These delicious no bake cheesecake in a cup, with a pretty fresh peach and blueberry “sunflower” top, with easy no-bake cheesecake filling. Great for summer entertaining!

peach cheesecake cups

I am super excited to share this little dessert with you! It’s one of those dishes that’s a triple threat of delicious, pretty and easy and is sure to wow your family or guests. Only you and I will know how super easy these are to make :)

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Ingredients and substitutions

A few notes about the key ingredients …

Cream Cheese – full fat cream cheese is recommended, for best results.

Whipping Cream – this would be heavy, whipping cream, typically 35% b.f.

Recipe tips!

  • I like to cover these with foil if they will sit in the fridge for a while. Foil works best, as it is stiff and won’t droop in to the glaze. This will help keep them fresher longer and keep fridge odours out. Put the foil on after they have been in the fridge for an hour, so that the glaze has had a chance to set up.
  • I found this glassware at a Thrift store, so that’s a great place to look if you don’t have cups already that will work. The cups are 4 1/4 inches in diameter and about 1 1/2 inches deep. The glass is nice to show the layers, but if you don’t have anything glass that will work, a white ramekin of about the same dimensions would work just fine.
peach cheesecake cups

Making ahead and storing

These cheesecake cups need to be made a bit ahead and refrigerated to set up. The cheesecake itself can be made well ahead. Once topped with fruit, they should be eaten up fairly quickly.

Store leftovers in the refrigerator for up to 2 days.

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peach cheesecake cups

Get the Recipe: No-Bake Peach Cheesecake Cups

A delicious, easy and pretty dessert, perfect for summer entertaining or a special summer treat.
5 stars from 2 ratings
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Prep Time: 45 minutes
Cook Time: 1 minute
Total Time: 46 minutes
Yield: 4 cups

Ingredients

For the Glaze:

  • 1 cup peaches, peeled and diced, then crushed
  • 1/2 cup white sugar
  • 4 teaspoons cornstarch
  • 2/3 cup cold water

For the Graham Crust:

  • 3/4 cup graham cracker crumbs
  • 1 Tablespoon brown sugar
  • 1/4 teaspoon cinnamon
  • 2 1/2 Tablespoons butter, melted

For the Cheesecake Layer:

  • 4 oz cream cheese, at room temperature (1/2 a standard 8oz. brick)
  • 3/4 cup icing sugar
  • 1 cup whipping cream

For the topping:

  • 6-8 fresh peaches
  • 1/2 pint fresh blueberries

Instructions
 

  • For the Glaze: In a small-medium saucepan, combine the crushed peaches, sugar, cornstarch and cold water. Stir to combine. Cook over medium heat, stirring regularly, until mixture comes to a boil. Reduce heat to low and cook another couple of minutes until liquid looks clear (not milky/cloudy) and liquid has thickened a bit. Pour mixture through a fine strainer to remove the bits of peach. You should have a clear-ish liquid (might be a bit yellow) that is just a bit thickened. It should easily pour off of a spoon. Set aside and allow to cool to room temperature, while you finish the rest of the steps.
  • For the Graham Crust: In a medium bowl, stir together the graham cracker crumbs, brown sugar and cinnamon. Pour melted butter over-top and stir to combine. The graham crumbs should be moist, not dry (if so, add a bit more melted butter), but not saturated to the point of being greasy (if so, add a bit more graham cracker crumbs.) Divide the crumbs among the serving dishes, spooning in to bottom of cups and spreading to an even layer (no need to press to compact). You can pop these in the fridge while you make the cheesecake layer.
  • For the Cheesecake Layer: In a large bowl with an electric mixer or in the bowl of a stand mixer fitted with a paddle attachment, beat the cream cheese until smooth. Add icing sugar and mix at lowest speed to incorporate the icing sugar, the beat until smooth. If using a stand mixer, remove cream cheese mixture to another medium-large bowl, clean and dry the mixer bowl and return to stand mixer, fitted with the whisk attachment. Whip cream in clean mixer bowl to stiff peaks. If using an electric mixer, whip cream to stiff peaks in another bowl. Gently fold whipped cream in to cream cheese mixture, until fully combined. Spoon mixture over-tip of graham crumb base, dividing between the 4 serving cups and smoothing the top surface. Be sure to allow room for the top layer, about 1/2 inch clearance at the top. Use a paper towel to clean up the inside edges of the glass cups, if necessary. Pop the cups in to the fridge while you cut the fresh peaches.
  • Cut fresh (unpeeled) peaches in to very thin slices. You’ll need 16 slices for each cup. When you have 16 slices, remove one cup from the fridge and position peaches on top as shown in the photos (two slices for one petal, with the cut edges meeting together in the middle). Stir reserved glaze well and check that it is at or close to room temperature. If not, pop it in the fridge for a few minutes. You don’t want warm glaze on top of the cream cheese mixture or it will melt in to the glaze. Spoon about 1/4 of the glaze over-top. It should cover the peaches by a bit. Return to the fridge. Repeat with the remaining 3 cups. Allow to chill at least an hour, preferably 2 hours or more. Glaze will firm up as it sits in the fridge.
  • Before serving, arrange a circle of fresh blueberries in the centre, to complete the sunflower pattern.
Cuisine: American, Canadian
Course: Dessert
Author: Jennifer Maloney
Serving: 1serving, Calories: 589kcal, Carbohydrates: 104g, Protein: 6g, Fat: 41g, Saturated Fat: 24g, Cholesterol: 132mg, Sodium: 286mg, Potassium: 657mg, Fiber: 6g, Sugar: 83g, Vitamin A: 2375IU, Vitamin C: 23.5mg, Calcium: 102mg, Iron: 1.6mg
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