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Peach and Honey Cheesecake Cupcakes with creamy frosting and peach topping

Peach & Honey Cheesecake Cupcakes

Deliciously silky cheesecakes topped with fresh peaches and honey in a crisp graham cracker crust, perfect for sharing or indulging.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American, Baked Goods
Calories: 250
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 cup graham cracker crumbs
  • 2 tbsp granulated sugar
  • 4 tbsp unsalted butter (melted)
For the cheesecake batter
  • 16 oz cream cheese, softened Use high-quality cream cheese.
  • ½ cup honey Can substitute with maple syrup if desired.
  • 2 large eggs
  • 1½ tsp vanilla extract
  • ⅓ cup sour cream
  • 1 tbsp all-purpose flour
  • 1 pinch salt
For the peach topping
  • 1½ cups fresh peaches (peeled and diced or canned in juice, drained) Frozen peaches can be used if drained well.
  • 2 tbsp honey
  • 1 tsp lemon juice
  • ½ tsp vanilla extract
  • 1 tsp cornstarch mixed with 1 tsp water (optional for thickening)

Method
 

Preparation
  1. Preheat the oven to 325°F (160°C).
  2. Line a muffin pan with paper liners.
Making the crust
  1. In a bowl, mix the graham cracker crumbs, sugar, and melted butter.
  2. Press the mixture into the bottom of each cupcake liner.
Making the cheesecake batter
  1. In a large bowl, beat the cream cheese until smooth.
  2. Add honey, eggs, vanilla extract, sour cream, flour, and salt and mix until combined, being careful not to overmix.
Baking
  1. Pour the cheesecake batter over the crusts in the muffin pan.
  2. Bake for 20-25 minutes until set but still slightly jiggly in the center.
  3. Remove from oven and allow to cool.
Making the peach topping
  1. In a small bowl, mix diced peaches, honey, lemon juice, vanilla extract, and cornstarch mixture if using.
  2. Let it sit for 10-15 minutes.
Assembly
  1. Top each cheesecake with the peach mixture before serving.
  2. Chill in the refrigerator until ready to serve.

Notes

These cupcakes can be made ahead and stored in the refrigerator for up to 48 hours, adding the topping just before serving. They can also be frozen for up to a month without the topping.