Single mini peach cobbler cheesecake on a fork, partially eaten to show creamy interior and peach filling, resting in a pool of sweet syrup.

Peach cobbler cheesecake bites combine a smooth cheesecake layer, a buttery graham cracker crust, and juicy peaches with a crisp cinnamon crumble topping. Baked in a muffin tin for easy serving, this recipe is simple to make and perfect for family gatherings or a quick mini treat.

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Prep Time35

Cook Time18

Total Time2 53

Servings

Peach Cobbler Cheesecake Bites – because sometimes you want cheesecake and cobbler, and you want it fast. These handheld beauties are what happens when creamy cheesecake meets warm peaches meets a crisp cinnamon crumbles – all nestled in a buttery graham cracker crust. They’re baked in a muffin tin, no water bath, no fuss. Juicy, delicious, and perfectly portioned for sharing (or not).

Mini peach cobbler cheesecake with a bite taken out, showing creamy filling and crumbly topping, with syrup pooling on the plate. Text overlay reads "Mini Peach Cobbler Cheesecakes".

Peach Cobbler Cheesecake Bites Ingredients

Labeled ingredients for mini peach cobbler cheesecakes displayed on a marble surface, including cream cheese, peaches in syrup, sugar, eggs, flour, cinnamon, butter, vanilla, and graham cracker crumbs.

MAIN INGREDIENTS: Peaches, cream cheese, sour cream, graham cracker crumbs, brown sugar, vanilla extract, cinnamon crumble, melted butter, granulated sugar, eggs

Here’s a quick peek at how these Mini Peach Cobbler Cheesecakes come together—layer by luscious layer.

Step-by-step collage showing how to make mini peach cobbler cheesecakes: pressing crust, adding peaches, sprinkling crumble, and baked results.

From buttery crust to creamy filling, juicy spiced peaches, and that golden cinnamon crumble on top… every step is simple, and the payoff is so worth it.

Photo 1: Press crust into liners and bake five minutes.
Photo 2: Top each creamy cheesecake with a few delicate spiced peach slices — don’t overload.
Photo 3: Sprinkle on cinnamon crumble — just enough to add crunch while letting those peaches shine.
Photo 4: Bake until set and golden. Cool, chill, and get ready to fall in love with every bite.

Tips For Making The Best Mini Peach Cobbler Cheesecakes

✅ Use Room Temperature Ingredients – Softened cream cheese and room temperature sour cream and eggs blend smoothly for a creamy cheesecake layer without lumps.

❌ Don’t Overmix the Batter – Beating the cheesecake filling too much adds too much air, which can cause cracks. Mix on low speed just until combined.

✅Drain the Peaches Well – Too much syrup can make the peach pie filling runny. Let the peaches drain for a minute before placing them on top.

✅ Cool Slowly Before Refrigerating – Let them cool in the muffin tin before transferring them to the fridge. A sudden temperature change can lead to cracks.

A serving plate piled with mini peach cobbler cheesecakes next to a bowl of canned peach slices and a small white syrup pitcher.

How To Store Peach Cobbler Mini Cheesecakes

MAKE AHEAD: These mini cheesecakes are great for making ahead. Bake as directed, let them cool completely, then store them in an airtight container in the fridge for up to three days before serving. For the best texture, bake with the cinnamon crumble rather than adding it later.

IN THE FRIDGE: Store leftovers in an airtight container in the fridge for up to five days. Keep them covered to prevent them from drying out or absorbing other flavors. Let them sit at room temperature for 10 minutes before serving for the best texture.

IN THE FREEZER: To freeze, place fully cooled peach cobbler cheesecake bites on a baking sheet and freeze until firm. Wrap each in plastic wrap, then store in a freezer-safe airtight container or wrap in aluminum foil for up to three months. Thaw in the fridge overnight before serving.

Mini peach cobbler cheesecake topped with cinnamon crumble and drizzled syrup on a white plate.

These Mini Peach Cobbler Cheesecakes are proof that big flavor really can come in small packages. With that buttery crust, creamy center, and cinnamon-kissed crumble, they’re the kind of treat that disappears fast—so don’t be surprised if you’re reaching for a second (or third).

Whether you’re baking for a summer party or just need something sweet and satisfying, these little cheesecakes deliver every time.

Peach Cobbler Recipes

Peach Cobbler Cheesecake Bites

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Prep Time 35

Cook Time 18

Total Time 2 53

Servings

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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

Preheat the oven to 350°F. Line a standard 12 cup muffin pan with paper cupcake liners and set aside.
To a medium saucepan, over medium heat, add the canned peach slices with syrup, light brown sugar, vanilla extract and ground cinnamon stirring gently to combine. Bring the liquids to a low boil, then reduce the heat to low and simmer for 5-6 minutes or just until all the flavors have combined and the syrup starts to slightly thicken. Be careful when stirring the peaches as you do not want to break up the slices into smaller pieces as they can be very delicate.
Remove the saucepan of sliced peaches and syrup from the heat, and set aside, allowing them to cool slightly before adding to the tops of the mini cheesecakes before baking.
To make the crumble topping, add to a small mixing bowl the all-purpose flour, light brown sugar, ground cinnamon, salt and melted butter. Using a dinner fork, gently combine the ingredients until all the flour has been absorbed by the melted butter and a crumble mixture forms. You should have a combination of large and small crumble pieces. Place the bowl of crumble mixture into the refrigerator to chill, and firm up, while preparing the rest of the ingredients, before adding them to the tops of the mini peach cobbler cheesecakes and baking.
To make the crust, add to a medium mixing bowl the graham cracker crumbs, granulated sugar, melted butter and salt stirring to combine all the ingredients into a uniform mixture. The consistency of the crust mixture should resemble wet sand.
Spoon approximately 1 – 1 ½ tablespoons of the crust mixture into the bottom of each of the paper cup lined muffin cups. Using your fingers, or a small tart press, press the graham cracker crumb mixture into a tightly packed layer to form the crust for the mini cheesecakes.
Bake the crusts for 5 minutes, remove from the oven and allow to cool completely on the counter while preparing the cheesecake filling.
To the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese on medium speed for 1-2 minutes or until smooth and creamy.
Add the granulated sugar, sour cream and vanilla extract to the beaten cream cheese. Mix on low speed just until all the ingredients are fully combined, being sure to stop the mixer and scrape down the sides of the bowl as needed.
Continue to mix on low while adding the eggs, one at a time, followed by the all-purpose flour until all the ingredients are fully incorporated and the batter is smooth. You do not want to beat too much air into the mixture to ensure a nice dense cheesecake layer. Remove the bowl from the stand mixer and mix the batter with a rubber spatula, being sure to scrape the sides and bottom of the bowl, to ensure that all the ingredients have been fully incorporated and the batter is thick and smooth.
Divide the cheesecake batter evenly between all the prepared muffin cups. The batter should almost fill each muffin cup to the top. A large cookie scoop is helpful to use to evenly scoop and portion the cheesecake batter.
Using a slotted spoon, remove the spiced peach slices from the syrup and place 2-3 slices (depending on the size of each peach slice) onto the tops of each of the mini cheesecakes. Be careful to allow as much of the syrup to drip back into the saucepan as possible when removing the peach slices. Be sure to select uniform peach slices for even presentation and baking. Do not over load the tops of the mini cheesecakes with the peach slices to ensure the mini peach cobbler cheesecakes bake up properly.
Remove the crumble mixture from the refrigerator, breaking up any crumble pieces that are too large, and sprinkle 1 -1 ½ tablespoons of the crumble mixture onto the tops of the peach slices. Do not add too much crumble as you want to still be able to see the peaches once the mini peach cobbler cheesecakes are baked and cooled.
Bake the mini peach cobbler cheesecakes for 18-20 minutes or until the crumble is lightly golden and the cheesecakes do not wobble in the center when the muffin pan is gently tapped.
Remove the baked mini peach cobbler cheesecakes from the oven and allow them to cool completely at room temperature before placing them into the refrigerator to chill for 2-3 hours or until fully set. You can use a butter knife, or small offset spatula, to gently run along the inside of each muffin cup to help release the chilled mini peach cobbler cheesecakes from the pan to easily plate and serve.

Notes

Once you have added your spiced peaches to your mini peach cobbler cheesecakes, you can add the saucepan of flavored syrup back to the stove top burner, over medium-high heat, and bring the mixture to a boil.
Once the syrup comes to a boil, reduce the heat to medium-low and simmer for 10-15 minutes or until the syrup reduces by half creating a thick spiced syrup. Remove the thickened peach syrup from the heat and pour it through a mesh strainer, into a separate bowl, to remove any little bits and pieces of peach slices from the syrup. Allow the syrup to cool to room temperature, then you can drizzle a small amount over the mini peach cobbler cheesecakes once baked and chilled for added flavor. This simple spiced peach syrup can be stored in a lidded jar, in the refrigerator, for up to one week.
Allowing the cheesecakes to cool completely on the counter once baked, before placing them into the refrigerator to chill and firm up, will help to prevent condensation from forming in the muffin pan as they chill in the refrigerator.
I prefer to buy a box of pre-packaged graham cracker crumbs for ease of use. However, you can pulse about 14-15 sheets of graham crackers in a food processor, until fine crumbs form, to achieve the 1 cup needed for this recipe.
Be sure to use full-fat block style cream cheese, and full-fat sour cream, in this recipe for best results for the dense texture of these mini peach cobbler cheesecakes.
Please note that you may have leftover peach slices from using 2 cans for this recipe. I have found that there can be a few broken, or unevenly sized, peaches in each can. Try to use uniformly sized peach slices as best as possible to top each of the mini cheesecakes.

Nutrition

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