Ingredients

1 cup graham cracker crumbs

2 tbsp granulated sugar

4 tbsp unsalted butter (melted)

16 oz (2 blocks) 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

1½ cups fresh peaches (peeled and diced, or canned in juice, drained)

2 tbsp honey

1 tsp lemon juice

½ tsp vanilla extract

1 tsp cornstarch mixed with 1 tsp water (optional for thickening)

Instructions

Step 1: Preheat your oven to 325°F (160°C). Line a 12-cup muffin tin with paper or foil cupcake liners and set aside.

Step 2: In a bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until it resembles wet sand. Spoon about 1 tablespoon of this mixture into each liner and press down firmly. Bake for 5 minutes, then remove and set aside to cool slightly.

Step 3: In a large bowl, beat the softened cream cheese until smooth and fluffy. Add ½ cup honey and beat until well combined and creamy. Mix in eggs one at a time, then add vanilla extract and sour cream. Sprinkle in flour and a pinch of salt, mixing just until smooth. Avoid overmixing to prevent cracks.

Step 4: Divide the cheesecake batter evenly among the 12 liners, filling each about ¾ full. Bake at 325°F for 18–22 minutes, until the centers are set but slightly jiggly. Turn off the oven, crack the door slightly, and let them cool inside for 10 minutes. Remove and cool to room temperature before chilling in the fridge for at least 2 hours or overnight.

Step 5: To prepare the peach topping, combine diced peaches, 2 tablespoons honey, lemon juice, and vanilla extract in a small saucepan over medium heat. Simmer gently for 5–7 minutes, stirring occasionally. For a thicker sauce, stir in the cornstarch slurry and cook for 1–2 minutes until thickened. Remove from heat and cool completely.

Step 6: Spoon a generous tablespoon of the peach topping over each chilled cheesecake cupcake. Optionally, garnish with a drizzle of honey, chopped mint, or a dollop of whipped cream before serving.

Tips & Variations

Use fresh ripe peaches for the best flavor, or substitute with frozen peaches (thawed) if fresh aren’t in season.

For a nutty twist, add chopped toasted pecans or almonds to the crust mixture.

If you prefer less sweetness, reduce the honey in the cheesecake batter slightly or omit the drizzle on top.

To make the peach topping vegan, use maple syrup instead of honey and substitute cream cheese accordingly.

Storage

Store the cheesecake cupcakes in an airtight container in the refrigerator for up to 4 days. Allow them to come to room temperature for about 15 minutes before serving for the best texture. You can also freeze them without the peach topping for up to 1 month; thaw overnight in the refrigerator before adding topping and serving.

FAQs

Can I use canned peaches instead of fresh?

Yes, canned peaches drained of their juice work well for the topping if fresh peaches are not available. Just be sure to drain them well before cooking to avoid excess liquid.

How do I prevent cracks in the cheesecake cupcakes?

Avoid overmixing the batter and bake until the centers are just set but still slightly jiggly. Letting the cupcakes cool gradually in the oven with the door cracked helps prevent sudden temperature changes that can cause cracks.