Name: Peach & Honey Cheesecake Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 cup graham cracker crumbs; 2 tbsp granulated sugar; 4 tbsp unsalted butter (melted); 16 oz (2 blocks) cream cheese, softened; ½ cup honey; 2 large eggs; 1½ tsp vanilla extract; ⅓ 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)

Description

Creamy, fruity mini cheesecakes topped with peaches and sweetened with honey, perfect for gatherings.

Ingredients

Scale

1 cup graham cracker crumbs
2 tbsp granulated sugar
4 tbsp unsalted butter (melted)
16 oz (2 blocks) cream cheese, softened
½ cup honey
2 large eggs
1½ tsp vanilla extract
⅓ 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)

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Instructions

Preheat your oven to 325°F (160°C). Line a muffin tin with cupcake liners or spray with non-stick cooking spray.
Combine the graham cracker crumbs, sugar, and melted butter in a mixing bowl. Scoop about one tablespoon into each muffin cup and press down to form a crust. Bake for 5-7 minutes until lightly golden and allow to cool.
In a large bowl, beat the softened cream cheese until smooth. Gradually mix in the honey, then add eggs one at a time. Stir in vanilla extract, sour cream, flour, and salt until combined.
Pour the cheesecake batter over the crusts, filling each liner ¾ full. Bake for 20-25 minutes until slightly jiggly. Turn off the oven and cool in the oven for 10 minutes, then cool completely at room temperature.
Combine diced peaches, honey, lemon juice, and vanilla in a small saucepan over medium heat and cook for 3-5 minutes. If desired, add cornstarch mixture and cook until thickened. Allow to cool.
Spoon peach mixture over cooled cupcakes and garnish with extra honey if desired.

Notes

These cupcakes can be made a day in advance. Store in an airtight container in the fridge for up to 5 days.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cupcake
Calories: 220
Sugar: 15g
Sodium: 150mg
Fat: 12g
Saturated Fat: 6g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 1g
Protein: 4g
Cholesterol: 30mg