Peach & Honey Cheesecake Cupcakes
Delicious cupcakes featuring creamy cheesecake, ripe peaches, and a crunchy graham cracker crust, perfect for summer.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup graham cracker crumbs
- 1/4 cup butter, melted
- 1 package (8 oz) cream cheese, softened
- 1/2 cup honey
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 cup fresh peaches, diced
- 1/4 cup sour cream
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- Mix the graham cracker crumbs and melted butter until combined. Press the mixture into the bottom of each cupcake liner to create a solid foundation.
- Beat the cream cheese until smooth.
- Add honey and vanilla to the cream cheese, mixing well.
- Incorporate eggs, one at a time, beating after each addition until smooth.
- Fold in the diced peaches and sour cream.
- Pour the cheesecake batter over the crusts in the muffin tin, filling each liner almost to the top.
- Bake for 18-20 minutes, or until set.
- Cool before serving.
Notes
Serve chilled with whipped cream or toasted almonds. Great with mint lemonade or Earl Grey tea.
Nutrition
- Serving Size: 1 cupcake
- Calories: 205
- Sugar: 12g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 75mg