No-Bake Peach Cheesecake Cups

These creamy layered jars combine juicy summer peaches with silky cream cheese filling and buttery graham cracker base - all without turning on the oven. Perfect for hot summer days when you crave something sweet without heating up your kitchen!

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Course: Dessert

Cuisine: American

Keyword: No-Bake Dessert, Peach Cheesecake, Summer Dessert, Mason Jar Dessert, No-Bake Cheesecake

Prep Time: 25

Cook Time: 0

Chilling Time: 3

Total Time: 3 25

Servings: cups

Calories: 375kcal

Equipment

Mason Jars (8 oz)
Electric Mixer
Medium Saucepan
Piping Bag (optional)

Ingredients

For the Crust

2 cups graham cracker crumbs about 15 full crackers
6 tablespoons unsalted butter melted
3 tablespoons granulated sugar
1 pinch salt

For the Cheesecake Filling

16 ounces cream cheese softened (2 blocks)
2/3 cup powdered sugar
1 teaspoon vanilla extract
1/4 teaspoon almond extract optional
1 cup heavy whipping cream whipped to stiff peaks

For the Peach Topping

4 ripe peaches diced (about 3 cups)
3 tablespoons honey or maple syrup
1 tablespoon lemon juice
1/2 teaspoon ground cinnamon

Instructions

Select 8 small mason jars (8 oz each) or dessert glasses. Ensure they're clean and dry before starting.
In a medium bowl, combine graham cracker crumbs, melted butter, sugar, and salt. Mix until the texture resembles wet sand and the mixture holds together when pressed.
Divide crust mixture evenly among jars (about 3 tablespoons per jar) and press firmly to create a compact base. Use the back of a measuring spoon for even pressing.
In a large bowl, beat softened cream cheese until smooth and fluffy (about 2 minutes). Add powdered sugar, vanilla extract, and almond extract if using. Beat until well combined with no lumps.
Gently fold in the whipped cream using a spatula, maintaining as much air as possible for a light, fluffy texture.
In a medium saucepan, combine diced peaches, honey or maple syrup, lemon juice, and cinnamon. Cook over medium heat for 5-7 minutes until peaches soften slightly and release their juices. Remove from heat and let cool completely.
Transfer the cheesecake filling to a piping bag or use a spoon to layer approximately 3 tablespoons of filling over each graham cracker base. Tap jars gently to level the filling.
Refrigerate for 30 minutes to set slightly before adding peach topping.
Once the filling has set slightly, spoon the cooled peach mixture over each cup. Cover jars with lids or plastic wrap and refrigerate for at least 3 hours or overnight to fully set.

Notes

For best results, make sure your cream cheese is at room temperature before mixing to avoid lumps.

Reserve a few fresh peach slices for garnish before cooking the rest for a beautiful presentation.

These cups will keep in the refrigerator for up to 3 days.

For a gluten-free version, substitute the graham crackers with gluten-free cookies or a mixture of almond flour, butter, and honey.

Nutrition

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