Name: Peach Cheesecake Cupcakes-Easy Dessert Delight
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 12 cupcakes
Ingredients: 1 cup graham cracker crumbs; 2 tbsp granulated sugar; 4 tbsp melted unsalted butter; 8 oz softened cream cheese; 1/4 cup granulated sugar; 1/2 tsp vanilla extract; 1 large egg; 1/4 cup sour cream; 2 ripe peaches, peeled and diced; 1/4 cup brown sugar; 1 tsp cinnamon; 1/4 tsp nutmeg; 2 tbsp melted unsalted butter; 1/4 cup all-purpose flour; 1/4 cup rolled oats (optional)

Peach Cheesecake Cupcakes are more than just a dessert; they’re a miniature celebration of summer’s most beloved fruit, perfectly captured in a delightful, bite-sized package. There’s a reason why Peach Cheesecake Cupcakes have captured so many hearts and taste buds. It’s the irresistible combination of creamy, tangy cheesecake filling swirled with sweet, juicy peaches, all nestled atop a buttery graham cracker crust. This isn’t your average cupcake; it’s a sophisticated yet approachable indulgence that transports you to sun-drenched orchards with every velvety bite. What truly sets these Peach Cheesecake Cupcakes apart is the harmonious balance of textures and flavors. The rich, smooth cheesecake meets the tender chunks of peach, creating a symphony on your palate. Whether you’re hosting a brunch, planning a special occasion, or simply craving a moment of pure bliss, these delightful cupcakes are guaranteed to impress and disappear in a flash. Get ready to discover your new favorite sweet escape!

Ingredients:

Graham cracker crumbs: 1 cup, for crust.
Granulated sugar: 2 tbsp, for crust.
Unsalted butter: 4 tbsp, melted for crust.
Cream cheese: 8 oz, softened for filling.
Granulated sugar: 1/4 cup, for cheesecake filling.
Vanilla extract: 1/2 tsp, for flavor.
Egg: 1 large, for binding.
Sour cream: 1/4 cup, for creaminess.
Peaches: 2 ripe, peeled and diced, for topping.
Brown sugar: 1/4 cup, for peach topping sweetness.
Cinnamon: 1 tsp, for spice.
Nutmeg: 1/4 tsp, for warmth in the topping.
Unsalted butter: 2 tbsp, melted for topping.
All-purpose flour: 1/4 cup, for cobbler topping.
Rolled oats: 1/4 cup (optional, for texture).

Crust Preparation

In a medium bowl, combine the 1 cup of graham cracker crumbs with the 2 tablespoons of granulated sugar. Whisk them together thoroughly to ensure the sugar is evenly distributed throughout the crumbs. This will help create a slightly sweet and well-bound crust.
Pour in the 4 tablespoons of melted unsalted butter. Using a fork or your fingers, mix until the graham cracker crumbs are evenly moistened and resemble wet sand. The mixture should hold together when squeezed. This even moisture distribution is key for a crust that won’t crumble apart during baking or serving.
Spoon about 1 tablespoon of the graham cracker mixture into each of the 12 cups of a standard muffin tin that has been lined with paper liners. Firmly press the crumbs into the bottom of each liner to form an even layer. You can use the bottom of a small glass or a spoon to compact the crust, ensuring a solid base for your Peach Cheesecake Cupcakes. Pre-baking the crust is optional, but if you choose to do so, bake at 350°F (175°C) for about 5-7 minutes until lightly golden. This step helps to set the crust and prevent it from becoming soggy.

Cheesecake Filling

In a large bowl, beat the 8 oz of softened cream cheese with an electric mixer on medium speed until it is completely smooth and creamy, with no lumps. It’s crucial that the cream cheese is at room temperature; cold cream cheese will result in a lumpy filling. Scrape down the sides and bottom of the bowl as needed to ensure everything is incorporated.
Add the 1/4 cup of granulated sugar and the 1/2 teaspoon of vanilla extract to the cream cheese mixture. Continue beating on medium speed until well combined and the sugar is dissolved. The vanilla extract will add a lovely depth of flavor that complements the peaches beautifully.
Beat in the 1 large egg on low speed until just combined. Be careful not to overmix at this stage, as overbeating can introduce too much air into the batter, which can cause the cupcakes to puff up excessively and then crack. Add the 1/4 cup of sour cream and mix on low speed until just incorporated. The sour cream adds a delightful tanginess and extra creaminess to the cheesecake filling, making it incredibly smooth and rich.
Divide the cheesecake batter evenly among the 12 muffin cups, pouring it over the prepared graham cracker crusts. Fill each cup about two-thirds to three-quarters full. This allows for a little bit of rise without overflowing.

Peach Topping and Baking

In a separate medium bowl, combine the diced 2 ripe peaches with 1/4 cup of brown sugar, 1 teaspoon of cinnamon, and 1/4 teaspoon of nutmeg. Toss gently to coat the peach pieces. This mixture will form the sweet and spiced peach topping. The cinnamon and nutmeg provide warm, comforting notes that pair wonderfully with the sweet peaches.
In another small bowl, whisk together the 1/4 cup of all-purpose flour, the 2 tablespoons of melted unsalted butter, and the optional 1/4 cup of rolled oats if you’re using them. Stir until a crumbly topping forms. The oats will add a nice chewiness and texture to the topping, making it more like a mini cobbler.
Spoon a generous amount of the spiced peach mixture over the top of the cheesecake batter in each muffin cup. Don’t worry about making it perfectly even; a rustic look is part of the charm. Then, sprinkle the flour and butter crumble mixture evenly over the peaches.
Bake the Peach Cheesecake Cupcakes in a preheated oven at 350°F (175°C) for 20-25 minutes, or until the edges of the cheesecake are set and lightly golden, and the topping is also golden brown. The center should still have a slight jiggle, which indicates it will firm up as it cools. Overbaking can lead to a dry texture.
Once baked, remove the muffin tin from the oven and let the cupcakes cool in the tin for about 10-15 minutes. This allows them to set up properly. Then, carefully transfer the Peach Cheesecake Cupcakes to a wire rack to cool completely. For the best flavor and texture, I highly recommend chilling them in the refrigerator for at least 2 hours, or preferably overnight, before serving. This allows the cheesecake filling to fully set and the flavors to meld beautifully.

Conclusion:

There you have it! Your guide to creating delicious and impressive Peach Cheesecake Cupcakes. We’ve walked through each step, from preparing the buttery graham cracker crust to whipping up the creamy, dreamy cheesecake filling and topping it all off with a burst of fresh peach goodness. The result is a perfectly portioned treat that’s bursting with flavor and sure to be a crowd-pleaser. I truly hope you enjoy making and savoring these delightful cupcakes as much as I do!

These Peach Cheesecake Cupcakes are incredibly versatile. They make a stunning dessert for any occasion, from backyard BBQs and potlucks to more elegant gatherings. For serving suggestions, consider a dusting of powdered sugar, a dollop of whipped cream, or even a sprig of fresh mint for an extra touch of elegance. Don’t be afraid to get creative with variations! You could try adding a hint of cinnamon to the crust, swirling in some peach preserves before baking, or even topping with toasted slivered almonds for added texture.

Remember, baking is an adventure, and even small adjustments can lead to wonderful new creations. So go ahead, give these Peach Cheesecake Cupcakes a try, and let your culinary creativity shine!

Frequently Asked Questions:

Can I make the peach topping ahead of time?

Yes, you absolutely can! The peach topping can be made a day or two in advance and stored in an airtight container in the refrigerator. This is a great way to save time on the day you plan to assemble and serve your cupcakes.

What if I don’t have fresh peaches?

No problem! You can easily substitute fresh peaches with canned or frozen peaches. If using canned, drain them very well. If using frozen, thaw them completely and drain any excess liquid before chopping. The flavor will still be wonderful!

How should I store leftover Peach Cheesecake Cupcakes?

Leftover Peach Cheesecake Cupcakes should be stored in an airtight container in the refrigerator. They will stay fresh for about 3-4 days. It’s best to add the peach topping just before serving if you want to maintain its fresh texture.