Print

Easy No-Bake Peach Cobbler Cheesecake Cups

no-bake peach cobbler cheesecake cups - featured image
Print Recipe

A quick and easy no-bake dessert featuring a creamy cheesecake base, buttery graham cracker crust, and warm peach cobbler topping, perfect for summer gatherings.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs (about 10 full sheets)
  • 5 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 8 ounces cream cheese, softened
  • ½ cup powdered sugar
  • 1 teaspoon pure vanilla extract
  • 1 cup heavy whipping cream, cold
  • 1 can (15 ounces) sliced peaches in syrup, drained
  • 2 tablespoons brown sugar
  • ½ teaspoon ground cinnamon
  • 1 tablespoon cornstarch mixed with 2 tablespoons water
  • 1 teaspoon lemon juice

Instructions

  1. Make the crust: In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until crumbs are evenly coated and feel like wet sand. Divide mixture evenly among serving cups and press firmly into the bottom. Chill in the fridge for about 10 minutes.
  2. Prepare the peach topping: In a small saucepan over medium heat, combine drained peaches, brown sugar, cinnamon, and lemon juice. Stir gently and bring to a simmer. Mix cornstarch with water to make a slurry and slowly stir into peach mixture. Cook until thickened and bubbly, about 3-4 minutes. Remove from heat and let cool to room temperature.
  3. Whip the cream: In a large bowl, beat cold heavy cream until stiff peaks form, about 3-4 minutes on medium-high speed. Set aside.
  4. Make the cheesecake filling: In another bowl, beat softened cream cheese with powdered sugar and vanilla extract until smooth and creamy. Gently fold whipped cream into cream cheese mixture using a spatula, keeping the mixture light and fluffy.
  5. Assemble the cups: Spoon or pipe a generous layer of cheesecake filling over the chilled crust in each cup. Top each with a few spoonfuls of peach cobbler topping. Optionally, sprinkle crushed graham crackers or cinnamon on top.
  6. Chill and serve: Refrigerate assembled cups for at least 2 hours, ideally 4, to let flavors meld and filling firm up. Serve chilled.

Notes

Ensure cream cheese is fully softened before mixing to avoid lumps. Fold whipped cream gently into cream cheese mixture to keep filling light and fluffy. Chill crust before adding filling to prevent sogginess. Peach topping should be cooked until thickened for best flavor. Can be made a day ahead; add peach topping just before serving to keep fresh. For dairy-free option, substitute heavy cream with coconut cream and use dairy-free cream cheese. Gluten-free crust can be made with gluten-free graham crackers or almond flour.

Nutrition

Keywords: no-bake, peach cobbler, cheesecake cups, summer dessert, easy dessert, individual servings, no oven dessert

Find it online: https://evabake.com/easy-no-bake-peach-cobbler-cheesecake-cups-recipe-for-perfect-summer-dessert/