These Easy Peach and Honey Cheesecake Cupcakes are a sweet treat packed with juicy peaches and smooth cream cheese. They are perfect for a summer picnic or a cozy dessert night!
What’s not to love about tiny cheesecakes? I enjoy these little bites because they feel fancy without all the fuss. Plus, they disappear fast at parties—so don’t blink! 🍑
Key Ingredients & Substitutions
Graham Cracker Crumbs: The crust for these cupcakes is made from graham cracker crumbs, offering a crunchy contrast. If you’re short on graham crackers, crushed digestive biscuits work great too!
Cream Cheese: This gives the cupcakes their rich, creamy texture. If you’re looking for a lower-fat version, you can use Neufchâtel cheese, which has less fat but similar taste.
Honey: Honey sweetens the cheesecake beautifully. Maple syrup or agave nectar can be used as a substitute for a different flavor profile.
Fresh Peaches: Fresh diced peaches add a lovely sweetness and texture. If peaches are out of season, canned peaches can work in a pinch—just make sure to drain them well!
How Do I Make Sure My Cupcakes Don’t Crack?
Getting cheesecake just right can be tricky, especially avoiding those pesky cracks. The key is to bake at a low temperature and avoid overmixing. Here are some tips to help:
- Mix ingredients until just combined—overmixing adds too much air, leading to cracks.
- Don’t open the oven door while they bake; sudden temperature changes can cause cracking.
- Let the cupcakes cool gradually after baking. Rapid cooling can cause the tops to crack. After baking, turn off the oven, crack the door open, and let them cool inside for about 10 minutes.
With these tips and ingredient insights, you should have a better chance of creating perfect Peach and Honey Cheesecake Cupcakes! Enjoy your baking!
Easy Peach and Honey Cheesecake Cupcakes
Ingredients You’ll Need:
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup unsalted butter, melted
For the Cheesecake Filling:
- 16 oz (450g) cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1/4 cup honey
- 1 tsp vanilla extract
- 1 cup fresh peaches, peeled and diced (plus extra peach slices for topping)
- Optional: pinch of cinnamon or nutmeg for added flavor
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and roughly 20-25 minutes to bake. Don’t forget to chill the cupcakes in the fridge for at least 2 hours to set properly, making the total time about 2 hours and 45 minutes.
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 325°F (160°C). This helps ensure even baking. Line a 12-cup muffin tin with cupcake liners.
2. Make the Crust:
In a medium bowl, mix the graham cracker crumbs and melted butter together. Stir until the mixture looks like wet sand. This will be your crust. Now, take about one tablespoon of the crumb mixture and press it into the bottom of each cupcake liner. Make sure it’s compact; this will hold everything together. Set it aside!
3. Prepare the Cheesecake Filling:
In a large bowl, beat together the softened cream cheese and granulated sugar until it’s nice and smooth. Add the eggs one at a time, mixing well after each addition. Then stir in the honey and vanilla extract until everything is well combined.
4. Add the Peaches:
Gently fold in the diced peaches. If you like a little spice, you can add a pinch of cinnamon or nutmeg here for extra flavor.
5. Fill the Cupcake Liners:
Spoon the cream cheese mixture evenly over the crusts you made in the cupcake liners. Don’t fill them to the top, as they will puff slightly while baking!
6. Bake the Cupcakes:
Pop the muffin tin in the preheated oven and bake for about 20-25 minutes. They’re ready when the edges are set but the centers still have a little jiggle to them.
7. Cool and Chill:
Once they’re done, take them out of the oven and let them cool to room temperature. After that, refrigerate them for at least 2 hours to let them fully set. This part is important for the best texture!
8. Serve and Enjoy:
Before serving, top each cheesecake cupcake with a slice of fresh peach and a drizzle of honey if you like. Now, dig in and enjoy your delicious, creamy Peach and Honey Cheesecake Cupcakes!
FAQ for Easy Peach and Honey Cheesecake Cupcakes
Can I Use Non-Fresh Peaches?
Absolutely! If fresh peaches aren’t available, you can use canned peaches. Just make sure to drain them well to avoid excess moisture that can affect the texture of the cupcakes.
Can I Make These Cupcakes Gluten-Free?
Yes, you can easily make these cupcakes gluten-free by using gluten-free graham cracker crumbs or a similar gluten-free cookie as the crust. Just check the labels to confirm they’re certified gluten-free.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. These cheesecake cupcakes taste best when enjoyed chilled!
Can I Freeze These Cupcakes?
Yes! You can freeze the cupcakes before adding the peach topping and honey. Place them in an airtight container or wrap them tightly in plastic wrap. Thaw in the fridge overnight before serving. Keep in mind that the texture may change slightly after freezing.
