Ingredients
Scale
- Graham Crust:
- 1 cup graham cracker crumbs
- 2 tbsp granulated sugar
- 4 tbsp unsalted butter, melted
- Cheesecake Filling:
- 16 oz cream cheese, softened
- ½ cup honey
- 2 large eggs
- 1½ tsp vanilla extract
- ⅓ cup sour cream
- 1 tbsp all-purpose flour
- Pinch of salt
- Peach Topping:
- 1½ cups fresh peaches, peeled and diced (or canned, drained)
- 2 tbsp honey
- 1 tsp lemon juice
- ½ tsp vanilla extract
- 1 tsp cornstarch mixed with 1 tsp water (optional)
Instructions
- Preheat oven to 325°F (160°C) and line a 12-cup muffin tin with liners.
- Make graham crust: combine crumbs, sugar, and melted butter; press 1 tbsp into each liner and bake 5 minutes. Cool slightly.
- Make cheesecake filling: beat cream cheese until smooth, add honey, then eggs one at a time, followed by vanilla and sour cream. Mix in flour and salt. Avoid overmixing.
- Divide batter among liners (¾ full) and bake 18–22 minutes until centers are set but slightly jiggly. Cool in oven 10 minutes, then chill at least 2 hours.
- Prepare peach topping: simmer peaches, honey, lemon juice, and vanilla 5–7 minutes. For thicker sauce, add cornstarch slurry and cook 1–2 minutes. Cool completely.
- Assemble: spoon peach topping over chilled cupcakes. Optional: garnish with honey drizzle, mint, or whipped cream.
Notes
- Refrigerator: Store in airtight container up to 5 days.
- Freezer: Freeze without topping, up to 2 months. Thaw overnight before topping.
- Serve chilled.
- Variations: Biscoff crust, mascarpone addition, berry topping, no-bake option, nut crust.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian