Description
Peach & Honey Cheesecake Cupcakes are creamy, fruity mini desserts with a buttery graham cracker crust, naturally sweet honey filling, and a fresh peach topping—perfect for summer gatherings or make-ahead treats.
Ingredients
Scale
For the Graham Crust:
- 1 cup graham cracker crumbs
- 2 tbsp granulated sugar
- 4 tbsp unsalted butter, melted
For the Cheesecake Filling:
- 16 oz 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
For the Peach Topping:
- 1½ cups fresh peaches, peeled and diced
- 2 tbsp honey
- 1 tsp lemon juice
- ½ tsp vanilla extract
- 1 tsp cornstarch + 1 tsp water (optional)
Instructions
- Preheat oven to 325°F (160°C) and line a 12-cup muffin tin with cupcake liners.
- Mix graham cracker crumbs, sugar, and melted butter. Press 1 tbsp into each liner and bake for 5 minutes.
- Beat cream cheese until smooth. Add honey and mix until creamy.
- Add eggs one at a time, then mix in vanilla and sour cream.
- Stir in flour and salt just until combined.
- Divide batter evenly into liners (¾ full).
- Bake for 18–22 minutes until centers are slightly jiggly.
- Cool in oven with door cracked for 10 minutes, then chill for at least 2 hours.
- In a saucepan, cook peaches, honey, lemon juice, and vanilla for 5–7 minutes.
- Add cornstarch slurry if needed and cook until thickened. Cool completely.
- Spoon peach topping over chilled cupcakes and garnish as desired.
Notes
Use room temperature cream cheese for a smooth filling.
Avoid overmixing to prevent cracks.
Store in the fridge for up to 5 days.
Freeze without topping for up to 2 months.
Best served chilled for optimal texture and flavor.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 210
- Sugar: 14g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg