These Creamy Peach and Honey Cheesecake Cupcakes are a sweet treat that will brighten your day! With soft cheesecake filling and the refreshing taste of peaches, they are simply delightful.
Plus, who can resist the combo of honey and peaches? I love enjoying these for a special dessert or a fun snack. Grab one—oh wait, maybe two—because they’re just that good! 🍑🍯
Key Ingredients & Substitutions
Graham Cracker Crumbs: These make a delicious and buttery crust. If you’re looking for a gluten-free option, crushed almonds or gluten-free cookies work well. I sometimes use digestive biscuits for a change!
Cream Cheese: The star of the filling! Full-fat cream cheese gives the best creamy texture, but you can use reduced-fat if you’re looking to cut calories. Just remember, it might be less creamy.
Honey: Honey sweetens while adding flavor. If you prefer, maple syrup or agave can be great substitutes for a different twist. Just keep in mind that they might slightly alter the taste.
Fresh Peaches: Fresh peaches offer the best flavor. If out of season, canned peaches work, but ensure they’re well-drained. I also like mixing in other fruits like blueberries or raspberries for a fun twist!
How Do I Ensure My Cheesecake Cupcakes Don’t Crack?
Cracking in cheesecake can happen, but here’s how to prevent it:
- Mix your batter gently to incorporate air. Too much air can cause cracks.
- Don’t overbake! Pull them out when they’re set but still slightly jiggly in the center, as they will continue to set while cooling.
- Let them cool gradually. After baking, allow them to cool at room temperature before refrigerating. This helps avoid temperature shock.
Following these tips will help you achieve beautiful, crack-free cheesecake cupcakes!
How to Make Creamy Peach and Honey Cheesecake Cupcakes
Ingredients You’ll Need:
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the Cheesecake Filling:
- 16 oz (450g) cream cheese, softened
- 1/2 cup granulated sugar
- 1/4 cup honey
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1 cup fresh peaches, peeled and finely chopped (or canned peaches, drained)
For the Topping:
- Peach slices, for garnish
- Honey, for drizzling
- Optional: whipped cream
How Much Time Will You Need?
This delicious recipe takes about 15 minutes of prep time and around 20-25 minutes of baking. Once they’re baked, you’ll want to chill them in the fridge for at least 3 hours (or overnight) to allow them to set perfectly. Total time, including chilling, is roughly 4 hours and 15 minutes, but most of that is just waiting for them to cool!
Step-by-Step Instructions:
1. Preheat the Oven and Prepare the Muffin Tin:
Start by preheating your oven to 325°F (163°C). While it heats up, take a 12-cup muffin tin and line each cup with cupcake liners. This makes it easier to remove the cupcakes after baking.
2. Make the Crust:
In a medium-sized bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix them together until the mixture looks like wet sand. This will be your crust! Grab about 1 to 1 1/2 tablespoons of the crumb mixture and press it down evenly into the bottom of each cupcake liner.
3. Prepare the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese with an electric mixer until it’s super smooth and creamy. Add in the granulated sugar and honey, mixing well until fully combined. Next, add the eggs one at a time, making sure each one is mixed in before adding the next. Stir in the vanilla extract and sour cream until the mixture is smooth.
4. Add the Peaches:
Now, gently fold in the chopped peaches using a spatula. Be careful not to overmix—just enough to combine them into the batter.
5. Fill and Bake:
Spoon the creamy cheesecake filling into each cupcake liner on top of the crust. Fill them about 3/4 full. Pop the muffin tin into your preheated oven and bake for 20-25 minutes. They should be almost set but still a little jiggly in the center.
6. Cool and Chill:
Once baked, take the cupcakes out of the oven and let them cool completely at room temperature. Then, cover them and place them in the fridge for at least 3 hours (or overnight) to allow them to set fully.
7. Garnish and Serve:
Before serving, take each cupcake and garnish it with a slice of fresh peach on top and a light drizzle of honey. If you want a little extra decadence, add a dollop of whipped cream on top too!
8. Enjoy!
Serve chilled and enjoy every creamy, peachy bite of your delicious cheesecake cupcakes!
FAQ for Creamy Peach and Honey Cheesecake Cupcakes
Can I Use Frozen Peaches Instead of Fresh?
Yes, you can use frozen peaches! Just make sure to thaw and drain them well to remove excess moisture before chopping and adding them to the filling. This prevents the cheesecake from becoming too watery.
How Long Do These Cupcakes Last?
These cupcakes can be stored in the refrigerator for up to 5 days in an airtight container. Just be sure to garnish with peach slices and honey just before serving for optimal freshness!
Can I Make These Cupcakes Gluten-Free?
Absolutely! Simply substitute the graham cracker crumbs with gluten-free graham crackers or crushed gluten-free cookies. The rest of the ingredients are naturally gluten-free, making it easy to adapt the recipe.
What Should I Do If My Cheesecake Cupcakes Are Overbaked?
If you accidentally overbake them and they look a bit dry, don’t worry! You can serve them with a scoop of whipped cream or dollop of fresh fruit compote on top to add moisture and flavor. They’ll still taste great!
