These creamy peach and honey cheesecake cupcakes are a little bite of summer bliss! With smooth cheesecake and sweet peach slices, they’re perfect for any occasion.
Honestly, who can resist a cupcake that’s not just tasty but also fruity? I love popping one in my mouth when I want a sweet treat without feeling guilty. 🍑💖
Key Ingredients & Substitutions
Graham Cracker Crumbs: These provide the classic cheesecake crust texture. If you can’t find them, digestive biscuit crumbs work well too! You can even use crushed pretzels for a salty twist.
Cream Cheese: Opt for full-fat cream cheese for a smooth and rich filling. If you’re looking for a lighter option, Neufchâtel cheese is a good alternative. Just keep in mind that it’s a bit softer, so it may change the texture slightly.
Peaches: Fresh peaches give the best flavor. If they’re out of season, feel free to use canned peaches (drained) or frozen peaches (thawed) instead! Just chop them small for even mixing.
Honey: This adds sweetness and enhances the peach flavor. Instead of honey, you could use maple syrup or agave syrup if you prefer a vegan option.
How Can I Ensure a Perfectly Creamy Cheesecake Filling?
The key to a smooth filling is making sure your cream cheese is at room temperature. This prevents lumps in your batter. Here’s how I achieve that:
- Beat the cream cheese by itself for a couple of minutes until it’s smooth before adding other ingredients.
- Add eggs one at a time, mixing well between each addition. This helps avoid overmixing.
- When adding the peaches, fold them gently into the mixture so you don’t break them down too much.
Cooling the cupcakes completely before refrigerating is also crucial. This helps them firm up nicely and makes for easier serving.
Creamy Peach and Honey Cheesecake Cupcakes
Ingredients You’ll Need:
For the Crust:
- 1 cup graham cracker crumbs (or digestive biscuit crumbs)
- 3 tbsp unsalted butter, melted
- 2 tbsp honey
For the Cheesecake Filling:
- 16 oz (450g) cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1/4 cup sour cream
- 1/4 cup honey
- 1 tsp vanilla extract
- 1 cup fresh peaches, peeled and diced (plus extra thin peach slices for topping)
For the Topping:
- 1/2 cup heavy cream, whipped
- Honey, for drizzling
- Peach slices, for garnish
How Much Time Will You Need?
This delightful recipe will take about 15 minutes to prepare and 20-25 minutes to bake. After baking, allow the cupcakes to cool completely before chilling them in the fridge for at least 2 hours. In total, you’re looking at around 3 hours before these are ready to serve. Your patience will be rewarded!
Step-by-Step Instructions:
1. Prepare the Oven and Muffin Tin:
Start by preheating your oven to 325°F (160°C). While it heats up, line a 12-cup muffin tin with cupcake liners. This will help keep your cupcakes from sticking and make cleanup easier!
2. Make the Crust:
In a medium bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons of honey. Stir well until all the crumbs are evenly moistened. Spoon about 1 tablespoon of this mixture into each cupcake liner. Press it down firmly with the back of a spoon or your fingers to create an even crust layer.
3. Bake the Crusts:
Pop the crusts in the oven and bake for about 5 minutes. Once they’re lightly golden, remove them from the oven and let them sweet smell fill your kitchen as they cool.
4. Prepare the Cheesecake Filling:
In a large bowl, use an electric mixer to beat the softened cream cheese until it’s smooth and creamy. Add in the granulated sugar and continue to beat until everything is well mixed. Then, add the eggs one by one, mixing well after each addition. This helps create a smooth and fluffy filling!
5. Mix in the Flavors:
Next, add the sour cream, honey, and vanilla extract to the mixture, stirring until it’s all combined into a lovely creamy batter. Gently fold in the diced peaches to keep those tasty pieces intact!
6. Fill and Bake:
Now it’s time to pour the cheesecake filling over your pre-baked crusts, filling each cupcake liner about 3/4 full. Bake your cheesecake cupcakes for about 20 to 25 minutes, or until the centers feel just set and slightly jiggly. They’ll firm up as they cool!
7. Cool and Chill:
Remove the cupcakes from the oven and let them cool completely on a wire rack. Then, refrigerate them for at least 2 hours to chill and firm up. This waiting time is worth it!
8. Whip and Serve:
When you’re ready to serve, whip the heavy cream until stiff peaks form. Top each cheesecake cupcake with a dollop of whipped cream, garnish with a slice of peach, and drizzle a little honey on top.
9. Enjoy!
Dig into your creamy peach and honey cheesecake cupcakes while chilled. Each bite is a burst of flavor that’s sure to delight anyone’s taste buds!
This recipe results in delicate, creamy cheesecake cupcakes with sweet peach bites and a smooth honey flavor that enhances every delicious morsel!
Frequently Asked Questions
Can I Use Canned Peaches Instead of Fresh?
Absolutely! If fresh peaches aren’t available, you can use canned peaches. Just be sure to drain them well and chop them into small pieces before folding them into the cheesecake filling. This will help avoid excess moisture.
What if I Don’t Have Sour Cream?
No worries! If you don’t have sour cream, you can substitute it with Greek yogurt or even a bit of cream cheese mixed with a splash of lemon juice. This will keep the texture and tanginess consistent with the recipe!
How Do I Store Leftover Cupcakes?
Store any leftovers in an airtight container in the fridge. They will stay fresh for up to 3 days. For best texture, enjoy them chilled, but you can let them sit at room temperature for a bit before serving if you prefer.
Can I Make These Cheesecake Cupcakes Gluten-Free?
Yes! To make these cupcakes gluten-free, simply substitute the graham cracker crumbs with a gluten-free alternative, like crushed gluten-free cookies or gluten-free graham crackers. The rest of the recipe will work just as well!
