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Peach Dessert Recipes

No-Bake Peach Cheesecake Cups

These no-bake peach cheesecake cups are a refreshing twist on classic cheesecake. Made with layers of crushed cookies, creamy filling, and fresh peaches, they're perfect for summer and take only 15 minutes to prep. The individual servings make portion control effortless, and the vibrant peach flavor captures the essence of summer in every spoonful.
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Course: Dessert
Cuisine: American
Keyword: No-Bake Dessert, Peach Cheesecake, Summer Dessert, Easy Dessert, Individual Desserts
Prep Time: 15 minutes
Cook Time: 0 minutes
Chilling Time: 3 hours
Total Time: 3 hours 15 minutes
Servings: 6 cups
Calories: 495kcal

Equipment

  • Mixing bowls
  • Electric Mixer
  • Serving Glasses or Jars

Ingredients

Cookie Base

  • 1 1/2 cups graham cracker crumbs about 12 full sheets
  • 6 tablespoons unsalted butter melted
  • 2 tablespoons granulated sugar

Cheesecake Filling

  • 16 ounces cream cheese softened
  • 2/3 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream

Peach Layer

  • 3-4 fresh ripe peaches diced (about 2 cups)
  • 2 tablespoons granulated sugar
  • 1 tablespoon lemon juice
  • 1/2 teaspoon cinnamon optional

Instructions

  • Combine graham cracker crumbs, melted butter, and sugar in a bowl until the mixture resembles wet sand. Divide the mixture equally among six serving glasses or jars, pressing firmly to create an even base layer.
  • In a large mixing bowl, beat the softened cream cheese until completely smooth and free of lumps—about 2 minutes. Add the powdered sugar and vanilla extract, continuing to beat until well combined.
  • In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture using a rubber spatula, maintaining as much air as possible.
  • Combine the diced peaches, sugar, lemon juice, and cinnamon (if using) in a bowl. Let sit for 5-10 minutes to allow the peaches to release their juices.
  • Spoon the cheesecake filling evenly over each cookie base, filling glasses about two-thirds full. Gently tap each glass to settle the filling.
  • Carefully spoon the peach mixture over each cheesecake layer. Refrigerate for at least 3 hours before serving.

Notes

For a professional presentation, use a piping bag fitted with a large round tip to add the filling.
Room temperature cream cheese is essential for a smooth, lump-free filling.
These cheesecake cups can be refrigerated for up to 3 days in airtight containers.
For make-ahead convenience, prepare the base and filling up to 2 days in advance, but add the peach topping no more than 12 hours before serving.

Nutrition

Calories: 495kcal | Carbohydrates: 35g | Protein: 6g | Fat: 38g | Saturated Fat: 22g | Cholesterol: 115mg | Sodium: 295mg | Fiber: 1.5g | Sugar: 25g
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