No-Bake Honey-Peach Ricotta Mousse Cups

Serves 4 · 20 min prep

Ingredients

• 3 medium ripe peaches
• 1 1/2 cups whole-milk ricotta
• 4 oz cream cheese
• 1/3 cup powdered sugar
• 3 tbsp honey
• 1 tsp vanilla extract
• 1 tbsp fresh lemon juice
• 1/2 cup heavy cream
• 1/2 cup graham cracker crumbs
• 2 tbsp unsalted butter
• 1 pinch kosher salt
• for garnish fresh mint leaves

Instructions

1. 1Choose soft, fragrant peaches. Dice two of them into small pieces and place in a bowl; mash the third peach with a fork until mostly smooth with a few chunks remaining.
2. 2In a food processor or with a hand mixer, blend the ricotta, softened cream cheese, powdered sugar, most of the honey, vanilla, and lemon juice until completely smooth and fluffy, about 1 to 2 minutes.
3. 3In a separate chilled bowl whip the heavy cream to medium-stiff peaks. Gently fold the whipped cream into the ricotta mixture in two additions so the mousse stays light and airy.
4. 4Fold the mashed peach and half the diced peaches into the mousse, leaving visible fruit pieces. Taste and adjust sweetness with a drizzle more honey if needed.
5. 5Melt the butter and stir it into the graham crumbs with the pinch of salt until the mixture resembles wet sand. Spoon a thin layer of crumbs into the bottom of four small glasses or jars and press lightly.
6. 6Divide the peach ricotta mousse among the cups, smoothing the tops. Cover and refrigerate at least 2 hours or up to overnight so the mousse firms and the flavors marry.
7. 7Just before serving, top each cup with the remaining diced peaches and a final light drizzle of honey. Add a small mint leaf for color if desired.
8. 8Serve cold straight from the fridge; the cups hold their shape for parties or weeknight desserts without turning on the oven.