Description
These Peach & Honey Cheesecake Cupcakes combine a buttery graham cracker crust with a creamy, smooth cheesecake filling infused with fresh peaches and a touch of honey. Perfectly portioned as individual servings, these cupcakes bake to a delicate set and cool to a luscious texture, delivering a refreshing fruity twist on classic cheesecake.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
Cheesecake Filling
- 3 (8-ounce) packages cream cheese, softened
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/2 cup sour cream
- 1/4 cup honey
- 1 cup fresh peaches, finely chopped
- 1/4 cup peach preserves
Instructions
- Preheat and Prepare Pan. Preheat the oven to 325°F (163°C) and line a 12-cup muffin tin with cupcake liners to ensure easy removal and minimal sticking.
- Make the Crust Mixture. In a medium-sized mixing bowl, combine graham cracker crumbs, sugar, and melted butter, stirring until the crumbs are evenly coated and resemble wet sand.
- Form the Crust. Spoon about one tablespoon of the crust mixture into the bottom of each cupcake liner and press firmly with the back of a spoon to create a compact base for the cheesecake.
- Bake the Crusts. Bake the crusts for 8 to 10 minutes until lightly golden brown. Remove from the oven and allow them to cool while preparing the filling.
- Beat Cream Cheese. In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy without lumps.
- Incorporate Sugar and Vanilla. Add sugar and vanilla extract to the cream cheese, continuing to beat until fully combined and smooth.
- Add Eggs Gradually. Add the eggs one at a time, beating well after each addition to maintain a smooth, lump-free batter.
- Mix in Sour Cream and Honey. Stir in sour cream and honey until the mixture is fully blended and creamy.
- Fold in Peaches. Gently fold in finely chopped fresh peaches and peach preserves, making sure they are evenly distributed without overmixing.
- Fill Cupcake Liners. Spoon the cheesecake batter evenly over the cooled crust in each liner, filling about three-quarters full.
- Bake the Cheesecake Cupcakes. Bake in the preheated oven for 18 to 22 minutes until edges are set and centers are slightly jiggly, indicating perfect doneness.
- Cool in Oven. Turn off the oven and leave the cupcakes inside with the door slightly ajar for 1 hour to cool gradually and prevent cracking.
- Chill Thoroughly. Remove cupcakes from the oven and transfer them to the refrigerator to chill for at least 4 hours, or overnight for best texture and flavor.
- Serve. Once chilled, remove cupcakes from the muffin tin and place on a serving platter. Optionally garnish with additional chopped peaches or a light drizzle of honey.
Notes
- Make sure the cream cheese is softened to room temperature for smooth mixing.
- Use fresh, ripe peaches for the best flavor and texture.
- Chilling overnight enhances the cheesecake texture and flavor development.
- To avoid cracks, cool the cupcakes gradually in the oven and avoid overbaking.
- Line the muffin tin with parchment or silicone liners for easier removal and cleanup.
