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Easy Creamy No-Bake Peach Cheesecake in a Jar

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A silky, smooth no-bake peach cheesecake layered in jars with a crumbly graham cracker crust and fresh peach topping, perfect for a refreshing summer dessert.

Ingredients

Scale
  • 1 1/2 cups (150g) graham cracker crumbs
  • 6 tablespoons (85g) unsalted butter, melted
  • 2 tablespoons (25g) granulated sugar
  • 8 oz (225g) cream cheese, softened
  • 1/2 cup (60g) powdered sugar
  • 1 cup (240ml) heavy whipping cream, cold
  • 1 teaspoon vanilla extract
  • 2 large fresh ripe peaches, peeled and sliced
  • 2 tablespoons honey
  • 1 teaspoon fresh lemon juice

Instructions

  1. In a medium bowl, combine graham cracker crumbs, melted unsalted butter, and granulated sugar. Mix until crumbs are evenly coated and mixture holds together when pressed, about 5 minutes.
  2. Spoon 2 tablespoons of the crust mixture into each jar. Press down firmly but gently to compact into an even layer. Set jars aside.
  3. In a large mixing bowl, beat softened cream cheese with powdered sugar and vanilla extract until smooth and lump-free, about 2-3 minutes with an electric mixer.
  4. In a separate bowl, whip cold heavy cream to soft peaks. Gently fold whipped cream into the cream cheese mixture with a spatula, preserving airy texture, about 5 minutes.
  5. Spoon or pipe cheesecake filling over crust in each jar, filling about 3/4 of the way. Smooth tops with a spatula or spoon.
  6. Slice peeled peaches into thin wedges. Toss peach slices with honey and fresh lemon juice in a small bowl. Let sit for 5 minutes to macerate.
  7. Arrange peach slices on top of cheesecake filling in each jar. Drizzle leftover honey-lemon syrup over peaches for a glossy finish.
  8. Cover jars with lids or plastic wrap and refrigerate for at least 3 hours, preferably overnight, to allow cheesecake to set.
  9. Remove jars from fridge just before serving. Use a small spoon to enjoy the layered textures.

Notes

Softening cream cheese is crucial to avoid lumps; microwave for 10 seconds if needed but do not melt. Press crust firmly to prevent crumbly bottom. Use ripe but firm peaches to avoid mushy topping. Chill bowl and beaters for faster whipping of cream. Folding whipped cream gently preserves airy texture. Can substitute dairy-free cream cheese and coconut cream for vegan version. Almond flour crust works for gluten-free option. Baking crust for 8 minutes at 350°F can create a crispier base.

Nutrition

Keywords: no-bake cheesecake, peach cheesecake, summer dessert, cheesecake in a jar, easy dessert, creamy cheesecake, no oven dessert

Find it online: https://zorbmeal.com/easy-creamy-no-bake-peach-cheesecake-in-a-jar-recipe-for-perfect-summer-dessert/