These creamy peach and honey cheesecake cupcakes are a sweet treat that’s hard to resist! With a smooth filling and a delightful peach topping, they’re perfect for any occasion.
The best part? You get your own little cheesecake in each cupcake! I love serving these at parties, and you can bet they disappear fast. Who can say no to that peachy goodness? 🍑
Key Ingredients & Substitutions
Graham Cracker Crumbs: These form the base of your cheesecake. If you can’t find graham crackers, you can use digestive biscuits or even crushed vanilla wafers for a different flavor.
Cream Cheese: The main ingredient for the cheesecake filling! If you prefer a lighter option, consider using Neufchâtel cheese, which has less fat but similar texture.
Honey: Adds sweetness and flavor. You can swap it for maple syrup or agave nectar if you’re looking for a vegan alternative.
Peaches: Fresh peaches are delightful, but you can use canned peaches (drained) in a pinch. If you want to swap out flavors, try berries or mango for a fun twist!
How Do You Get Creamy Cheesecake Cupcakes Without Cracks?
Cracks on top of your cheesecake can be a bummer, but there are ways to prevent them! Here are some tips:
- Make sure your cream cheese is at room temperature to ensure smooth mixing.
- Avoid overmixing once you add the eggs. Just mix until incorporated.
- Don’t open the oven door while baking. This helps maintain a steady temperature.
- Let the cupcakes cool gradually in the oven with the door slightly ajar for about 10 minutes before taking them out.
Using these tips will help you achieve a smooth and creamy cheesecake texture without worrying about cracks!
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 (450 g) cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1/4 cup sour cream
- 1/4 cup honey
- 1 teaspoon vanilla extract
For the Peach Topping:
- 2 ripe peaches, peeled and diced
- 2 tablespoons honey
- 1 teaspoon lemon juice
- Optional: fresh peach slices or mint leaves for garnish
How Much Time Will You Need?
This recipe requires about 25 minutes of prep time, with an additional 18-22 minutes for baking, and then refrigerate for at least 2 hours to set. In total, you’re looking at about 3 hours and 15 minutes, including chilling time. Perfect for planning ahead!
Step-by-Step Instructions:
1. Preheat and Prepare:
First, preheat your oven to 325°F (163°C). While that’s warming up, line a 12-cup muffin tin with cupcake liners. This will keep your cupcakes from sticking and makes for easier serving!
2. Make the Crust:
In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter until it looks like wet sand. This crust will hold your delicious cheesecake in place!
Divide this crumb mixture evenly among your cupcake liners, pressing it firmly down into the bottoms to create a nice, sturdy crust.
3. Prepare the Cheesecake Filling:
In a large bowl, beat the softened cream cheese and sugar with a hand mixer until it’s smooth and creamy. This will be the dreamy filling for our cupcakes!
Add in the eggs, one at a time, mixing well after each addition. Then, mix in the sour cream, honey, and vanilla extract until everything is nicely combined and creamy. Yum!
4. Time to Bake:
Spoon the cheesecake batter evenly over the crust in each cupcake liner, making sure to fill them about 3/4 full. Pop the muffin tin into your preheated oven and bake for 18-22 minutes. They should be set but still have a little jiggle in the center—perfect for that creamy texture!
5. Cool and Top:
Once your cupcakes are finished baking, let them cool in the pan for about 10 minutes, then transfer them to a cooling rack to cool completely. While they’re cooling, mix together your diced peaches, honey, and lemon juice in a bowl to make the topping.
6. Chill and Serve:
After the cupcakes have cooled to room temperature, top each one with a spoonful of the peach mixture. Cover and refrigerate for at least 2 hours to help them set up nicely.
When you’re ready to serve, garnish them with fresh peach slices or mint leaves for a beautiful touch. Enjoy your delicious, creamy peach and honey cheesecake cupcakes!
FAQ for Creamy Peach and Honey Cheesecake Cupcakes
Can I Use Different Fruits for the Topping?
Absolutely! While peaches are delicious, you can substitute them with other fruits like berries or mangoes. Just make sure to adjust the sweetness by tasting the fruit and adding more honey if necessary!
How Should I Store Leftover Cupcakes?
Store any leftover cupcakes in an airtight container in the refrigerator for up to 3 days. They can also be frozen for up to 2 months. Just thaw them in the fridge overnight before serving again!
Can I Make the Cheesecake Filling Ahead of Time?
Yes! You can prepare the cheesecake filling a day in advance and keep it covered in the fridge. Just assemble and bake them when you’re ready to enjoy fresh cupcake goodness!
What Should I Do If My Cheesecake Cupcakes Crack?
To prevent cracks, ensure your cream cheese is softened to room temperature before mixing. Avoid overmixing after adding the eggs and let them cool slowly in the oven after baking. If they do crack, top them with the peach mixture for a delicious disguise!
