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Peach & Honey Cheesecake Cupcakes

Indulge in these luscious Peach & Honey Cheesecake Cupcakes, delivering a creamy cheesecake experience infused with the sweetness of fresh peaches.
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American, Bakery
Calories: 200

Ingredients
  

For the graham cracker crust
  • 1 cup graham cracker crumbs
  • 2 tbsp granulated sugar
  • 4 tbsp unsalted butter (melted)
For the cheesecake batter
  • 16 oz cream cheese, softened Use full-fat for best results.
  • ½ cup honey Natural sweetener.
  • 2 large eggs
  • tsp vanilla extract
  • cup sour cream
  • 1 tbsp all-purpose flour
  • 1 pinch salt
For the peach topping
  • cups fresh peaches (peeled and diced) Can substitute canned peaches in juice, drained.
  • 2 tbsp honey
  • 1 tsp lemon juice
  • ½ tsp vanilla extract
  • 1 tsp cornstarch mixed with 1 tsp water Optional for thickening.

Method
 

Preparation
  1. Preheat your oven to 325°F (163°C) and line a muffin tin with cupcake liners.
  2. Mix graham cracker crumbs, sugar, and melted butter to create the crust. Press this mixture into the bottom of each liner.
Cheesecake Batter
  1. In a mixing bowl, combine softened cream cheese and honey. Mix well.
  2. Add in the eggs, vanilla, sour cream, flour, and salt. Mix until smooth and creamy.
  3. Pour the cheesecake batter over the crusts in the muffin tin.
Baking
  1. Bake the cupcakes for approximately 18-20 minutes until set but still slightly jiggly in the center.
  2. Cool in the pan for 10 minutes then transfer to a wire rack to cool completely.
Peach Topping
  1. Combine diced peaches, honey, lemon juice, and optional cornstarch in a bowl.
  2. Once cupcakes are cooled, spoon the peach mixture on top and chill before serving.

Nutrition

Serving: 1gCalories: 200kcalCarbohydrates: 26gProtein: 4gFat: 10gSaturated Fat: 6gSodium: 230mgFiber: 1gSugar: 10g

Notes

Store cupcakes in an airtight container in the refrigerator. Best enjoyed within a few days, but they can last up to one week.

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