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Peach & Honey Cheesecake Cupcakes

These portable peach & honey cheesecake cupcakes condense creamy cheesecake decadence into bite-sized joy, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 22 minutes
Total Time 52 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 cup graham cracker crumbs
  • 2 tbsp granulated sugar
  • 4 tbsp unsalted butter melted
For the cheesecake batter
  • 16 oz cream cheese softened
  • ½ cup honey
  • 2 large eggs
  • 1½ tsp vanilla extract
  • ⅓ cup sour cream
  • 1 tbsp all-purpose flour
  • a pinch salt
For the peach topping
  • 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)

Method
 

Preparation
  1. Preheat oven to 325°F (163°C). Line a 12-cup muffin tin with paper liners or lightly grease the cups.
  2. Let the cream cheese come to room temperature while the oven warms.
Make the Graham Crust
  1. In a bowl, stir graham cracker crumbs with 2 tbsp sugar and melted butter until coarse sand sticks together.
  2. Press about 1 to 1½ tablespoons into the bottom of each muffin cup and chill briefly in the fridge.
Make the Cheesecake Batter
  1. In a mixing bowl, beat the softened cream cheese until smooth.
  2. Add ½ cup honey and blend until glossy. Mix in eggs one at a time.
  3. Scrape the bowl, then add vanilla, sour cream, flour, and a pinch of salt. Beat just until combined.
Fill and Bake
  1. Spoon the batter over the chilled crusts, filling each cup nearly to the top.
  2. Bake for 18–22 minutes, or until centers are mostly set with a slight wobble.
  3. Cool on a rack for 20 minutes, then chill in the fridge for at least 2 hours.
Prepare the Peach Topping
  1. In a small saucepan over medium heat, combine diced peaches, 2 tbsp honey, lemon juice, and ½ tsp vanilla.
  2. Cook gently for 5–8 minutes until the peaches soften and juices thicken.
  3. If desired, stir in the cornstarch slurry and simmer one minute more. Cool completely.
Assemble and Garnish
  1. Top each chilled mini cheesecake with a spoonful of the peach compote.
  2. Garnish as desired and serve chilled or at cool room temperature.

Notes

Refrigerate in an airtight container for up to 4 days. Freeze un-topped cupcakes for up to 1 month.