Mini Peach Cheesecake

Mini peach cobbler cheesecakes on a plate topped with spiced peaches and crumble with syrup drizzle

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These mini peach cheesecakes are baked in a muffin tin with a buttery graham cracker crust, creamy cheesecake filling, juicy cinnamon-spiced peaches, and a golden crumble topping. No water bath required — just chill and serve. Perfect for summer parties, BBQs, or make-ahead desserts.

Prep Time35

Cook Time18

Chill Time2

Total Time2 53

Course: Dessert

Cuisine: American

Servings:

Calories: 405kcal

Author: Shauna

Ingredients

Peaches

30.5 ounces peach slices in syrup two 15.25-ounce cans
¼ cup light brown sugar packed
½ teaspoon vanilla extract
¼ teaspoon ground cinnamon

Crumble Topping

¾ cup all-purpose flour
⅓ cup light brown sugar packed
¾ teaspoon ground cinnamon
¼ teaspoon salt
¼ cup unsalted butter melted and cooled slightly

Crust

1 cup graham cracker crumbs
2 tablespoons granulated sugar
6 tablespoons unsalted butter melted and cooled slightly
½ teaspoon salt

Cheesecake Filling

16 ounces cream cheese softened to room temperature
½ cup granulated sugar
⅓ cup sour cream room temperature
1 teaspoon vanilla extract
2 large eggs room temperature
1 tablespoon all-purpose flour

Instructions

Prep the Oven and Pan

Preheat oven to 350°F. Line a 12-cup muffin pan with paper liners.

Make the Spiced Peaches

In a medium saucepan over medium heat, add peaches with syrup, brown sugar, vanilla, and cinnamon. Stir gently.
Bring to a low boil, then reduce heat and simmer for 5–6 minutes until slightly thickened. Remove from heat and let cool slightly.

Make the Crumble Topping:

In a small bowl, combine flour, brown sugar, cinnamon, salt, and melted butter. Mix with a fork until crumbly. Refrigerate while preparing the rest.

Make the Crust

In a medium bowl, stir together graham cracker crumbs, sugar, melted butter, and salt until the mixture resembles wet sand. Add 1 to 1½ tablespoons to each muffin liner and press firmly into an even layer.
Bake for 5 minutes, then remove from the oven and cool completely.

Make the Cheesecake Filling

In a stand mixer, beat cream cheese on medium speed until smooth and creamy, 1–2 minutes.
Add sugar, sour cream, and vanilla, mixing on low until combined.
Add eggs one at a time, then flour, mixing on low just until smooth. Finish mixing by hand with a spatula.

Assemble and Bake the Cheesecakes

Divide batter evenly between muffin cups, filling almost to the top. Using a slotted spoon, place 2–3 peach slices on each cheesecake, letting excess syrup drip off. Sprinkle 1 to 1½ tablespoons crumble over the peaches.
Bake for 18–20 minutes until the crumble is lightly golden and the centers are set.
Cool completely at room temperature, then refrigerate for 2–3 hours until fully set. Run a knife around edges if needed to release before serving.
Optional syrup: Bring leftover peach syrup to a boil, then reduce heat and simmer 10–15 minutes until reduced by half. Strain, cool, and drizzle over chilled cheesecakes.

Notes

Press and pre-bake the crust
A firmly packed, pre-baked crust holds together and won’t turn soggy under the filling and peaches.
Use room temperature ingredients
Softened cream cheese and room temp ingredients create a smooth, lump-free filling.
Mix on low and don’t overmix
Too much air in the batter can cause the cheesecakes to sink after baking.
Drain the peaches well
Let excess syrup drip off so the filling sets properly and the crust stays firm.
Chill completely before serving
Full chill time is what gives these their firm, creamy texture and clean shape.

Nutrition