These Easy Peach and Honey Cheesecake Cupcakes are a sweet treat that’s sure to make you smile! With fresh peaches and a touch of honey, they are creamy and bursting with flavor.
What I love most? You get the delicious cheesecake experience in a handy cupcake form! Plus, they’re perfect for sharing—if you can resist having more than one! 😉
Ingredients & Substitutions
Graham Cracker Crumbs: These provide a classic crust. If you can’t find them, you could use crushed digestive biscuits or even vanilla wafers for a different flavor.
Cream Cheese: This is essential for that creamy cheesecake texture. If you’re looking for a lighter option, consider using Neufchâtel cheese, which has lower fat content.
Honey: Honey brings sweetness and flavor. If you want to keep it vegan, use agave nectar or maple syrup instead.
Peaches: Fresh peaches work best for flavor and texture, but you can use canned peaches or even other fruits like berries if you prefer.
How Do I Achieve the Perfect Cheesecake Texture?
Getting that creamy, smooth texture is all about mixing and baking correctly. Follow these steps carefully:
- Make sure your cream cheese is softened to room temperature. Cold cream cheese can lead to lumps.
- Beat the cream cheese with sugar until it’s fully smooth before adding eggs. This helps incorporate air for fluffiness.
- Don’t overmix once the eggs are added; just mix until combined to avoid a dense texture.
- When baking, avoid opening the oven door too soon, as the rapid change in temperature can cause cracks.
Cooling the cupcakes gradually and chilling them thoroughly in the fridge will also help set the perfect cheesecake texture. Happy baking!
Easy Peach and Honey Cheesecake Cupcakes
Ingredients You’ll Need:
For the Crust:
- 1 cup graham cracker crumbs
- 3 tbsp unsalted butter, melted
For the Cheesecake Filling:
- 16 oz (450g) cream cheese, softened
- 2/3 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 cup honey (plus extra for drizzling)
- 1 cup fresh peaches, peeled and diced
Optional Garnishes:
- Powdered sugar
- Peach slices
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and 20-25 minutes of baking time, plus an additional 2 hours to chill in the fridge. So, plan for around 2.5 hours in total before you can enjoy these delicious cupcakes!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 325°F (163°C). Line a 12-cup muffin tin with cupcake liners to make cleanup easier and to hold your cheesecake cupcakes.
2. Make the Crust:
In a mixing bowl, combine the graham cracker crumbs and melted butter. Stir it together until the mixture looks like wet sand. Take about 1 tablespoon of this mixture and press it firmly into the bottom of each cupcake liner to create a solid crust. Make sure it’s packed well for stability!
3. Prepare the Cheesecake Filling:
In a large bowl, beat the softened cream cheese with granulated sugar until the mixture is smooth and creamy. Take your time to ensure there are no lumps. Then, add the eggs one at a time, mixing well after each addition until fully combined. Stir in the vanilla extract and honey, mixing until everything is blended together.
4. Add Peaches:
Gently fold in the diced fresh peaches. This will add delightful flavor and texture to your cheesecake mixture. Make sure not to overmix; you want the peaches to remain intact.
5. Fill and Bake:
Spoon the cheesecake batter over the crusts in the cupcake liners, filling each almost to the top. Place your muffin tin in the oven and bake for about 20-25 minutes. The cupcakes are ready when they are set but still slightly jiggly in the center.
6. Cool and Chill:
Once baked, let the cupcakes cool to room temperature. After they’ve cooled, place them in the refrigerator for at least 2 hours to chill thoroughly. This step is important for getting that perfect cheesecake texture!
7. Serve and Enjoy!
Before serving, drizzle a little honey over the top of each cupcake for extra sweetness. You can also garnish with a thin slice of peach or a light dusting of powdered sugar to give it that extra flair. Enjoy your tasty, creamy Peach and Honey Cheesecake Cupcakes with friends and family!
FAQ for Easy Peach and Honey Cheesecake Cupcakes
Can I Use Canned Peaches Instead of Fresh?
Absolutely! If using canned peaches, be sure to drain them well and pat them dry to avoid adding too much moisture to the batter. Fresh peaches will give you the best flavor and texture, but canned can work in a pinch.
How Long Do Leftovers Last?
Leftover cheesecake cupcakes can be stored in an airtight container in the fridge for up to 3 days. Just be sure to enjoy them within that timeframe, as the freshness will start to decline!
Can I Freeze These Cheesecake Cupcakes?
Yes, you can freeze the cupcakes! Once they are fully chilled, wrap each cupcake tightly in plastic wrap and place them in a freezer-safe container. They’ll keep for up to 2 months. Thaw in the refrigerator overnight before serving.
What Can I Substitute for Honey?
If you’d like to avoid honey, you can use agave syrup, maple syrup, or any other liquid sweetener you prefer. Just keep in mind that it may slightly change the flavor profile, but they’ll still be delicious!
