These Easy Peach and Honey Cheesecake Cupcakes are a little taste of summer! They’re creamy, fruity, and sweetened with honey, making each bite delightful and refreshing.
Making these cupcakes is a breeze—just mix up the ingredients and pour them into cupcake liners. I love topping them with extra peach slices; it’s like adding a sweet smile! 🍑
Key Ingredients & Substitutions
Graham Cracker Crumbs: These create a delicious crust. If you don’t have graham crackers, try digestive biscuits or even crushed vanilla wafers for a similar texture and flavor.
Cream Cheese: This is crucial for the cheesecake filling. You can use Neufchâtel cheese for a lighter version or even a dairy-free cream cheese if you’re avoiding dairy.
Honey: It sweetens the mixture. If you prefer, maple syrup or agave nectar can be a great alternative, though they’ll change the flavor slightly.
Fresh Peaches: Fresh is best for taste. Canned peaches can work too, just make sure to drain them well. Frozen peaches are another option; let them thaw and drain excess moisture before chopping.
How Do You Get the Perfect Cheesecake Texture?
Achieving a smooth and creamy cheesecake filling is key. Make sure your cream cheese is really softened to room temperature; this makes it easier to blend.
- Beat the cream cheese until fully smooth before adding any other ingredients. No lumps!
- Mix at medium speed and avoid overbeating after adding the egg, as too much air can lead to cracks.
- Let the cupcakes cool completely at room temperature before refrigerating. This helps prevent condensation, which can make them soggy.
Easy Peach and Honey Cheesecake Cupcakes
Ingredients You’ll Need:
For the Crust:
- 1 cup graham cracker crumbs
- 3 tbsp unsalted butter, melted
For the Cheesecake Filling:
- 16 oz (450g) cream cheese, softened
- 1/2 cup honey
- 1 large egg
- 1 tsp vanilla extract
- 1/4 cup sour cream
- 1 cup fresh peaches, peeled and diced (plus extra slices for topping)
Optional:
- Powdered sugar for dusting
How Much Time Will You Need?
This delightful recipe takes about 15 minutes to prepare and 20-25 minutes to bake. After that, remember to chill your cupcakes for at least 2 hours before serving. So, set aside about 2.5 hours in total, including prep and chilling time!
Step-by-Step Instructions:
1. Prepare Your Baking Tray:
Start by preheating your oven to 325°F (160°C). While it’s warming up, line a 12-cup muffin tin with cupcake liners so you’re all set to go!
2. Make the Crust:
In a small bowl, combine the graham cracker crumbs and melted butter. Mix them together with a fork until it looks like wet sand. Then, spoon about 1-2 teaspoons of this mixture into each cupcake liner and press it down gently to form a nice base.
3. Prepare the Cheesecake Filling:
In a large mixing bowl, take your softened cream cheese and beat it until it’s super smooth and creamy. This is really important for a nice texture! Add in the honey and continue to beat it at medium speed until everything is well mixed.
4. Add More Flavors:
Now, mix in the egg and vanilla extract, making sure everything is combined. Next, stir in the sour cream until it’s blended nicely. Finally, grab your diced peaches and gently fold them into the mixture.
5. Fill the Cups and Bake:
Pour the delicious cream cheese mixture over the crusts in your cupcake liners. Make sure to fill them evenly. Place them in the oven and bake for about 20-25 minutes. You’re looking for a cheesecake that’s set but still a little jiggly in the center—this will ensure it’s creamy!
6. Chill Time:
Once baked, take them out of the oven and let them cool to room temperature. Then, pop them in the refrigerator for at least 2 hours. This will let them fully set and chill!
7. Garnish and Serve:
Before enjoying your tasty cupcakes, add a fresh peach slice on top and drizzle a bit of honey over each one. If you like, you can also dust them with powdered sugar for some extra sweetness and charm!
Enjoy your creamy, sweet peach and honey cheesecake cupcakes!
Frequently Asked Questions
Can I Use Canned Peaches Instead of Fresh Ones?
Yes, you can use canned peaches if fresh ones are not available! Just make sure to drain them well to remove excess moisture. Frozen peaches will work too; thaw and drain them before chopping for best results.
How Should I Store Leftover Cupcakes?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Make sure they are well covered to prevent them from drying out!
Can I Make These Cupcakes Ahead of Time?
Absolutely! You can prepare and bake the cupcakes a day in advance. Just remember to refrigerate them after they cool, and add the peach slices and honey just before serving for the best presentation!
Can I Substitute Honey with Another Sweetener?
Definitely! Maple syrup or agave nectar can be used as substitutes for honey. Keep in mind that these alternatives may change the flavor slightly, but they will still add great sweetness!
