Description
These no bake peach cheesecake cups are creamy, fresh, and topped with homemade peach compote for an easy summer dessert. They feature a buttery crust, a light cheesecake filling, and sweet peach topping.
Ingredients
- Crust: 1 cup graham cracker crumbs
- Crust: 1/3 cup finely chopped pecans
- Crust: 1/2 teaspoon ground cinnamon
- Crust: 4 tablespoons unsalted butter melted
- Cheesecake filling: 16 ounces cream cheese softened
- Cheesecake filling: 1 cup sweetened condensed milk
- Cheesecake filling: 1 teaspoon vanilla extract
- Cheesecake filling: 8 ounces whipped topping thawed
- Peach compote: 3 cups peeled and diced fresh peaches
- Peach compote: 1/4 cup packed brown sugar
- Peach compote: 2 tablespoons water
- Peach compote: 1/2 teaspoon ground cinnamon
- Optional garnish: Whipped topping
- Optional garnish: Chopped pecans
Instructions
- Mix graham cracker crumbs, chopped pecans, cinnamon, and melted butter in a bowl until combined.
- Divide the crust mixture evenly among 8 small serving cups. Press firmly into the bottoms. Refrigerate while preparing the filling.
- Beat the cream cheese in a large bowl on medium speed for about 3 minutes until smooth.
- Reduce mixer speed. Slowly add sweetened condensed milk and vanilla extract. Mix until fully incorporated and smooth.
- Gently fold in the whipped topping with a spatula until no streaks remain.
- Spoon or pipe the cheesecake filling evenly over the prepared crusts. Refrigerate for at least 2 hours to set.
- Make the peach compote: Add peaches, brown sugar, water, and cinnamon to a saucepan over medium low heat.
- Cook for 15 to 20 minutes, stirring occasionally, until peaches are soft and liquid thickens.
- Remove from heat and let the compote cool completely. Refrigerate until chilled.
- Top each cheesecake with peach compote. Garnish with whipped topping and pecans before serving.
Notes
- Store covered in the refrigerator for up to 3 days.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American