These Easy Peach and Honey Cheesecake Cupcakes are a sweet treat you’ll love! They feature a creamy cheesecake filling and juicy peach topping, all in cute cupcake form!
Who can resist a cupcake that tastes like summer? I find myself sneaking extras when friends aren’t looking. They’re just that good, and super simple to whip up!
I love how quick and fun these are to make. Just mix, bake, and top with fresh peaches. Perfect for sharing or keeping all to myself—no judgment here! 🍑
Key Ingredients & Substitutions
Graham Cracker Crumbs: They’re essential for the crust! If you don’t have them, try using crushed digestive biscuits or even vanilla wafer cookies for a different flavor.
Cream Cheese: The base of your cheesecake filling. If you’re looking for a lighter option, you can substitute it with Neufchâtel cheese, which has fewer calories but similar taste.
Honey: Adds natural sweetness. If you’re vegan or prefer not to use honey, maple syrup or agave syrup works great as a substitute.
Fresh Peaches: They make these cupcakes delightful! If peaches aren’t in season, canned peaches (drained) or frozen peaches (thawed and diced) can work, just remember to adjust the sweetness if needed.
How Do I Ensure Perfectly Baked Cheesecake Cupcakes?
Baking cheesecake cupcakes is easy, but timing is key. Follow this simple tip: keep an eye on them as they bake. You want the edges firm and the center to have a gentle jiggle.
- Make sure your cream cheese is at room temperature to avoid lumps in your mixture.
- Use a medium bowl to combine your ingredients; this step ensures they blend smoothly without overmixing.
- Cool the cupcakes gradually—let them sit at room temperature first before refrigerating. This helps prevent cracks!
- Remember, they’ll firm up as they chill, so trust the process!
Easy Peach and Honey Cheesecake Cupcakes
Ingredients You’ll Need:
For the Crust:
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 4 tablespoons 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 teaspoon vanilla extract
- 1 cup fresh peaches, peeled and diced (plus extra slices for topping)
- Optional: a pinch of cinnamon for the peach topping
How Much Time Will You Need?
This delightful recipe takes about 15 minutes to prep and 18-22 minutes to bake. After baking, you’ll need to let the cupcakes cool to room temperature and then chill them in the refrigerator for at least 2 hours. So, overall, budget about 3 hours from start to finish, with most of that being chilling time!
Step-by-Step Instructions:
1. Prepare Your Oven and Cupcake Tin:
Start off by preheating your oven to 325°F (160°C). Get your 12-cup muffin tin ready by lining it with cupcake liners. This will make it super easy to remove the cupcakes later!
2. Make the Crust:
In a medium bowl, mix the graham cracker crumbs, granulated sugar, and melted butter together. Stir well until the crumbs are completely moistened and look like wet sand. Now, take this mixture and divide it evenly into the cupcake liners, pressing down firmly to create a solid crust layer. Set the whole tin aside for now.
3. Create the Cheesecake Filling:
In a large mixing bowl, use a hand mixer to beat the softened cream cheese and 1/2 cup sugar together until the mixture is smooth and creamy. Add the eggs one at a time, mixing well after each addition. Then, add in the honey and vanilla extract and mix until everything is well combined.
4. Add the Fresh Peaches:
Gently fold the diced peaches into the cream cheese mixture, being careful not to mash them. This adds that delicious fruity flavor to your cupcakes!
5. Assemble the Cupcakes:
Now it’s time to fill those cupcake liners! Spoon the cheesecake batter over the crusts, filling each liner about 3/4 full for the best results. They will rise a little while baking.
6. Bake to Perfection:
Pop the tin into your preheated oven and bake for 18-22 minutes. Keep an eye on them; you want the edges to be set and the centers slightly jiggly. They will firm up while cooling!
7. Cool and Chill:
Once done, remove the cupcakes from the oven and let them cool at room temperature. After they’ve cooled, refrigerate them for at least 2 hours to let them set fully—this is where the magic happens!
8. Serve and Enjoy:
Before serving, you can top each cupcake with a slice of fresh peach and drizzle a little honey over the top. If you like, sprinkle a pinch of cinnamon for an extra flavor boost. Enjoy your refreshing Peach and Honey Cheesecake Cupcakes chilled!
FAQ for Easy Peach and Honey Cheesecake Cupcakes
Can I Use Different Fruits for This Recipe?
Absolutely! While peaches add a great flavor, you can easily substitute them with other fruits like strawberries, blueberries, or even raspberries. Just make sure to adjust the sweetness if using more tart fruits!
Can I Make These Cheesecake Cupcakes Gluten-Free?
Yes! Simply replace the graham cracker crumbs with gluten-free cookies or graham cracker alternatives. Make sure to check other ingredients to ensure they’re gluten-free as well.
How Should I Store Leftovers?
Store any leftover cupcakes in an airtight container in the refrigerator for up to 3 days. These cupcakes are best enjoyed chilled, so you can take them straight from the fridge when you’re ready to enjoy them!
Can I Freeze These Cupcakes?
Yes! You can freeze these cheesecake cupcakes. To do this, let them cool completely, then wrap each cupcake tightly in plastic wrap and place them in a freezer-safe container. They should keep well for up to 2 months. Thaw them in the fridge before serving!
