Ingredients
Scale
For the crust:
- 1 cup graham cracker crumbs
- 3 tablespoons melted butter
- 2 tablespoons honey
For the filling:
- 16 oz cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon all-purpose flour
- ⅓ cup sour cream
- 1 cup finely diced ripe peaches (peeled and pitted)
Optional for garnish:
- Extra honey, for drizzling
- Pinch of cinnamon or crushed graham crackers
- Peach slices or mint leaves for decoration
Instructions
- Preheat oven to 325°F (160°C). Line a 12-cup muffin tin with paper liners.
- Combine graham cracker crumbs, melted butter, and honey in a bowl. Mix until it resembles wet sand.
- Divide the crust mixture evenly among cupcake liners (about 1 tablespoon each). Press down firmly.
- Bake the crusts for 5 minutes. Remove from oven and set aside.
- In a large bowl, beat cream cheese until smooth. Add sugar and mix until fully blended.
- Add eggs one at a time, mixing just until combined. Stir in vanilla extract and flour.
- Mix in sour cream until smooth. Gently fold in the diced peaches.
- Spoon the filling over the crusts, filling each liner nearly to the top. Tap the tray gently to release air bubbles.
- Bake at 325°F for 18–22 minutes, until edges are set and centers are slightly jiggly.
- Turn off oven and leave door slightly open. Cool in oven for 10 minutes.
- Remove and let cool at room temperature for 30 minutes. Then refrigerate for at least 2 hours.
- Before serving, drizzle with honey or garnish as desired.
Notes
Use ripe, fragrant peaches for best flavor.
Avoid overmixing the batter once eggs are added.
Letting them chill fully improves texture and flavor.
Store refrigerated in an airtight container for up to 3 days.
- Prep Time: 20
- Cook Time: 22