Description
Delightful mini desserts that combine creamy cheesecake with fresh peach topping, naturally sweetened for a healthier twist.
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
- 1 tsp lemon juice
- ½ tsp vanilla extract
- 1 tsp cornstarch mixed with 1 tsp water (optional)
Instructions
- Preheat your oven to 325°F (160°C) and line a cupcake tin with paper liners.
- Combine graham cracker crumbs, granulated sugar, and melted butter. Press into the bottom of the cupcake liners.
- Beat the softened cream cheese until smooth, then add honey, eggs, vanilla extract, sour cream, flour, and salt. Mix until creamy.
- Fill the cupcake liners with the cheesecake batter and bake for 18-22 minutes until set around the edges. Cool and chill for at least 2 hours.
- Prepare the peach topping by combining diced peaches, honey, lemon juice, and vanilla extract in a small bowl.
- Top each chilled cupcake with the peach mixture and garnish as desired.
Notes
These cupcakes are best made a day in advance and stored in an airtight container in the fridge for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 210
- Sugar: 16g
- Sodium: 100mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg