Vegan Peach Cobbler Cheesecake Cups 🍑🧁

Prepare the Crust:
Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
In a bowl, mix the graham cracker crumbs, sugar, and melted vegan butter until combined.
Press about a tablespoon of the mixture into the bottom of each liner to form the crust.
Bake the crusts for 5-7 minutes until lightly golden. Set aside to cool.
Prepare the Cheesecake Filling:
In a large bowl, beat the softened vegan cream cheese and sugar until smooth.
Add the vanilla extract, flax egg substitute, and dairy-free sour cream, and continue to beat until creamy and well combined.
Spoon the cheesecake mixture over the cooled crusts, filling each cup about 3/4 full.
Prepare the Peach Cobbler Topping:
In a separate bowl, combine the diced peaches, brown sugar, cinnamon, nutmeg, melted vegan butter, flour, and oats (if using).
Mix until the peaches are well coated and the topping has a crumbly texture.
Spoon a generous amount of the peach mixture over the cheesecake layer in each cup.
Bake the Cheesecake Cups:
Bake in the preheated oven for 20-25 minutes, or until the cheesecake is set and the cobbler topping is golden.
Remove from the oven and allow to cool completely in the pan.
Serve and Enjoy