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Easy No-Bake Peach Cheesecake Cups

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Velvety smooth no-bake peach cheesecake cups with a graham cracker crust, perfect for a light and refreshing summer dessert. Creamy cheesecake filling melts into juicy peach topping on a buttery, crumbly crust.

Ingredients

Scale
  • 1 ½ cups (150g) graham crackers, finely crushed
  • 6 tablespoons (85g) unsalted butter, melted
  • 2 tablespoons (25g) granulated sugar
  • 8 ounces (225g) cream cheese, softened
  • ¾ cup (90g) powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup (240ml) heavy whipping cream
  • 2 large fresh peaches, peeled and diced (or 1 cup (150g) canned peach slices, drained)
  • 1 tablespoon lemon juice
  • 1 tablespoon honey or maple syrup (optional)

Instructions

  1. Crush 1 ½ cups (150g) of graham crackers until fine crumbs form using a food processor or a sealed plastic bag and rolling pin.
  2. Add 6 tablespoons (85g) melted unsalted butter and 2 tablespoons (25g) granulated sugar to the crumbs. Mix until the mixture feels like wet sand and holds together when pressed.
  3. Divide the crust mixture evenly among 6 mini dessert cups or mason jars. Press firmly into the bottom to create a compact base. Set aside.
  4. In a mixing bowl, beat 8 ounces (225g) softened cream cheese until smooth and creamy, about 2-3 minutes with an electric mixer.
  5. Add ¾ cup (90g) powdered sugar and 1 teaspoon vanilla extract. Beat until fully combined and silky.
  6. In a separate bowl, whip 1 cup (240ml) heavy cream to soft peaks, being careful not to overwhip.
  7. Gently fold the whipped cream into the cream cheese mixture using a spatula to keep the filling light and airy.
  8. Divide the cheesecake filling evenly over the prepared crusts in each cup, smoothing the tops gently.
  9. Dice 2 large fresh peaches (or drain and chop canned peaches). Toss with 1 tablespoon lemon juice and 1 tablespoon honey or maple syrup if using.
  10. Top each cheesecake cup with a generous spoonful of the peach mixture.
  11. Chill the cups in the refrigerator for at least 2 hours before serving to firm up the filling and let flavors marry.

Notes

If cream cheese isn’t softened enough, leave at room temperature for 30 minutes to avoid lumps. Drain excess liquid from peaches to prevent soggy crust. Whip cream to soft peaks only to maintain light texture. Chill at least 2 hours or overnight for best results. For gluten-free, substitute crust with almond flour and coconut oil. For dairy-free, use vegan cream cheese and coconut cream.

Nutrition

Keywords: no-bake cheesecake, peach dessert, summer dessert, easy cheesecake cups, graham cracker crust, no oven dessert

Find it online: https://rowanrecipes.com/easy-no-bake-peach-cheesecake-cups-recipe-perfect-for-summer-desserts/