Description
Delightful peach and honey cheesecake cupcakes with a creamy filling and buttery graham cracker crust, topped with fresh peaches.
Ingredients
- 1 cup graham cracker crumbs
- 2 tbsp granulated sugar
- 4 tbsp unsalted butter (melted)
- 16 oz cream cheese, softened
- ½ cup honey
- 2 large eggs
- 1½ tsp vanilla extract
- â…“ cup sour cream
- 1 tbsp all-purpose flour
- Pinch of salt
- 1½ cups fresh peaches (peeled and diced or canned in juice, drained)
- 2 tbsp honey (for topping)
- 1 tsp lemon juice
- ½ tsp vanilla extract (for topping)
- 1 tsp cornstarch mixed with 1 tsp water (optional for thickening)
Instructions
- Preheat the oven to 325°F and line a muffin tin with cupcake liners.
- Combine graham cracker crumbs, granulated sugar, and melted butter in a bowl. Press the mixture into the bottom of each cupcake liner to form the crust.
- Beat the softened cream cheese in another mixing bowl until smooth. Gradually mix in honey, eggs, vanilla extract, sour cream, flour, and a pinch of salt until the batter is fluffy and well combined.
- Fill each cupcake liner with the cheesecake batter, about ¾ full. Bake for 18-20 minutes until the tops are slightly set.
- Prepare the peach topping by mixing diced peaches with honey, lemon juice, and vanilla in a bowl. Optionally, add cornstarch mixed with water to thicken.
- Once cooled, spoon the peach topping over each cheesecake cupcake and garnish as desired.
Notes
For best results, use high-quality honey and ensure the cream cheese is softened for easier mixing.