Peach Cobbler Cheesecake Cups

In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Mix until well combined.

Divide the crust mixture evenly among the serving cups, pressing it down firmly to create a base layer.

In a large mixing bowl, beat the softened cream cheese until smooth. Add powdered sugar and vanilla extract, mixing until well combined.

In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully incorporated.

Spoon the cheesecake filling evenly into the cups on top of the crust layer. Smooth the tops with a spoon.

In another bowl, combine diced peaches, granulated sugar, lemon juice, and ground cinnamon. Mix well until peaches are evenly coated.

Spoon the peach mixture over the cheesecake layer in each cup.

Refrigerate the cups for at least 2 hours or until set.

Before serving, garnish with whipped cream, fresh peach slices, and mint leaves.

Prep Time: 20 min | Refrigeration Time: 2 hr | Total Time: 2 hr 20 min

Kcal: 320 Kcal per serving | Servings: 6 cups