# Mini Peaches n' Cream Crumble Cheesecake

This is a mini peaches n' cream crumble cheesecake with a traditional graham cracker crust, a creamy vanilla bean cheesecake filling, juicy peach filling, and a golden crumble topping, finished with homemade cinnamon whipped cream.

- Servings: 8 servings
- Total time: 275 min
- Category: Dessert
- Language: en

## Ingredients

- 1.5 cups graham cracker crumbs
- 5 tbsp salted butter, melted
- 0.25 cup salted butter
- 3 peaches, sliced
- 0.33 cup brown sugar, light or dark
- 0.25 cup maple syrup
- 0.5 tsp cinnamon
- 1 pinch salt
- 0.5 lemon juice
- 2 tsp cornstarch
- 1 tbsp water
- 6 tbsp all-purpose flour
- 0.25 cup old-fashioned rolled oats
- 3 tbsp brown sugar
- 3 tbsp salted butter, melted
- 0.5 tsp cinnamon
- 16 oz cream cheese, at room temperature
- 0.75 cup granulated sugar
- 0.25 tsp salt
- 2 eggs, at room temperature
- 0.33 cup Greek yogurt, at room temperature
- 0.33 cup heavy cream, at room temperature
- 0.5 lemon juice
- 1 tsp vanilla bean paste or extract

## Instructions

1. Preheat the oven to 350F.
2. Grease a 7” springform pan with butter, then line the bottom with a parchment paper circle.
3. In a medium bowl, stir together the crushed cookies and melted butter until the crumbs are wet.
4. Press the crumbs into the bottom and 3/4 of the way up the sides of the prepared pan, using a small measuring cup to flatten and smooth out.
5. Bake at 350F for 8-10 minutes. Remove and let cool while you make the crumble and fillings.
6. Reduce the oven temperature to 325F.
7. In a large saucepan over medium heat, add the butter, sliced peaches, brown sugar, maple syrup, cinnamon, salt, and lemon juice. Mix until combined.
8. Cook over medium heat until the peaches are softened (5-8 minutes).
9. Mix together the cornstarch and water in a small bowl to create a slurry.
10. Pour the slurry into the peach mixture, stir, and continue to cook until the mixture thickens (1-2 more minutes).
11. Remove from the heat and pour into a medium bowl.
12. Set aside to cool to room temp (I like to place my peach mixture into the refrigerator to speed up the cooling process).
13. In a medium bowl, mix together all of the oat crumble ingredients until well combined and crumbly.
14. In a large bowl, beat the cream cheese with a whisk or handheld electric mixer to smooth.
15. Add the sugar and salt, and beat for another minute until smooth.
16. Whisk in the eggs, one at a time, adding the next egg only after the previous is fully incorporated.
17. Add the Greek yogurt; whisk until combined.
18. Finally, add the heavy cream, lemon juice, and vanilla. Whisk thoroughly until combined.
19. Tightly wrap the bottom of the cheesecake pan with at least 2 layers of foil. I also like to use a slow cooker liner and place it around the bottom to really prevent the water from seeping into the bottom of the pan!
20. Pour half of the cheesecake mixture onto the crust, and gently top it with the peach filling, trying to keep about a 1/2-inch border around the edges.
21. Top the peach filling with the other half of the cheesecake mixture.
22. Finish by sprinkling the oat crumble all over the top.
23. Place the cheesecake pan into the center of a 9x13” (or larger) baking pan.
24. Pour boiling water into the larger pan until it reaches halfway up the sides of the cheesecake pan.
25. Bake at 325F for 90-95 minutes, until the top is golden, and the edges are set but the middle is still a bit jiggly.
26. Once done, open the oven door halfway and let it cool to room temperature for 1-2 hours.
27. After cooled, wrap the cheesecake tightly, and place into the refrigerator for at least 4 hours or overnight to chill.
28. Once ready to serve, release from the pan. Slice, serve, and enjoy!

## Equipment

- 7” springform pan
- medium bowl
- small measuring cup
- large saucepan
- small bowl
- large bowl
- whisk or handheld electric mixer
- 2 layers of foil
- slow cooker liner
- 9x13” (or larger) baking pan
- oven

## Tips

- Place the peach mixture into the refrigerator to speed up the cooling process.
- Reserve some peach filling for topping or make more later.
- When pouring boiling water into the larger pan for baking, make sure it reaches halfway up the sides of the cheesecake pan.
- Once done baking, open the oven door halfway and let it cool to room temperature for 1-2 hours.

## Source

- Original video: https://vm.tiktok.com/ZNdQEQqWM/
- Recipe page: https://www.cliprecipe.com/recipe/c3c535a0-dfa5-48fd-be35-6ef86fe76643
- Extracted: 2025-08-15

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt