These cute peach and honey cheesecake cupcakes are a fun twist on dessert! With creamy filling and a fruity topping, they are sure to please your sweet tooth.
Honestly, who can resist the sweet combo of peach and honey? I love serving these at parties because they look pretty and taste amazing. Just pop them in the fridge to chill before serving!
Key Ingredients & Substitutions
Graham Cracker Crumbs: These provide the perfect crunchy base. If you can’t find them, consider using digestive biscuits or even crushed vanilla wafers. I’ve tried both, and they work surprisingly well!
Cream Cheese: This is essential for that creamy texture. If you’re looking for a lighter option, Neufchâtel cheese can be a great substitute. It has less fat but maintains that creamy flavor.
Honey: A natural sweetener, it adds great flavor. You can substitute maple syrup or agave nectar if you prefer a vegan option. Just be mindful that it may change the taste a bit!
Fresh Peaches: Sweet and juicy peaches are the star here! If they aren’t in season, use canned sliced peaches drained well, or you can try other fruits like apricots or pears for a different twist.
How Do I Make the Perfect Cheesecake Filling?
The key to a smooth filling lies in how you mix the ingredients. Start with soft cream cheese to avoid lumps. Here’s a simple guide:
- Beat the cream cheese until it’s smooth and creamy before adding any other ingredients.
- Add honey and vanilla, and mix until fully incorporated.
- Introduce the eggs one by one, mixing gently after each one. This helps prevent overmixing, which can lead to cracks.
- Finally, fold in the peaches and sour cream gently using a spatula to keep the airiness of the mixture.
Remember, over-mixing is not your friend for cheesecakes! Just mix until everything is combined for the best texture.
Easy Peach and Honey Cheesecake Cupcakes
Ingredients You’ll Need:
For the Crust:
- 1 1/2 cups graham cracker crumbs (about 10 full sheets)
- 1/4 cup unsalted butter, melted
For the Cheesecake Filling:
- 16 oz (450g) cream cheese, softened
- 1/3 cup honey, plus extra for drizzling
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup fresh peaches, peeled and finely diced (plus extra slices for topping)
- 1/2 cup sour cream or plain Greek yogurt
- Pinch of salt
Optional Garnishes:
- Fresh mint leaves for garnish
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 20-25 minutes to bake. You’ll also need time to cool the cupcakes and chill them in the fridge, which should take at least 3 hours or overnight. So, plan on about 4-5 hours total, but most of that is hands-off chilling time!
Step-by-Step Instructions:
1. Prepare the Oven and Muffin Tin:
Start by preheating your oven to 325°F (160°C). While that warms up, grab a 12-cup muffin tin and line it with cupcake liners. This will make cleanup a breeze!
2. Make the Graham Cracker Crust:
In a medium bowl, mix the graham cracker crumbs and melted butter together. Use a fork to combine them until the crumbs are evenly moistened. This should feel like wet sand!
Next, divide this mixture evenly among the cupcake liners and press it down firmly using your fingers or the bottom of a glass to create a solid crust layer. It’s important to pack it well, so it holds together!
3. Prepare the Cheesecake Filling:
In a large bowl, beat the softened cream cheese with a hand mixer until nice and smooth. Then, add the honey and vanilla extract, mixing until well combined.
Now, add the eggs one at a time, mixing gently after each one. Be sure not to overmix, as that can make the cheesecake crack!
Next, gently fold in the diced peaches, sour cream (or Greek yogurt), and a pinch of salt using a spatula until everything is just combined. Your mixture should be creamy and slightly sweet!
4. Fill the Cups and Bake:
Spoon the cheesecake filling into each cupcake liner, filling them nearly to the top. Place the muffin tin in the oven and bake for about 20-25 minutes. They’re done when the edges are set but the centers still have a little jiggle.
5. Cool and Chill:
Once out of the oven, allow the cupcakes to cool down to room temperature. Then, cover them and place them in the fridge for at least 3 hours or overnight if you can wait! This helps them set perfectly.
6. Decorate and Serve:
When you’re ready to serve, top each cheesecake cupcake with a slice of fresh peach and drizzle a little honey over the top. If you’re feeling fancy, add a few fresh mint leaves for a pop of color!
Enjoy your delicious, easy-to-make peach and honey cheesecake cupcakes!
FAQ for Easy Peach and Honey Cheesecake Cupcakes
Can I Use Other Fruits Instead of Peaches?
Absolutely! While peaches are delicious, you can easily swap them for other fruits like fresh berries, diced strawberries, apricots, or even cherries for a different flavor profile. Just be sure to adjust the sweetness if you’re using tart fruits!
Can I Make These Cupcakes Gluten-Free?
Yes, you can! Just use gluten-free graham cracker crumbs or crushed gluten-free cookies for the crust. The rest of the ingredients are naturally gluten-free, so you’re good to go!
How Do I Store Leftover Cheesecake Cupcakes?
Store any leftovers in an airtight container in the refrigerator. They will keep well for up to 3 days. If you want to freeze them, make sure they are fully chilled first, then wrap them tightly in plastic wrap before placing them in a freezer-safe container. Thaw in the fridge when you’re ready to enjoy!
Can I Make the Cupcakes Ahead of Time?
Yes, these cupcakes are perfect for make-ahead options! You can prepare them a day in advance, refrigerate them for the needed 3 hours or overnight, and they’ll still maintain their delicious flavor and texture!
