Peach & Honey Cheesecake Cupcakes
Deliciously creamy cheesecake cupcakes bursting with fresh peaches and honey, perfect for any occasion.
Ingredients
Graham Cracker Crust
- 1 cup graham cracker crumbs
- 2 tbsp granulated sugar
- 4 tbsp unsalted butter (melted)
Cheesecake Filling
- 16 oz cream cheese (2 blocks), softened
- ½ cup honey
- 2 large eggs
- 1½ tsp vanilla extract
- ⅓ cup sour cream
- 1 tbsp all-purpose flour
- 1 pinch salt
Peach Topping
- 1½ cups fresh peaches (peeled and diced or canned in juice, drained)
- 2 tbsp honey
- 1 tsp lemon juice
- ½ tsp vanilla extract
- 1 tsp cornstarch mixed with 1 tsp water (optional for thickening) Optional for thicker topping
Instructions
Preparation
- Preheat your oven to 325°F (160°C) and line a cupcake pan with liners.
- In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined. Press the mixture firmly into the bottom of the cupcake liners.
Making Cheesecake Batter
- In a mixing bowl, beat the softened cream cheese until smooth. Gradually add honey, and mix well.
- Add eggs, one at a time, followed by vanilla extract, sour cream, flour, and a pinch of salt. Mix until fully incorporated and creamy.
- Pour the cheesecake batter over the graham cracker crusts in the cupcake liners. Bake for 20-25 minutes or until the centers are just slightly jiggly.
- Allow to cool completely.
Peach Topping
- In a bowl, mix diced peaches with honey, lemon juice, vanilla extract, and cornstarch mixture if desired. Stir until combined.
Assembly
- Once the cupcakes are cooled, top each with the peach mixture, allowing the juices to soak slightly into the cheesecake.
Notes
For an even smoother filling, ensure that your cream cheese is at room temperature before mixing. Adding eggs one at a time helps avoid cracks. Experiment with different fruits for various flavors.