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A dozen peach and honey cheesecake cupcakes arranged on a white serving platter.

Peach & Honey Cheesecake Cupcakes

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5 from 11 reviews

Description

These delightful handheld cheesecakes combine a buttery graham cracker base with a velvety, honey-sweetened filling. Crowned with a fresh peach compote, they offer a sophisticated yet cozy taste of Southern summer.

Ingredients

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 5 tablespoons unsalted butter, melted
  • 16 ounces cream cheese, softened to room temperature
  • 1/2 cup honey
  • 1/4 cup sour cream
  • 1 teaspoon vanilla extract
  • 1 tablespoon all-purpose flour
  • 1 pinch salt
  • 2 large eggs
  • 2 cups fresh peaches, finely diced
  • 2 tablespoons honey
  • 1 teaspoon lemon juice
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon cornstarch mixed with 1 teaspoon water

Instructions

  1. Preheat your oven to 325°F (165°C) and line a standard 12-cup muffin tin with paper liners.
  2. In a small bowl, combine graham cracker crumbs, granulated sugar, and melted butter until it resembles wet sand.
  3. Press about one tablespoon of the crumb mixture into the bottom of each liner and pack down firmly.
  4. Bake the crusts for 5 to 7 minutes until slightly golden, then remove and let cool while preparing the filling.
  5. In a large bowl, beat the softened cream cheese and honey together until completely smooth and fluffy.
  6. Add the sour cream, vanilla extract, flour, and salt, mixing on low speed until just combined.
  7. Incorporate the eggs one at a time, beating gently after each addition without overmixing the batter.
  8. Pour the batter over the cooled crusts, filling each liner about three-quarters of the way to the top.
  9. Bake for 18 to 22 minutes until the edges are set but the centers still jiggle slightly.
  10. Turn off the oven and let the cupcakes sit inside with the door cracked for 10 minutes to cool slowly.
  11. In a small saucepan, simmer the diced peaches, extra honey, lemon juice, and vanilla for 5 to 8 minutes until tender.
  12. Stir in the cornstarch slurry and boil for one minute to thicken if desired, then let the topping cool completely before spooning over chilled cheesecakes.

Notes

To ensure a silky smooth texture, always use room temperature ingredients and avoid overbeating the eggs, which can cause cracking. If your peaches are exceptionally juicy, the optional cornstarch slurry is recommended to help the topping hold its shape. These cupcakes are best served well-chilled to allow the honey-infused flavors to fully develop.

  • Prep Time: 20 mins
  • Cook Time: 30 mins
  • Category: Dessert
  • Method: Baking
  • Cuisine: Southern American

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Find it online: https://cakepeak.com/peach-honey-cheesecake-cupcakes/