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Peach & Honey Cheesecake Cupcakes

Peach & Honey Cheesecake Cupcakes for a Refreshing Treat

Delight in the creamy Peach & Honey Cheesecake Cupcakes that embody summer's essence and are perfect for gatherings.
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Prep Time 30 minutes
Cook Time 25 minutes
Cooling Time 30 minutes
Total Time 1 hour 25 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 1/2 cups Graham Cracker Crumbs or crushed Biscoff cookies for extra flavor
  • 1/4 cup Granulated Sugar
  • 1/2 cup Unsalted Butter (melted) coconut oil can be used as a dairy-free alternative
For the Filling
  • 16 ounces Cream Cheese (softened) low-fat options available but may alter creaminess
  • 1/2 cup Honey substitute with maple syrup if desired
  • 3 large Eggs essential for structure and richness
  • 1 teaspoon Vanilla Extract opt for pure extract for best results
  • 1/2 cup Sour Cream plain Greek yogurt is a great alternative
  • 2 tablespoons All-Purpose Flour omit for a gluten-free version
  • 1 pinch Salt enhances flavors
For the Topping
  • 2 cups Fresh Peaches (peeled and diced) canned peaches in juice make a suitable substitute
  • 1 tablespoon Lemon Juice no direct substitute recommended
  • 1 tablespoon Cornstarch (optional) to thicken the peach topping if desired

Equipment

  • muffin tin
  • mixing bowl
  • hand mixer
  • saucepan

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (160°C) and line a muffin tin with cupcake liners.
  2. In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Divide mixture among muffin cups and press firmly into the bottoms. Bake for 5 minutes.
  3. Beat softened cream cheese until smooth. Gradually add honey, eggs, vanilla extract, sour cream, all-purpose flour, and a pinch of salt until just combined.
  4. Pour the cheesecake filling into the baked crusts, leaving room at the top. Bake for 18-22 minutes until centers are set.
  5. Turn off the oven and leave the door ajar for 30 minutes to cool gradually before refrigerating for at least 2 hours.
  6. Simmer diced peaches in a saucepan with honey and lemon juice for 5-7 minutes. Optionally stir in cornstarch.
  7. Once cooled, spoon the peach topping over each cupcake and serve or refrigerate until ready.

Nutrition

Serving: 1cupcakeCalories: 220kcalCarbohydrates: 30gProtein: 3gFat: 10gSaturated Fat: 6gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 120mgPotassium: 180mgFiber: 1gSugar: 15gVitamin A: 500IUVitamin C: 5mgCalcium: 40mgIron: 0.5mg

Notes

These cupcakes are ideal for make-ahead preparations and can be frozen without the peach topping for up to 2 months.

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