No-Bake Peach Cheesecake Jars

Name: No-Bake Peach Cheesecake Jars
Prep time: 25 min
Total time: 25 min
Yield: 6
Cuisine: American
Ingredients: 1 cup Graham Cracker Crumbs; 4 tablespoons Unsalted Butter, Melted; 6 tablespoons Granulated Sugar; 1/8 teaspoon Kosher Salt; 12 ounces Cream Cheese, Softened; 1/3 cup Sour Cream; 3/4 cup Heavy Cream, Cold; 1 1/2 teaspoons Vanilla Extract; 3 medium Ripe Peaches, Pitted and Cut into 1/2-Inch Pieces; 1 tablespoon Fresh Lemon Juice; 1/2 teaspoon Finely Grated Lemon Zest

Peach cheesecake jars with crumb, cream cheese, and fruit layers

Sophia Williams

Published: July 27, 2026

Categories: Dairy, Fruits, Cakes

Tags: Peach, Cheesecake, Make-Ahead, Individual Desserts, No-Bake Dessert, Summer Dessert, National Relaxation Day

Peach Cheesecake Jars

Buttery graham crumbs, a light tangy cheesecake filling, and juicy vanilla-lemon peaches are layered in individual jars for an easy make-ahead summer dessert.

Prep Time:25 minTotal Time:25 minServings:6Difficulty:Easy

These individual cheesecake jars turn ripe summer peaches into a relaxed dessert that can be assembled well before dinner. The layers look inviting through the glass, but the method stays simple: stir the crumb base, whip the filling, and spoon everything into place.

A little sour cream sharpens the cream cheese filling while softly whipped cream keeps it light enough to eat chilled. The peaches are tossed with lemon, vanilla, and just enough sugar to draw out their fragrance without creating a pool of juice.

Moisture control is what keeps the jars distinct. Drain any liquid that collects under the peaches before layering, and place the fruit above the cheesecake rather than directly against the crumbs. The butter-coated crumb base will stay pleasantly crisp for a day in the refrigerator.

Use short 8-ounce jars or small glasses so every spoonful reaches all three layers. Chill the assembled jars for at least 2 hours, then let them stand for about 5 minutes before serving to soften the filling slightly.

Nutrition (per serving)

Calories:445 kcal

Protein:6 g

Carbs:41 g

Fat:30 g

Directions

1

Stir the graham cracker crumbs, melted butter, 1 tablespoon of the sugar, and the salt in a medium bowl until the crumbs are evenly moistened and hold together when pressed.
2

Divide the crumb mixture among six 8-ounce jars, about 3 tablespoons per jar. Press it gently into an even base with the back of a spoon, then refrigerate while you make the filling.
3

Beat the softened cream cheese with 3 tablespoons of the sugar in a large bowl until completely smooth, scraping the bowl once. Beat in the sour cream and 1 teaspoon of the vanilla just until combined.
4

In a separate chilled bowl, whip the cold heavy cream to medium peaks. Fold one-third into the cream cheese mixture to loosen it, then gently fold in the rest until no white streaks remain.
5

Divide the cheesecake filling among the jars, keeping the sides clean and leaving at least 1 inch of space at the top. Smooth the filling and refrigerate the jars uncovered.
6

Toss the peaches with the remaining 2 tablespoons sugar, lemon juice, lemon zest, and remaining 1/2 teaspoon vanilla. Let stand for 10 minutes, then drain off any liquid that has collected in the bowl.
7

Spoon the drained peaches over the chilled cheesecake layer. Cover the jars and refrigerate for at least 2 hours, or up to 24 hours, so the filling becomes firm and thoroughly chilled.
8

Set the jars out for 5 minutes before serving. Serve cold, spooning straight down to pick up peaches, cheesecake filling, and crisp crumbs in each bite.

Ingredients

Graham Cracker Crumbs:1 cup
Unsalted Butter, Melted:4 tablespoons
Granulated Sugar:6 tablespoons
Kosher Salt:1/8 teaspoon
Cream Cheese, Softened:12 ounces
Sour Cream:1/3 cup
Heavy Cream, Cold:3/4 cup
Vanilla Extract:1 1/2 teaspoons
Ripe Peaches, Pitted and Cut into 1/2-Inch Pieces:3 medium
Fresh Lemon Juice:1 tablespoon
Finely Grated Lemon Zest:1/2 teaspoon

Tips & Notes

Choose peaches that yield slightly near the stem but are still firm enough to dice cleanly.
For the neatest layers, transfer the filling to a zip-top bag, snip one corner, and pipe it into the jars.
If making the dessert more than a day ahead, chill the peaches separately and add them a few hours before serving.