Description
Creamy, fruity mini desserts made with fresh peaches and honey for a perfect summer treat.
Ingredients
- 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
- â…“ 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
- Prep the oven and the muffin pan. Preheat the oven to 325°F and line a muffin tin with cupcake liners.
- Make the graham crust by combining graham cracker crumbs, granulated sugar, and melted butter in a bowl. Press the mixture firmly into the bottom of each cupcake liner.
- For the cheesecake batter, in a mixing bowl, beat the softened cream cheese until smooth. Slowly incorporate honey, eggs, vanilla extract, sour cream, flour, and a pinch of salt. Mix until fully combined and fluffy.
- Fill each cupcake liner with the cheesecake batter, about ¾ full. Bake for 18-20 minutes until the tops appear slightly set.
- Prepare the peach topping by combining diced peaches, honey, lemon juice, and vanilla in a bowl. If desired, add the cornstarch mixed with water to thicken the mixture.
- After cooling, assemble the cupcakes by spooning the peach topping over each cheesecake and garnish as desired.
Notes
Ensure all ingredients are at room temperature for easy mixing. Avoid opening the oven door during the first 15 minutes of baking to prevent temperature fluctuations.
