Peach & Honey Cheesecake Cupcakes

If you’re looking for a sweet treat that blends creamy, fruity, and floral flavors, these Peach & Honey Cheesecake Cupcakes are a dream come true. Each cupcake is a mini indulgence, featuring a crunchy graham cracker crust, velvety cheesecake filling, and a luscious peach-honey topping. Perfect for summer gatherings, afternoon tea, or simply treating yourself!

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Why You’ll Love This Recipe
Bite-Sized Bliss – Perfectly portioned cheesecakes for easy serving and snacking.
Fresh & Fruity – Sweet peaches and floral honey make for a refreshing twist on classic cheesecake.
Easy to Make – Simple ingredients and no water bath required.
Make-Ahead Friendly – Great for preparing in advance for parties or busy weeks.
Kid-Approved – Naturally sweet and fun-sized treats loved by all ages.

Ingredients You’ll Need

For the Crust:
1 cup graham cracker crumbs
3 tbsp melted butter
1 tbsp honey

For the Cheesecake Filling:
16 oz cream cheese, softened
½ cup sour cream
½ cup honey
2 large eggs
1 tsp vanilla extract
1 tbsp lemon juice
2 tsp cornstarch

For the Peach Topping:
2 cups fresh peaches, diced (or use canned, drained peaches)
2 tbsp honey
1 tsp lemon zest
1 tsp lemon juice
½ tsp cinnamon

For Garnish (Optional):
Whipped cream
Mint leaves
Extra peach slices

Tools You’ll Need
12-cup muffin tin
Cupcake liners
Mixing bowls
Electric mixer or hand whisk
Spatula
Saucepan

Step-by-Step Instructions

Step 1: Prep the Muffin Tin
Preheat oven to 325°F (163°C).
Line a 12-cup muffin tin with cupcake liners and lightly spray with non-stick spray.

Step 2: Make the Crust
In a bowl, combine graham cracker crumbs, melted butter, and honey.
Mix until the texture resembles wet sand.
Spoon about 1 tbsp of the mixture into each liner and press down firmly to form the base.
Bake crusts for 5 minutes, then remove and let cool.

Step 3: Make the Cheesecake Filling
In a large bowl, beat the cream cheese until smooth.
Add sour cream, honey, and vanilla extract. Mix until well combined.
Add eggs one at a time, mixing gently to avoid incorporating too much air.
Stir in lemon juice and cornstarch until smooth.
Divide the mixture evenly among the liners, filling each about ¾ full.

Step 4: Bake the Cheesecake Cupcakes
Bake at 325°F (163°C) for 18–20 minutes, or until centers are just set and slightly jiggly.
Turn off the oven and let cupcakes cool in the oven for 10 minutes with the door slightly open.
Transfer to a cooling rack and let cool completely, then refrigerate for at least 2 hours.

Step 5: Prepare the Peach Topping
In a small saucepan over medium heat, combine diced peaches, honey, lemon zest, lemon juice, and cinnamon.
Cook for 5–7 minutes, stirring occasionally, until peaches are tender and the mixture is syrupy.
Let it cool completely before topping the chilled cupcakes.

Step 6: Assemble & Serve
Spoon the peach topping over each chilled cheesecake cupcake.
Garnish with whipped cream, mint leaves, or extra peach slices if desired.
Serve cold for the best texture and flavor.

Tips for Perfect Cheesecake Cupcakes
Room Temperature Ingredients – Ensures a smooth, lump-free batter.
Don’t Overmix – Helps avoid cracks and keeps the texture creamy.
Chill Thoroughly – Allows the cupcakes to set and enhances the flavor.
Customize the Fruit – Substitute with berries, mango, or nectarines if peaches aren’t available.
Make Ahead – Can be made a day in advance and topped right before serving.

Serving Suggestions
Dessert Platter – Pair with mini tarts and cookies for an elegant dessert spread.
Afternoon Tea – Serve with iced tea or a fruity herbal blend.
Summer BBQs – A light, fruity dessert to complement grilled dishes.
Brunch Treat – Adds a sweet note to your weekend spread.

How to Store & Reheat

Storing:
Refrigerate: Store in an airtight container in the fridge for up to 5 days.
Freeze: Wrap each cupcake individually and freeze for up to 1 month. Thaw overnight in the fridge before serving.

Reheating:
Not recommended. These are best served chilled.

Frequently Asked Questions

1. Can I use canned peaches?
   Yes, just make sure to drain them well before using.
2. Can I use a different crust?
   Absolutely! Try vanilla wafers, digestive biscuits, or gingersnaps for variation.
3. Can these be made gluten-free?
   Yes, use gluten-free graham crackers or cookies for the crust.
4. Can I use sugar instead of honey?
   You can substitute with an equal amount of sugar, but honey adds a unique flavor and moisture.

Final Thoughts
These Peach & Honey Cheesecake Cupcakes are the perfect blend of creamy, fruity, and sweet. Whether you’re hosting a party, planning a picnic, or simply want a small indulgence, these cupcakes are sure to impress. With their beautiful presentation and irresistible flavor, they’re a delicious way to celebrate peach season or enjoy a refreshing dessert year-round.

Try it out and let me know what you think! Don’t forget to leave a review below and share your photos on Pinterest! I can’t wait to see how your cupcakes turn out.
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Cuisine: American

Nutritional Information (Per Serving):
Calories: 280 | Protein: 5g | Carbohydrates: 24g | Fat: 18g | Fiber: 1g | Sodium: 160mg

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