Preparation for the filling:

• Preheat oven to 425°F

Sweet

• Prepare the Peaches:

Add peaches to a pot with boiling water for 3 minutes, transfer them to a ice bath for 3 minutes. Remove from ice bath and peel of skin. Cut, remove core and cut into smaller pieces.

• Place Peach pieces in a Bowl, add lemon juice and stir.

• In a seperate small bowl; mix together the sugars, cornstarch, Cinnamon and nutmeg.

• Stir in mixture until peaches are coated.

• Pour into an ungreased baking dish.

• Bake for 10 minutes, then remove from oven.

Prepare Crust, topping & filling:

• add Whipping Cream, 1 tsp vanilla extract and 2 tbsp of Sugar into a mixer and whip until stiff peaks form. Set aside.

• In a separate bowl; Mix together cream cheese, 1 tsp Vanilla extract and 1/4 Cup of sugar until smooth.

• Add Whipped Cream to the Creamcheese mixture and fold together until just combined.

• In a medium mixing bowl, whisk flour, pecans, sugars, baking powder and salt together.

• Next mix cooled butter into flour mixture and blend until mixture becomes crumbly.

~ Assemble Cups:

1.- 1/4 Cup of Crust into a plastic cup, press down gently with a spoon to pack crust. Keep 1 cup of crust crumbs for topping.

2.- Next add 1/2 Cup of Creamcheese mixture into the cup, smooth with a spoon. *Divide leftover mixture into cups

3.- Add 1/4 Cup of Peach Cobbler on top of the Creamcheese. Sprinkle with crumbs for topping.

4.- Close the containers with a lid and place in refrigerator for 3 hours or overnight.

Enjoy!!