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Peach Cobbler Mini Cheesecakes

These Peach Cobbler Mini Cheesecakes are a delightful treat combining creamy cheesecake and juicy peaches, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Crust Ingredients
  • 1 cup Graham cracker crumbs For the crust
  • 1/4 cup Butter, melted Binds the crust
Cheesecake Filling Ingredients
  • 16 ounces Cream cheese Rich and creamy base
  • 1/2 cup Granulated sugar Sweetens the cheesecake
  • 1/2 cup Sour cream Adds tanginess
  • 1 teaspoon Vanilla extract Enhances flavor
  • 2 large Eggs Provides structure
Topping Ingredients
  • 2 cups Peaches, diced Sweet and juicy fruit topping

Method
 

Preparation
  1. Preheat your oven to 325°F (163°C).
  2. Prepare a muffin tin by lining it with cupcake liners.
  3. In a bowl, mix the graham cracker crumbs and melted butter until combined.
  4. Scoop the mixture evenly into each liner and press down firmly to form the crust.
Cooking
  1. In a separate bowl, beat the cream cheese until smooth.
  2. Add in the sugar and continue to beat until fluffy.
  3. Mix in the sour cream and vanilla extract, combining well.
  4. Incorporate the eggs, one at a time, until just mixed.
  5. Pour the cheesecake mixture over the prepared crust in each muffin liner.
  6. Bake in the preheated oven for about 20-25 minutes until set.
Serving
  1. Remove from the oven and allow cheesecakes to cool completely.
  2. Top each cheesecake with fresh peaches.
  3. Chill in the refrigerator for at least 2 hours before serving.

Notes

For best results, use room temperature ingredients for a smoother batter. Chill the cheesecake thoroughly for the best texture.