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Easy No-Bake Peach Cheesecake Cups Recipe with Creamy Filling Perfect for Summer

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These no-bake peach cheesecake cups feature a crumbly graham cracker crust, silky cream cheese filling, and fresh juicy peaches, making a light and refreshing summer dessert that’s quick and easy to prepare.

Ingredients

Scale
  • 1 ½ cups (150 g) graham cracker crumbs
  • 6 tablespoons (85 g) unsalted butter, melted
  • 2 tablespoons (25 g) granulated sugar
  • 8 ounces (225 g) cream cheese, softened
  • ¾ cup (90 g) powdered sugar
  • 1 teaspoon vanilla extract
  • ¾ cup (180 ml) heavy cream, cold
  • 2 cups (300 g) fresh peaches, peeled and diced
  • Optional: sprinkle of cinnamon or drizzle of honey

Instructions

  1. In a medium bowl, combine graham cracker crumbs, melted unsalted butter, and granulated sugar. Mix until crumbs are evenly coated and hold together when pressed, about 3 minutes.
  2. Spoon the crust mixture evenly into 6 serving cups (about 3-ounce / 90 ml size). Press down gently with the back of a spoon to compact into a firm base. Set aside.
  3. In a large mixing bowl, beat softened cream cheese with powdered sugar and vanilla extract until smooth and creamy, about 2-3 minutes on medium speed.
  4. In a separate chilled bowl, whip cold heavy cream with an electric mixer until soft peaks form, about 3-4 minutes. Avoid overwhipping.
  5. Gently fold the whipped cream into the cream cheese mixture using a spatula to preserve the airy texture.
  6. Spoon or pipe the creamy filling over the graham cracker base in each cup and smooth the tops evenly.
  7. Top each cup with about ⅓ cup (50 g) fresh diced peaches. Optionally sprinkle with cinnamon or drizzle honey.
  8. Refrigerate the cups for at least 2 hours before serving to let flavors meld and filling set. If short on time, 1 hour works but texture will be less firm.

Notes

Ensure cream cheese is softened to room temperature to avoid lumps. Whip heavy cream to soft peaks only to prevent turning into butter. Gently fold whipped cream into cream cheese mixture to keep airy texture. Chill at least 2 hours for best texture. Peaches can be drained if watery. Graham cracker substitutes include digestive biscuits or vanilla wafers. Peeling peaches is easier by blanching briefly in boiling water then ice bath.

Nutrition

Keywords: no-bake cheesecake, peach dessert, summer dessert, easy cheesecake cups, creamy filling, graham cracker crust, fresh peaches

Find it online: https://forkmila.com/easy-no-bake-peach-cheesecake-cups-recipe-with-creamy-filling-perfect-for-summer/