Description
Peach cobbler mini cheesecakes blend Southern comfort with creamy indulgence, creating a delightful dessert that marries classic flavors. Delicate cheesecake nestles sweet peaches and crumbly cobbler topping, promising a memorable treat you’ll savor down to the last delectable bite.
Ingredients
Scale
Peaches and Cream Base:
- 1 cup sliced peaches (fresh or canned)
- 16 ounces (454 grams) cream cheese, softened
- 1/2 cup heavy whipping cream
Sweeteners and Spices:
- 1/2 cup powdered sugar
- 1/4 cup brown sugar
- 1 tablespoon sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
Binding and Flavor Enhancers:
- 2 tablespoons melted butter
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 cup crushed graham crackers
- 1/2 cup crushed vanilla wafers or graham crackers
- 1/4 cup caramel sauce
Instructions
- Craft a crisp graham cracker foundation by pulverizing crackers and blending with melted butter and sugar. Press mixture firmly into mini cheesecake molds, creating an even base. Optional: Bake at 325F for 8 minutes to enhance structural integrity, then allow to cool completely.
- Whip cream cheese with powdered sugar and vanilla until silky smooth. In a separate vessel, transform heavy cream into stiff, voluminous peaks. Gently incorporate whipped cream into cheese mixture, creating a light, airy filling.
- Transform fresh peaches into a decadent compote by simmering with brown sugar, cinnamon, and nutmeg. Introduce cornstarch slurry to thicken the mixture, cooking until sauce reaches a luxurious consistency. Remove from heat and cool thoroughly.
- Layer cheesecake filling delicately over prepared crust. Deposit a precise dollop of peach cobbler mixture at the center. Crown with additional creamy filling, smoothing the surface to create a pristine appearance.
- Refrigerate assembled desserts for minimum 4 hours, allowing flavors to meld and texture to set perfectly.
- Construct a rustic crumble by pulverizing vanilla wafers and combining with melted butter and brown sugar until achieving a delightfully textured mixture.
- Elevate presentation by artfully arranging fresh peach slices atop chilled cheesecakes. Generously scatter crumble topping and finish with an elegant caramel drizzle for ultimate indulgence.
Notes
- Baking the graham cracker crust briefly enhances its texture and prevents sogginess, creating a delightful crisp base for your mini cheesecakes.
- Ensure heavy cream is cold and use a chilled bowl to achieve perfect stiff peaks, resulting in a lighter, more airy cheesecake filling.
- Cook the peach mixture just until it thickens to maintain fruit texture and prevent overcooking, which can make the filling mushy.
- These mini cheesecakes can be prepared up to 2 days in advance, making them perfect for stress-free entertaining or meal prep.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 320
- Sugar: 22 g
- Sodium: 180 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 50 mg