Peach & Honey Cheesecake Cupcakes

Looking for a sweet treat that’s elegant, fruity, and just the right size? These Peach & Honey Cheesecake Cupcakes are the answer. Creamy cheesecake filling is nestled into a graham cracker crust and topped with a luscious peach-honey glaze. They’re perfect for parties, afternoon tea, or when you need a dessert that looks fancy but is easy to make.

Want more mini dessert recipes like this? Subscribe to get irresistible ideas delivered straight to your inbox!

Why You’ll Love This Recipe
Perfectly Portioned – Cupcake-sized cheesecakes are fun and easy to serve.
Fresh & Fruity – Sweet peaches and golden honey create a beautiful topping.
Creamy & Rich – Classic cheesecake texture in every bite.
Make-Ahead Friendly – Great for parties or dessert prep days.
Simple Ingredients – Pantry staples plus fresh fruit make this recipe shine.

Ingredients You’ll Need

For the Crust:
1 cup graham cracker crumbs
2 tbsp sugar
4 tbsp unsalted butter, melted

For the Cheesecake Filling:
16 oz (450 g) cream cheese, softened
½ cup honey (or maple syrup)
¼ cup plain Greek yogurt or sour cream
2 large eggs
1 tsp vanilla extract
1 tbsp lemon juice
1 tbsp cornstarch (optional, for added firmness)

For the Peach-Honey Topping:
2 fresh peaches, peeled and finely chopped (or canned, well-drained)
2 tbsp honey
1 tsp lemon juice
½ tsp vanilla extract
1 tsp cornstarch mixed with 1 tbsp water (for thickening)

For Garnish (Optional):
Thin peach slices
Extra honey drizzle
Mint leaves

Tools You’ll Need
12-cup muffin pan
Cupcake liners
Mixing bowls
Hand or stand mixer
Spatula
Saucepan (for topping)

Step-by-Step Instructions

Step 1: Prep the Crust

1. Preheat oven to 325°F (160°C). Line a muffin pan with 12 cupcake liners.
2. In a bowl, combine graham cracker crumbs, sugar, and melted butter.
3. Spoon about 1 tablespoon of the mixture into each liner and press down firmly.
4. Bake for 5–6 minutes, then remove and let cool while you prepare the filling.

Step 2: Make the Cheesecake Filling
5. In a large bowl, beat the softened cream cheese until smooth and creamy.
6. Add honey, Greek yogurt, vanilla, lemon juice, and eggs. Mix until fully combined and smooth.
7. If using, add cornstarch and mix well to help firm up the cheesecake.
8. Spoon the mixture evenly over each cooled crust, filling almost to the top.

Step 3: Bake the Cheesecake Cupcakes
9. Bake for 18–20 minutes, or until the centers are just set and no longer jiggly.
10. Remove from oven and let cool in the pan for 10 minutes.
11. Transfer to a wire rack and cool completely, then refrigerate for at least 2 hours (or overnight).

Step 4: Prepare the Peach-Honey Topping
12. In a small saucepan, combine chopped peaches, honey, lemon juice, and vanilla.
13. Cook over medium heat for 5–7 minutes, stirring often, until peaches soften and start to break down.
14. Add the cornstarch slurry and simmer for 1–2 more minutes until thickened.
15. Remove from heat and let cool completely.

Step 5: Assemble & Garnish
16. Spoon the cooled peach-honey topping over each chilled cheesecake cupcake.
17. Garnish with a thin peach slice, a mint leaf, or a light drizzle of honey if desired.
18. Serve chilled and enjoy!

Tips for Perfect Peach & Honey Cheesecake Cupcakes
Use Room Temp Ingredients – Prevents lumps and ensures smooth batter.
Don’t Overbake – Slight wobble in the center is perfect for creamy cheesecake.
Cool Gradually – Let cool at room temp before chilling to avoid cracking.
Make Ahead – These store beautifully and taste even better the next day.

Serving Suggestions
With Tea or Coffee – A beautiful treat for brunch or afternoon tea.
On a Dessert Tray – Great addition to baby showers, birthdays, or holidays.
With Whipped Cream – Adds a fluffy touch to each bite.
Drizzled with Caramel – For an extra decadent twist.

How to Store & Reheat

Storing:
Refrigerate: Keep in an airtight container in the fridge for up to 5 days.
Freeze: Freeze without topping for up to 1 month. Thaw in the fridge overnight and top before serving.

Reheating:
No reheating needed—serve chilled for the best texture and flavor.

Frequently Asked Questions

1. Can I use canned peaches?
   Yes, just drain them well and chop finely. Reduce cooking time slightly for the topping.
2. What if I don’t have honey?
   Maple syrup or agave work great as a substitute.
3. Can I use a different crust?
   Absolutely—try crushed vanilla wafers, ginger snaps, or even chocolate cookies.
4. Are they gluten-free?
   They can be! Use gluten-free graham crackers for the crust.

Final Thoughts

Peach & Honey Cheesecake Cupcakes are the perfect blend of creamy, fruity, and sweet—all in one beautiful little bite. They’re easy to make, look impressive, and are ideal for any gathering or personal indulgence. One taste and they’ll become a staple in your dessert rotation!

Give them a try and share your photos on Pinterest or tag us online—I’d love to see your sweet creations!

Preparation Time: 15 minutes
Cooking Time: 20 minutes
Chilling Time: 2 hours
Cuisine: American

Nutritional Information (Per Cupcake):
Calories: 240 | Protein: 5g | Carbohydrates: 22g | Fat: 15g | Fiber: 1g | Sodium: 130mg

Print