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