Introduction

These Peach & Honey Cheesecake Cupcakes are creamy, fruity, and naturally sweet mini desserts perfect for any occasion. With a buttery graham cracker crust and a luscious peach topping, they’re sure to impress your guests or satisfy your sweet tooth.

Peach & Honey Cheesecake Cupcakes Recipe - Recipe Image

Ingredients

1 cup graham cracker crumbs
2 tbsp granulated sugar
4 tbsp unsalted butter (melted)
16 oz (2 blocks) cream cheese, softened
½ cup honey
2 large eggs
1½ tsp vanilla extract
⅓ cup sour cream
1 tbsp all-purpose flour
Pinch of salt
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)

Instructions

Step 1: Preheat your oven to 325°F (160°C). Line a 12-cup muffin tin with paper or foil cupcake liners and set aside.
Step 2: In a bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until it resembles wet sand. Spoon about 1 tablespoon of the mixture into each liner and press down firmly. Bake for 5 minutes, then remove and let cool slightly.
Step 3: In a large bowl, beat softened cream cheese until smooth and fluffy. Add honey and beat until fully combined. Mix in eggs one at a time, then add vanilla extract and sour cream. Sprinkle in flour and a pinch of salt, mixing just until smooth. Avoid overmixing.
Step 4: Divide the cheesecake batter evenly among the liners, filling them about ¾ full. Bake at 325°F for 18–22 minutes, until centers are set but slightly jiggly. Turn off oven, crack the door, and let cupcakes cool inside for 10 minutes. Then cool to room temperature and chill for at least 2 hours or overnight.
Step 5: For the peach topping, combine diced peaches, honey, lemon juice, and vanilla in a small saucepan over medium heat. Simmer gently for 5–7 minutes, stirring occasionally. For thicker sauce, stir in cornstarch slurry and cook 1–2 more minutes. Remove from heat and cool completely.
Step 6: Spoon a generous tablespoon of the peach topping over each chilled cheesecake cupcake. Optionally garnish with honey drizzle, chopped mint, or whipped cream.

Tips & Variations

Use fresh ripe peaches for the best flavor, but canned peaches in juice work well too.
To make the topping brighter, add a splash of orange juice instead of lemon juice.
For a nutty crust, substitute half the graham crackers with finely chopped toasted pecans or almonds.
Ensure cream cheese is fully softened to avoid lumps in the batter.
Don’t overbake the cupcakes; slight jiggle in the center means perfect creaminess.

Storage

Store the cheesecake cupcakes in an airtight container in the refrigerator for up to 3 days. Reheat is not recommended, but you can let them sit at room temperature for 15 minutes before serving. The peach topping can be stored separately in the fridge for up to 2 days.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cupcakes ahead of time?

Yes, these cheesecake cupcakes actually taste better after chilling overnight as it helps them set and develop flavor.

Can I freeze the cheesecake cupcakes?

Yes, you can freeze them without the peach topping. Wrap each cupcake tightly and freeze for up to 2 months. Thaw in the fridge before adding the fresh peach topping to serve.

Peach & Honey Cheesecake Cupcakes Recipe

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4.6 from 99 reviews

These Peach & Honey Cheesecake Cupcakes are creamy, fruity, and naturally sweet mini desserts perfect for any occasion. Featuring a buttery graham cracker crust, rich honey-sweetened cheesecake filling, and a fresh peach topping, these individual servings are both elegant and easy to make.

Author: Cleo
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 2 hours 45 minutes
Yield: 12 cupcakes 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Graham Crust

1 cup graham cracker crumbs
2 tbsp granulated sugar
4 tbsp unsalted butter, melted

Cheesecake Batter

16 oz (2 blocks) cream cheese, softened
½ cup honey
2 large eggs
1½ tsp vanilla extract
⅓ cup sour cream
1 tbsp all-purpose flour
Pinch of 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)

Instructions

Prep the Oven and Pan: Preheat your oven to 325°F (160°C). Line a 12-cup muffin tin with paper or foil cupcake liners and set aside.
Make the Graham Crust: In a bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until it resembles wet sand. Spoon about 1 tablespoon of this mixture into each liner and press down firmly using the back of a spoon or a small cup. Bake for 5 minutes, then remove and let cool slightly.
Make the Cheesecake Batter: Beat softened cream cheese in a large bowl until smooth and fluffy. Add honey and continue beating until fully combined and creamy. Mix in eggs one at a time, then add vanilla extract and sour cream. Sprinkle in flour and a pinch of salt, mixing just until smooth. Be careful to avoid overmixing to prevent cracks.
Fill and Bake: Divide the cheesecake batter evenly among the 12 liners, filling each about ¾ full. Bake at 325°F for 18–22 minutes, or until centers are set but slightly jiggly. Turn off oven, crack the door slightly, and let cupcakes cool for 10 minutes inside. Remove from oven, cool to room temperature, then chill in the fridge for at least 2 hours or overnight.
Prepare the Peach Topping: In a small saucepan over medium heat, combine diced peaches, honey, lemon juice, and vanilla extract. Simmer gently for 5–7 minutes, stirring occasionally. For thicker topping, stir in cornstarch slurry and cook for another 1–2 minutes until thickened. Remove from heat and let cool completely.
Assemble and Garnish: Spoon a generous tablespoon of the cooled peach topping over each chilled cheesecake cupcake. Optionally, garnish with a drizzle of honey, chopped mint, or a dollop of whipped cream before serving.

Notes

Ensure the cream cheese is fully softened to avoid lumps in the batter.
Do not overmix the cheesecake batter to prevent cracks in the cupcakes.
You can use fresh peaches when in season or canned peaches drained if out of season.
The cornstarch in the peach topping is optional and helps thicken the sauce.
Chilling the cupcakes thoroughly before topping enhances the texture and flavor.
Optional garnishes like mint or whipped cream add an elegant touch.

Keywords: Peach cheesecake cupcakes, honey cheesecake, mini cheesecake desserts, homemade cheesecake, fruity cheesecake, peach topping, graham crust, easy dessert recipe