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Creamy No-Bake Peach Cobbler Cheesecake Cups

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A quick and easy no-bake dessert combining creamy cheesecake with cinnamon-spiced peaches and a crunchy graham cracker crust, perfect for summer gatherings.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs (about 10 full crackers)
  • 5 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 16 oz (450 g) cream cheese, softened
  • 1 cup (240 ml) heavy whipping cream, cold
  • ½ cup (60 g) powdered sugar
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon fresh lemon juice
  • 3 large ripe peaches, peeled and diced (about 3 cups / 450 g)
  • 2 tablespoons brown sugar
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg (optional)
  • 1 teaspoon cornstarch mixed with 1 tablespoon water
  • 1 teaspoon lemon zest

Instructions

  1. Make the Crust: In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Stir until evenly moistened and holds together when pressed. Divide evenly among serving cups and press down firmly to create a solid base. Set aside.
  2. Prepare the Peach Topping: In a small saucepan over medium heat, combine diced peaches, brown sugar, cinnamon, nutmeg, and lemon zest. Cook for about 8 minutes until peaches soften and release juice. Stir in cornstarch slurry and cook another 2 minutes until thickened. Remove from heat and cool to room temperature, about 15 minutes.
  3. Whip the Cream: In a large bowl, beat cold heavy cream with an electric mixer until soft peaks form, about 3-4 minutes.
  4. Mix the Cheesecake Filling: In another large bowl, beat softened cream cheese, powdered sugar, vanilla extract, and lemon juice until smooth and creamy, about 2-3 minutes.
  5. Combine Filling and Whipped Cream: Gently fold whipped cream into cream cheese mixture using a spatula until light and fluffy.
  6. Assemble the Cups: Spoon or pipe cheesecake filling over crust in each cup. Top with cooled peach cobbler mixture. Optionally, add extra peach topping or sprinkle cinnamon.
  7. Chill: Refrigerate cups for at least 2 hours to set and meld flavors. Overnight chilling is preferred.
  8. Serve: Enjoy chilled straight from the fridge.

Notes

If crust softens after chilling, let cups sit at room temperature for 10 minutes before serving for better texture. Stir peach topping gently before layering to redistribute juices. Use ripe but firm peaches to avoid mushy topping. For dairy-free, use vegan cream cheese and coconut cream. Almond flour can replace graham crackers for gluten-free crust.

Nutrition

Keywords: no-bake, peach cobbler, cheesecake cups, summer dessert, easy dessert, creamy cheesecake, peach topping, graham cracker crust

Find it online: https://juliamadeit.com/creamy-no-bake-peach-cobbler-cheesecake-cups-easy-recipe-for-summer-delight/