These Creamy Peach and Honey Cheesecake Cupcakes are a tasty treat! With a soft and creamy filling, they bring together sweet peaches and honey in each little bite.
They’re perfect for a sunny day or any time you want a sweet dessert. I love serving them at parties—everyone smiles when they take a bite! 😋
Key Ingredients & Substitutions
Graham Cracker Crumbs: These crumbs make a great base for the crust. If you don’t have graham crackers, try using vanilla wafers or digestive biscuits for a nice flavor twist.
Honey: Honey adds sweetness and a floral taste. If you’re looking for a less sweet option, maple syrup or agave syrup can be used as substitutes.
Pears: Fresh peaches are best, but if they’re out of season, canned peaches (drained) or even pears work nicely in their place. Just make sure to chop them small!
Sour Cream/Yogurt: I love using sour cream for richness, but plain Greek yogurt is a healthier option that still adds creaminess. Choose based on what you have on hand.
How Can I Avoid Cracking in My Cheesecake Cupcakes?
A common issue is that cheesecakes often crack during baking. To prevent this, the way you handle the temperature is key.
- First, mix your batter gently to avoid incorporating too much air.
- After baking, turn off the oven but leave the cupcakes inside for about 30 minutes with the oven door slightly open. This gradual cooling helps reduce temperature shock.
- Lastly, letting them cool completely and then chilling in the fridge is crucial for a smooth finish!
With these tips and tweaks, your Creamy Peach and Honey Cheesecake Cupcakes will be a hit! Enjoy making them!
Creamy Peach and Honey Cheesecake Cupcakes
Ingredients You’ll Need:
For the Crust:
- 1 cup graham cracker crumbs
- 2 tbsp granulated sugar
- 4 tbsp unsalted butter, melted
For the Cheesecake Filling:
- 16 oz (450g) cream cheese, softened
- 1/2 cup granulated sugar
- 1/4 cup honey
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream or plain Greek yogurt
- 1 cup fresh or canned peaches, diced (if canned, drained)
For the Topping:
- 4-5 peach slices, thinly sliced
- 2 tbsp honey (for drizzling)
- Optional: fresh mint leaves for garnish
How Much Time Will You Need?
This recipe takes about 15-20 minutes of prep time, plus 25-30 minutes of baking, and then you’ll need at least 3 hours to chill in the refrigerator for the best texture. Overall, it’s a little bit of waiting, but the result is well worth it!
Step-by-Step Instructions:
1. Prepare Your Oven and Muffin Tin:
First, preheat your oven to 325°F (160°C). While the oven heats up, line a 12-cup muffin tin with paper cupcake liners. This makes for easy cleanup and delicious cupcakes!
2. Make the Crust:
In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix them together until the crumbs look evenly moistened. Next, scoop about one tablespoon of this mixture into each cupcake liner. Press the mixture down firmly using the bottom of a glass or your fingers to create a nice compact crust base.
3. Bake the Crust:
Place the muffin tin in the oven and bake the crusts for about 5 minutes, just to set them slightly. Once done, take them out and let them cool a little.
4. Prepare the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese using an electric mixer until it’s smooth and creamy. Gradually add in the granulated sugar and honey, beating until everything is combined and fluffy. Then, add the eggs one at a time, making sure to mix well after each addition.
5. Mix in Remaining Ingredients:
Next, stir in the vanilla extract and sour cream (or Greek yogurt) until everything is smooth. Now, gently fold in the diced peaches; we want to keep those juicy pieces intact!
6. Fill the Cupcake Liners:
Using a spoon, carefully divide the cheesecake filling evenly among the cupcake liners over the pre-baked crusts. It’s okay if they fill a little high—these cupcakes will puff up nicely!
7. Bake the Cheesecake Cupcakes:
Put the cupcake tin back in the oven and bake for about 18-22 minutes. You’ll know they’re done when the centers are set but still slightly jiggly.
8. Let Them Cool:
Once baked, turn off the oven but leave the cupcakes inside with the door slightly open for 30 minutes. This helps them cool gradually to prevent cracking. After that, take the cupcakes out and let them cool completely at room temperature.
9. Chill and Set:
Now, it’s time to refrigerate! Place the cupcakes in the fridge for at least 3 hours, or overnight if you can wait. This lets them set up properly and enhances the flavors.
10. Add the Finishing Touches:
Before serving, top each cupcake with a thin slice of peach and drizzle a bit of honey on top for sweetness. If you like, garnish with fresh mint leaves for a pop of color!
Enjoy your deliciously creamy Peach and Honey Cheesecake Cupcakes! They’re sure to be a hit with friends and family!
FAQ for Creamy Peach and Honey Cheesecake Cupcakes
Can I Use Different Fruits in This Recipe?
Absolutely! While peaches are a wonderful choice, you can substitute with other fruits like strawberries, blueberries, or raspberries. Just chop them small and adjust the amount as needed.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. When ready to eat, simply enjoy them cold or let them sit at room temperature for a bit to soften up.
Can I Make These Without Eggs?
Yes! You can use egg substitutes like unsweetened applesauce (1/4 cup per egg) or a commercial egg replacer. Just keep in mind the texture may vary slightly, but they’ll still be delicious!
What Should I Do If My Cupcakes Crack?
Cracking can happen, but it’s often due to temperature changes. To prevent this, always allow the cupcakes to cool gradually in the oven as mentioned in the recipe, and avoid overmixing the batter to incorporate too much air.
