Description
Sophisticated, handheld cheesecakes with a graham cracker crust, honey-infused cream cheese filling, and fresh peach topping. Delightfully balanced sweetness and acidity, perfect for outdoor events or elegant gatherings. No pork, bacon, or alcohol used.
Ingredients
Graham Cracker Crumbs 1 cup
Granulated Sugar 2 tbsp
Unsalted Butter 4 tbsp, melted
Cream Cheese (full-fat) 8 oz, softened
Honey 1/2 cup
Sour Cream 2/3 cup
Egg 1 large
Lemon Zest 1 tsp
Vanilla Extract 1 tsp
Fresh Peaches 2 medium, peeled and chopped
Powdered Sugar for dusting
Instructions
Preheat oven to 350°F (175°C) and line a muffin tin with paper cups
Mix graham cracker crumbs, 2 tbsp sugar, and melted butter for crust
Press 1 tbsp of crumb mixture into each cupcake liner
In a bowl, beat cream cheese, honey, sour cream, egg, lemon zest, and vanilla until smooth
Fold in 1 cup of peach puree (from chopped peaches blended until smooth)
Divide batter evenly among prepared cups, filling 2/3 full
Bake 25 minutes or until edges firm but center still jiggles slightly
Cool in pan 10 minutes, then transfer to wire rack to chill 1 hour
Top with sliced peaches and dust lightly with powdered sugar before serving
Notes
Graham cracker alternative: Use 1 cup Biscoff or digestive biscuits crumbs
Chilling time is critical for firm texture
Store refrigerated up to 24 hours
For non-dairy option, substitute plant-based cream cheese and vegan butter
Fresh peaches can be swapped with 1 cup frozen peaches (thawed and drained)
- Prep Time: 20
- Cook Time: 25
- Category: Cupcake Recipes for Every Sweet Craving
- Method: Baking
- Cuisine: American