Description
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.
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Ingredients
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
Instructions
Step 1: Prep the Crust
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Preheat oven to 325°F (160°C). Line a muffin pan with 12 cupcake liners.
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In a bowl, combine graham cracker crumbs, sugar, and melted butter.
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Spoon about 1 tablespoon of the mixture into each liner and press down firmly.
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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!
Notes
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.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Cuisine: American