These Creamy Peach and Honey Cheesecake Cupcakes are a tasty treat! They feature a rich cheesecake filling, set in a fluffy cupcake, with delightful peach pieces and a drizzle of honey.
I love how easy they are to grab and enjoy! Just one bite, and you’ll be transported to a sunny day, thanks to the fruity peachiness. Perfect for any gathering—or just to brighten your day!
Key Ingredients & Substitutions
Graham Cracker Crumbs: These create a delicious crust with a hint of sweetness. If you’re out of graham crackers, try using digestive biscuits or vanilla wafers for a different flavor.
Cream Cheese: This is essential for a creamy texture. Neufchâtel cheese can be a lower-fat alternative, while vegan cream cheese can work for dairy-free options—just ensure it’s soft enough to mix well.
Honey: Adds natural sweetness. If you need a substitute, maple syrup or agave nectar can be great alternatives—they’re sweet and easy to mix into the batter.
Fresh Peaches: Using fresh peaches gives a lovely texture and flavor. Canned peaches can be used instead if you’re short on fresh ones, but make sure to drain them well.
How Do I Get My Cheesecake Filling Smooth and Creamy?
A creamy cheesecake filling is key to these cupcakes. Start with softened cream cheese—this makes it easier to blend. Beat it well until smooth before adding ingredients.
- Mix in sugar until combined, then add eggs one at a time, mixing well after each addition. This helps incorporate air for fluffiness.
- Finally, gently fold in sour cream, honey, and diced peaches, being careful not to overmix to keep that creamy texture.
- Remember to scrape the bowl sides often to ensure everything is evenly mixed.
How to Make Creamy Peach and Honey Cheesecake Cupcakes
Ingredients You’ll Need:
For the Crust:
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 4 tablespoons unsalted butter, melted
For the Cheesecake Filling:
- 16 ounces (450g) cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1/4 cup sour cream
- 1 teaspoon vanilla extract
- 1/4 cup honey (plus extra for drizzling)
- 1 large fresh peach, peeled and diced (or canned peaches, drained)
For Topping (Optional):
- Thin peach slices or small peach chunks
- Honey drizzle
How Much Time Will You Need?
This delightful recipe takes about 15 minutes to prepare and around 25 minutes to bake. You’ll then want to chill the cupcakes in the refrigerator for at least 3 hours, or overnight, for the best texture. In total, plan for about 3 hours and 40 minutes, including chill time—perfect for making ahead of a gathering!
Step-by-Step Instructions:
1. Preheat and Prep the Muffin Tin:
Start by preheating your oven to 325°F (160°C). While it’s warming up, line a 12-cup muffin tin with cupcake liners. This makes for easy serving and clean-up!
2. Make the Crust:
In a medium bowl, mix together the graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture looks like wet sand (you want it to hold together). Evenly distribute this mixture among the muffin liners and press it firmly down to form a solid base for your cupcakes.
3. Bake the Crust:
Pop the muffin tin into the preheated oven and bake for 5 minutes. Remove it from the oven and set it aside to cool just a bit while you prepare the filling.
4. Prepare the Cheesecake Filling:
In a large bowl, beat the softened cream cheese with an electric mixer until it’s nice and creamy. Then add in the granulated sugar and mix until fully combined. Crack the eggs in, one by one, making sure to beat well after each addition. Next, mix in the sour cream, vanilla extract, and honey until everything is nice and smooth. Finally, gently fold in your diced peaches with a spatula.
5. Fill and Bake:
Spoon the cheesecake filling evenly over the pre-baked crusts, filling each liner about 3/4 of the way full. Slide the muffin tin back into the oven and bake for 20-25 minutes, or until you can see that the centers are set but still have a slight jiggle.
6. Chill:
Once baked, take them out of the oven and let the cupcakes cool at room temperature for a bit. Then, pop them into the fridge for at least 3 hours (or overnight) to chill and firm up. This step is key to achieving that creamy cheesecake texture!
7. Serve and Enjoy:
Before serving, feel free to garnish your cupcakes with thin peach slices or small peach chunks for an extra touch of freshness. Drizzle a bit of honey on top for added sweetness. Now your Creamy Peach and Honey Cheesecake Cupcakes are ready to delight everyone!
Enjoy these tasty treats and the smiles they’ll bring!
FAQ for Creamy Peach and Honey Cheesecake Cupcakes
Can I Use Frozen Peaches Instead of Fresh?
Yes, you can! Just make sure to thaw the frozen peaches completely and drain any excess liquid before dicing them. This will prevent the cheesecake filling from becoming too watery.
What’s the Best Way to Store Leftover Cupcakes?
Store leftover cupcakes in an airtight container in the refrigerator for up to 3 days. To maintain their texture, it’s best not to cover them too tightly, as this can cause condensation.
Can I Substitute the Sour Cream?
Absolutely! You can use plain yogurt as a substitute for sour cream. Greek yogurt will work well too; just ensure it’s plain for the best flavor balance.
How Can I Make These Cupcakes Mini?
To make mini cheesecake cupcakes, simply use a mini muffin tin and reduce the baking time to about 12-15 minutes. Keep an eye on them to ensure they don’t overbake!
