These creamy peach and honey cheesecake cupcakes are like little bites of heaven! With fresh peach pieces and a sweet honey flavor, they’re sure to brighten your day.
I can’t help but smile when I eat one of these! They’re perfect for a sweet treat or a fun dessert at a party. Plus, they’re super fun to make—just mix, pour, and bake!
Key Ingredients & Substitutions
Graham Cracker Crumbs: This forms the crust base. If you’re out of graham crackers, you can use digestive biscuits or even Oreo crumbs for a sweeter flavor!
Cream Cheese: Use full-fat cream cheese for a creamy texture. Neufchâtel is a lighter option, but it won’t be as rich. Make sure it’s softened for easy mixing!
Fresh Peaches: Fresh peaches steal the show! If they’re not in season, try canned peaches in juice or frozen peaches, just thaw and drain them first.
Honey: Honey adds a nice sweetness. Maple syrup can be a great substitute if you’re looking for a different flavor or need a vegan option.
Whipped Cream: If you’re skipping the cream, a dollop of yogurt or a non-dairy whipped topping works just as well for a light finish.
How Do I Ensure My Cheesecake Cupcakes Are Creamy and Not Overbaked?
One key to creamy cheesecake cupcakes is to keep an eye on bake time. They should be set around the edges but still slightly jiggly in the center. Here’s how:
- Set a timer for 18 minutes, but check for doneness a couple of minutes early.
- Don’t overmix your batter once the eggs are added; this can incorporate too much air and cause cracking.
- Let them cool gradually! After baking, cool them in the pan, then let them chill for a couple of hours in the fridge to set perfectly.
Creamy Peach and Honey Cheesecake Cupcakes
Ingredients You’ll Need:
For the Crust:
- 1 cup graham cracker crumbs
- 2 tbsp granulated sugar
- 4 tbsp unsalted butter, melted
For the Cheesecake Filling:
- 16 oz (450 g) cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1/4 cup sour cream
- 1/4 cup honey
- 1 tsp vanilla extract
For the Peach Swirl:
- 1 cup fresh peaches, peeled and diced
- 2 tbsp honey
- 1 tsp lemon juice
Optional Topping:
- Whipped cream
- Peach slices or small mint leaves for garnish
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and around 18-22 minutes to bake. After that, let the cupcakes cool for about 10 minutes in the pan before transferring them to a wire rack. Be sure to chill them in the refrigerator for at least 2 hours before serving for the best texture. In total, you’ll need about 2.5 hours, including chilling time!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 325°F (163°C). While it heats, line a 12-cup muffin tin with paper cupcake liners. This will help with easy removal later!
2. Make the Crust:
In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Stir well until everything is combined and looks like wet sand. This will create the delicious base for your cupcakes!
3. Form the Crust:
Spoon about 1 tablespoon of the crust mixture into each cupcake liner. Press it down firmly to make a nice, even base. Pop this into the oven and bake for 5 minutes, then remove it to cool.
4. Prepare the Peach Swirl:
While the crust is baking, prepare the peach swirl. In a small bowl, mix your diced peaches with honey and lemon juice. Use a fork to lightly mash the peaches, releasing some juice but leaving some nice chunks for texture.
5. Make the Cheesecake Filling:
In a large bowl, beat the softened cream cheese until it’s nice and smooth. Add granulated sugar and beat until well mixed. Now, add the eggs one at a time, mixing well after each addition. This will make sure everything is blended smoothly!
6. Finish the Cheesecake Batter:
Next, mix in the sour cream, honey, and vanilla extract until the mixture is evenly combined and creamy. Your cheesecake filling is ready!
7. Fill the Cupcake Liners:
Carefully fill each cupcake liner almost to the top with the cheesecake batter, leaving a little room for the peach swirl.
8. Add the Peach Swirl:
Drop a teaspoon of the peach mixture onto the batter in each cupcake. Then, using a toothpick or skewer, gently swirl the peach mixture through the cheesecake layer to create a pretty marbled effect.
9. Bake the Cupcakes:
Place the cupcakes in the oven and bake for 18-22 minutes, or until the centers are set but still slightly wobbly. Check them after 18 minutes to ensure they don’t overbake!
10. Cool and Chill:
Once baked, remove the cupcakes from the oven and let them cool in the pan for about 10 minutes before moving them to a wire rack. After they’ve cooled completely, pop them in the refrigerator and let them chill for at least 2 hours.
11. Add the Final Touch:
Before serving, top each cupcake with whipped cream and a slice of peach or a mint leaf for garnish if you’d like. This will make them look even more delicious!
Enjoy your creamy, honey-sweetened peach cheesecake cupcakes! They’re a delightful treat for any occasion!
FAQ for Creamy Peach and Honey Cheesecake Cupcakes
Can I Use Frozen Peaches Instead of Fresh Ones?
Absolutely! If using frozen peaches, make sure to thaw them completely and drain any excess liquid before mixing them with honey and lemon juice. This will help maintain the right texture!
How Can I Make These Cupcakes Gluten-Free?
You can easily make these cupcakes gluten-free by substituting graham cracker crumbs with gluten-free graham crackers or almond flour mixed with some sugar to create a similar crust. Just check the labels to ensure all ingredients are gluten-free!
What’s the Best Way to Store Leftover Cupcakes?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To maintain their texture, avoid freezing them, as the cream cheese filling may not thaw well. Just enjoy them within a few days!
Can I Make This Recipe Ahead of Time?
Yes, you can! The cupcakes are perfect for making ahead. Just prepare them and chill in the refrigerator up to a day before serving. Add the whipped cream topping just before serving to keep it fresh!
