Peach Cobbler Mini Cheesecakes
These delicious Peach Cobbler Mini Cheesecakes combine creamy cheesecake, juicy spiced peaches, and a buttery biscuit-like topping, all in a perfectly sized individual serving. Its the ultimate summer dessert!
Ingredients:
Crust & Topping:
1 1/2 cups all-purpose flour
1/2 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon baking powder 蓼
1/8 teaspoon salt 蓼
1/2 cup 1 stick cold unsalted butter, cut into pieces 杻
1 egg 讀
Peach Filling:
1/2 cup granulated sugar
1/3 cup water or peach juice
4 tablespoons cornstarch
1 tablespoon lemon juice
1/2 teaspoon vanilla extract
2 cups peaches, peeled and chopped about 2-3 large peaches
Cheesecake Filling:
8 oz cream cheese, softened 燎
1/4 cup granulated sugar
1 egg 讀
1 teaspoon vanilla extract
Instructions:
1 Preheat oven to 350F 175C and line 12-16 muffin cups with liners.
2 In a bowl, mix flour, sugar, cinnamon, baking powder, and salt. Cut in butter and egg using a pastry cutter or forks until crumbly.
3 Reserve 1 cup of the mixture for the topping, and press the rest into the muffin cups to form crusts about 1 tablespoon per cup.
4 Peach Filling:
In a saucepan, whisk together sugar, water or peach juice, cornstarch, and lemon juice. Cook over medium heat until thickened 2-3 minutes, stirring often. Remove from heat, stir in vanilla extract and peaches, and let cool.
5 Cheesecake Filling:
In a mixing bowl, beat together the cream cheese and sugar until smooth. Add the egg and vanilla and mix until combined. Spoon the cheesecake filling on top of the crusts, leaving room for the peaches and crumb topping.
6 Assemble:
Carefully spoon the peach mixture on top of the cheesecake layer. Sprinkle 1/2 – 1 tablespoon of the reserved topping mixture over the peaches.
7 Bake at 350F for 25-30 minutes, until the topping is golden brown. Let cool for 30 minutes, then refrigerate for at least 4 hours or overnight before serving.
Enjoy the perfect blend of creamy cheesecake, sweet peaches, and crumbly topping in each bite-sized cheesecake!
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