Summer Peach Dream Cheesecake Cupcakes
Indulge in the delightful taste of summer with these Summer Peach Dream Cheesecake Cupcakes. Bursting with the juicy flavors of ripe peaches and a luscious creamy cheesecake base, these mini treats are perfect for warm evenings and special gatherings. The combination of fresh peaches, tropical mango juice, and a hint of almond extract creates a refreshing dessert that is both elegant and easy to make. Topped with a velvety sour cream mixture and a vibrant peach-mango glaze, each cupcake is a bite-sized piece of heaven that will impress your friends and family. Don't just take my word for it—experience the deliciousness for yourself!
18
Servings
133
Calories
12
Ingredients
Ingredients
Fresh ripe peaches
2 cups (peeled and chopped)
Mango juice
1/2 cup (none)
Sugar
1/3 cup (none)
Cornstarch
2 1/2 tablespoons (none)
Cream cheese
3 (8 ounce) packages (softened)
Eggs
5 (none)
Vanilla extract
1 teaspoon (none)
Almond extract
1 teaspoon (none)
Sugar
1 cup (none)
Sour cream
1 cup (none)
Sugar
3 tablespoons (none)
Vanilla extract
1 teaspoon (none)
Instructions
1
Prepare the Peach-Mango Topping: In a medium saucepan, combine 1 cup of chopped peaches, mango juice, 1/3 cup of sugar, and cornstarch. Cook over medium heat, stirring constantly until the mixture begins to bubble and thickens, about 5-7 minutes. Remove from heat, allow to cool for 10 minutes, and then stir in the remaining 1 cup of peaches. Set aside.
2
Preheat your oven to 300°F (150°C).
3
Cheesecake Batter: In a large mixing bowl, combine the softened cream cheese, eggs, 1 cup of sugar, vanilla extract, almond extract, and sour cream. Beat on medium speed with an electric mixer until the mixture is smooth and creamy, about 2-3 minutes.
4
Prepare the Cupcakes: Place paper baking cups into muffin tins. Fill each cup about 2/3 full with the cheesecake batter.
5
Bake the cupcakes in the preheated oven for approximately 40 minutes, or until set and slightly puffed.
6
Prepare the Sour Cream Filling: In a small mixing bowl, combine the sour cream, 3 tablespoons of sugar, and 1 teaspoon of vanilla extract. Mix using a spoon until well combined.
7
When the cupcakes are done and have slightly sunk in the middle, remove them from the oven. Drop a scant tablespoon of the sour cream mixture into the center of each cupcake. Return to the oven and bake for an additional 5 minutes.
8
Remove from the oven and allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
9
Cold Garnish: Once the cupcakes are completely cool, spoon approximately 1 1/2 to 2 tablespoons of the Peach-Mango topping over each of the sour cream filling centers. Cover with plastic wrap and refrigerate for at least 2 hours before serving to allow the flavors to meld.
Nutrition Information
8.3
Fat
13.3
Carbs
3.3
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Summer Peach Dream Cheesecake Cupcakes?
They are mini cheesecake treats bursting with juicy ripe peaches, tropical mango juice, and a hint of almond extract, topped with a velvety sour cream filling and a peach-mango glaze.
How many servings does this recipe make?
This recipe yields 18 servings.
What is the calorie count per cheesecake cupcake?
Each cupcake contains approximately 133 calories.
What oven temperature is required for baking?
The oven should be preheated to 300°F (150°C).
How much cream cheese is needed for the batter?
The recipe requires three 8-ounce packages of softened cream cheese.
Do I need to peel the peaches?
Yes, the recipe specifies using fresh ripe peaches that have been peeled and chopped.
How long do the cupcakes bake initially?
The cupcakes should bake for approximately 40 minutes, or until set and slightly puffed.
What is the purpose of the mango juice?
Mango juice is used in the Peach-Mango Topping to provide a tropical flavor and liquid base for the glaze.
How many eggs are used in the cheesecake batter?
This recipe calls for 5 eggs.
What extracts are used to flavor these cupcakes?
The recipe uses both vanilla extract and almond extract.
What is in the sour cream filling?
The filling consists of 1 cup of sour cream, 3 tablespoons of sugar, and 1 teaspoon of vanilla extract.
When should the sour cream mixture be added?
Add a scant tablespoon of the sour cream mixture into the center of each cupcake after the initial 40-minute bake.
How long do the cupcakes bake after adding the sour cream filling?
They should return to the oven for an additional 5 minutes.
How long should the cupcakes cool in the pan?
Allow them to cool in the pan for 10 minutes before moving them to a wire rack.
When do you add the Peach-Mango topping?
The topping is added once the cupcakes are completely cool.
How much topping should go on each cupcake?
Spoon approximately 1 1/2 to 2 tablespoons of the Peach-Mango topping over each center.
How long should the cupcakes be refrigerated before serving?
Refrigerate them for at least 2 hours to allow the flavors to meld.
What is used to thicken the fruit topping?
2 1/2 tablespoons of cornstarch are used to thicken the glaze.
How much total sugar is used in the entire recipe?
The recipe uses sugar in three parts: 1/3 cup for the topping, 1 cup for the batter, and 3 tablespoons for the filling.
What equipment is needed to mix the cheesecake batter?
An electric mixer is recommended to beat the ingredients on medium speed until smooth.
What is the fat content per serving?
Each serving has 8.3 grams of fat.
What is the carbohydrate content per serving?
Each serving contains 13.3 grams of carbohydrates.
What is the protein content per serving?
Each serving provides 3.3 grams of protein.
How should the cupcakes be stored in the refrigerator?
They should be covered with plastic wrap before being placed in the refrigerator.
Is there any almond extract in the topping?
No, the almond extract is used in the cheesecake batter, not the fruit topping.
How much fresh peach is used in total?
The recipe uses a total of 2 cups of peeled and chopped peaches.
What are some recommended tags for this recipe?
Tags include cheesecake, cupcakes, peaches, dessert, summer, and party desserts.
Does the recipe include fiber or sodium information?
No, the fiber, sodium, and cholesterol values are not provided in the nutritional data.
How full should the muffin cups be filled with batter?
Fill each paper baking cup about 2/3 full with the cheesecake batter.
What kind of flavor does the almond extract add?
The almond extract provides a hint of nutty flavor that complements the peaches and mango.