Description
Creamy, fruity, and naturally sweet mini desserts that capture the essence of summer.
Ingredients
Scale
- 1 cup graham cracker crumbs
- 2 tbsp granulated sugar
- 4 tbsp unsalted butter, melted
- 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
- 1½ cups fresh peaches, peeled and diced
- 2 tbsp honey (for topping)
- 1 tsp lemon juice
- ½ tsp vanilla extract (for topping)
- 1 tsp cornstarch mixed with 1 tsp water (optional for thickening)
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter.
- Distribute the mixture into each cupcake liner and press down to form a crust.
- In another bowl, beat cream cheese until smooth. Gradually add honey, then eggs one at a time, followed by vanilla extract, sour cream, flour, and salt.
- Spoon cheesecake batter into crusts, filling ¾ full, and bake for 18-20 minutes.
- Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Prepare peach topping by cooking diced peaches, honey, lemon juice, and vanilla in a saucepan for 3-5 minutes.
- If desired, thicken topping with cornstarch mixture.
- Spoon peach topping over cooled cupcakes and serve, optionally with a mint leaf garnish.
Notes
These cupcakes can be made ahead of time and stored in the fridge. Keep the peach topping separate until ready to serve.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 240
- Sugar: 18g
- Sodium: 155mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg