Description
Dive into these delightful Peach & Honey Cheesecake Cupcakes! Experience creamy, naturally sweet cheesecake over a crisp graham crust, topped with tender, honey-lemon peaches.
Ingredients
- Graham cracker crumbs: 1 ½ cups
- Unsalted butter: ¼ cup, melted
- Cream cheese: 16 oz (two 8oz blocks), softened
- Honey: ½ cup, plus 2 tablespoons
- Large egg: 1
- vanilla bean paste: 1 teaspoon
- Fresh peaches: 2 large, peeled and finely diced
- Lemon juice: 1 teaspoon
Instructions
- Step 1: Preheat oven to 325°F (160°C). Line a 12-cup muffin tin with paper liners. In a small bowl, combine graham cracker crumbs and melted butter. Press about 1 tablespoon of the mixture firmly into the bottom of each liner. Bake for 5 minutes, then remove and let cool slightly.
- Step 2: While crusts bake, prepare the peach topping. In a small saucepan, combine finely diced peaches, 2 tablespoons of honey, and lemon juice. Bring to a simmer over medium heat and cook for 5-7 minutes, stirring occasionally, until peaches are tender and the mixture has slightly thickened. Set aside to cool.
- Step 3: In a large bowl, using an electric mixer, beat the softened cream cheese on medium speed until smooth and creamy. Gradually add ½ cup of honey and continue beating until well combined. Beat in the egg and vanilla powder until just incorporated. Do not overmix.
- Step 4: Divide the cheesecake batter evenly among the 12 prepared muffin liners, filling each about ¾ full. Spoon small dollops (about 1 teaspoon each) of the cooled peach compote onto the top of each cheesecake cupcake. Use a toothpick or skewer to gently swirl the peach compote into the cheesecake batter.
- Step 5: Bake for 20-25 minutes, or until the edges are set and the centers are slightly jiggly. Turn off the oven, crack the door open, and let the cheesecakes cool in the oven for 15 minutes. Remove from oven and cool completely on a wire rack.
- Step 6: Once completely cool, transfer the cupcakes to the refrigerator and chill for at least 4 hours, or preferably overnight, before serving. Serve chilled, topped with any remaining peach compote if desired.
Notes
- Once thoroughly chilled, these delightful cupcakes will keep beautifully in an airtight container in the refrigerator for up to 3-4 days, making them a perfect make-ahead dessert.
- These mini cheesecakes are crafted to be enjoyed chilled, right from the fridge; reheating is not recommended as it will compromise their delicate creamy texture.
- Elevate your serving by garnishing each chilled cupcake with a whisper of fresh whipped cream or a sprinkle of toasted pecans for an added layer of texture and indulgence.
- For the silkiest texture and to prevent cracks, be sure to gently beat the cheesecake batter only until just incorporated after adding the egg and vanilla; overmixing can introduce too much air.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 11g
- Trans Fat: 0g
- Protein: 30g