stand mixer
  • Spatula
  • Saucepan
  • Measuring cups and spoons

Ingredients

  • Crust:
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter melted
  • Cheesecake Filling:
  • 16 oz cream cheese softened
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • Peach Topping:
  • 3 cups diced peaches fresh or canned, drained
  • 1/4 cup brown sugar
  • 1/2 tsp ground cinnamon
  • 1 tbsp cornstarch
  • 2 tbsp water
  • 1/2 tsp vanilla extract

Instructions

  • Preheat and Prep:
  • Preheat your oven to 325°F (163°C). Line a muffin tin with cupcake liners.
  • Make the Crust:
  • In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are fully coated.
  • Press about 1 tablespoon of the mixture into the bottom of each cupcake liner to form the crust. Use the back of a spoon to compact it firmly.
  • Prepare the Cheesecake Filling:
  • In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy.
  • Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
  • Spoon the cheesecake filling over the crust in each cupcake liner, filling them about 2/3 full.
  • Bake the Cheesecake Bites:
  • Bake in the preheated oven for 15-17 minutes, or until the centers are set and slightly jiggly.
  • Remove from the oven and let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  • Prepare the Peach Topping:
  • In a saucepan over medium heat, combine the diced peaches, brown sugar, and ground cinnamon. Cook until the peaches release their juices and become tender, about 5-7 minutes.
  • In a small bowl, mix the cornstarch with water to create a slurry. Add the slurry to the peach mixture and cook until thickened, about 2 minutes. Remove from heat and stir in vanilla extract.
  • Let the peach topping cool to room temperature.
  • Assemble the Cheesecake Bites:
  • Once the cheesecake bites are completely cooled, spoon the peach topping over each one.
  • Refrigerate for at least 2 hours before serving to allow the flavors to meld and the cheesecake to set.