Go Back
Adam

Peach & Honey Cheesecake Cupcakes – Creamy, Fruity, and Naturally Sweet Mini Desserts

If you're looking for a dessert that captures summer in every bite, look no further than these Peach & Honey Cheesecake Cupcakes. They're the perfect balance of rich creaminess, natural sweetness, and refreshing fruitiness, all wrapped up in a cute cupcake-sized package. These mini cheesecakes feature a buttery graham cracker crust, a luscious honey-sweetened cream cheese filling, and a generous spoonful of ripe peach topping. Perfect for potlucks, baby showers, brunches, or when you just want a personal cheesecake fix, these little gems offer big flavor in a tidy handheld form. The best part? They’re make-ahead friendly and freezer-friendly too!
Print Recipe Pin Recipe
Prep Time 25 minutes
bake / Chill Time 2 hours 20 minutes
Total Time 2 hours 45 minutes
Servings: 12 mini cheesecakes
Ingredients Equipment Method Notes

Ingredients
  

🍪 For the Graham Crust
  • 1 cup graham cracker crumbs
  • 2 tbsp granulated sugar
  • 4 tbsp unsalted butter melted
🧁 For the Cheesecake Filling
  • 16 oz 2 blocks 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
🍑 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

Equipment

  • Muffin tin (12-cup standard size)
  • Paper or foil cupcake liners
  • Mixing bowls (medium and large)
  • Electric hand mixer or stand mixer
  • Measuring cups and spoons
  • Rubber spatula
  • Food processor or zip bag & rolling pin (for crust)
  • Small saucepan
  • Spoon or piping bag (optional for topping)

Method
 

Step 1. Prep the Oven and Pan
  1. Preheat your oven to 325°F (160°C).
  2. Line a 12-cup muffin tin with paper or foil cupcake liners. Set aside.
Step 2. Make the Graham Crust
  1. In a bowl, combine graham cracker crumbs, sugar, and melted butter.
  2. Mix until it resembles wet sand.
  3. Spoon about 1 tbsp of mixture into each liner and press down firmly with the back of a spoon or a small cup.
  4. Bake for 5 minutes, then remove from oven and set aside to cool slightly.
Step 3. Make the Cheesecake Batter
  1. In a large bowl, beat softened cream cheese until smooth and fluffy.
  2. Add honey and beat until fully combined and creamy.
  3. Mix in eggs, one at a time, followed by vanilla and sour cream.
  4. Sprinkle in flour and a pinch of salt, then mix just until smooth.
  5. Avoid overmixing to prevent cracks.
Step 4. Fill and Bake
  1. Divide the cheesecake batter evenly among the 12 liners (they should be about ¾ full).
  2. Bake at 325°F for 18–22 minutes, or until the centers are set but slightly jiggly.
  3. Turn off the oven, crack the door slightly, and let them cool for 10 minutes inside.
  4. Remove and cool to room temp, then chill in the fridge for at least 2 hours (or overnight).
Step 5. Prepare the Peach Topping
  1. In a small saucepan over medium heat, combine diced peaches, honey, lemon juice, and vanilla.
  2. Simmer gently for 5–7 minutes, stirring occasionally.
  3. For a thicker sauce, stir in the cornstarch slurry and cook for another 1–2 minutes until thickened.
  4. Remove from heat and let cool completely before topping.
Step 6. Assemble and Garnish
  1. Spoon a generous tablespoon of the peach topping over each chilled cheesecake cupcake.
  2. Optional: Garnish with a drizzle of honey, chopped mint, or a dollop of whipped cream.

Notes

🧊 Storage & Reheating
Refrigerator: Store in an airtight container for up to 5 days.
Freezer: Freeze without peach topping, tightly wrapped, for up to 2 months. Thaw overnight in the fridge before topping and serving.
Best served chilled for optimal flavor and texture.
🥄 Variations
Biscoff Crust: Swap graham crackers for crushed Biscoff cookies for extra spice and sweetness.
Cream Cheese + Mascarpone: For a silkier filling, use half mascarpone.
Berry Twist: Substitute peaches with blueberries, strawberries, or a mixed berry compote.
No-Bake Option: Make crust and filling, then freeze for 1 hour and chill overnight instead of baking (note: texture will be softer).
Nut Crust: Combine ground almonds or pecans with graham crumbs for a nuttier base.
❓ 10 FAQs
1. Can I use canned peaches?
Yes—just make sure they are in juice, not syrup. Drain well and dice.
2. Can I make this recipe no-bake?
Yes, but it will be softer. Freeze the cheesecakes for 1–2 hours to help them set before chilling.
3. Do I have to use honey?
No, you can use maple syrup or sugar, but honey gives these cupcakes a beautiful floral depth.
4. Can I use a mini muffin tin for bite-size versions?
Yes! Reduce the baking time to about 10–12 minutes and use mini cupcake liners.
5. Can I use low-fat cream cheese?
You can, but the texture will be slightly less rich and creamy.
6. What if I don’t have sour cream?
Plain Greek yogurt is a great substitute.
7. How do I avoid cracks?
Avoid overmixing, and bake low and slow. Let them cool gradually to prevent sudden temperature changes.
8. Can I add peach puree to the filling?
Yes, add ¼ cup peach purée, but reduce the sour cream slightly to avoid excess moisture.
9. Are these freezer friendly?
Absolutely—just freeze before topping for the best results.
10. Can I make this into a full-size cheesecake?
Yes—use an 8-inch springform pan and bake at 325°F for 50–60 minutes.
🏁 Conclusion
These Peach & Honey Cheesecake Cupcakes are the perfect blend of creamy indulgence and fruity freshness. With a hint of honey in every bite and a luscious peach topping, they bring summer flavor to your dessert table in the cutest form possible.
Make them for brunch, a special celebration, or keep them in the fridge for whenever your sweet tooth strikes. Trust us—these won’t last long!