Peach Cobbler Cheesecake Cups
Layers of cinnamon-spiced peaches, fluffy cheesecake mousse, and golden crumble — all in one cup!
Ingredients (Makes 6–8 cups)
For the Peach Filling:
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2 cups diced peaches (fresh or canned, drained)
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2 tbsp brown sugar
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1/2 tsp cinnamon
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1 tsp cornstarch
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1 tbsp lemon juice
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Pinch of nutmeg (optional)
For the No-Bake Cheesecake Layer:
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8 oz cream cheese, softened
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1/2 cup powdered sugar
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1 tsp vanilla extract
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1 cup whipped cream or whipped topping (like Cool Whip)
For the Cobbler Crumble:
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1/2 cup flour
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1/3 cup brown sugar
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1/4 cup melted butter
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1/2 tsp cinnamon
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Pinch of salt
Instructions
1. Make the Peach Filling:
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In a saucepan, combine peaches, sugar, cinnamon, cornstarch, lemon juice, and nutmeg.
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Simmer over medium heat for 5–7 minutes until thickened.
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Let cool completely.
2. Make the Cheesecake Layer:
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Beat cream cheese until smooth.
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Add powdered sugar and vanilla, mix until fluffy.
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Fold in whipped cream. Chill if needed.
3. Make the Crumble:
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Preheat oven to 350°F (175°C).
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Mix flour, sugar, melted butter, cinnamon, and salt until crumbly.
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Spread on a baking sheet and bake for 10–12 minutes, stirring halfway, until golden. Cool.
4. Assemble the Cups:
In small dessert cups or jars, layer as follows:
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Spoonful of crumble
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Cheesecake filling
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Peaches
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Repeat if desired
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Finish with more crumble and a peach slice on top
Serving Notes:
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Serve chilled or slightly cooled
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Perfect make-ahead dessert for parties or summer BBQs
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Optional: drizzle with caramel or top with a dollop of whipped cream