Peach & Honey Cheesecake Cupcakes Recipe
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.
- 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
