Ingredients

1 cup graham cracker crumbs

2 tbsp granulated sugar

4 tbsp unsalted butter (melted)

16 oz cream cheese (2 blocks, softened)

½ cup honey

2 large eggs

1½ tsp vanilla extract

⅓ cup sour cream

1 tbsp all-purpose flour

Pinch of salt

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

Step 1: Preheat your oven to 325°F (160°C). Line a 12-cup muffin tin with paper or foil cupcake liners and set aside.

Step 2: In a bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until the mixture resembles wet sand. Spoon about 1 tablespoon into each liner and press down firmly with the back of a spoon or a small cup. Bake for 5 minutes, then remove and let cool slightly.

Step 3: In a large bowl, beat softened cream cheese until smooth and fluffy. Add honey and beat 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 not to overmix to prevent cracks.

Step 4: Divide the cheesecake batter evenly among the 12 liners, filling about ¾ full. Bake for 18–22 minutes, or until the centers are set but slightly jiggly. Turn off the oven, crack the door slightly, and let cupcakes cool inside for 10 minutes. Remove and cool to room temperature, then chill in the fridge for at least 2 hours or overnight.

Step 5: While the cupcakes chill, 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 a thicker sauce, stir in the cornstarch mixture and cook for another 1–2 minutes until thickened. Remove from heat and cool completely.

Step 6: 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.

Tips & Variations

Use fresh ripe peaches in season for the best flavor, or high-quality canned peaches if fresh are unavailable.

For a nutty twist, add finely chopped toasted pecans to the crust mixture.

If you prefer a lower-sugar dessert, reduce the honey slightly or substitute with maple syrup.

To avoid cracks on the cheesecake surface, make sure to mix just until smooth and bake at the correct temperature.

FAQs

Can I make these cupcakes ahead of time?

Yes, these cheesecake cupcakes can be made a day ahead. Prepare the crust and cheesecake batter, bake, chill overnight, and add the peach topping just before serving.

Can I use frozen peaches instead of fresh?

Yes, you can use frozen peaches thawed and drained well. Keep in mind they may release more juice, so simmer the topping a bit longer to thicken properly.