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Peach & Honey Cheesecake Cupcakes

Peach & Honey Cheesecake Cupcakes for Sweet Summer Bliss

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Indulge in these Peach & Honey Cheesecake Cupcakes, a creamy and fruity delight perfect for summer gatherings.
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Prep Time 20 minutes
Cook Time 25 minutes
Chilling Time 2 hours
Total Time 2 hours 45 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1.5 cups Graham Cracker Crumbs or crushed Biscoff cookies
  • 2 tablespoons Granulated Sugar
  • 6 tablespoons Unsalted Butter (melted)
For the Cheesecake Filling
  • 2 blocks Cream Cheese (softened) or half mascarpone for lighter version
  • 0.5 cups Honey or maple syrup
  • 1.5 teaspoons Vanilla Extract
  • 0.33 cups Sour Cream plain Greek yogurt is a substitute
  • 1 tablespoon All-Purpose Flour
  • 1 pinch Salt
For the Peach Topping
  • 1.5 cups Fresh Peaches (peeled and diced) canned peaches can be used
  • 2 tablespoons Honey for topping
  • 1 teaspoon Lemon Juice
  • 0.5 teaspoon Vanilla Extract (for topping)
  • 1 teaspoon Cornstarch mixed with 1 tsp water, optional

Equipment

  • muffin tin
  • Mixing bowls
  • Electric Mixer
  • saucepan

Method
 

Steps
  1. Preheat your oven to 325°F (160°C) and line a 12-cup muffin tin with cupcake liners.
  2. Combine graham cracker crumbs, sugar, and melted butter and mix well. Press about 1 tablespoon into each liner. Bake for 5 minutes and let cool.
  3. Beat softened cream cheese until smooth. Gradually mix in honey, followed by eggs one at a time. Add vanilla, sour cream, flour, and salt.
  4. Spoon the cheesecake batter into each crust, filling about three-quarters full. Bake for 18-22 minutes. Let cool in the oven for 10 minutes.
  5. Cool the cupcakes to room temperature, then refrigerate for at least 2 hours.
  6. Simmer diced peaches, honey, lemon juice, and vanilla extract in a saucepan for 5-7 minutes. Thicken with cornstarch if desired.
  7. Spoon the peach mixture over the chilled cupcakes and drizzle with honey. Optionally garnish with fresh mint or whipped cream.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 32gProtein: 4gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 20gVitamin A: 300IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

These cupcakes can be stored in the fridge for up to 5 days or frozen for 2 months without the topping.

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