Peach & Honey Cheesecake Cupcakes Recipe
These Peach & Honey Cheesecake Cupcakes are creamy, fruity, and naturally sweet mini desserts that combine a graham cracker crust with a luscious honey-sweetened cheesecake filling topped with a homemade peach compote. Perfect for a refreshing treat, these cupcakes offer a delightful balance of rich cream cheese, natural honey sweetness, and fresh peach flavor, baked to perfection and chilled for a smooth, melt-in-your-mouth texture.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours 45 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Graham Crust
- 1 cup graham cracker crumbs
- 2 tbsp granulated sugar
- 4 tbsp unsalted butter, melted
Cheesecake Filling
- 16 oz (2 blocks) 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
Peach Topping
- 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
- Prep the Oven and Pan: Preheat your oven to 325°F (160°C). Line a 12-cup muffin tin with paper or foil cupcake liners and set it aside.
- Make the Graham Crust: In a bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until the mixture resembles wet sand. Spoon about 1 tablespoon into each cupcake liner and press firmly with the back of a spoon or a small cup. Bake for 5 minutes, then remove from the oven and allow to cool slightly.
- Make the Cheesecake Batter: Using a large bowl, beat the softened cream cheese until smooth and fluffy. Add honey and beat until fully combined and creamy. Incorporate the eggs one at a time, then add vanilla extract and sour cream. Sprinkle in flour and a pinch of salt and mix just until smooth, taking care to avoid overmixing to prevent cracking.
- Fill and Bake: Divide the cheesecake batter evenly into the prepared cupcake liners, filling each about three-quarters full. Bake at 325°F for 18 to 22 minutes, or until centers are set but still slightly jiggly. Turn off the oven, crack the door open slightly, and let the cupcakes cool inside for 10 minutes. Remove from the oven, cool to room temperature, and then refrigerate for at least 2 hours or overnight.
- Prepare the Peach Topping: In a small saucepan over medium heat, combine diced peaches, honey, lemon juice, and vanilla extract. Simmer gently for 5 to 7 minutes, stirring occasionally. If a thicker sauce is desired, stir in the cornstarch slurry and cook for an additional 1 to 2 minutes until thickened. Remove from heat and cool completely before using.
- Assemble and Garnish: 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 for extra flavor and presentation.
Notes
- For the peach topping, fresh peaches provide the best flavor, but canned peaches drained of juice can be used in a pinch.
- Avoid overmixing the cheesecake batter to prevent cracking during baking.
- Letting the cupcakes cool slowly inside the oven helps prevent cracks and settling.
- The cornstarch slurry for the peach topping is optional but recommended for a thicker consistency.
- These cupcakes are best served chilled and can be stored in the refrigerator for up to 3 days.
Keywords: peach cheesecake cupcakes, honey cheesecake, mini cheesecakes, fruit dessert, baked cheesecake, summer dessert, easy cheesecake recipe
