Peach & Honey Cheesecake Cupcakes
Creamy mini cheesecakes with a graham cracker crust, honey sweetened filling, and juicy peach topping.
Ingredients
Ingredients
- 1 cup graham cracker crumbs
- 2 tbsp granulated sugar
- 4 tbsp unsalted butter melted
- 16 oz cream cheese softened
- 1/2 cup honey
- 2 large eggs
- 1 1/2 tsp vanilla bean paste divided
- 1/3 cup sour cream
- 1 tbsp all purpose flour
- 1 pinch salt
- 1 1/2 cups diced peaches peeled (or canned in juice, drained)
- 2 tbsp honey
- 1 tsp lemon juice
- 1 tsp cornstarch mixed with 1 tsp water optional
Instructions
- Preheat the oven to 325°F.
- Line a 12 cup muffin tin with paper or foil cupcake liners and set aside.
- In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter.
- Stir until the mixture resembles wet sand and holds together when pressed.
- Spoon about 1 tbsp of the crumb mixture into each liner and press firmly into an even layer.
- Bake the crusts for 5 minutes, then remove from the oven and let cool slightly.
- In a large bowl, beat the softened cream cheese until smooth and fluffy.
- Add 1/2 cup honey and beat until fully combined and glossy.
- Add the eggs one at a time, mixing on low just until each is incorporated.
- Add 1 tsp vanilla bean paste and sour cream and mix until smooth.
- Sprinkle in the flour and salt and mix just until combined, without overmixing.
- Divide the cheesecake batter evenly among the 12 liners, filling each about 3/4 full.
- Bake at 325°F for 18 to 22 minutes, until the edges are set and the centers still jiggle slightly.
- Turn off the oven, crack the door, and let the cheesecakes sit inside for 10 minutes.
- Remove the pan from the oven and cool the cheesecakes to room temperature.
- Once cool, refrigerate the cheesecakes for at least 2 hours or until fully chilled.
- While the cheesecakes chill, place peaches, 2 tbsp honey, lemon juice, and remaining 1/2 tsp vanilla bean paste in a small saucepan.
- Cook over medium heat, stirring occasionally, for 5 to 7 minutes until the peaches soften and release their juices.
- For a thicker topping, stir in the cornstarch mixture and cook 1 to 2 more minutes until the liquid thickens and becomes glossy.
- Remove the peach topping from the heat and let it cool completely.
- Spoon a generous tablespoon of cooled peach mixture over each chilled cheesecake cupcake before serving.
Notes
- Use full fat cream cheese and sour cream for the best texture and flavor.
- You can make the cheesecakes a day ahead and add the peach topping just before serving.
- You can make the cheesecakes a day ahead and add the peach topping just before serving.