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Easy No-Bake Peach Cheesecake Jars

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A light and refreshing no-bake peach cheesecake served in individual jars, perfect for summer desserts with a creamy filling, crunchy graham cracker crust, and juicy peach topping.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs (about 10 full sheets, honey-flavored preferred)
  • 5 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 16 ounces (450g) cream cheese, softened
  • ½ cup (120 ml) sour cream
  • ⅔ cup (80g) powdered sugar
  • 1 teaspoon pure vanilla extract
  • 1 cup (240 ml) heavy whipping cream, chilled
  • 3 cups fresh peaches, peeled and diced (or frozen thawed and drained, or canned peaches drained well)
  • 2 tablespoons honey
  • 1 teaspoon fresh lemon juice
  • Optional: pinch of cinnamon or nutmeg

Instructions

  1. Prepare the crust: In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Stir until crumbs are evenly moistened and mixture holds together when pressed. (About 5 minutes)
  2. Assemble the crust in jars: Spoon about 2 tablespoons of crumb mixture into each jar. Press down firmly to form an even layer. Chill jars in the fridge while preparing filling. (10 minutes)
  3. Macerate peaches: Toss diced peaches with honey and lemon juice in a small bowl. Let sit for 10-15 minutes to release juices and develop flavor. Add a pinch of cinnamon if desired.
  4. Make cheesecake filling: Beat softened cream cheese on medium speed until smooth (2-3 minutes). Add sour cream, powdered sugar, and vanilla extract. Beat until combined and creamy.
  5. Whip heavy cream: In a separate chilled bowl, whip heavy cream until soft peaks form.
  6. Fold whipped cream into cream cheese mixture gently using a spatula to keep it light and airy.
  7. Assemble jars: Spoon or pipe cheesecake filling over chilled crust in each jar. Top with macerated peaches and juices. Optionally garnish with a mint leaf or crushed graham crackers.
  8. Chill: Refrigerate jars for at least 3 hours or overnight to let filling firm up and flavors meld before serving.

Notes

Soften cream cheese at room temperature for 30 minutes before mixing to avoid lumps. Chill bowl and beaters before whipping cream for stable peaks. Use gentle folding to keep filling airy. Press crust firmly to help it set. Macerate peaches for 10-15 minutes to release juices without mushiness. If short on time, freeze jars for 30 minutes but avoid freezing too long to prevent texture changes. For dairy-free, substitute cream cheese and heavy cream with vegan alternatives. For gluten-free crust, use almond flour or gluten-free graham crackers with extra butter.

Nutrition

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

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