These Easy Peach and Honey Cheesecake Cupcakes are a sweet treat! With creamy cheesecake filling and fresh peach slices on top, they’re perfect for summer vibes.
I love how each bite brings a burst of peach goodness with a touch of honey sweetness. It’s like a mini dessert party in a cupcake! 😋 Don’t forget to share (or not)!
Key Ingredients & Substitutions
Graham Cracker Crumbs: These add a nice crunchy base. You can use store-bought crumbs or crush whole graham crackers. If you’re gluten-free, try using crushed gluten-free cookies.
Cream Cheese: This gives the cheesecake its creamy texture. Full-fat cream cheese is the best choice for richness, but you can use a lighter version if you prefer. If you want a dairy-free option, look for vegan cream cheese.
Honey: It adds natural sweetness and flavor. You could substitute with maple syrup or agave nectar if you’re out of honey or prefer a different taste.
Peaches: Fresh, ripe peaches are ideal for this recipe, but you can also use canned peaches (drained) or other fruits like apricots or nectarines if you want to switch it up!
How Do I Ensure My Cheesecake Cupcakes Set Perfectly?
To get those cupcakes just right, pay attention to the baking time and cooling process. Here’s a simple breakdown:
- Don’t rush the mixing! Make sure your cream cheese is softened properly; this helps avoid lumps.
- Keep an eye on the baking time. They should still have a slight jiggle in the center when you take them out—this means they’ll firm up while cooling.
- After baking, let them cool to room temperature before chilling in the fridge. This helps with the texture!
With these tips, your Easy Peach and Honey Cheesecake Cupcakes should turn out delicious every time!
How to Make Easy Peach and Honey Cheesecake Cupcakes
Ingredients You’ll Need:
For The Crust:
- 12 graham cracker crumbs or 1 ½ cups of crushed graham crackers
- 3 tablespoons unsalted butter, melted
For The Cheesecake Filling:
- 16 oz (450g) cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1/4 cup sour cream
- 2 tablespoons honey
- 1 teaspoon vanilla extract
For The Topping:
- 2 medium ripe peaches, peeled and thinly sliced
- Optional: fresh mint or additional peach slices for garnish
How Much Time Will You Need?
This recipe will take about 15 minutes to prep and around 20-25 minutes to bake. Don’t forget to chill the cupcakes in the fridge for at least 2 hours to make sure they set perfectly. So overall, you should plan for about 3 hours before you get to enjoy your delicious treats!
Step-by-Step Instructions:
1. Prepping the Crust:
Begin by preheating your oven to 325°F (165°C). While it heats up, line a 12-cup muffin tin with cupcake liners. In a small bowl, mix the graham cracker crumbs and melted butter together until it’s well combined. Using about a tablespoon of this mixture, press it into the bottom of each cupcake liner to create a firm crust. Make sure it’s packed down nicely!
2. Making the Cheesecake Filling:
Now, grab a large mixing bowl and beat the softened cream cheese with an electric mixer until it’s smooth and creamy. Next, add in the sugar and continue mixing until it’s fully incorporated. One by one, add the eggs, ensuring to mix well after each addition. Now, stir in the sour cream, honey, and vanilla extract until the filling is completely smooth and delicious!
3. Combining Crust and Filling:
Pour the cheesecake batter evenly over the crusts in each cupcake liner. Once they’re all filled, take your peach slices and gently arrange them on top of each cupcake, pressing them down slightly into the batter.
4. Baking to Perfection:
Place your muffin tin in the preheated oven and bake for 20-25 minutes. You want the centers to be just set, with a slight jiggle—this means they’ll set up more as they cool! After baking, remove the cupcakes from the oven and let them cool at room temperature.
5. Chilling and Garnishing:
Once cool, pop the cupcakes in the fridge for at least 2 hours to let them set completely. Before serving, drizzle a bit of extra honey on top and add fresh peach slices or mint leaves for a lovely garnish. Enjoy your mouth-watering Easy Peach and Honey Cheesecake Cupcakes!
FAQ for Easy Peach and Honey Cheesecake Cupcakes
Can I Use Other Fruits Instead of Peaches?
Absolutely! You can substitute peaches with other fruits like sliced strawberries, blueberries, or even raspberries. Just ensure they are ripe and flavorful to complement the cheesecake!
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 a month; just thaw them in the fridge overnight before enjoying!
Can I Make These Cupcakes Gluten-Free?
Yes! Simply use gluten-free graham cracker crumbs or another cookie crumb that is gluten-free for the crust. The rest of the ingredients are naturally gluten-free.
Is It Possible to Use Low-Fat Cream Cheese?
Yes, you can use low-fat or reduced-fat cream cheese, but keep in mind that it may alter the texture slightly, making it less rich and creamy. Full-fat gives the best results for traditional cheesecake flavor!
