These creamy peach and honey cheesecake cupcakes are like little bites of sunshine! With sweet peaches and drizzled honey, they bring a tasty twist to classic cheesecake.
Honestly, who can resist these adorable treats? They are perfect for sharing or enjoying all by yourself… I won’t tell if you keep a few hidden! 😋
I love how simple they are to make. Just whip up the filling, add delicious peaches, and bake. These dreamy cupcakes are sure to impress at any gathering!
Key Ingredients & Substitutions
Graham Cracker Crumbs: These form a delightful crust. You can substitute with crushed digestive biscuits or even almond flour for a gluten-free option.
Cream Cheese: The star of the show! Make sure it’s softened for easy mixing. If you’re looking for a lighter option, you might use Neufchâtel cheese, which has lower fat content.
Honey: Adds natural sweetness. You could use maple syrup or agave syrup if you prefer a vegan option, but the flavor will change a bit.
Fresh Peaches: Fresh is best for flavor, but canned peaches work too. Just make sure to drain them well. You can substitute with other fruits like berries or mango if desired.
Sour Cream/Heavy Cream: Adding this makes the filling even creamier. If you want a lighter option, plain Greek yogurt would work well.
How Can You Achieve the Creamiest Cheesecake Filling?
The key to a creamy cheesecake filling is to properly beat the cream cheese. Make sure it’s at room temperature so it mixes smoothly without lumps. This is crucial!
- Beat the cream cheese until it’s very smooth, then gradually add sugar while mixing.
- Incorporate the eggs one by one, blending well between each addition. Overmixing can add air, which makes it puff up.
- Consider using a paddle attachment if you have a stand mixer. This helps mix well without adding too much air.
Following these steps will help you achieve the perfect creamy texture that’s essential for your cheesecake cupcakes.
Creamy 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 (450 g) cream cheese, softened
- 2/3 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 cup honey, plus extra for drizzling
- 1 cup fresh peaches, peeled and diced (or canned peaches, drained)
- 1/4 cup sour cream or heavy cream (optional for extra creaminess)
- Pinch of salt
How Much Time Will You Need?
This delicious recipe takes about 15 minutes of prep time and 20-25 minutes for baking. Don’t forget to refrigerate the cupcakes for at least 2 hours to let them set properly. So, a total of around 2 hours and 40 minutes before you can enjoy these little delights!
Step-by-Step Instructions:
1. Prepare Your Oven and Muffin Tin:
First, preheat your oven to 325°F (162°C). While it’s warming up, line a 12-cup muffin tin with paper liners to make clean-up easier and to hold your cheesecake cupcakes.
2. Make the Crust:
In a small bowl, mix the graham cracker crumbs and melted butter together until you have a texture similar to wet sand. Take about a tablespoon of this mixture and press it firmly into the bottom of each cupcake liner to form a nice crust. This will give your cupcakes a delightful crunch!
3. Make the Cheesecake Filling:
In a large mixing bowl, use a hand mixer or whisk to beat the softened cream cheese until it’s completely smooth and creamy. Next, add in the granulated sugar and beat again until fully combined.
4. Add Eggs and Flavor:
Now, mix in the eggs one at a time. Make sure to mix well after each addition so everything is blended perfectly. After that, stir in the vanilla extract, honey, and a pinch of salt. If you want them extra creamy, fold in the sour cream or heavy cream at this point!
5. Fold in the Peaches:
Gently fold in the diced peaches into the cheesecake filling, reserving a few peach pieces for topping if you like. Be careful not to over-mix; you want to keep those lovely peach chunks intact!
6. Fill the Cupcakes:
Now it’s time to spoon the delicious cheesecake mixture evenly into the prepared cupcake liners, right over that lovely crust you’ve made. Fill them up about 2/3 full.
7. Bake Them Up:
Pop your muffin tin into the oven and bake for 20 to 25 minutes. You’ll know they’re done when the edges look set, but the centers still slightly wiggle when you shake the tin. That slight jiggle will give you that creamy texture!
8. Cool and Chill:
Once baked, remove the cupcakes from the oven and let them cool to room temperature. After they’ve cooled, put them in the fridge for at least 2 hours to set. The waiting will be worth it!
9. Serve and Enjoy:
Before serving, drizzle a little extra honey on top and add those reserved peach pieces for a beautiful presentation. Serve chilled and bask in the joy of your homemade creamy peach and honey cheesecake cupcakes!
Frequently Asked Questions (FAQ)
Can I Use Frozen Peaches Instead of Fresh?
Absolutely! If you’re using frozen peaches, make sure to thaw and drain them well before adding to the batter. Pat them dry with a paper towel to avoid excess moisture in your cheesecake.
How Should I Store Leftover Cupcakes?
Store any leftovers in an airtight container in the refrigerator for up to 4 days. For the best texture, enjoy them chilled, but if you prefer, you can let them sit at room temperature for a bit before serving.
Can I Double the Recipe?
Yes, you can double the recipe! Just ensure you have enough muffin tins or bake them in batches. Adjust your baking time slightly if the cupcakes are thicker, but keep an eye on them to avoid overbaking.
What’s the Best Way to Serve These Cupcakes?
These cupcakes are delicious as is, but you can elevate them by adding a dollop of whipped cream or a scoop of vanilla ice cream on the side. A sprinkle of toasted nuts or extra peach slices can also add a lovely touch!
