Description
These creamy no-bake peach cheesecake cups are the perfect summer dessert—no oven required, ready in 5 minutes, and made with simple ingredients. Layers of buttery graham cracker crust, light and airy cheesecake filling, and fresh juicy peaches create a refreshing treat that’s ideal for hot days.
Ingredients
Scale
- 2 medium ripe peaches (about 1 cup diced)
- 6 full sheets graham crackers (about 1 cup crushed)
- 3 tablespoons unsalted butter, melted
- 8 ounces full-fat cream cheese, softened
- 1 cup heavy whipping cream
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- A pinch of salt
Instructions
- Prepare the crust: Place graham crackers in a ziplock bag and crush into fine crumbs using a rolling pin. Transfer to a small bowl, add melted butter, and stir until every crumb is coated. Set aside.
- Whip the cream: In a clean, cold mixing bowl, whip heavy cream with a hand mixer on medium speed until soft peaks form (about 2-3 minutes). Refrigerate until needed.
- Mix the cream cheese filling: In another bowl, beat softened cream cheese until smooth. Add powdered sugar, vanilla extract, lemon juice, and a pinch of salt. Beat until combined and fluffy.
- Fold in the whipped cream: Add one-third of the whipped cream to the cream cheese mixture and fold gently with a spatula. Repeat with remaining whipped cream until no white streaks remain and filling is light and airy.
- Dice the peaches: Wash, halve, and pit the peaches. Dice into ½-inch cubes. Pat dry with a paper towel if very juicy.
- Assemble the cups: In small glasses or jars, layer 2 tablespoons of crust mixture, pressing down firmly. Add ¼ cup cheesecake filling, then a layer of diced peaches. Repeat layers, ending with peaches on top.
- Chill: Cover cups with plastic wrap and refrigerate for at least 2 hours, preferably overnight, until set.
- Serve: Remove from fridge 10 minutes before serving. Garnish with fresh mint or extra graham cracker crumbs if desired.
Notes
Let cream cheese soften properly for 30-45 minutes to avoid lumps. Use ripe but firm peaches to prevent sogginess. Press crust layers down firmly for distinct texture. These cups taste even better after a day in the fridge as flavors meld. For best results, make ahead and chill overnight.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 380
- Sugar: 18
- Sodium: 220
- Fat: 28
- Saturated Fat: 16
- Carbohydrates: 30
- Fiber: 1
- Protein: 5
Keywords: no-bake cheesecake, peach cheesecake cups, summer dessert, easy dessert, no oven dessert, peach dessert, creamy cheesecake