Best 12 Peaches N Cream Cheesecake Cupcakes Recipes

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Indulge your sweet cravings with our delectable Peaches 'n Cream Cheesecake Cupcakes, a harmonious blend of classic cheesecake and juicy peach flavors. These individual-sized treats feature a tender vanilla cupcake base, a luscious cheesecake filling swirled with sweet peach puree, and a dollop of whipped cream frosting, all topped with a fresh peach slice. The Peaches 'n Cream Cheesecake Cupcakes are a delightful combination of creamy, tangy, and fruity flavors that will tantalize your taste buds. Best of all, they're incredibly easy to make, requiring simple ingredients and minimal effort. Our recipe also includes a gluten-free option, ensuring everyone can enjoy these delightful treats. So, gather your ingredients, preheat your oven, and let's embark on a culinary journey to create these irresistible Peaches 'n Cream Cheesecake Cupcakes.

Check out the recipes below so you can choose the best recipe for yourself!

PEACHES-AND-CREAM CUPCAKES



Peaches-and-Cream Cupcakes image

Provided by Food Network Kitchen

Time 2h

Yield 12 cupcakes

Number Of Ingredients 18

1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 stick unsalted butter, at room temperature
3/4 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
1/8 to 1/4 teaspoon pure almond extract
2/3 cup buttermilk
2 tablespoons unsalted butter
2 small ripe peaches, each cut into 6 wedges
1 tablespoon granulated sugar
2 sticks unsalted butter, at room temperature
2 1/2 cups confectioners' sugar
3 tablespoons whole milk
1/4 teaspoon pure vanilla extract
1/4 teaspoon pure almond extract

Steps:

  • Make the cupcakes: Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with liners. Whisk the flour, baking powder, baking soda and salt in a medium bowl. Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in the eggs one at a time, then beat in the vanilla and almond extracts. Reduce the mixer speed to low and beat in half of the flour mixture, then the buttermilk, then the remaining flour mixture until smooth.
  • Divide the batter among the prepared muffin cups, filling each about two-thirds of the way. Bake until the tops of the cupcakes are lightly browned and spring back when gently pressed, about 25 minutes. Let cool 5 minutes in the pan, then transfer to a rack to cool completely.
  • Meanwhile, cook the peaches: Melt the butter in a large nonstick skillet over medium heat. Add the peaches and granulated sugar; cook, stirring occasionally, until the sugar dissolves and the peaches start softening, 2 to 3 minutes. Cover and continue to cook, stirring occasionally, until the peaches are soft but still hold their shape, about 5 more minutes. Remove from the heat and let cool completely.
  • Make the frosting: Beat the butter and confectioners' sugar in a large bowl with a mixer on medium speed until smooth. Increase the speed to medium high and beat until fluffy, 2 to 3 more minutes. Add the milk and vanilla and almond extracts and beat until smooth. Transfer to a piping bag fitted with a large round tip; pipe onto the cupcakes. Refrigerate until the frosting is firm, 20 to 30 minutes. Top each cupcake with a peach wedge.

PEACHES AND CREAM CHEESECAKE



Peaches and Cream Cheesecake image

Make and share this Peaches and Cream Cheesecake recipe from Food.com.

Provided by JustaQT

Categories     Cheesecake

Time 36m

Yield 1 Cheesecake

Number Of Ingredients 13

3/4 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
1 (3 1/2 ounce) box regular vanilla pudding mix
3 tablespoons soft butter
1/2 cup milk
1 egg
15 -20 ounces sliced peaches
8 ounces cream cheese
1/2 cup sugar
3 tablespoons peach juice
1 tablespoon sugar
1/2 teaspoon cinnamon

Steps:

  • Beat flour, baking powder, salt, dry pudding, butter, milk and egg with an electric mixer for 2 minutes and pour into an 8-inch square or pie pan.
  • Drain and save juice from sliced peaches.
  • Arrange peaches over batter.
  • Mix cream cheese, sugar and peach juice.
  • Beat until smooth.
  • Spoon over the top, keeping 1 inch from edges.
  • Mix sugar and cinnamon and sprinkle over the top.
  • Bake at 350°F for 30 to 35 minutes.

PEACHES 'N' CREAM CHEESECAKE RECIPE BY TASTY



Peaches 'N' Cream Cheesecake Recipe by Tasty image

Delight friends and loved ones this summer with this beautiful Peaches 'n' Cream Cheesecake recipe. It may take a bit of time, but it's relatively easy to prep and it is definitely worth the wow factor!

Provided by Katie Aubin

Categories     Desserts

Time 7h30m

Yield 12 servings

Number Of Ingredients 14

nonstick cooking spray, for greasing
10 oz shortbread cookie
6 tablespoons unsalted butter, melted
2 ripe yellow peaches, quartered, plus 4-5 thinly sliced
4 packs gelatin, divided
1 cup cold water, divided
32 oz cream cheese, softened
1 ¼ cups sugar, plus 2/3 cups (135 G), divided
1 teaspoon vanilla extract
1 teaspoon lemon juice
½ cup heavy cream
2 drops orange food coloring, optional
⅔ cup hot water
1 cup prosecco

Steps:

  • Grease and line the sides of a 9-inch (20 cm) round springform pan with parchment paper.
  • Add the shortbread cookies to a food processor. Pulse until finely crushed. Add the melted butter and pulse until combined.
  • Transfer the cookie crumb mixture to the springform pan. Use a spatula or measuring cup to press the cookie crumbs down to form an even base. Freeze for 10 minutes.
  • Add 2-3 quartered peaches (depending on size) to a food processor. Blend until smooth. Strain through a fine-mesh sieve.
  • In a small bowl, combine ½ cup (120 ml) cold water and 2 packets of gelatin. Let the gelatin bloom for 5 minutes, until the water is mostly absorbed. Microwave for 20-30 seconds, or until the gelatin is melted.
  • In a large bowl, beat the cream cheese, 1¼ cups (250 G) sugar, the vanilla, and lemon juice together with an electric hand mixer until combined.
  • Add the heavy cream and melted gelatin and beat for another 2-3 minutes, until well combined and fluffy.
  • Spread half the cheesecake mixture over the chilled cookie crust. Freeze for 10 minutes.
  • Mix 1 cup (255 G) of the strained peach puree and orange food coloring, if desired, into the remaining cheesecake mixture. Carefully pour the mixture over the first layer of cheesecake. Spread evenly and freeze for another 10 minutes.
  • In a small bowl, combine the remaining ½ cup (120 ML) cold water with the remaining 2 packages of gelatin. Let the gelatin bloom for 5 minutes, until the water is mostly absorbed. Microwave for 20-30 seconds, or until the gelatin is melted.
  • Combine the gelatin mixture, hot water, and the remaining ⅔ cup (135 G) sugar and whisk to dissolve the sugar. Slowly pour into the prosecco and stir to combine. Let sit for 5 minutes to cool slightly. Skim off any foam that rises to the top. Set aside.
  • Starting from the outside and working inward, arrange the sliced peaches over the peach cheesecake layer in a circular pattern with the curved sides facing out. Begin with the larger slices, overlapping slightly, and continue until the entire surface is filled.
  • Spoon half of the prosecco gelatin over the peaches. Carefully transfer to the refrigerator and let set for 30 minutes. Pour the remaining prosecco gelatin over the peaches up to the rim of the pan. Chill in the refrigerator for at least 6 hours, or overnight.
  • Release the springform and remove the parchment, then slice and serve.
  • Enjoy!

Nutrition Facts : Calories 542 calories, Carbohydrate 35 grams, Fat 41 grams, Fiber 1 gram, Protein 7 grams, Sugar 26 grams

PEACH UPSIDE-DOWN CHEESECAKE



Peach Upside-Down Cheesecake image

I make this recipe every summer when peaches are ripe. Each year I improve the dessert with slight changes, and this version is the best one yet. -Kristin Olbert, Richmond, Virginia

Provided by Taste of Home

Categories     Desserts

Time 1h35m

Yield 16 servings.

Number Of Ingredients 8

1/4 cup butter, melted
1/2 cup packed brown sugar
3 medium peaches, divided
3 packages (8 ounces each) cream cheese, softened
1 cup sugar
1 cup sour cream
1 teaspoon vanilla extract
4 large eggs, room temperature, lightly beaten

Steps:

  • Preheat oven to 350°. Line the bottom and sides of a 9-in. round baking pan with parchment. Pour butter into prepared pan; sprinkle with brown sugar. Slice 2 peaches and arrange in a single layer over brown sugar., In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream and vanilla. Add eggs; beat on low speed just until blended. Chop remaining peach; fold into batter. Spoon over peach slices. Place cake pan in a larger baking pan; add 1 in. of hot water to larger pan. , Bake until center is just set and top appears dull, 65-75 minutes. Remove cake pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled. Invert onto a serving plate.

Nutrition Facts : Calories 309 calories, Fat 22g fat (13g saturated fat), Cholesterol 101mg cholesterol, Sodium 181mg sodium, Carbohydrate 25g carbohydrate (24g sugars, Fiber 0 fiber), Protein 5g protein.

CHEESECAKE CUPCAKES



Cheesecake Cupcakes image

Provided by Food Network Kitchen

Categories     dessert

Time 2h10m

Yield 24 cupcakes

Number Of Ingredients 26

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/4 teaspoon ground cinnamon
1/3 cup (about 5 tablespoons) unsalted butter, melted
Cupcakes:
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
Pinch fine sea salt
1 1/2 sticks (6 ounces) unsalted butter, at room temperature
1 1/2 cups granulated sugar
3 large eggs
1 teaspoon vanilla extract
3/4 cup sour cream
1/2 cup milk
Filling:
8 ounces cream cheese, at room temperature
1/3 cup granulated sugar
1 large egg
Frosting:
3 ounces cream cheese, at room temperature
4 tablespoons unsalted butter, at room temperature
1/3 cup sour cream
1/2 teaspoon lemon juice
1 1/2 cups confectioners' sugar
Graham cracker pieces, for garnish

Steps:

  • For the crust: Preheat the oven to 350 degrees F. Line two 12-cup standard muffin tins with paper liners.
  • Combine the graham cracker crumbs, granulated sugar, cinnamon and butter in a small bowl. Drop a heaping tablespoon of graham cracker mixture into each muffin cup. Press to create a firm layer of crust on the bottom. Bake 7 minutes. Set aside to cool completely.
  • For the cupcakes: Combine the flour, baking powder, baking soda and salt in a medium bowl.
  • Using a hand mixer or stand mixer, cream the butter and granulated sugar together until fluffy, 2 to 3 minutes. Add the eggs, one at a time, scraping down the bowl between additions. Beat in the vanilla.
  • Whisk together the sour cream and the milk. Add the flour mixture and milk mixture in three additions, alternating between wet and dry ingredients and starting and ending with flour mixture. Beat just until well combined, taking care not to overmix.
  • For the filling: Beat the cream cheese and granulated sugar in a bowl with an electric mixer at medium speed until light and fluffy, about 3 minutes. Beat in the egg just until combined. Spoon the filling into a pastry bag fitted with a medium-size plain tip (Ateco 800). Insert the tip into the top of each cupcake batter and squeeze the filling until the batter rises to fill each cup about three-quarters of the way up the side of the tin.
  • Bake until lightly golden and a toothpick inserted about 3/4 inch from the edge of the cupcakes comes out clean, 18 to 20 minutes. Cool the cupcakes in the tins on a rack for 10 minutes, and then remove from the tins and cool completely.
  • For the frosting: Using an electric or stand mixer, beat the cream cheese and butter together at medium speed until fluffy, about 2 minutes. Scrape down the sides of the bowl. Beat in the sour cream and lemon juice. On low speed, gradually add the confectioners' sugar and beat until well combined.
  • Frost the cupcakes as desired. Garnish with graham cracker pieces.

PEACHES N CREAM CHEESECAKE CUPCAKES



Peaches N Cream Cheesecake Cupcakes image

I have found my favorite dessert. This was amazing and I didn't make it a friend did. Very nice summer dessert.

Provided by Dancer

Categories     Dessert

Time 1h15m

Yield 18 10 20 cupcakes.

Number Of Ingredients 12

2 cups peeled chopped fresh ripe peaches
1/2 cup mango juice
1/3 cup sugar
2 1/2 tablespoons cornstarch
3 (8 ounce) packages cream cheese, softened
5 eggs
1 teaspoon vanilla extract
1 teaspoon almond extract
1 cup sugar
1 cup sour cream
3 tablespoons sugar
1 teaspoon vanilla extract

Steps:

  • Topping: Combine 1 cup peaches, mango juice, sugar and cornstarch in a medium saucepan. Cook and stir over medium heat until mixture bubbles and thickens.
  • Cool for 10 minutes, then add the remaining 1 cup peaches. Set aside.
  • Cheesecake: Preheat oven to 300 degrees.
  • Combine all cheesecake ingredients in a mixing bowl and beat on medium speed with electric mixer until smooth.
  • Place paper baking cups into muffin tins and fill cups 2/3 full with cheesecake batter.
  • Bake for 40 minutes.
  • Filling: Mix sour cream filling ingredients in a small mixing bowl using a spoon.
  • When the cupcakes sink in the middle, place a scant tablespoon of sour cream mixture in the middle of each one. Place back into the oven for 5 more minutes.
  • Remove from oven and cool.
  • When cool, spoon about 1 1/2 to 2 tablespoons of Peach-Mango topping over the top of the sour cream filling on each cupcake and refrigerate.

Nutrition Facts : Calories 258.8, Fat 17.3, SaturatedFat 10.4, Cholesterol 106, Sodium 138.3, Carbohydrate 21.5, Fiber 0.3, Sugar 18.8, Protein 5.2

PEACH COBBLER CUPCAKES



Peach Cobbler Cupcakes image

Just peachy: With a crunchy crumble topping and juicy peaches, these cupcakes give you a little taste of Georgia kindness--no matter where you are.

Provided by Food Network Kitchen

Categories     dessert

Time 2h20m

Yield 12 cupcakes

Number Of Ingredients 23

Baking spray with flour, for spraying the tin
1/2 cup pecan halves
1 1/4 cups all-purpose flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon fine salt
2/3 cup granulated sugar
1 stick (8 tablespoons) unsalted butter, at room temperature
2 large eggs, at room temperature
1/2 teaspoon lemon zest plus 1 tablespoon lemon juice (from about 1/2 lemon)
1/3 cup sour cream
24 frozen peach wedges, thawed and patted dry
1/4 cup peach preserves
Pecan Crumble:
1/3 cup all-purpose flour
1/3 cup pecan halves, chopped
1/4 cup light brown sugar
4 tablespoons unsalted butter, melted
Pinch fine salt
Cream Topping:
1 cup heavy cream
1/4 cup sour cream
1 tablespoon confectioners' sugar

Steps:

  • For the cupcakes: Position an oven rack in the middle of the oven and preheat the oven to 350 degrees F. Line one 12-cup standard muffin tin with cupcake liners and spray the top of the tin lightly with baking spray.
  • Spread the pecans out on a baking sheet and bake until nicely toasted, 8 to 10 minutes. Allow to cool, then pulse in a food processor until finely ground. Add the flour, baking powder, baking soda and salt and pulse to combine. Set aside.
  • Combine the granulated sugar and butter in the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl if using a hand-held electric mixer). Beat on medium-high speed until light and fluffy, about 5 minutes. Add the eggs 1 at a time, beating to incorporate after each addition. Scrape down the sides of the bowl as needed. Beat in the lemon zest. Adjust the speed to low and add the flour mixture and sour cream in alternating batches, beginning and ending with the flour.
  • Divide the batter evenly in the tin, filling each cup about two-thirds full. Top each with 2 peach wedges. Bake until the edges are golden and a toothpick inserted in the center comes out clean, 22 to 24 minutes. Cool the cupcakes on a rack in the tin for 10 minutes, then remove. Cool on the rack completely.
  • Combine the peach preserves and lemon juice in a small microwave-safe bowl and heat for a few seconds just to warm through. Generously brush the top of each cupcake with the preserves.
  • For the pecan crumble: Combine the flour, pecans, brown sugar, butter and salt in a bowl. Spread the mixture out on a rimmed baking sheet and bake until golden, about 15 minutes, rotating the baking sheet about halfway through. Allow to cool completely, then crumble.
  • For the cream topping: Combine the heavy cream, sour cream and confectioners' sugar in the bowl of a stand mixer fitted with a whisk attachment. Whip on medium-high speed until stiff peaks form, about 4 minutes.
  • Top each cupcake with the cream topping and sprinkle with the pecan crumble. Serve immediately.

PEACHES N' CREAM CUPCAKES



Peaches n' Cream Cupcakes image

Provided by Food Network

Time 1h

Yield 12 cupcakes

Number Of Ingredients 17

1 1/3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup sugar
4 tablespoons butter, at room temperature
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon peach extract
3/4 cup buttermilk
1/4 cup peach puree
2 cups fresh or frozen peaches, pureed
1 tablespoon sugar
1 tablespoon cornstarch
1 pound mascarpone cheese
1 1/4 cups heavy cream
1/2 cup confectioners' sugar

Steps:

  • For the cupcakes: Preheat the oven to 350 degrees F. Place 12 liners in a cupcake pan.
  • In a medium bowl, whisk together the flour, baking powder, baking soda and salt. In a large bowl, beat the sugar and butter together using an electric mixer until it looks creamy. Beat in the egg, vanilla extract and peach extract until the mixture is smooth. Add half of the flour mixture to the butter mixture and stir until almost combined. Add the buttermilk and peach puree and stir again until almost combined. Add the rest of the flour and stir until all the ingredients are mixed in.
  • Fill the cupcake liners with batter using a large ice cream scoop. Bake for 18 to 20 minutes. Cool for 10 minutes before removing from the pans. Place on a wire rack and cool completely.
  • For the filling: Place small saucepan on the stovetop and put on medium heat. Put the peaches and sugar in and bring to slight boil. In a separate small bowl, mix the cornstarch and 1 tablespoon water until no lumps. Add the cornstarch mixture to the pan and keep on medium-low heat for about 1 minute. Cool completely before use. (Makes about 1 1/2 cups filling.)
  • For the frosting: Put the mascarpone, cream and confectioners' sugar in a stand mixer with the paddle attachment and beat on medium speed until thick, 4 to 5 minutes. (Makes about 2 cups frosting.)
  • Fill the cupcakes with the peach filling and then frost with the mascarpone frosting.

PEACHES 'N' CREAM SCONES



Peaches 'n' Cream Scones image

I love making scones, and these highlight one of my favorite summertime fruits: peaches. My secret ingredient that makes these super delicious is almond extract in the scones and the glaze.

Provided by Kardea Brown

Time 1h10m

Yield 8 scones

Number Of Ingredients 16

1/2 cup (1 stick) unsalted butter, frozen
2 cups all-purpose flour, plus more for dusting the work surface
3 tablespoons granulated sugar
1 tablespoon baking powder
1/2 teaspoon sea salt
1 cup sliced peaches, thawed if frozen
1/2 cup heavy whipping cream, plus more for brushing on the scones
1/2 cup sour cream
1 large egg
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1 cup powdered sugar
1 to 2 tablespoons heavy cream
1 teaspoon vanilla extract
1/4 teaspoon almond extract
Pinch sea salt

Steps:

  • For the scones: Preheat the oven to 400 degrees F. Grate the frozen butter into a bowl using a box grater. Combine the flour, granulated sugar, baking powder and salt in a large bowl. Add the peaches and toss in the flour to coat. Add the butter and toss to combine.
  • Stir together the heavy cream, sour cream, egg, vanilla and almond extracts in a medium bowl. Slowly add the cream mixture to the flour mixture, and mix just until a dough comes together. (Make sure not to overwork).
  • Turn the dough out onto a parchment paper-lined baking sheet and shape into a 9-inch disc, about 1 inch thick. Score the dough into 8 wedges, using a knife to cut into but not all the way through the dough. Brush the tops of the scones with cream. Bake until the scones are cooked through and golden brown on top, 20 to 25 minutes. Cut into wedges, then remove to a wire rack to cool until warm.
  • Meanwhile, make the glaze: Whisk together the powdered sugar, cream, vanilla, almond extract and salt in a small bowl. Spoon the glaze over the scones before serving.

NO-BAKE PEACHES AND CREAM CHEESECAKE CUPS



No-Bake Peaches and Cream Cheesecake Cups image

Provided by Geoffrey Zakarian

Categories     dessert

Time 3h30m

Yield 6 servings

Number Of Ingredients 14

3/4 cup ground amaretti cookies
3 tablespoons unsalted butter, melted
1/2 teaspoon kosher salt
1/4 teaspoon ground cinnamon
1 cup heavy cream
6 tablespoons confectioners' sugar
4 ounces cream cheese, at room temperature
4 ounces mascarpone cheese, at room temperature
1 teaspoon vanilla extract
Zest of 1 lemon
1 1/2 cups small diced jarred or fresh peaches (peeled if using fresh)
1 tablespoon honey
1 1/2 teaspoons lemon juice
1 tablespoon plus 1 1/2 teaspoons thinly sliced fresh mint, for garnish

Steps:

  • For the crumbs: In the bowl of a food processor, combine the amaretti crumbs, butter, salt and cinnamon and pulse until the crumb mixture resembles wet sand. Spoon the crust mixture into six 6-ounce jars, dessert cups or ramekins. Pat the crumbs down lightly.
  • For the cheesecake mixture: In the bowl of a stand mixer fitted with the whisk attachment, add the heavy cream and 2 tablespoons of the confectioners' sugar and beat to medium peaks. Transfer to a bowl and set aside in the refrigerator.
  • To the stand mixer bowl fitted with the paddle attachment, add the cream cheese and mascarpone and beat until fluffy and no lumps remain. Add the vanilla, lemon zest and remaining 4 tablespoons confectioners' sugar and beat until well combined. Gently fold the whipped cream into the mascarpone mixture.
  • Divide the cheesecake evenly among the containers with a spoon or transfer the mixture to a pastry bag fitted with a large round tip and pipe in the filling. Cover and refrigerate until chilled and set, 2 to 3 hours.
  • For the peach salsa: In a medium bowl, combine the diced peaches, honey and lemon juice. Stir to combine.
  • Before serving, top each cheesecake cup with peach salsa and garnish with mint.

PEACHES AND CREAM CUPCAKES



Peaches and Cream Cupcakes image

Light, peachy, and delicious. Refrigeration is a must.

Provided by Sue Fox Alvord

Categories     Desserts     Cakes     Cupcake Recipes

Time 1h35m

Yield 24

Number Of Ingredients 18

3 ½ cups pureed peaches
2 tablespoons white sugar
2 tablespoons cornstarch
2 tablespoons water
2 ⅔ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
2 cups white sugar
8 tablespoons unsalted butter, at room temperature
2 large eggs
2 teaspoons vanilla extract
1 teaspoon peach extract
1 ½ cups buttermilk
½ cup pureed peaches
2 cups heavy whipping cream
2 tablespoons instant vanilla pudding mix
1 teaspoon vanilla extract

Steps:

  • Combine pureed peaches and sugar for filling in a medium saucepan over medium heat. Bring to a slight boil.
  • Mix cornstarch and water together in a separate bowl until there are no lumps. Stir mixture into the pan. Reduce heat to medium-low and cook until thick and bubbly, about 1 minute. Let filling cool completely.
  • While filling cools, preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup muffin tins with paper liners.
  • Whisk flour, baking powder, baking soda, and salt together in a medium bowl for cupcakes.
  • Beat sugar and butter together in a large bowl using an electric mixer until creamy. Beat in eggs, vanilla extract, and peach extract until smooth. Add 1/2 of the flour mixture and stir until combined. Add buttermilk and 1/2 cup pureed peaches; stir until almost combined. Add remaining flour mixture and stir until all ingredients are mixed in.
  • Spoon batter into the prepared muffin cups, filling each 2/3 full.
  • Bake in the preheated oven until tops spring back when lightly pressed, 18 to 20 minutes. Cool in the tins for 10 minutes. Transfer to a wire rack and let cool, about 20 minutes.
  • Remove a bit of the center of each cupcake using a cupcake corer; fill with cooled peach filling.
  • Beat whipping cream, pudding mix, and vanilla extract for frosting together using a wire whisk attachment until firm peaks form. Frost cooled cupcakes.

Nutrition Facts : Calories 247.4 calories, Carbohydrate 32.7 g, Cholesterol 53.5 mg, Fat 11.9 g, Fiber 0.4 g, Protein 2.9 g, SaturatedFat 7.2 g, Sodium 169.3 mg, Sugar 20.8 g

PHILADELPHIA NO-BAKE PEACHES 'N' CREAM CHEESECAKE



Philadelphia No-Bake Peaches 'n' Cream Cheesecake image

Make and share this Philadelphia No-Bake Peaches 'n' Cream Cheesecake recipe from Food.com.

Provided by Chef mariajane

Categories     Cheesecake

Time 15m

Yield 16 serving(s)

Number Of Ingredients 7

2 cups graham cracker crumbs
6 tablespoons margarine, melted
1 cup sugar, divided
4 (8 ounce) packages philadelphia neufchatel cheese, 1/3 less fat than cream cheese, softened
1 (3 ounce) package jello brand peach gelatin
2 fresh peaches, chopped
1 (8 ounce) container Cool Whip Lite, whipped topping, thawed

Steps:

  • Mix graham crumbs, margarine and 1/4 cup sugar; press onto bottom of 13x9 inch pan. Refrigerate while preparing filling.
  • Beat cream cheese and remaining 3/4 cup sugar in large bowl with electric mixer until well blended. Add dry gelatin mix; mix well. Stir in peaches and whipped topping. Spoon over crust; cover.
  • Refrigerate for 4 hours or until firm, leftovers should be stored in refrigerator.
  • SUBSTITUTE: Prepare as directed, using 1 drained 15 oz can peaches.

Nutrition Facts : Calories 334.4, Fat 20.5, SaturatedFat 10.9, Cholesterol 43.4, Sodium 374.6, Carbohydrate 31.6, Fiber 0.5, Sugar 24.7, Protein 7.4

Tips:

  • Use fresh, ripe peaches for the best flavor.
  • If you can't find fresh peaches, you can use frozen or canned peaches. Just be sure to thaw and drain them before using.
  • To make the cheesecake filling, use full-fat cream cheese for a rich and creamy texture.
  • Don't overbeat the cheesecake filling, or it will become dense and grainy.
  • To make the cupcakes, use a muffin tin lined with paper liners.
  • Fill the cupcake liners about 2/3 full with batter.
  • Bake the cupcakes for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  • Let the cupcakes cool completely before frosting them.
  • To make the whipped cream frosting, use heavy cream that is at least 36% fat.
  • Beat the heavy cream until stiff peaks form.
  • Add the powdered sugar and vanilla extract and beat until combined.
  • Frost the cupcakes with the whipped cream frosting and top with a peach slice.

Conclusion:

These Peaches 'n Cream Cheesecake Cupcakes are a delicious and easy-to-make treat that is perfect for any occasion. The cupcakes are moist and fluffy, with a sweet and creamy cheesecake filling and a light and airy whipped cream frosting. The peaches add a pop of fresh flavor and color. These cupcakes are sure to be a hit with everyone who tries them!

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