Description
Creamy, fruity cheesecake in a mini cupcake form, sweetened naturally with honey and topped with delicious peaches.
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 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
- Preheat your oven to 325°F (160°C) and line a cupcake pan with cupcake liners.
- In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter. Divide the mixture among the cupcake liners and press down. Bake for 5 minutes, then set aside.
- Beat the softened cream cheese until smooth and creamy, then gradually add in honey. Mix in eggs one at a time, then add vanilla, sour cream, flour, and salt. Blend until smooth.
- Pour the cheesecake batter into cupcake liners, filling each about three-quarters full and bake for 20-25 minutes until slightly jiggly in the center.
- In a small saucepan, combine the diced peaches, honey, lemon juice, and vanilla over medium heat. Cook for 5 minutes and add the cornstarch mixture if desired for thickness. Remove from heat to cool.
- Spoon the peach topping over cooled cupcakes. Optionally, add whipped cream or mint for garnish.
Notes
These cupcakes can be made a day ahead and stored in the refrigerator. Use clean, warm knife for neat slicing.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 220
- Sugar: 18g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg