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Peaches N Cream Cheesecake Cupcakes

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“I have found my favorite dessert. This was amazing and I didn't make it a friend did. Very nice summer dessert.”
1hr 15mins
18 10 20 cupcakes.

Ingredients Nutrition


  1. 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.
  2. Cool for 10 minutes, then add the remaining 1 cup peaches. Set aside.
  3. Cheesecake: Preheat oven to 300 degrees.
  4. Combine all cheesecake ingredients in a mixing bowl and beat on medium speed with electric mixer until smooth.
  5. Place paper baking cups into muffin tins and fill cups 2/3 full with cheesecake batter.
  6. Bake for 40 minutes.
  7. Filling: Mix sour cream filling ingredients in a small mixing bowl using a spoon.
  8. 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.
  9. Remove from oven and cool.
  10. 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.

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