Peach Cobbler Cheesecake Jars

Peach cobbler cheesecake jars layer cinnamon-oat crumble, tangy no-bake cheesecake filling, and a cooked peach topping. The toasted oat base gives this retained route a clear cobbler identity, separating it from the site’s graham-cracker peach vanilla cheesecake jars. Cooling both cooked components before assembly keeps the filling firm and prevents condensation inside the jars.

Recipe at a glance

• Yield: six 8-ounce jars
• Prep time: 30 minutes
• Bake time: 12–15 minutes
• Chill time: at least 3 hours
• Equipment: six clean 8-ounce jars, rimmed baking sheet, parchment, small saucepan, two bowls, electric mixer, and flexible spatula

Ingredients

Cinnamon-oat crumble

• 3/4 cup (68 g) old-fashioned rolled oats
• 1/4 cup (30 g) all-purpose flour
• 2 tablespoons packed brown sugar
• 1/2 teaspoon ground cinnamon
• Pinch of fine salt
• 2 tablespoons (28 g) unsalted butter, melted

Peaches and filling

• 2 cups (300 g) diced peeled peaches, fresh or thawed and drained
• 2 tablespoons granulated sugar
• 1 teaspoon lemon juice
• 1 teaspoon cornstarch mixed with 1 tablespoon water
• 8 ounces (227 g) block cream cheese, softened
• 1 cup (225 g) plain Greek yogurt
• 1/3 cup (40 g) powdered sugar
• 1 teaspoon vanilla extract

Cook the crumble and peaches

1. Heat the oven to 350°F (175°C). Mix the oats, flour, brown sugar, cinnamon, salt, and butter. Spread on a parchment-lined sheet and bake 12–15 minutes, stirring once, until golden. Cool completely.
2. Combine the peaches, granulated sugar, and lemon juice in a saucepan. Simmer over medium-low heat for 4–5 minutes, until the fruit softens but retains pieces.
3. Stir the cornstarch slurry, add it to the peaches, and cook for 1 minute until glossy and thick enough to leave a brief path behind the spoon. Transfer to a bowl and cool completely.

Mix and assemble

1. Beat the softened cream cheese until smooth. On low speed, add the Greek yogurt gradually, then the powdered sugar and vanilla. Stop when uniform; excessive beating can loosen the filling.
2. Reserve 1/3 cup crumble for garnish. Divide the remaining crumble among six jars. Add the cheesecake filling, then the cooled peaches. Leave at least 1/2 inch headspace.
3. Cover and chill for at least 3 hours. Add the reserved crumble immediately before serving so it remains crisp.

Troubleshooting, substitutions, and storage

Warm crumble or peaches will soften the filling, so cool both fully. If frozen fruit is watery, drain it before weighing. Nectarines can replace peaches without peeling. Quick oats can replace rolled oats but produce a finer crumble.

For even layers, divide each component across all six jars before starting the next component.

Keep jars refrigerated and transport them upright in a chilled carrier. Use within 4 days and do not leave at room temperature longer than 2 hours. The existing brand-heavy ingredient photo does not depict the finished cobbler-style jars and should be removed.