These creamy peach and honey cheesecake cupcakes are a treat you won’t want to miss! With a sweet peach filling and a hint of honey, they’re deliciously rich and fun to eat!
Honestly, who can resist tiny cupcakes? I love how they make portion control easier—at least until I reach for a second one! 😋 Perfect for sharing, or just keeping all to yourself.
Key Ingredients & Substitutions
Graham Cracker Crumbs: These provide a classic cheesecake crust. If you don’t have them, you can use crushed vanilla cookies or digestive biscuits instead. They will give a nice flavor too!
Honey: I recommend a mild honey for subtle sweetness. If you’re aiming for something different, maple syrup or agave nectar can work as substitutes. They will change the flavor slightly, but still taste great!
Cream Cheese: Ensure it’s softened for the best mixing. If you’re after a lower-fat version, try Neufchâtel cheese, which has a similar taste but less fat. For a vegan option, consider using a plant-based cream cheese.
Fresh Peaches: Use ripe peaches for the best flavor. If they aren’t in season, you can use canned or frozen peaches—just make sure to drain any excess liquid!
Sour Cream/Heavy Cream: Sour cream adds tanginess, but you can substitute Greek yogurt for a lighter option. Heavy cream will give a richer texture but can be replaced with coconut cream for a dairy-free alternative.
How Do I Achieve Creamy, No-Crack Cupcakes?
To keep your cheesecake cupcakes creamy and crack-free, focus on the cooking process. The key is to avoid overheating the filling and letting the cupcakes bake gently.
- Use softened cream cheese and mix until smooth to avoid lumps that can cause cracks.
- When baking, keep an eye on the time. The centers should jiggle slightly when you pull them out.
- After baking, turn off the oven but leave the cupcakes inside for 10 minutes with the door slightly open. This gradual cooling helps prevent cracks.
- Always let them cool completely before refrigerating, which will also help maintain that creamy texture.
Creamy Peach and Honey Cheesecake Cupcakes
Ingredients You’ll Need:
For the Crust:
- 1 1/4 cups graham cracker crumbs
- 3 tbsp granulated sugar
- 5 tbsp unsalted butter, melted
For the Cheesecake Filling:
- 16 oz (450g) cream cheese, softened
- 1/2 cup granulated sugar
- 1/4 cup honey (preferably mild-flavored)
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 cup sour cream or heavy cream
- 1 cup fresh peaches, diced (plus extra slices for garnish)
- 1 tsp lemon juice
For Garnish (Optional):
- Powdered sugar for dusting
How Much Time Will You Need?
This delightful recipe requires about 15 minutes of prep time and 25-30 minutes of baking time. Don’t forget to chill the cupcakes for at least 3 hours (or overnight) before serving, making the total time around 4 hours, but most of that is just waiting for them to get ready!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 325°F (160°C). While it heats, line a 12-cup muffin pan with cupcake liners to hold your delicious treats.
2. Make the Crust:
In a medium bowl, mix together the graham cracker crumbs, 3 tablespoons of sugar, and melted butter. Stir until the mixture looks like wet sand. Now, press 1 to 1.5 tablespoons of this mixture firmly into the bottom of each cupcake liner to form a nice, sturdy crust.
3. Bake the Crust:
Pop those crusts into the oven for about 5 minutes. Once done, take them out and let them cool for a bit while you prepare the filling.
4. Prepare the Cheesecake Filling:
In a large bowl, beat the softened cream cheese until it’s smooth and creamy. Then add in 1/2 cup of sugar and the honey, continuing to beat until everything is well combined. Next, add the eggs one at a time, mixing gently after each one. Stir in the vanilla extract and sour cream (or heavy cream) until the mixture is smooth as silk.
5. Add the Peaches:
Toss the diced peaches with lemon juice to give them some zing and prevent browning. Gently fold these peachy treasures into the cream cheese batter.
6. Fill the Cupcake Liners:
Now, spoon the cheesecake mixture evenly over the crusts in the cupcake liners. Make sure they’re filled nicely!
7. Bake the Cupcakes:
Return the pan to the oven and bake for 20-25 minutes. The edges should be set, but the centers can have a little jiggle—perfect!
8. Cool Them Down:
Turn off the oven and leave the cupcakes inside for an additional 10 minutes. This gentle cooling process helps prevent cracks. Afterward, move them to a wire rack to cool to room temperature.
9. Chill in the Fridge:
Once cool, pop the cupcakes in the fridge for at least 3 hours or longer if possible to let the flavors settle and the texture become velvety.
10. Serve with a Splash:
When you’re ready to serve, garnish your peachy cupcakes with thin slices of peach and a drizzle of honey. For an extra touch, you can dust them with powdered sugar. Enjoy every bite!
Happy baking! Your creamy peach and honey cheesecake cupcakes will surely impress your family and friends!
Frequently Asked Questions (FAQ)
Can I Use Canned Peaches Instead of Fresh?
Absolutely! Canned peaches work fine, just make sure to drain them thoroughly before dicing to avoid extra moisture in the cheesecake. You can also toss them with a bit of lemon juice to maintain brightness in flavor!
How Do I Store Leftover Cupcakes?
Store any leftovers in an airtight container in the fridge for up to 3 days. You can enjoy them cold right from the fridge or let them sit at room temperature for a bit before serving. Just be sure to keep them covered to maintain freshness!
Can I Make These Gluten-Free?
Yes, you can easily make these cupcakes gluten-free by using gluten-free graham cracker crumbs or a gluten-free cookie alternative for the crust. Just double-check the ingredients to ensure they are all gluten-free!
How Do I Prevent Cracks in the Cheesecake?
To minimize cracking, avoid overmixing the batter and only bake until the centers have a slight jiggle. Additionally, letting the cupcakes cool gradually in the oven after baking will help sustain their creamy texture and prevent cracks.
