Description
Creamy no-bake mini cheesecakes layered with cinnamon-spiced peach filling, a buttery graham cracker crust, crumb topping, and caramel drizzle. These individual desserts combine classic cheesecake richness with cozy peach cobbler flavor.
Ingredients
- Graham Cracker Base:
- 1 cup graham crackers, finely crushed
- 2 tablespoons unsalted butter, melted
- 1 tablespoon granulated sugar
- Creamy Cheesecake Layer:
- 16 oz (2 blocks) cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon pure vanilla extract
- 1/2 cup heavy whipping cream
- Peach Center:
- 1 cup peaches, sliced (fresh, thawed frozen, or well-drained canned)
- 1/4 cup packed brown sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch mixed with 1 tablespoon water
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- Crumble Garnish:
- 1/2 cup crushed vanilla wafers or graham crackers
- 1 tablespoon brown sugar
- 2 tablespoons unsalted butter, melted
- Caramel Finish:
- 1/4 cup caramel sauce
Instructions
- Mix crushed graham crackers, melted butter, and sugar until combined. Press about 1 tablespoon into each lined muffin cup. Chill 20–30 minutes (or bake at 325°F for 8 minutes and cool completely).
- Beat softened cream cheese until smooth. Add powdered sugar and vanilla; mix well.
- Whip heavy cream to stiff peaks in a separate bowl. Gently fold into cream cheese mixture until light and fluffy.
- In a saucepan over medium heat, cook peaches, brown sugar, lemon juice, cinnamon, and nutmeg for 4–5 minutes. Stir in cornstarch slurry and cook until thickened. Cool completely.
- Spoon cheesecake filling over chilled crusts. Add a spoonful of cooled peach filling in the center. Cover with more cheesecake filling and smooth tops.
- Refrigerate at least 4 hours or overnight until fully set.
- Combine crumble ingredients. Bake at 325°F for 5–7 minutes for crunch (optional) and cool.
- Before serving, top cheesecakes with crumble and drizzle with caramel sauce.
Notes
- Ensure cream cheese is fully softened to prevent lumps.
- Cool peach filling completely before assembling.
- Chill at least 4 hours for proper setting.
- Add crumble and caramel just before serving for best texture.
- Can be frozen without toppings for up to 1 month.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 340 kcal
- Sugar: 22 g
- Sodium: 210 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.3 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 70 mg
