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Easy No-Bake Peach Cheesecake Jars (Best Summer Dessert)

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These no-bake peach cheesecake jars are a light, refreshing summer dessert made with a buttery graham cracker crust, a silky mousse-like cheesecake filling, and sweet macerated peaches. Perfect for hot days when you don’t want to turn on the oven.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs (about 10–12 full sheets, crushed fine)
  • ¼ cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • Pinch of salt
  • 16 oz (two blocks) cream cheese, softened to room temperature
  • ½ cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 cup heavy cream, cold
  • 3–4 ripe peaches, peeled and diced (about 2 cups)
  • 2 tablespoons granulated sugar
  • 1 tablespoon lemon juice
  • ½ teaspoon vanilla extract
  • Fresh mint leaves (for garnish, optional)
  • Whipped cream (for garnish, optional)
  • Crushed graham crackers (for garnish, optional)

Instructions

  1. Make the Crust: In a medium bowl, combine graham cracker crumbs, sugar, and salt. Pour in melted butter and stir with a fork until the mixture looks like wet sand and holds together when pressed. Divide crust evenly among jars (about 2-3 tablespoons per jar). Press down firmly with the back of a spoon or the bottom of a small glass. Place jars in the fridge while you make the filling.
  2. Prepare the Peaches: If using fresh peaches, peel them (score an X on the bottom, blanch in boiling water for 30 seconds, then plunge into ice water). Dice into small cubes (about ½-inch). Toss with sugar, lemon juice, and vanilla. Let sit for 10 minutes to draw out juices. For a softer texture, simmer in a small saucepan over medium heat for 5-7 minutes until softened. Let cool completely before layering.
  3. Make the Cheesecake Filling: In a large bowl, beat softened cream cheese with sugar and vanilla until smooth and creamy. In a separate bowl, whip cold heavy cream until stiff peaks form (about 2-3 minutes with a hand mixer). Gently fold whipped cream into cream cheese mixture in three additions until just combined and light.
  4. Layer the Jars: Take jars with crust out of the fridge. Spoon or pipe about ¼ cup cheesecake filling over the crust. Add a layer of peaches and their juices. Repeat with another layer of filling, then top with more peaches. Number of layers depends on jar size (usually two layers of each).
  5. Chill: Cover jars with lids or plastic wrap and refrigerate for at least 4 hours (overnight is best). The filling needs time to set and flavors to meld.
  6. Garnish and Serve: Before serving, top with a dollop of whipped cream, a sprinkle of crushed graham crackers, and a fresh mint leaf.

Notes

Room temperature cream cheese is essential for a smooth filling. Don’t overmix the filling once the whipped cream is folded in. Let the peaches macerate for at least 10 minutes to develop flavor. Use a piping bag or ziploc bag with the corner snipped off for cleaner layers. These jars taste even better after a day in the fridge and keep for up to 3 days. Do not freeze.

Nutrition

Keywords: no-bake cheesecake, peach cheesecake, summer dessert, mason jar dessert, easy dessert, no oven dessert

Find it online: https://bakebelle.com/easy-no-bake-peach-cheesecake-jars-best-summer-dessert/