These creamy peach and honey cheesecake cupcakes are a treat for your taste buds! With sweet peach chunks and a drizzle of honey, they’re like sunshine in a cupcake.
Honestly, these little gems brightened my day! I love serving them at parties, and trust me, they disappear faster than you can say “yum!” 🥳
Ingredients & Substitutions
Graham Cracker Crumbs: This is the classic crust choice. If you don’t have graham crackers, try crushed digestive biscuits or vanilla wafer cookies for a different flavor.
Cream Cheese: Essential for that rich, creamy filling. You can use mascarpone cheese for a lighter flavor, or a dairy-free cream cheese if you’re avoiding dairy.
Honey: Sweetens up the filling and topping. If you prefer, maple syrup or agave nectar can work as great alternatives, giving a different but delicious twist.
Peaches: Fresh ripe peaches are ideal. If they’re out of season, canned peaches (in juice, not syrup) or frozen peaches work, just thaw and drain them first.
Sour Cream: Adds creaminess and tang. Greek yogurt is a suitable substitute if you need a healthier option!
How Can I Get My Cheesecake Cupcakes Perfectly Creamy?
Getting that perfect creamy texture is all about mixing properly. Cream cheese should be softened at room temperature—this makes it easier to beat until smooth. Whisking in the eggs one at a time ensures a nice, even mix without overworking the batter, which can lead to cracks.
- Beat cream cheese and sugar together until no lumps remain, usually 2-3 minutes.
- Add eggs one at a time, mixing just until combined.
- Incorporate additional ingredients like sour cream or honey gently to keep that dreamy texture.
How to Make Creamy Peach and Honey Cheesecake Cupcakes
Ingredients You’ll Need:
For the Crust:
- 1 cup graham cracker crumbs
- 2 tbsp granulated sugar
- 4 tbsp unsalted butter, melted
For the Cheesecake Filling:
- 16 oz (450 g) cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1/4 cup sour cream
- 1/4 cup honey
- 1 tsp vanilla extract
For the Peach Topping:
- 2 ripe peaches, peeled and diced
- 1-2 tbsp honey
- 1 tsp lemon juice (optional)
Additional:
- Fresh mint leaves for garnish (optional)
How Much Time Will You Need?
This delightful recipe takes about 15 minutes to prepare and 20-25 minutes to bake. After baking, let the cupcakes cool, and then chill them for at least 2 hours in the fridge or overnight for the best taste!
Step-by-Step Instructions:
1. Preheat the Oven:
First, preheat your oven to 325°F (163°C). Line a 12-cup muffin tin with cupcake liners to make it easy to remove the cupcakes after baking.
2. Prepare the Crust:
In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until everything is well combined. Divide this mixture evenly among the cupcake liners and press it firmly into the bottom to form a crust. This will give your cupcakes a delicious base!
3. Make the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese and sugar together until they’re smooth and creamy—about 2-3 minutes. Then, add the eggs one at a time, beating well after each addition. Next, mix in the sour cream, honey, and vanilla extract until everything is fully incorporated and smooth.
4. Fold in the Peaches:
Gently fold in half of the diced peaches into the cheesecake batter. This adds a lovely fruity flavor to each cupcake!
5. Fill the Cupcake Liners:
Spoon the cheesecake batter over the graham cracker crusts, filling each cupcake liner about 3/4 full. Don’t worry if it’s a little messy—it’s all part of the fun!
6. Bake the Cupcakes:
Place the muffin tin in the preheated oven and bake for about 20-25 minutes, or until the centers are just set. They might still have a slight jiggle when you take them out, but they’ll firm up as they cool.
7. Cool and Chill:
Once baked, allow the cupcakes to cool to room temperature in the tin. Then, remove them and refrigerate for at least 2 hours, or overnight, to let the flavors meld and to set them perfectly.
8. Prepare the Peach Topping:
While the cupcakes are chilling, toss the remaining diced peaches with honey and lemon juice (if using) in a small bowl. Let them sit to macerate; this brings out their sweetness and enhances their flavor.
9. Serve and Enjoy:
When you’re ready to serve, top each cheesecake cupcake with the honey-glazed peaches. If you like, add a sprig of fresh mint for a beautiful garnish. Enjoy these creamy, sweet, and refreshing cupcakes!
Happy baking! 🧁🍑
Can I Use Other Fruits in This Recipe?
Absolutely! While peaches are perfect for this recipe, you can substitute them with other fruits like berries, cherries, or even diced mango. Just keep in mind that the sweetness and flavor will vary, so you may want to adjust the honey accordingly.
Can I Make These Cupcakes Gluten-Free?
Yes, you can! Simply use gluten-free graham cracker crumbs or a gluten-free cookie alternative for the crust. Make sure the other ingredients you choose, including cream cheese and honey, are also gluten-free.
How Do I Store Leftover Cupcakes?
Store any leftover cheesecake cupcakes in an airtight container in the refrigerator for up to 3 days. If you’d like to keep them longer, you can freeze them (without the peach topping) for up to 1 month. Just thaw in the fridge overnight before serving.
Can I Make These Cupcakes Vegan?
Yes, you can make a vegan version by using vegan cream cheese, replacing eggs with flax eggs or aquafaba, and substituting honey with maple syrup or agave. You may also want to use a vegan butter alternative for the crust.
