No-Bake Peach Cheesecake Cups
These no-bake peach cheesecake cups are creamy, light, and filled with fresh summer peaches. Made with cream cheese, Greek yogurt, and a buttery cookie crust, they're an easy dessert that's perfect for warm days.
Ingredients
- For the Cookie Base
- 68 g butter cookies such as Leibniz
- 30 g butter melted
- For the Filling
- 150 g cream cheese
- 120 g Greek yogurt
- 2 tbsp powdered sugar
- 1 tsp vanilla extract or vanilla sugar
- zest of ½ lemon
- 2 peaches divided
- pistachios
Instructions
- Crush 68 g butter cookies into fine crumbs and mix with 30 g melted butter.
- Divide the mixture between serving glasses and gently press it into the bottom.
- In a bowl, whisk together 150 g cream cheese, 120 g Greek yogurt, 2 tbsp powdered sugar, vanilla, and lemon zest until smooth.
- Spoon the filling over the cookie base.
- Add a layer of diced peach, then cover with the remaining filling.
- Chill for at least 1 hour before serving, then decorate with sliced peach, pistachios, and mint.
Notes
Use ripe but firm peaches for the best texture.
Chill well before serving for a firmer filling.
Graham crackers can be used instead of butter cookies.
Fresh mint or chopped pistachios make a beautiful garnish.
Best enjoyed within 2 days.
Chill well before serving for a firmer filling.
Graham crackers can be used instead of butter cookies.
Fresh mint or chopped pistachios make a beautiful garnish.
Best enjoyed within 2 days.